Description
A hearty, comforting casserole combining tender steak, creamy potatoes, and melted cheddar cheese. This slow-cooked meal delivers rich flavors with minimal effort – perfect for family dinners or special occasions.
Ingredients
Scale
- 1 ½ lbs sirloin or ribeye steak, cubed
- 4 large Russet or Yukon Gold potatoes, thinly sliced
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup heavy cream
- 1 cup beef broth
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp butter
- Smoked paprika, to taste
- Black pepper, to taste
- Salt, to taste
Instructions
- Sear the Steak: In a skillet over medium-high heat, melt butter. Season the cubed steak with salt, pepper, and smoked paprika. Add to the hot skillet and sear until nicely browned on all sides, about 2-3 minutes. This step creates a flavorful crust on the meat while sealing in juices. Remove from heat once browned.
- Layer the Base: In your slow cooker, create the first layer with half of the thinly sliced potatoes. Distribute them evenly across the bottom. Next, sprinkle half of the diced onion and minced garlic over the potatoes. This creates a flavorful bed for the meat.
- Add Meat and Top Layers: Place the seared steak cubes on top of the first layer. Then add the remaining potatoes, onion, and garlic, creating a complete layered effect. Each layer contributes different textures and flavors that will meld together during cooking.
- Add Liquids: Pour the beef broth and heavy cream evenly over all the layers. This liquid will help cook the potatoes to tender perfection while creating a rich sauce. Add additional salt and pepper to taste if desired.
- Top with Cheese: Sprinkle the freshly grated cheddar cheese evenly over the top layer. The cheese will melt throughout the cooking process, creating a delicious golden crust.
- Cook Until Tender: Cover the slow cooker and set to cook on low for 6-8 hours or on high for 3-4 hours. The casserole is done when the potatoes are fork-tender and the flavors have fully developed.
Notes
- For extra flavor, consider adding herbs like thyme or rosemary to the layers.
- Pre-shredded cheese often contains anti-caking agents that prevent proper melting, so freshly grated cheese is recommended.
- If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the casserole during the last 30 minutes of cooking.
- For a crispy top, transfer to a baking dish and broil for 2-3 minutes after slow cooking.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 125mg