Slow Cooker Steak Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs sirloin or ribeye steak, cubed
02 -
4 large russet potatoes, thinly sliced
03 -
2 cups sharp cheddar cheese, shredded
04 -
1 cup heavy cream
05 -
1 cup beef broth
06 -
1 medium onion, diced
07 -
2 cloves garlic, minced
08 -
2 tbsp butter
→ Seasonings and Garnishes
09 -
1 tsp smoked paprika
10 -
0.5 tsp black pepper
11 -
1 tsp salt, adjust to taste
12 -
Fresh parsley or green onions, optional, for garnish
# Instructions:
01 -
Wash, peel, and thinly slice the potatoes. Cube the steak into bite-sized pieces and season with smoked paprika, salt, and black pepper.
02 -
Heat butter in a skillet and sear the steak pieces on all sides until browned.
03 -
Place a layer of potatoes in the slow cooker, followed by a layer of cheese, seasoned steak, diced onion, and minced garlic. Repeat the layering if needed.
04 -
In a separate bowl, combine the heavy cream and beef broth. Pour this mixture evenly over the layered ingredients.
05 -
Cover the slow cooker and set it to cook on low heat for 4-6 hours or until the potatoes are fork-tender.
06 -
During the last 30 minutes of cooking, sprinkle the remaining shredded cheddar cheese on top.
07 -
Let the casserole cool for 10 minutes before serving. Garnish with fresh parsley or green onions, if desired.
# Notes:
01 -
Searing the steak before slow cooking adds a deeper flavor but can be skipped if short on time.