Steak Cheddar Potatoes (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
Salt, as much as you like
02 -
Black pepper, use how much you want
03 -
Smoked paprika, just toss some in
04 -
2 tablespoons butter
05 -
2 cloves garlic, finely chopped
06 -
1 medium onion, chopped teeny-tiny
07 -
1 cup beef broth
08 -
1 cup heavy cream
09 -
2 cups sharp cheddar, grate it yourself for better melt
10 -
4 big Yukon Gold or Russet potatoes, slice them thin
11 -
1 and 1/2 pounds of sirloin or ribeye, cube it about 2.5 cm
# Step-by-Step Directions:
01 -
Cover with the lid and leave it on low for 6 to 8 hours, or crank up to high and wait just 3 to 4 hours. Potatoes should be super tender and everything piping hot when it’s done.
02 -
Now pour in beef broth and then the cream, making sure it soaks through the layers. Give everything another sprinkle of pepper and salt if you want. Cheddar goes right on top at the end.
03 -
Toss in a layer of the rest of your potatoes, onion, and garlic. Steak goes next, right on top of the early layers. Begin with half the garlic, half the potatoes, and half the onion as the base layer at the bottom.
04 -
Get the butter melting in a skillet over pretty high heat. Sprinkle the steak with paprika, salt, and pepper, then cook it until you see all sides nice and browned. Yank it off the heat after that.
# Helpful Notes:
01 -
Slice those potatoes evenly and grate your own cheese—makes everything melt so much smoother.