Cheesy Steak Potato Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
800 g sirloin or ribeye steak, cut into 2 cm cubes
02 -
1 kg russet or Yukon Gold potatoes, peeled and thinly sliced
03 -
200 g sharp cheddar cheese, freshly grated
04 -
180 ml heavy cream
05 -
240 ml beef broth
06 -
1 medium yellow onion, diced
07 -
3 cloves garlic, minced
08 -
40 g unsalted butter
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon freshly ground black pepper
11 -
2 teaspoons salt
# Instructions:
01 -
Melt the butter in a large skillet over medium-high heat. Toss the steak cubes with 1 teaspoon salt, black pepper, and smoked paprika, then sear in batches until browned on all sides, about 5 minutes total. Transfer browned steak to a plate.
02 -
Arrange half the sliced potatoes evenly on the bottom of the slow cooker. Scatter half the diced onion and minced garlic over the potatoes. Distribute all browned steak cubes in an even layer, then top with remaining potatoes, onion, and garlic.
03 -
Pour beef broth and heavy cream evenly over the layers. Sprinkle with the remaining 1 teaspoon salt and additional black pepper if desired.
04 -
Sprinkle the grated cheddar cheese evenly across the top layer.
05 -
Cover and cook on low setting for 6–8 hours or on high for 3–4 hours, until potatoes are fork-tender and cheese is golden. Allow to rest uncovered for 10 minutes for the sauce to thicken before serving.
# Notes:
01 -
Slice potatoes thinly and evenly to ensure uniform texture throughout the dish.
02 -
For optimum melt and flavor, grate cheese yourself rather than using pre-shredded cheese.
03 -
Browning the steak before slow cooking is essential to develop a deep, savory base.
04 -
Substitute chuck steak or stew beef for a more cost-effective preparation.
05 -
Monterey Jack may be used in combination with cheddar or as a substitute for part of the cheese.
06 -
Sweet potatoes offer an alternative to Yukon Gold for a mildly sweet twist.