Description
When the leaves start to turn and the crisp air of fall settles in, there’s nothing more comforting than coming home to the aroma of a hearty meal simmering away in the slow cooker.
Ingredients
- 1½ lbs sirloin or chuck steak, cut into bite-sized pieces
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 3 cups russet potatoes, peeled and sliced thin
- 1 cup sour cream
- ½ cup milk
- 2 cups shredded sharp cheddar cheese
- 1 tbsp cornstarch (optional, for thickening)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
In a skillet over medium-high heat, add olive oil. Season steak with salt and pepper, then sear on each side for 1–2 minutes to lock in flavor. Transfer to the slow cooker.
Add chopped onion, garlic, thyme, and paprika to the slow cooker. Layer sliced potatoes over the steak mixture.
In a bowl, whisk together sour cream, milk, and 1½ cups of cheddar. Pour this mixture over the potatoes. If you prefer a thicker sauce, mix in cornstarch.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until steak is tender and potatoes are fully cooked.
Sprinkle the remaining ½ cup of cheddar on top and cover for 5–10 minutes until melted.
Scoop into bowls and garnish with fresh parsley. Serve hot with crusty bread or a crisp green salad.
Notes
- Slicing matters: Thin, even potato slices cook best in slow cookers.
- Don’t skip searing: It adds deep flavor and a more appealing texture to the steak.
- Layer wisely: Put steak and onions at the bottom for even cooking.
- Customize creaminess: Add a little cream cheese or swap milk for heavy cream if you like it extra rich.
- Prep Time: 20
- Cook Time: 6–7 hours on low or 3–4 hours on high
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 540
- Sugar: 3g
- Fat: 34g
- Carbohydrates: 24g
- Protein: 35g
- Cholesterol: 115mg
Keywords: Slow Cooker Steak and Cheddar Potato Casserole