Ingredients
- 2 pounds steak (sirloin or ribeye), cut into 1-inch cubes
- 1 pound small Yukon Gold potatoes, quartered
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 tablespoon olive oil
For a healthier twist, you can substitute sour cream with Greek yogurt. And if you’re feeling adventurous, try adding a pinch of cayenne for a bit of heat.
Instructions
- Start by seasoning the steak cubes with salt, pepper, and paprika. Heat the olive oil in a skillet over medium-high heat and sear the steak until browned on all sides, about 3 minutes per side.
- Transfer the seared steak to your crockpot. Add the quartered potatoes, chopped onion, and minced garlic.
- Pour the beef broth over the mixture, ensuring everything is coated. This will keep the meat juicy and the potatoes tender.
- Set the crockpot on low and cook for 6-8 hours. If you’re in a rush, you can cook on high for 3-4 hours, though I find the low setting allows the flavors to meld beautifully.
- About 30 minutes before serving, stir in the sour cream and half of the shredded cheddar cheese. Let it continue to cook until the cheese has melted.
- Just before serving, sprinkle the remaining cheese, crumbled bacon, and green onions over the top. Serve hot and enjoy the smiles around the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International