Description
A hearty, slow-cooked dish featuring sirloin steak, russet potatoes, and creamy mushroom soup blended with cheddar cheese, perfect for family gatherings and busy evenings.
Ingredients
- 1 lb sirloin steak, cut into 1-inch cubes
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup beef broth
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 6 slices cooked bacon, crumbled
- 1/4 cup green onions, chopped (for garnish)
Instructions
- Brown the sirloin steak in a skillet over medium heat until caramelized on the outside.
- Transfer the browned steak to the crockpot.
- Add the diced russet potatoes, chopped onion, and minced garlic to the crockpot.
- In a separate bowl, mix the cream of mushroom soup, sour cream, and beef broth until well combined.
- Pour the creamy mixture over the steak and vegetables in the crockpot.
- Season with salt, black pepper, paprika, and dried thyme, stirring gently to combine.
- Cover the crockpot and cook on low for 7–8 hours or high for 4–5 hours until the potatoes are tender and the steak is cooked through.
- About 15 minutes before serving, sprinkle shredded cheddar cheese over the mixture and allow it to melt.
- Serve immediately, garnished with crumbled bacon and chopped green onions.
Notes
Feel free to customize by adding vegetables like carrots or bell peppers, or experimenting with different cheeses and seasonings.
