Ingredients
- 1.5–2 lbs steak (sirloin, ribeye, or chuck), cut into bite-sized pieces
- 2–3 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1½ cups shredded cheddar cheese (plus extra for topping)
- 6 slices cooked bacon, crumbled
- 1 cup sour cream
- ½ cup heavy cream or milk
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh chives or green onions, chopped (for garnish)
- Optional: 1 tablespoon ranch seasoning for extra flavor
Instructions
- Prep the Steak & Potatoes:
- In a large bowl, toss steak pieces with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Let marinate for 15–30 minutes if you have time.
- Meanwhile, peel and dice the potatoes into ½-inch cubes.
- Layer in Crockpot:
- Spray the crockpot insert with non-stick spray or use a liner.
- Add a layer of half the potatoes, followed by half the seasoned steak and half the onions and garlic.
- Repeat layers with remaining potatoes, steak, onions, and garlic.
- Add Liquids & Cook:
- In a small bowl, whisk together sour cream and heavy cream (add ranch seasoning if using). Pour evenly over the top.
- Cover and cook on LOW for 6–7 hours or HIGH for 3½–4 hours, until potatoes are tender and steak is cooked through.
- Finish & Serve:
- About 15 minutes before serving, sprinkle shredded cheese and bacon over the top. Cover again to melt.
- Once cheese is melted and bubbly, top with chopped chives or green onions.
- Serve hot with extra sour cream or hot sauce if desired!
Let me know if you’d like a printable version or tips for making it spicier or keto-friendly!