Ingredients
Scale
- 2 lbs Sirloin Steak, cut into 1-inch cubes
- 2 lbs Yukon Gold Potatoes, peeled and cubed
- 1 large Yellow Onion, chopped
- 4 cloves Garlic, minced
- 1 (10.75 oz) can Cream of Mushroom Soup
- 1 cup Beef Broth
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Cooked Bacon Crumbles
Instructions
- Step 1: Place the cubed steak, potatoes, onion, and garlic in the bottom of a 6-quart or larger slow cooker.
- Step 2: In a medium bowl, whisk together the cream of mushroom soup and beef broth until smooth. Pour the mixture over the steak and potatoes.
- Step 3: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the steak and potatoes are tender.
- Step 4: Once cooked, stir in half of the cheddar cheese and half of the bacon crumbles.
- Step 5: Sprinkle the remaining cheese and bacon crumbles over the top of the mixture. Cover and let sit for a few minutes until the cheese is melted.
Notes
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- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American