Can I use a different cut of steak?

Absolutely! Ribeye or chuck roast work well, but sirloin offers the best balance of tenderness and flavor.

Can I make this in the oven instead?

Yes! Bake at 375°F for about an hour, covered, then add cheese and bake uncovered for 10 more minutes.

Go for it! Mushrooms, bell peppers, or even broccoli would be great additions.

Russet or Yukon Gold hold up best in a slow cooker.

A dash of cayenne or a few chopped jalapeños will do the trick.

It’s best to thaw the steak first to ensure even cooking.

Nope! Just let the crockpot do its thing.

Cheddar is classic, but Monterey Jack or Pepper Jack add a fun twist.

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Prep the steak: In a large skillet, heat olive oil over medium heat. Brown the steak cubes for about 5 minutes, stirring occasionally. Season with salt, pepper, thyme, and rosemary. Remove from heat and set aside.
Prepare the Crockpot: Layer the diced potatoes at the bottom of the Crockpot. Add the browned steak on top of the potatoes, followed by the onions and garlic.
Make the creamy mixture: In a bowl, whisk together sour cream, milk, and beef broth until smooth. Pour this mixture over the potatoes and steak in the Crockpot.
Cook: Cover the Crockpot and cook on low for 6-8 hours, or until the potatoes are tender and the steak is cooked through.
Add cheese: About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top. Cover again and let it melt.
Serve: Once the cheese has melted and everything is cooked, give it a gentle stir and serve. Top with bacon bits and chopped green onions for extra flavor.

Potato Choice: Russet potatoes are recommended for this recipe because they break down into a creamy texture, but Yukon Gold potatoes can also work well.
Topping Options: You can also add some sour cream or fresh herbs as a topping before serving for extra flavor.
Meat Option: If you’d prefer a leaner option, you can substitute steak with chicken breast or ground beef.