Ingredients
Ingredients (with emojis):
1 lb thinly sliced ribeye steak (or flank steak)
1 onion (sliced)
1 bell pepper (sliced, optional)
2 cloves garlic (minced)
Salt & pepper to taste
4 large russet potatoes (washed and pierced with a fork)
1 1/2 cups shredded provolone or mozzarella cheese
2 tbsp butter (optional, for extra richness)
Instructions
Place the pierced potatoes in the crockpot. In a skillet, cook the steak slices with onion, bell pepper, and garlic until the meat is browned and the onions are soft. Season with salt and pepper. Layer the cooked steak mixture on top of the potatoes in the crockpot. Add a couple of tablespoons of butter on top (optional) and cook on low for 4–5 hours, or until the potatoes are tender. Once the potatoes are cooked, top them with shredded cheese. Cover and cook for another 10–15 minutes until the cheese is melted and bubbly.
Serve hot and enjoy your cheesy, steak-filled potatoes!
Prep time: 10 mins
Yield: 4 servings
Calories: ~450 per serving