Ingredients
- Sirloin steak, 2 pounds
- Russet potatoes, 5 medium, peeled and cubed
- Yellow onion, 1 medium, chopped
- Cream of mushroom soup, 1 (10.75 ounce) can
- Beef broth, 1 cup
- Shredded cheddar cheese, 1 1/2 cups
- Cooked bacon, 6 slices, crumbled
- Sour cream, 1/2 cup
Instructions
- Step 1: Place the cubed potatoes and chopped onion in the bottom of a 6-quart or larger slow cooker.
- Step 2: Season the sirloin steak with salt and pepper, then place it on top of the potatoes and onions.
- Step 3: In a bowl, whisk together the cream of mushroom soup and beef broth. Pour the mixture over the steak.
- Step 4: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the steak is tender and easily shredded.
- Step 5: Once cooked, shred the steak with two forks directly in the slow cooker.
- Step 6: Stir in 1 cup of the shredded cheddar cheese and the crumbled bacon. Top with the remaining cheddar cheese and cook on high for another 15-20 minutes, or until the cheese is melted. Serve with a dollop of sour cream.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until heated through.
- Garnish with freshly chopped chives or green onions for a pop of color and fresh flavor.
- Browning the sirloin in a skillet before adding it to the slow cooker will deepen the flavor of the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American