Ingredients
- 2 pounds russet potatoes
- 1 pound ribeye steak or sirloin (or ground beef)
- 1 large onion
- 1 large green bell pepper
- 1 can cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded provolone cheese
- 1 tablespoon olive oil
- 1 cup beef broth
Instructions
- Brown the beef in a skillet with olive oil until cooked through; season with garlic powder, onion powder, salt, and pepper.
- Slice the onions and green bell peppers into thin strips.
- Layer sliced potatoes at the bottom of the slow cooker followed by half of the cooked beef, onions, bell peppers, and shredded cheese. Repeat layers.
- In a bowl, mix cream of mushroom soup, sour cream, and beef broth until smooth; pour over layered ingredients.
- Cook on low for 6 hours or high for 3 hours. Add remaining cheese during the last 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
