Ingredients
Scale
- 2 pounds russet potatoes, peeled and sliced thinly
- 1 pound ribeye steak or sirloin (or ground beef)
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup beef broth (or water)
- 2 cups shredded provolone cheese
Instructions
- In a large skillet over medium-high heat, brown the beef (or ground beef) with olive oil and seasonings.
- Slice onions and bell peppers while the beef cooks.
- Layer half of the potatoes in a slow cooker, followed by half the beef, onions, peppers, and cheese; repeat layers.
- Mix cream of mushroom soup, sour cream, and broth in a bowl; pour over layered ingredients.
- Cover and cook on low for 6 hours or high for 3 hours; add remaining cheese during the last 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg