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For this dish, gather these key items: - 1.5 lbs flank steak, cut into 1-inch pieces - 4 medium potatoes, diced - 1 cup carrots, diced - 1 cup bell peppers, diced (red, yellow, or green) - 1 medium onion, chopped - 4 cloves garlic, minced - 2 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste Each ingredient plays a special role. The flank steak gives a rich flavor. Potatoes add heartiness. The carrots and bell peppers bring sweetness and color. Add some flair with these toppings: - 1 cup shredded cheddar cheese - 1/2 cup sour cream - Chopped green onions for garnish These garnishes make the dish extra tasty. The cheese melts into the meal, while sour cream adds creaminess. Green onions give a fresh crunch. You can mix and match as you like! For the full recipe, refer to the earlier section. Preparing the Vegetables First, wash your potatoes, carrots, and bell peppers. Next, dice the potatoes into small pieces. You want them to cook evenly. Dice the carrots and bell peppers, too. Chop the onion finely and mince the garlic. This step sets the stage for great flavor. Searing the Steak Now, grab a skillet and heat a splash of olive oil over medium heat. Add the flank steak pieces to the hot skillet. Sear them for about 5 to 7 minutes. You want a nice brown crust on all sides. This step seals in the juices, giving the dish more flavor. Layering Order for Optimal Cooking In your crockpot, layer half of the diced potatoes first. This helps create a base. Next, add the carrots, bell peppers, and chopped onions. Then, place the seared steak pieces on top of these veggies. Finally, add the rest of the potatoes on top. This order helps everything cook evenly. Creating the Broth Mixture In a bowl, mix the beef broth, Worcestershire sauce, and minced garlic. Add smoked paprika and dried thyme for extra flavor. Season it with salt and pepper to taste. Stir the mixture well to combine all the flavors. Setting the Cook Time and Temperature Pour the broth mixture over the layered ingredients in the crockpot. Cover the crockpot and set it to low for 6 to 8 hours. If you’re short on time, use high for 4 to 5 hours. The goal is to make everything tender and delicious. Final Steps Before Serving About 15 minutes before you plan to serve, stir in the shredded cheddar cheese. Let it melt and blend into the dish. Taste it and adjust the seasoning if needed. When it’s ready, scoop the mixture into bowls. Add a dollop of sour cream on top and sprinkle chopped green onions for a fresh touch. For the complete recipe, check out the Full Recipe. To make your crockpot loaded steak and potato bake extra tasty, add some great seasonings. I suggest using: - 1 teaspoon smoked paprika for a smoky flavor - 1 teaspoon dried thyme for a fresh herb taste - Salt and pepper to taste for balance These simple spices can boost the dish's depth. You can also try adding fresh herbs like parsley or rosemary for a bright finish. For tender steak, try to sear it well before adding it to the crockpot. Browning the meat locks in juices and adds flavor. If you have time, marinate the steak in the refrigerator for a few hours. A mix of Worcestershire sauce and a splash of vinegar can help break down tough fibers. Using a crockpot is all about low and slow cooking. This method helps the meat become tender and the flavors meld together. Here are some best practices: - Layering: Start with potatoes at the bottom. This prevents them from overcooking. - Don’t Peek: Keep the lid closed while cooking. Lifting it releases heat and can extend cooking time. Avoid common mistakes, like overfilling the crockpot. Too much food can lead to uneven cooking. Make sure to follow the recipe's ingredient amounts for the best results. For the full recipe, check out the detailed instructions. {{image_2}} You can change the cut of beef in this recipe. If you want, use chuck roast or sirloin instead of flank steak. Both options give great taste and tenderness. For a vegan or vegetarian twist, swap the beef with jackfruit or mushrooms. These ingredients soak up flavor well and add a nice texture. Use vegetable broth instead of beef broth to keep it plant-based. To change the flavor, think about adding different spices. You can use cumin or chili powder for a kick. A splash of soy sauce or barbecue sauce can add a nice depth. Incorporating seasonal vegetables is also a fun idea. Try zucchini in summer or root veggies in fall. These swaps can make your dish fresh and exciting. For the full recipe, follow the steps outlined above, and enjoy! To store your Crockpot Loaded Steak and Potato Bake, first let it cool. Use an airtight container for storage. Place leftovers in the fridge. They can last up to 3 days. If you want to keep them longer, freezing works great. Use freezer-safe bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze the meal for up to 3 months. For the best texture, I recommend reheating in the oven. Preheat your oven to 350°F (175°C). Place the leftover dish in an oven-safe dish. Cover with foil to keep it moist. Heat for about 20-30 minutes, checking to make sure it’s hot all the way through. If you prefer the microwave, use a microwave-safe bowl. Heat in 1-minute intervals, stirring in between. This way, you avoid hot spots. Be careful not to overcook, as it can dry out the meat and potatoes. How long does it take to cook on low/high? Cooking in the crockpot on low takes about 6-8 hours. If you set it to high, it will take around 4-5 hours. Check for tenderness to know if it’s done. Can I use frozen steak or vegetables? Yes, you can use frozen steak or vegetables. Just add extra cooking time. Frozen items may release more water, so check the broth level during cooking. How to adjust for larger or smaller servings To adjust servings, increase or decrease the meat and veggies. For example, if you want to serve 12, double the amount. Always keep the broth amount balanced to avoid dryness. Substituting beef broth with other liquids You can swap beef broth for chicken broth or vegetable broth. For a unique twist, try using a splash of red wine. Just remember, this will change the flavor a bit. Estimated calorie count per serving Each serving has about 400-450 calories. This can vary based on the cheese and sour cream you use. Nutritional benefits of ingredients used Flank steak is a great protein source. Potatoes provide fiber and vitamins. Carrots add beta carotene, while bell peppers boost vitamin C. This dish packs a nutritious punch. For the full recipe, check out the earlier sections! This article covered the key ingredients like flank steak, potatoes, and bell peppers. I detailed step-by-step instructions for preparing and cooking the dish in a crockpot. I also shared tips to enhance flavors and suggested variations. Proper storage and reheating methods can help keep your meal fresh. Ultimately, this recipe is flexible, tasty, and perfect for any time. Enjoy experimenting with it!

Crockpot Loaded Steak and Potato Bake

Savor the rich flavors of a Crockpot Loaded Steak and Potato Bake, a comforting dish that's perfect for any occasion! With tender flank steak, hearty potatoes, and fresh veggies simmered in a savory broth, this recipe is a must-try. Top it off with melted cheddar and a dollop of sour cream for an irresistible meal. Click through to discover all the steps and make this delicious recipe for your next family dinner!
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Ingredients
  

1.5 lbs flank steak, cut into 1-inch pieces

4 medium potatoes, diced

1 cup carrots, diced

1 cup bell peppers, diced (red, yellow, or green)

1 medium onion, chopped

4 cloves garlic, minced

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

1 cup shredded cheddar cheese

1/2 cup sour cream

Chopped green onions for garnish

Instructions
 

Prepare the Vegetables: Start by washing and dicing the potatoes, carrots, and bell peppers. Chop the onion and mince the garlic.

    Sear the Steak: In a skillet over medium heat, add a splash of olive oil and sear the flank steak pieces until browned on all sides. This should take about 5-7 minutes.

      Layer in the Crockpot: In the crockpot, layer half of the diced potatoes, followed by the carrots, bell peppers, and onions. Add the seared steak pieces on top.

        Add Remaining Potatoes: On top of the steak, layer the remaining diced potatoes.

          Mix the Broth: In a bowl, combine the beef broth, Worcestershire sauce, minced garlic, smoked paprika, thyme, and season with salt and pepper. Stir to mix well.

            Pour and Cook: Pour the broth mixture over the ingredients in the crockpot. Cover and set the crockpot to low for 6-8 hours or high for 4-5 hours until the steak and potatoes are tender.

              Add Cheese and Sour Cream: About 15 minutes before serving, stir in the shredded cheddar cheese until melted and creamy. Adjust seasoning if needed.

                Serve: Once everything is cooked, scoop the mixture into bowls, adding a dollop of sour cream on top and garnishing with chopped green onions.

                  Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 6