Instructions
Sear steak: Pat dry → season. Heat cast iron until smoking hot. Brown steak in single layer → drain 90% fat (save 1 tbsp). Scrape fond.
Make sauce: Sprinkle flour over drippings → whisk 1 min. Gradually add broth + cream → whisk until smooth. Simmer 5 mins → stir in thyme + garlic → add ½ cup cheddar → cool 5 mins.
Layer: Grease slow cooker with bacon grease. Bottom: Potatoes → onions → peppers → steak. Middle: Half sauce. Top: Remaining potatoes + steak + sauce.
Slow cook: Cover → LOW 6-7 hrs → add remaining cheddar → melt 10 mins → rest 15 mins off heat.
Serve: Garnish with parsley.
Notes
Critical: Never rinse potatoes—water = steamed disaster.
Always rest casserole 15 mins—steam = soggy crust.
Tools: Cast iron skillet, slow cooker, wooden spoon.
Allergy note: Contains dairy. Vegan swap: Vegan butter + cashew cream (add 1 tsp xanthan gum to sauce).
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