Crockpot Steak & Potato “Mega” Melt 
Ingredients
700g–1 kg beef steak (chuck, stew meat, or sirloin), cut into bite-size pieces
4–5 medium potatoes, peeled and diced
1 cup corn (fresh, canned, or frozen)
1 small onion, chopped
3 cloves garlic, minced
Seasoning
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp smoked paprika (optional, but great)
1 tsp dried thyme or Italian seasoning
Sauce & Cheese
1 cup beef broth
1 tbsp Worcestershire sauce
1 cup shredded cheddar cheese
½ cup mozzarella cheese
½ cup heavy cream (or milk for lighter version)
2 tbsp butter
Instructions
- Layer the base
Add potatoes, onion, garlic, and corn to the crockpot.
Place steak pieces on top. - Season well
Sprinkle all seasonings evenly over everything. - Add liquids
Pour in beef broth and Worcestershire sauce.
Add butter on top. - Slow cook
Cover and cook on:
Low: 7–8 hours
High: 4–5 hours
Steak should be tender and potatoes soft. - Make it “Mega Melt”
About 20–30 minutes before serving:
Stir in heavy cream.
Add cheddar and mozzarella.
Mix gently until melted and creamy. - Finish
Let sit uncovered for a few minutes to thicken slightly.
Serve
Serve hot, extra cheesy, and gooey.
Great on its own or with crusty bread.
Pro Tips
For deeper flavor, quickly sear the steak before adding (optional but worth it).
Don’t add cheese too early—it can separate.
If too thin, mash a few potatoes to naturally thicken.