Crockpot Steak & Potato Mega Melt
A hearty, tender dish combining juicy halal steak, mashed potatoes, and melted mozzarella in a slow cooker. Rich and comforting, this hands-off recipe delivers creamy textures and robust flavors with minimal effort. Perfect for family dinners or leftovers.
Servings: 4 servings
Calories: 650kcal
Ingredients
- 1 lb steak (halal sirloin or ribeye), cut into chunks
- 3 cups diced potatoes (Yukon Gold or Russet)
- 1 cup sweet corn (fresh, frozen, or canned, drained)
- 1 cup shredded mozzarella cheese
- 3 tbsp butter
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Cut steak into bite-sized chunks and dice potatoes into 1-inch pieces
- Layer steak, potatoes, and sweet corn into the crockpot
- Sprinkle with salt, black pepper, onion powder, and smoked paprika
- Place butter on top and stir gently to coat
- Cover and cook on low for 6-7 hours or high for 3-4 hours
- Sprinkle mozzarella cheese over the mixture and let melt for 5-10 minutes
- Gently stir and serve
Notes
Cut potatoes evenly for consistent cooking
Use a tender halal steak cut for best results
Add cheese after cooking to avoid over-melting
Leftovers can be refrigerated for 3-4 days
Use a tender halal steak cut for best results
Add cheese after cooking to avoid over-melting
Leftovers can be refrigerated for 3-4 days