- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup of beef broth
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 2 cups of shredded provolone cheese (don’t skimp on this!)
- 1 cup of shredded mozzarella cheese
Equipment Needed
- Slow cooker (crockpot)
- Knife and cutting board
- Measuring cups and spoons
- Sauté pan (optional but recommended)
- Spatula for mixing
Step-by-Step Instructions
The first step is all about prepping the ingredients. I love to use a sharp knife to slice the russet potatoes thinly; aiming for uniform slices helps them cook evenly. Don’t rush this part, as the thin slices ensure everything merges beautifully. If your knife skills aren’t too strong yet, you can use a mandoline slicer; that way, you can get it done in a breeze! After prepping, I usually take a moment to admire how colorful everything looks on my cutting board.
Next, I heat up a sauté pan and add a splash of oil, giving the onions and bell peppers a quick sauté. I learned that this step adds an incredible depth of flavor, infusing the other ingredients with their sweetness. You don’t need to cook them completely, just enough to get a lovely color and aroma wafting through your kitchen. This usually takes about 5-7 minutes, and trust me, the smell alone is worth it. Be careful not to overcrowd your pan; you want to caramelize the veggies, not steam them.
Once I’ve sautéed my veggies, it’s time to layer everything in the slow cooker. I begin by placing a layer of the thinly sliced potatoes at the bottom—this helps create a base for all the delicious flavors to meld. Then, I add half of the sautéed onions and peppers, followed by half of the sliced beef. You can season this layer with salt, pepper, garlic powder, and onion powder to really taste that flavor build-up. Repeat this process until all the ingredients are in the pot. Finally, pour in the beef broth, making sure it seeps down to the potato layer. (See the next page below to continue…)