introduction
This Crockpot Loaded Steak and Potato Bake is cozy, hands-off comfort food that fills the house with savory, hearty smells—perfect for busy weeknights and lazy Sundays. If you love hearty one-pot meals, try a similar comfort dish like Amish Hamburger Steak Bake for another cozy option.
Warm, simple, and family-friendly, this slow-cooker favorite makes dinner effortless and delicious.
Why You’ll Love This Crockpot Loaded Steak and Potato Bake :
- Rich, hearty flavors that taste like comfort in a bowl.
- Set-it-and-forget-it crockpot convenience—perfect for busy days.
- Great for meal prep and easy leftovers that reheat beautifully.
- Family-approved: steak, potatoes, and cheesy goodness everyone loves.
- Customizable with toppings like bacon, green onions, or extra cheese.
Ingredients Needed :
Protein
- 1.5 pounds of beef steak (sirloin or ribeye), cut into bite-sized pieces
Vegetables
- 4 medium russet potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Liquids & Dairy
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1 cup sour cream
Sauce & Flavor
- 1 teaspoon Worcestershire sauce
Spices
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Toppings (optional)
- 6 slices of cooked bacon, crumbled (optional)
- Chopped green onions for garnish (optional)
Step-by-Step Instructions :
- Begin by preparing the steak. Cut it into bite-sized pieces and season with salt, black pepper, paprika, onion powder, and garlic powder. Toss well to evenly coat the meat.
- In a large skillet over medium-high heat, brown the seasoned steak pieces about 3–4 minutes. This step is optional but adds depth of flavor; then transfer the steak to the crockpot.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 2–3 minutes, then transfer to the crockpot with the steak.
- Add the cubed potatoes to the crockpot, pour in the beef broth and Worcestershire sauce, and stir gently to combine everything evenly.
- Cover the crockpot and set on low. Cook for 6 to 8 hours, or until the potatoes and steak are tender.
- Once cooked, stir in the sour cream and shredded cheddar cheese until the cheese melts and the mixture is creamy.
- If desired, sprinkle crumbled bacon over the top and garnish with chopped green onions. Serve hot and enjoy.
Serving Suggestions Crockpot Loaded Steak and Potato Bake
- Serve with a simple green salad or steamed green beans to add freshness.
- Spoon over buttered egg noodles or mashed potatoes for extra comfort.
- Offer warm crusty bread to soak up the creamy sauce.
- Top with a dollop of extra sour cream and a sprinkle of smoked paprika for presentation.
Tips for Success Crockpot Loaded Steak and Potato Bake
- Cut potatoes into uniform pieces so they cook evenly.
- Browning the steak first boosts flavor, but skip it if short on time—crockpots still do the work.
- Use russets for fluffier potato texture; waxy potatoes can stay firmer.
- Stir in sour cream off-heat or at the end of cooking to prevent separation.
- If the sauce is too thin at the end, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in, then cook on high for 15–20 minutes.
- Taste and adjust seasoning at the end—slow cooking can mellow salt and pepper.
variation (if any)
- Swap beef for cubed pork shoulder for a different flavor profile.
- Make it spicy: add 1/2 teaspoon cayenne or a sliced jalapeño when sautéing onions.
- For a lighter version, use Greek yogurt instead of sour cream (stir in off-heat).
FAQs
Q: Can I use frozen steak or potatoes in the crockpot?
A: It’s best to use thawed steak and fresh potatoes. Frozen meat can keep the crockpot too cool and increase cooking time; frozen potatoes may become mushy.
Q: How do I store and reheat leftovers?
A: Cool completely, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to loosen the sauce.
Q: Can I cook this on high instead of low?
A: Yes—cook on high for about 3–4 hours, checking that potatoes and steak are tender. High heat shortens cook time but watch for overcooking.
Q: Is there a dairy-free option?
A: Substitute dairy-free sour cream and a dairy-free shredded cheddar alternative, added at the end of cooking to melt into the sauce.
Q: Can I double this recipe for a crowd?
A: Yes, but use a larger crockpot and increase cook time slightly; ensure ingredients are in a single layer for even cooking.
Ingredients
Protein
- 1.5 pounds beef steak (sirloin or ribeye), cut into bite-sized pieces
Vegetables
- 4 medium russet potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Liquids & Dairy
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1 cup sour cream
Sauce & Flavor
- 1 teaspoon Worcestershire sauce
Spices
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Toppings (optional)
- 6 slices cooked bacon, crumbled optional
- Chopped green onions for garnish optional
Instructions
Preparation
- Cut the steak into bite-sized pieces and season with salt, black pepper, paprika, onion powder, and garlic powder. Toss well to coat the meat evenly.
- In a large skillet over medium-high heat, brown the seasoned steak pieces for 3-4 minutes. This step is optional but adds depth of flavor; transfer the steak to the crockpot.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 2-3 minutes, and then transfer to the crockpot with the steak.
- Add the cubed potatoes to the crockpot, pour in the beef broth and Worcestershire sauce, and stir gently to combine everything evenly.
Cooking
- Cover the crockpot and set on low. Cook for 6 to 8 hours, or until the potatoes and steak are tender.
- Once cooked, stir in the sour cream and shredded cheddar cheese until the cheese melts and the mixture is creamy.
- If desired, sprinkle crumbled bacon over the top and garnish with chopped green onions. Serve hot and enjoy.
