Crockpot Loaded Steak and Potato Bake

I make this hearty and comforting slow-cooker meal by layering tender steak, diced potatoes, and savory broth in the crockpot. Cheesy and loaded with flavor, it’s pure comfort food with minimal effort.

Why You’ll Love This Recipe

I love how incredibly simple yet satisfying this dish is. It turns steak and potatoes into a creamy, cheesy casserole without standing over the stove. It’s great for feeding a crowd or meal prepping for busy weeks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds sirloin steak, cut into 1‑inch cubes

• 4 large russet potatoes, diced

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 cup beef broth

• 1 cup shredded cheddar cheese

• ½ cup sour cream

• 1 tbsp Worcestershire sauce

• 1 tsp paprika

• Salt and pepper, to taste

• Chopped green onions, for garnish

directions

1. I season the cubed steak with salt, pepper, and paprika in a bowl.

2. I layer the diced potatoes and chopped onion in the bottom of the crockpot, and place the seasoned steak on top.

3. I whisk together garlic, beef broth, Worcestershire sauce, salt, and pepper, then pour it evenly into the crockpot.

4. I cover and cook on low for 6–8 hours or high for 4–5 hours, until the steak is fork‑tender and potatoes are soft.

5. Fifteen minutes before serving, I sprinkle shredded cheddar cheese over the top, cover the crockpot, and let it melt.

6. I serve hot, drizzled with sour cream and topped with fresh green onions.

Servings and timing

• Prep time: ~15 minutes

• Cook time: 6–8 hours (low) or 4–5 hours (high)

• Total time: ~6 hours 15 minutes

• Servings: about 6

Variations

• Cheese swap: I like using mozzarella, gouda, or pepper jack.

• Spicy kick: I sometimes sprinkle a dash of cayenne or red pepper flakes.

• Creamier texture: Stirring in cream cheese or extra sour cream makes it richer.

• Veggie boost: I add mushrooms, bell peppers, or carrots for extra nutrition.

• Herb finish: A touch of parsley or thyme adds a fresh pop of flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave in 30‑second intervals or warm it on the stovetop, adding a splash of broth if it seems dry. I can also freeze portions for up to 3 months and thaw them overnight in the fridge before reheating.

FAQs

How do I prevent the potatoes from getting mushy?

I cut them into larger chunks so they hold their shape better during slow cooking.

Can I use a different cut of steak?

Yes. I like using chuck roast, flank, or stew meat when I don’t have sirloin.

Do I have to sear the steak first?

No, I just add it raw. But searing it first adds a richer flavor.

Can I add more vegetables?

Absolutely. I often toss in carrots, bell peppers, mushrooms, or even spinach.

Can I make this in the oven?

Yes! I bake it in a covered dish at 350 °F for about 1½–2 hours until the steak and potatoes are tender.

Conclusion

This Crockpot Loaded Steak and Potato Bake is one of those meals I come back to again and again—effortless, flavorful, and satisfying. Perfect for busy nights or feeding a group, it delivers creamy cheese, tender steak, and hearty potatoes in one delicious dish. I hope it becomes a favorite at your table too.