A hearty and comforting slow-cooker dish made with tender steak, diced potatoes, savory broth, and melty cheddar cheese. Perfect for busy nights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 4–5 hours (high)
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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
Instructions
- Season cubed steak with salt, pepper, and paprika in a bowl.
- Layer diced potatoes and chopped onion in the bottom of the crockpot, then place seasoned steak on top.
- Whisk together garlic, beef broth, Worcestershire sauce, salt, and pepper. Pour evenly over contents in the crockpot.
- Cover and cook on low for 6–8 hours or high for 4–5 hours, until steak is fork-tender and potatoes are soft.
- Fifteen minutes before serving, sprinkle shredded cheddar cheese over the top, cover, and let melt.
- Serve hot, drizzled with sour cream and topped with fresh green onions.
Notes
- Cut potatoes into larger chunks to prevent mushiness.
- Can substitute sirloin with chuck roast, flank, or stew meat.
- Optional to sear steak beforehand for added flavor.
- Great with added vegetables like mushrooms, bell peppers, or carrots.
- Store leftovers in fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Find it online: https://lauracooks.com/crockpot-loaded-steak-and-potato-bake/
