This Crockpot Loaded Steak and Potato Bake is a hearty, comforting meal that slow-cooks to perfection. With tender sirloin steak, soft russet potatoes, melty cheddar cheese, and a touch of sour cream, it’s the ultimate one-pot dish for busy days. The slow cooker does all the work, making this a hands-off recipe that delivers big flavors.
Why I Love This Recipe
I love how simple yet satisfying this dish is. It combines the classic flavors of steak and potatoes with a creamy, cheesy finish. Since it’s made in the crockpot, I don’t have to stand over the stove—just toss everything in and let it cook. Plus, it’s a great meal for feeding a crowd or meal prepping for the week.
Ingredients
(Tip: You’ll find 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
1/2 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Salt and pepper to taste
Chopped green onions for garnish
Directions
In a large bowl, I season the cubed sirloin steak with salt, pepper, and paprika, tossing to coat evenly.
I place the diced potatoes and chopped onion in the bottom of the crockpot, then add the seasoned steak on top.
In a separate bowl, I mix the minced garlic, beef broth, Worcestershire sauce, and a pinch of salt and pepper. I pour this mixture over the steak and potatoes.
I cover and cook on low for 6-8 hours or on high for 4-5 hours, until the steak is tender and the potatoes are soft.
About 15 minutes before serving, I sprinkle the shredded cheddar cheese over the top and cover the crockpot to allow the cheese to melt.
I serve it hot, drizzled with sour cream and garnished with chopped green onions.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 6-8 hours
Total Time: 6 hours 15 minutes
Servings: 6 servings
Calories: 480 kcal per serving
Variations
Different Cheese: I sometimes swap the cheddar for pepper jack or mozzarella for a different flavor.
Extra Protein: Adding crispy bacon bits on top makes it even more indulgent.
Spicy Kick: A dash of cayenne pepper or red pepper flakes adds some heat.
Creamier Texture: Mixing in a little cream cheese before serving makes it extra rich.
Veggie Boost: I throw in some bell peppers or mushrooms for added texture.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave it in 30-second intervals until warm or heat it on the stovetop with a splash of beef broth to keep it moist. For freezing, I let it cool completely, then store it in freezer-safe containers for up to 3 months. I thaw overnight in the fridge before reheating.
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FAQs
How do I prevent the potatoes from getting mushy?
I cut the potatoes into larger chunks so they hold their shape better during slow cooking.
Can I use a different cut of steak?
Yes, I sometimes use chuck roast or flank steak, but sirloin stays the most tender.
Can I make this recipe in the oven instead?
Yes! I bake it in a covered dish at 350°F for about 1.5 to 2 hours, checking for tenderness.
What can I serve with this dish?
I love pairing it with a simple green salad or steamed vegetables for a balanced meal.
Can I add other toppings?
Absolutely! I sometimes top it with crispy fried onions, jalapeños, or even ranch dressing for extra flavor.
Conclusion
This Crockpot Loaded Steak and Potato Bake is a foolproof meal that delivers comfort and flavor with minimal effort. Whether I’m making it for a family dinner or meal prepping for the week, it’s always a hit. With tender steak, creamy cheese, and hearty potatoes, it’s a dish I’ll keep coming back to again and again.
📖 Recipe:
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Crockpot Loaded Steak and Potato Bake
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Crockpot Loaded Steak and Potato Bake is the ultimate comfort food! Made with tender sirloin steak, soft russet potatoes, melty cheddar cheese, and a touch of sour cream, this slow-cooked dish is easy to prepare and packed with flavor. Perfect for busy nights, meal prep, or feeding a crowd, this one-pot meal is rich, hearty, and satisfying.
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
1/2 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Salt and pepper to taste
Chopped green onions for garnish
Instructions
- Season the Steak: In a large bowl, season the cubed sirloin steak with salt, pepper, and paprika, tossing to coat evenly.
- Layer the Ingredients: Place the diced potatoes and chopped onion in the bottom of the crockpot, then add the seasoned steak on top.
- Prepare the Sauce: In a separate bowl, mix the minced garlic, beef broth, Worcestershire sauce, and a pinch of salt and pepper. Pour over the steak and potatoes.
- Slow Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours, until the steak is tender and the potatoes are soft.
- Add Cheese: About 15 minutes before serving, sprinkle the shredded cheddar cheese over the top and cover the crockpot to let it melt.
- Serve: Drizzle with sour cream and garnish with chopped green onions. Serve hot!
Notes
For firmer potatoes: Cut them into larger chunks to prevent them from becoming mushy.
Alternative cuts of steak: Chuck roast or flank steak work well, but sirloin remains the most tender.
Make it in the oven: Bake in a covered dish at 350°F for 1.5 to 2 hours until tender.
Extra toppings: Try crispy bacon bits, jalapeños, or ranch dressing for added flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (Crockpot)
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 480 kcal per serving
