Crockpot Loaded Steak and Potato Bake

Crockpot Loaded Steak and Potato Bake is the ultimate comfort food dish you’ll want on repeat. This hearty, cheesy, and flavor-packed recipe combines tender steak, creamy potatoes, gooey cheese, and classic loaded baked potato toppings, all slow-cooked to perfection. Whether you’re feeding a hungry family or prepping for the week ahead, this one-pot wonder delivers big on taste with minimal effort.

Ingredients

For the main bake:

• 1.5 lbs (680 g) sirloin steak or chuck steak, cut into 1-inch cubes
• 2.5 lbs (1.1 kg) russet potatoes, peeled and diced into 1-inch chunks
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried thyme
• 1 cup shredded cheddar cheese (plus extra for topping)
• ½ cup shredded mozzarella cheese
• ¾ cup sour cream
• ½ cup heavy cream
• ½ cup low-sodium beef broth

Optional toppings:

• ¼ cup chopped green onions or chives
• Extra sour cream for serving

this RECIPE

Directions

1. Prepare the steak:
Start by trimming any excess fat from the steak, then cut it into 1-inch cubes. Pat the pieces dry with paper towels—this helps them brown better and keeps the texture meaty after slow cooking.

2. Sear for flavor (optional but recommended):
In a large skillet, heat the olive oil over medium-high heat. Add the steak cubes in a single layer and sear them for 1–2 minutes per side, just until browned. You don’t need to cook them through—this step is purely for flavor. Remove from the heat and set aside.

3. Prep the potatoes and veggies:
Peel and dice the potatoes into evenly sized chunks. Dice the onion and mince the garlic. Combine the potatoes, onion, and garlic in a large bowl.

4. Season the base:
Sprinkle salt, pepper, paprika, garlic powder, onion powder, and thyme over the potato mixture. Toss until everything is well coated.

5. Layer it up in the crockpot:
In your crockpot (minimum 6-quart size), layer half of the seasoned potatoes and onions. Then add half of the seared steak cubes. Repeat with the remaining potatoes and steak.

6. Pour in the liquids:
In a small bowl, whisk together the beef broth, heavy cream, and sour cream until smooth. Pour this mixture evenly over the steak and potatoes in the crockpot.

7. Cook low and slow:
Cover and cook on LOW for 6–7 hours or HIGH for 3.5–4 hours. The potatoes should be fork-tender and the steak juicy.

8. Cheese it up:
About 15 minutes before serving, sprinkle the cheddar and mozzarella cheeses over the top. Cover again and let the cheese melt completely.

9. Finish with toppings:
Top with chopped green onions or chives, and a dollop of sour cream if desired.

Tips for Perfecting Your Crockpot Steak and Potato Bake

1. Use the right cut of steak:
Sirloin and chuck steak both work well. Chuck will become melt-in-your-mouth tender, while sirloin stays firmer. Avoid lean cuts like flank or round steak—they can dry out in the slow cooker.

2. Don’t skip searing the steak:
While you can toss the raw steak in, giving it a quick sear first adds a rich, savory flavor and locks in juices.

3. Dice potatoes evenly:
Uniform potato chunks ensure everything cooks at the same rate. Too small, and they’ll turn mushy; too large, and they may stay undercooked.

4. Add cheese at the end:
Adding cheese too early can cause it to separate or become grainy. Sprinkling it on just before serving gives a creamy, melty finish.

5. Watch the moisture:
Crockpots vary, so if your bake ends up a bit watery, remove the lid in the final 20–30 minutes of cooking to allow excess moisture to evaporate.

Flavor Variations to Try

This recipe is incredibly versatile. Here are a few creative spins to match your taste:

1. Tex-Mex Style:
Swap cheddar for pepper jack, add a can of diced green chiles, and season with cumin and chili powder. Serve with salsa and avocado.

2. Veggie-loaded version:
Add diced bell peppers, mushrooms, or frozen peas for a veggie boost. Just layer them with the potatoes.

3. Creamy ranch twist:
Replace half the sour cream with ranch dressing, and sprinkle dry ranch seasoning into the mix for a tangy kick.

4. BBQ-inspired bake:
Toss the steak cubes in BBQ sauce before layering, and finish with smoked cheddar cheese. A drizzle of BBQ sauce on top takes it over the top!

Conservation and Storage

Refrigeration:
Allow the dish to cool completely before transferring to airtight containers. It will keep in the fridge for up to 4 days.

Freezing:
This dish also freezes well. Store it in freezer-safe containers for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) until hot, or microwave in portions.

Reheating tips:
Add a splash of cream or milk before reheating to revive the creamy texture. Stir gently halfway through reheating to distribute heat evenly.

Serving Suggestions

This Crockpot Loaded Steak and Potato Bake is hearty enough to shine as a standalone main dish, but here are some ideas to round out your meal:

1. With a fresh green salad:
Serve with a simple side salad of mixed greens, cherry tomatoes, and a tangy vinaigrette to balance the richness.

2. With crusty bread:
A warm loaf of garlic bread or crusty baguette makes a perfect side to soak up the creamy juices.

3. As a loaded bowl:
Scoop the bake into a bowl and top with avocado slices, jalapeños, or even a fried egg for an indulgent twist.

4. Turn it into a casserole:
Pour leftovers into a baking dish, top with more cheese, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.

Frequently Asked Questions

Q: Can I use a different type of meat?
A: Yes! You can swap steak for chicken breast or thighs, pork tenderloin, or even ground beef (brown it first). Just be sure to adjust the cooking time if needed.

Q: Do I have to sear the steak before slow cooking?
A: It’s optional, but highly recommended. Searing gives the meat extra flavor and improves texture. If you’re in a rush, you can skip it—but the end result may be slightly less rich.

Q: Can I make this dish in advance?
A: Absolutely! Prepare the ingredients the night before and store them in the fridge. In the morning, just transfer everything to the crockpot and start cooking.

Q: What if my bake turns out watery?
A: This can happen if your steak or potatoes release a lot of moisture. Remove the lid during the last 20–30 minutes to let some of the liquid evaporate, or stir in a tablespoon of cornstarch mixed with a bit of water to thicken.

Q: Is it gluten-free?
A: Yes, this dish is naturally gluten-free—just make sure your beef broth and other packaged ingredients don’t contain hidden gluten.

Q: Can I double the recipe?
A: You can, but only if your slow cooker is large enough (7 quarts or more). Be careful not to pack it too tightly, and increase the cooking time slightly to ensure everything cooks through.

Q: What cheese works best?
A: Cheddar is a classic choice, but you can use Colby Jack, Monterey Jack, mozzarella, or even a smoked gouda for extra depth of flavor.

Q: Can I make this vegetarian?
A: Definitely! Omit the steak and add hearty vegetables like mushrooms, zucchini, and cauliflower. Use vegetable broth instead of beef broth for a delicious vegetarian version.

Final Thoughts

This Crockpot Loaded Steak and Potato Bake is the definition of cozy comfort food. From the tender, juicy steak to the melt-in-your-mouth potatoes, rich cheesy topping, and savory add-ons—it brings bold flavors and hearty satisfaction in every bite. Plus, it’s incredibly adaptable to suit different tastes and ingredients you may already have in the kitchen.

Whether you’re feeding a family, meal prepping for the week, or treating yourself to a no-fuss comfort meal, this dish always delivers. Just toss everything into the slow cooker, go about your day, and come home to a delicious, warming dinner that practically cooked itself.

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