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Crockpot Loaded Steak and Potato Bake

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A comforting dish combining tender steak and creamy potatoes, topped with gooey cheese, perfect for feeding a crowd.

Ingredients

Scale
  • 1.5 pounds of beef steak (sirloin or ribeye), cut into bite-sized pieces
  • 4 medium russet potatoes, peeled and cubed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 teaspoon Worcestershire sauce
  • 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
  • 6 slices of cooked bacon, crumbled (optional)
  • Chopped green onions for garnish (optional)

Instructions

  1. Prepare the steak by cutting it into bite-sized pieces and seasoning with salt, black pepper, paprika, onion powder, and garlic powder.
  2. Brown the seasoned steak pieces in a skillet over medium-high heat for about 3-4 minutes, then transfer to the crockpot.
  3. Sauté the chopped onion and minced garlic in the same skillet until the onion is translucent, about 2-3 minutes, then transfer to the crockpot with the steak.
  4. Add the cubed potatoes, beef broth, and Worcestershire sauce to the crockpot and stir gently to combine.
  5. Cover the crockpot and set on low heat, cooking for 6 to 8 hours until potatoes and steak are tender.
  6. Stir in the sour cream and shredded cheddar cheese until melted and combined; add crumbled bacon if desired.
  7. Serve hot, garnished with chopped green onions if using, and enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/slow-cooker-steak-and-potato-bake/

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