Crockpot Loaded Steak and Potato Bake
A comforting dish combining tender steak and creamy potatoes, topped with gooey cheese, perfect for feeding a crowd.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Total Time: 380 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
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
- Prepare the steak by cutting it into bite-sized pieces and seasoning with salt, black pepper, paprika, onion powder, and garlic powder.
- Brown the seasoned steak pieces in a skillet over medium-high heat for about 3-4 minutes, then transfer to the crockpot.
- 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.
- Add the cubed potatoes, beef broth, and Worcestershire sauce to the crockpot and stir gently to combine.
- Cover the crockpot and set on low heat, cooking for 6 to 8 hours until potatoes and steak are tender.
- Stir in the sour cream and shredded cheddar cheese until melted and combined; add crumbled bacon if desired.
- 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
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg