You know those nights when you just want to come home, kick off your shoes, and have dinner magically waiting for you? Well, my friend, this Crockpot Loaded Steak and Potato Bake is about as close as it gets. It’s rich, hearty, and packed with everything you love—juicy steak, tender potatoes, melty cheese, and a bold, savory flavor that makes every bite pure comfort.
Whether you’re balancing work, wrangling kids, or simply don’t feel like hovering over the stove, this steak and potatoes meal prep is here to save the day. Just toss everything into the slow cooker, let it do its thing, and come back to a dinner that tastes like you put in way more effort than you actually did.
Table of Contents
Why You’ll Love This Crockpot Loaded Steak and Potato Bake
- It practically cooks itself – Minimal prep, zero babysitting, and all the deliciousness.
- Big, bold flavors – A mix of tender steak, cheesy goodness, and a touch of Worcestershire magic.
- Great for meal prep – This dish keeps beautifully, making it perfect for leftovers.
- Picky eater approved – Let’s be real, steak and potatoes are a universal crowd-pleaser.
What You’ll Need for Crockpot Loaded Steak and Potato Bake
- Sirloin steak, cubed – Tender, flavorful, and perfect for slow cooking.
- Potatoes, diced – Yukon Gold or Russet hold up best.
- Onion, diced – Adds a bit of sweetness and depth.
- Cheddar cheese, shredded – Because everything is better with cheese.
- Beef broth – Keeps everything moist and enhances the steak’s flavor.
- Worcestershire sauce – That umami kick that makes this dish irresistible.
- Salt, pepper, garlic powder, paprika – The dream team of seasonings.
(Exact measurements are listed in the recipe card below!)
“For the steak in this recipe, you can use a variety of cuts, but for an extra tender option, consider using Beef Chuck Eye Steak, which adds a rich flavor perfect for slow cooking.”
How to Make Crockpot Loaded Steak and Potato Bake
- Chop & Prep: Dice your potatoes, cube the steak, and chop the onion. If you’re short on time, you can prep everything the night before and keep it in Yukon refrigeration overnight.
- Layer Like a Pro: In your crockpot, start with a layer of potatoes, then steak, onions, and seasoning. Repeat the layers until everything is in there.
- Add the Magic: Pour in the beef broth and Worcestershire sauce—this is where the slow-cooker magic happens.
- Set It & Forget It: Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours) until the steak is tender and the potatoes are perfectly soft.
- Cheese Time! About 30 minutes before serving, sprinkle cheddar cheese on top, cover, and let it melt into all that goodness.
- Serve & Enjoy: Grab a plate, scoop up a big helping, and dig in!
“Not sure whether to use butter or oil for searing your steak before adding it to the Crockpot? Check out this guide on whether you should cook steak with butter or oil for the perfect sear.”
Pro Tips for the Best Steak and Potatoes Meal Prep
- Sear the steak first – If you have an extra five minutes, browning the steak before tossing it in the slow cooker adds extra depth to the flavor.
- Bacon makes everything better – Crumble some crispy bacon on top before serving.
- Switch up the potatoes – Sweet potatoes add a delicious twist and extra nutrients.
- Spice it up – A pinch of cayenne or some diced jalapeños can bring a little heat.
How to Serve
While this dish is totally satisfying on its own, you can pair it with:
- A crisp side salad to balance out the richness.
- Steamed or roasted veggies for extra greens.
- Warm dinner rolls or crusty bread—because that sauce is too good to waste.
“If you’re looking to complete this meal with a hearty side, consider pairing your Crockpot Loaded Steak and Potato Bake with a flavorful side like Baked Beans with Ground Beef.”
Make Ahead & Storage
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Portion into meal prep containers and freeze for up to 3 months.
- Reheating: Microwave for a quick meal or pop it in the oven to bring back that fresh-out-of-the-crockpot taste.
FAQs
Can I use a different cut of steak?
Absolutely! Ribeye or chuck roast work well, but sirloin offers the best balance of tenderness and flavor.
Can I make this in the oven instead?
Yes! Bake at 375°F for about an hour, covered, then add cheese and bake uncovered for 10 more minutes.
Can I add more veggies?
Go for it! Mushrooms, bell peppers, or even broccoli would be great additions.
What’s the best potato to use?
Russet or Yukon Gold hold up best in a slow cooker.
How do I make it spicier?
A dash of cayenne or a few chopped jalapeños will do the trick.
Can I use frozen steak?
It’s best to thaw the steak first to ensure even cooking.
Do I need to stir it while cooking?
Nope! Just let the crockpot do its thing.
What’s the best cheese to use?
Cheddar is classic, but Monterey Jack or Pepper Jack add a fun twist.
Final Thought
At the end of a long day, there’s nothing quite like walking into a kitchen filled with the scent of slow-cooked steak and potatoes. This Crockpot Loaded Steak and Potato Bake is everything you love about a hearty home-cooked meal—warm, cheesy, and packed with flavor—without all the work. So go ahead, let your slow cooker do the heavy lifting, and enjoy every bite!
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Crockpot Loaded Steak and Potato Bake
This Crockpot Loaded Steak and Potato Bake is the perfect hearty meal for busy weeknights. Tender steak, creamy potatoes, and melty cheese come together in a slow cooker for a comforting dish that requires minimal effort. Perfectly seasoned and easy to prep, it’s an all-in-one meal that will satisfy the whole family!
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 2 lbs beef steak (sirloin or ribeye), cut into bite-sized cubes
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup beef broth
- 1/2 cup cooked bacon bits (optional for topping)
- Chopped green onions for garnish (optional)
Instructions
- Prep the steak: In a large skillet, heat olive oil over medium heat. Brown the steak cubes for about 5 minutes, stirring occasionally. Season with salt, pepper, thyme, and rosemary. Remove from heat and set aside.
- Prepare the Crockpot: Layer the diced potatoes at the bottom of the Crockpot. Add the browned steak on top of the potatoes, followed by the onions and garlic.
- Make the creamy mixture: In a bowl, whisk together sour cream, milk, and beef broth until smooth. Pour this mixture over the potatoes and steak in the Crockpot.
- Cook: Cover the Crockpot and cook on low for 6-8 hours, or until the potatoes are tender and the steak is cooked through.
- Add cheese: About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top. Cover again and let it melt.
- Serve: Once the cheese has melted and everything is cooked, give it a gentle stir and serve. Top with bacon bits and chopped green onions for extra flavor.
Notes
- Potato Choice: Russet potatoes are recommended for this recipe because they break down into a creamy texture, but Yukon Gold potatoes can also work well.
- Topping Options: You can also add some sour cream or fresh herbs as a topping before serving for extra flavor.
- Meat Option: If you’d prefer a leaner option, you can substitute steak with chicken breast or ground beef.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate (approximately 1/6 of the recipe)
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
