If you’re craving a hearty, comforting meal that feels like a warm hug, the Crockpot Loaded Steak and Potato Bake Recipe is exactly what you need. This dish combines tender, juicy sirloin steak cubes with soft, flavorful potatoes, all slow-cooked to perfection in a rich blend of garlic, beef broth, and savory seasonings. Topped with melted cheddar cheese, a dollop of sour cream, and fresh green onions, it’s a delightfully satisfying feast that’s as easy to prepare as it is delicious to eat.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building the perfect balance of flavor, texture, and color. You’ll find that each component is simple yet essential, coming together beautifully in this slow-cooked favorite.
- 2 pounds sirloin steak, cut into 1-inch cubes: The star protein that becomes tender and flavorful after hours in the crockpot.
- 4 large russet potatoes, diced: These soak up all the savory juices and become melt-in-your-mouth soft.
- 1 onion, chopped: Adds natural sweetness and depth to the dish.
- 3 cloves garlic, minced: Infuses every bite with aromatic richness.
- 1 cup beef broth: The liquid that keeps everything moist and flavorful during slow cooking.
- 1 cup shredded cheddar cheese: Provides a creamy, cheesy finish that everyone loves.
- 1/2 cup sour cream: Adds a cool, tangy contrast when served.
- 1 tablespoon Worcestershire sauce: Boosts the umami and ties all the flavors together.
- 1 teaspoon paprika: Offers a subtle smoky warmth and lovely color.
- Salt and pepper to taste: Essential for seasoning and enhancing all ingredients.
- Chopped green onions for garnish: Adds a fresh, vibrant touch and a hint of crunch.
How to Make Crockpot Loaded Steak and Potato Bake Recipe
Step 1: Season the Steak
In a large bowl, toss your cubed sirloin with salt, pepper, and paprika until each piece is evenly coated. This simple seasoning step ensures the steak develops a rich, savory flavor that will infuse the entire dish during the slow cooking process.
Step 2: Layer the Ingredients
Start by placing the diced potatoes and chopped onions at the bottom of your crockpot. This layering is key because the potatoes need direct contact with the heat source to cook thoroughly. Then, add the seasoned steak cubes on top, so the flavors mingling from the meat will slowly soak into the veggies below.
Step 3: Prepare the Sauce
In a separate bowl, mix together minced garlic, beef broth, Worcestershire sauce, and a pinch of salt and pepper. This savory sauce is the secret ingredient that keeps everything moist while adding deep complexity during the long cook time. Pour it evenly over the steak and potato layers.
Step 4: Slow Cook
Cover your crockpot and set it to cook on low for 6 to 8 hours or on high for 4 to 5 hours. The result will be melt-in-your-mouth tender steak and perfectly soft potatoes, all soaking in that luscious broth and seasoning combo.
Step 5: Add Cheese
About 15 minutes before you’re ready to serve, sprinkle the shredded cheddar cheese over the top of the crockpot. Cover it back up so the cheese can melt into a gooey, irresistible layer that top everything off without needing extra effort.
Step 6: Serve
Finally, drizzle the bake with sour cream and sprinkle the chopped green onions over the top. These final touches add creaminess and freshness that make the dish truly shine on the plate.
How to Serve Crockpot Loaded Steak and Potato Bake Recipe
Garnishes
Adding a few chopped green onions makes a beautiful pop of color and gives each bite a hint of sharp freshness. The cool sour cream adds balance to the warm, cheesy richness, and you can even toss on a few crispy bacon bits if you’re feeling indulgent.
Side Dishes
This hearty dish pairs wonderfully with a crisp green salad to lighten up the plate or some roasted vegetables for an extra serving of warmth and comfort. A crusty bread or garlic knots are also perfect for soaking up any leftovers on the plate.
Creative Ways to Present
Serve the Crockpot Loaded Steak and Potato Bake Recipe in deep, rustic bowls or on a large platter family-style, letting everyone admire the melty cheese and colorful garnishes. You can also spoon portions into hollowed-out baked potatoes for a fun, loaded spud variation that’s sure to impress at any dinner gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to airtight containers and refrigerate for up to 3 days. The flavors actually deepen after resting, making the next-day meal just as delicious.
Freezing
This recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating to keep that tender texture intact.
Reheating
Reheat leftovers gently in the microwave or on the stovetop over low heat to avoid drying out the steak and potatoes. Add a splash of broth if it needs a little extra moisture to regain that slow-cooked comfort.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While sirloin is tender and flavorful, you can use ribeye or even chuck roast cut into cubes. Just remember that tougher cuts will benefit from the longer, slower cooking time to become tender.
Do I have to peel the potatoes?
Not at all! Leaving the skins on russet potatoes adds texture and nutrients. Just be sure to wash them thoroughly before dicing.
Can I make this recipe in an oven instead of a crockpot?
Yes, you can transfer the layered ingredients into a covered baking dish and bake at 325°F for about 2 to 3 hours, or until the steak is tender and potatoes are cooked through. Keep an eye on the moisture level and add beef broth if needed.
Is there a substitute for sour cream in this recipe?
Sure! Greek yogurt works wonderfully as a tangy, creamy alternative that’s a bit lighter but just as flavorful when served on top.
How spicy is this dish? Can I add heat?
The recipe is mild by nature, but you can easily add a pinch of cayenne pepper or some chopped jalapeños in the sauce to kick up the heat if you enjoy a spicier flavor profile.
Final Thoughts
Nothing beats the cozy satisfaction of the Crockpot Loaded Steak and Potato Bake Recipe after a busy day. It’s one of those dishes that feels fancy without fuss, comforting without heaviness, and always makes everyone at the table smile. Give it a try—you’ll soon have a favorite go-to that warms both your heart and your appetite.
Print
Crockpot Loaded Steak and Potato Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Loaded Steak and Potato Bake is a comforting and hearty one-pot meal perfect for busy days. Tender cubes of sirloin steak are slow-cooked with diced russet potatoes, onions, and a flavorful garlic-beef broth mixture, then topped with melted cheddar cheese, sour cream, and fresh green onions for a satisfying dinner the whole family will love.
Ingredients
Steak and Vegetables
- 2 pounds sirloin steak, cut into 1-inch cubes
- 4 large russet potatoes, diced
- 1 onion, chopped
Seasonings and Sauce
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Chopped green onions for garnish
Instructions
- Season the Steak: In a large bowl, season the cubed sirloin steak with salt, pepper, and paprika. Toss well to coat each piece evenly, ensuring the flavors penetrate the meat.
- Layer the Ingredients: Place the diced potatoes and chopped onion at the bottom of the crockpot to create a base layer. Then evenly distribute the seasoned steak cubes on top of the vegetables.
- Prepare the Sauce: In a separate bowl, combine the minced garlic, beef broth, Worcestershire sauce, and a pinch of salt and pepper. Mix thoroughly and pour this flavorful mixture evenly over the steak and potatoes in the crockpot.
- Slow Cook: Cover the crockpot with its lid and cook on low heat for 6 to 8 hours, or alternatively on high heat for 4 to 5 hours. Cook until the steak is tender and the potatoes are soft to the touch.
- Add Cheese: About 15 minutes before serving, sprinkle the shredded cheddar cheese over the top of the slow-cooked steak and potatoes. Cover again and allow the cheese to melt thoroughly.
- Serve: Once melted, serve the bake hot by drizzling sour cream on top and garnishing with freshly chopped green onions for a burst of color and fresh flavor.
Notes
- You can substitute sirloin steak with ribeye or chuck steak for different textures and flavors.
- For extra veggies, consider adding diced bell peppers or mushrooms along with the potatoes and onions.
- If you prefer a spicier dish, add a pinch of cayenne pepper or crushed red pepper flakes when seasoning the steak.
- Using low-sodium beef broth will help control the salt level if needed.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
