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

Scale

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

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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.