Introduction

Hey there, friend! Ever have those days when you just crave something deeply comforting, something that feels like a warm hug after a long day? Something hearty, savory, and totally satisfying? Yeah, me too! That’s where this Crockpot Loaded Steak and Potato Bake swoops in to save the day. It’s the kind of meal that fills your home with the most incredible aroma as it simmers away, making dinner something to truly look forward to. And the best part? It’s ridiculously easy. Seriously, you just toss everything in your slow cooker, walk away, and come back to pure deliciousness. It’s perfect for busy weeknights or lazy weekends when you want maximum flavor with minimal fuss. Trust me, this is going to become a new favorite in your rotation!

Why You’ll Love This Recipe

Fast (on your part!)
Easy (truly just dump and go)
Giftable (package up a portion for a friend!)
Crowd-pleasing (who doesn’t love steak and potatoes?)

Ingredients

Gather ’round, let’s talk about the simple heroes of this dish!

2 lbs Steak Beef: You’ll want a cut that does well with low and slow cooking, like chuck roast, sirloin tips, or even round steak. Cut it into bite-sized pieces.
1 tsp Garlic powder: Adds that essential savory punch without any chopping!
1/2 cup Green onions: For a lovely fresh, oniony bite and pop of color at the end.
1 tsp Onion powder: Enhances the onion flavor profile beautifully.
4 medium Potatoes: Good old russets work perfectly here, or you could use Yukon Golds. Dice them into roughly 1-inch cubes so they cook evenly.
1 cup Beef broth: Creates that wonderful, flavorful liquid base and keeps things moist.
1 tbsp Worcestershire sauce: This is my secret weapon for adding deep, umami richness!
Salt and pepper: To season everything perfectly. Start with maybe a teaspoon of salt and half a teaspoon of pepper, and you can always adjust later.
1 cup Cheddar cheese: Because what’s “loaded” without cheese?! Sharp or mild, whatever you love! Shredded cheese melts best.
1 cup Sour cream: The creamy, cool finish that brings all the richness together at the end.

How to Make It

Alright, let’s get this comfort food party started! It’s simpler than you think.

First things first, get your steak ready. Cut that beef into nice, manageable bite-sized pieces. Give your potatoes a good wash and dice them up too. Try to keep the potato pieces roughly the same size so they cook evenly.
Grab your trusty crockpot. Layer the diced potatoes on the bottom.
Now, add your steak pieces over the potatoes.
Sprinkle the garlic powder, onion powder, salt, and pepper evenly over the meat and potatoes.
In a separate bowl or measuring cup, whisk together the beef broth and Worcestershire sauce. Pour this liquid mixture all over the ingredients in the slow cooker.
Put the lid on your crockpot and set it to LOW. Let it cook for about 6-8 hours, or until the steak is super tender and the potatoes are soft when you poke them with a fork. If you’re in a bit more of a hurry, you can cook it on HIGH for about 3-4 hours, but low and slow really gives you the most tender results, in my opinion!
Once everything is perfectly tender, it’s time to make it “loaded”! Give everything a gentle stir. Sprinkle that lovely shredded cheddar cheese over the top. Put the lid back on for about 10-15 minutes, or until the cheese is all melted and gooey.
Right before serving, dollop generous spoonfuls of sour cream over the top of the cheesy goodness. Finish it off with a sprinkle of fresh chopped green onions.
Serve it hot and get ready for some serious comfort food bliss!

Substitutions & Additions

Want to mix things up? This recipe is super forgiving and open to interpretation!

Different Cheese: No cheddar? No problem! Monterey Jack, Colby Jack, or even a sharp white cheddar would be delicious.
Add Veggies: Feel free to toss in some diced carrots, celery, or even mushrooms along with the potatoes at the beginning for extra nutrients and flavor.
Make it Spicy: A pinch of red pepper flakes added with the seasonings will give it a nice kick.
Add Bacon: Crumbled cooked bacon stirred in at the end with the cheese, sour cream, and green onions? Yes, please!
Vary the Potatoes: Sweet potatoes could offer a different kind of sweetness and texture, though the cook time might vary slightly.

Tips for Success

A few little pointers to make sure your Steak and Potato Bake turns out perfectly every time!

Uniform Cuts: Try to cut your steak and potatoes into roughly the same size pieces (about 1-inch) so they cook evenly.
Don’t Overfill: Make sure your crockpot isn’t more than about two-thirds full to allow for proper cooking and circulation.
Resist Peeking: I know it’s tempting because it smells so good, but lifting the lid lets out a lot of heat and moisture, adding significant time to your cooking. Try to peek only when you think it’s close to being done.
Searing the Steak (Optional): For an extra layer of flavor, you could quickly sear the steak pieces in a hot pan with a little oil before adding them to the slow cooker. It adds a nice browned crust, but it’s definitely not necessary for this recipe to be delicious!

How to Store It

If you somehow manage to have leftovers (it’s rare in my house!), storing them is easy.

Let the dish cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. To reheat, you can use the microwave or gently warm it in a pot on the stovetop. You might want to add a splash more beef broth or water when reheating to keep it moist.

FAQs

Got questions? Let’s see if I can help!

Q: Can I use frozen steak?
A: It’s best to use thawed steak for this recipe. Frozen meat can cook unevenly in a slow cooker and bring down the temperature too much.

Q: What cut of steak is best?
A: Cuts like chuck roast, sirloin tips, or round steak work well because they become very tender with low and slow cooking.

Q: Can I prepare parts of this ahead of time?
A: Absolutely! You can chop your steak and potatoes the day before and keep them in separate containers in the fridge. You can also chop your green onions ahead of time.

Q: Why are my potatoes still hard?
A: They might not have cooked long enough, or they might have been cut too large. Ensure they are fully submerged in the liquid as much as possible during cooking.

Easy Crockpot Loaded Steak and Potato Bake

A hearty, savory, and totally satisfying meal that's ridiculously easy to make in your slow cooker. Just toss everything in, walk away, and come back to pure deliciousness. Perfect for busy weeknights or lazy weekends.

Print Recipe Pin Recipe

Cook Time 6

Equipment

Crockpot or slow cooker
bowl or measuring cup

Ingredients

Hauptzutaten

2 lbs Steak Beef Chuck roast, sirloin tips, or round steak, cut into bite-sized pieces.
1 tsp Garlic powder
0.5 cup Green onions
1 tsp Onion powder
4 medium Potatoes Russets or Yukon Golds, diced into roughly 1-inch cubes.
1 cup Beef broth
1 tbsp Worcestershire sauce
Salt To taste. Start with 1 tsp.
Pepper To taste. Start with 1/2 tsp.
1 cup Cheddar cheese Shredded, sharp or mild.
1 cup Sour cream

Instructions

First things first, get your steak ready. Cut that beef into nice, manageable bite-sized pieces. Give your potatoes a good wash and dice them up too. Try to keep the potato pieces roughly the same size so they cook evenly.
Grab your trusty crockpot. Layer the diced potatoes on the bottom.
Now, add your steak pieces over the potatoes.
Sprinkle the garlic powder, onion powder, salt, and pepper evenly over the meat and potatoes.
In a separate bowl or measuring cup, whisk together the beef broth and Worcestershire sauce. Pour this liquid mixture all over the ingredients in the slow cooker.
Put the lid on your crockpot and set it to LOW. Let it cook for about 6-8 hours, or until the steak is super tender and the potatoes are soft when you poke them with a fork. If you're in a bit more of a hurry, you can cook it on HIGH for about 3-4 hours, but low and slow really gives you the most tender results, in my opinion!
Once everything is perfectly tender, it's time to make it "loaded"! Give everything a gentle stir. Sprinkle that lovely shredded cheddar cheese over the top. Put the lid back on for about 10-15 minutes, or until the cheese is all melted and gooey.
Right before serving, dollop generous spoonfuls of sour cream over the top of the cheesy goodness. Finish it off with a sprinkle of fresh chopped green onions.
Serve it hot and get ready for some serious comfort food bliss!

Notes

Uniformly cut steak and potatoes (approx. 1-inch) for even cooking. Do not overfill the crockpot (max 2/3 full). Avoid lifting the lid during cooking as it releases heat and moisture. Optionally sear steak beforehand for extra flavor.