Introduction
Remember those comforting meals that just felt like a warm hug on a chilly evening? This Crockpot Loaded Steak and Potato Bake is exactly that. It’s the kind of dish that fills your kitchen with an irresistible aroma, making everyone gather around the table with happy anticipation. And the best part? It’s incredibly simple to put together, perfect for those busy days when you want a hearty, satisfying meal without all the fuss.
Why You’ll Love This Recipe
- Fast Prep, Slow Cooker Magic: Minimal chopping, maximum flavor! The crockpot does all the hard work for you.
- Effortless & Easy: Seriously, just toss everything in and let it simmer. It’s practically foolproof.
- Perfect for Gifting (or Sharing!): Make a big batch and freeze portions for easy meals later or share with a neighbor who needs a little comfort food.
- Guaranteed Crowd-Pleaser: Steak, potatoes, and cheesy goodness – what’s not to love? This bake is a hit with kids and adults alike.
Ingredients
Here’s what you’ll need to create this little slice of heaven. Don’t worry, they’re all pantry staples!
- 2 lbs beef steak: I like to use sirloin or chuck roast, cut into bite-sized pieces. This makes sure every bite is tender.
- 1 tsp garlic powder: For that savory depth we all crave.
- 1/2 cup green onions: Chopped, for a pop of fresh flavor and color as a garnish.
- 1 tsp onion powder: Adds another layer of savory goodness without the fuss of chopping an onion.
- 4 medium potatoes: Russets or Yukon Golds work beautifully here. You’ll want to peel and dice them into roughly 1-inch cubes.
- 1 cup beef broth: This is the liquid gold that helps tenderize the steak and cook the potatoes.
- 1 tbsp Worcestershire sauce: A little secret ingredient that adds an umami punch.
- Salt, to taste: The essential seasoning that brings out all the flavors.
- Pepper, to taste: A pinch of freshly ground black pepper adds a lovely subtle warmth.
- 1 cup cheddar cheese: Shredded, of course! Because what’s a loaded bake without melty cheese?
- 1 cup sour cream: For that creamy, tangy finish that balances the richness.
How to Make It
Ready to get this deliciousness going? It’s so simple, you’ll be amazed.
- Prep your ingredients: First things first, let’s get everything ready. Cut your beef steak into nice, bite-sized pieces. Then, peel and dice your potatoes into about 1-inch cubes. We want them to be cooked through but still hold their shape.
- Load up the crockpot: Now, grab your trusty crockpot. Toss in the prepared steak and the diced potatoes. Sprinkle in the garlic powder and onion powder.
- Add the liquids and seasonings: Pour in the beef broth and the Worcestershire sauce. Give everything a good stir to coat. Now, season generously with salt and pepper. Remember, you can always add more later if needed!
- Let the magic happen: Cover your crockpot and set it to cook. You have two options: cook on low for 6-8 hours, or on high for 3-4 hours. I usually go for the low setting if I have the time, as it tends to make the steak extra tender. Just make sure the steak is fork-tender and the potatoes are cooked through before moving on.
- Get it loaded! Once everything is perfectly tender, it’s time for the best part – loading it up! Stir in the shredded cheddar cheese and the sour cream. Keep stirring gently until the cheese is beautifully melted and the sour cream is all incorporated, creating a rich, creamy sauce.
- Garnish and serve: Ladle this glorious bake into bowls. Sprinkle with your chopped green onions for a burst of freshness and color. Dig in and enjoy!
Substitutions & Additions
Feeling creative? This recipe is a fantastic base for your own delicious creations!
- Steak Swap: If you don’t have beef steak, cubed chicken thighs or even pulled pork would be delicious! Just adjust cooking times as needed.
- Potato Power: Sweet potatoes are a wonderful alternative to regular potatoes for a touch of sweetness. You could also mix in some diced carrots or parsnips.
- Cheesy Delights: Feel free to mix up the cheese! Monterey Jack, Pepper Jack, or a blend of your favorite melting cheeses will work beautifully.
- Veggie Boost: Want to add some extra greens? Stir in a cup of frozen peas or corn during the last 30 minutes of cooking. Diced bell peppers or mushrooms would also be lovely additions added with the potatoes.
- Spice it Up: For a little kick, add a pinch of red pepper flakes with your other seasonings.
Tips for Success
A few little tricks to ensure your Crockpot Loaded Steak and Potato Bake is absolutely perfect every time.
- Don’t Overcrowd: Make sure your crockpot isn’t completely stuffed. This allows the ingredients to cook evenly.
- Stirring is Key: When you add the cheese and sour cream, give it a gentle stir to ensure it all melts and incorporates smoothly.
- Seasoning is Personal: Taste and adjust your salt and pepper before serving. Everyone’s palate is different!
- Prep Ahead: You can cut your steak and dice your potatoes the night before and store them in the refrigerator in separate airtight containers. This makes assembly even quicker in the morning.
- Check for Tenderness: The cooking time is a guideline. Always check your steak and potatoes for tenderness before proceeding to the final step.
How to Store It
Leftovers? Lucky you! This bake reheats beautifully.
Allow the bake to cool completely, then transfer it to an airtight container. It will stay delicious in the refrigerator for 3-4 days. To reheat, you can gently warm it in a saucepan over low heat, in the microwave, or even pop it back into a low oven (around 300°F or 150°C) until heated through. If it seems a little thick after chilling, you can add a splash of extra beef broth or water when reheating.
FAQs
Got questions? We’ve got answers!
Can I make this ahead of time and freeze it?
Yes! You can make the bake completely, let it cool, and then portion it into freezer-safe containers. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed.
What kind of steak is best for this recipe?
Chuck roast or sirloin steak are excellent choices because they become wonderfully tender when slow-cooked. You want a cut that benefits from long, slow cooking.
Can I use pre-cut potatoes?
While you can use pre-cut potatoes, it’s best to dice them yourself just before cooking to ensure they cook evenly and don’t get mushy. If you do use pre-cut, check them for tenderness frequently.
Crockpot Loaded Steak and Potato Bake
Equipment
- Crockpot
- Knife
- Cutting board
- Measuring Cups
- Measuring spoons
- bowls
- Spoon
Ingredients
Main ingredients
- 2 lbs beef steak sirloin or chuck roast, cut into bite-sized pieces
- 1 tsp garlic powder
- 0.5 cup green onions chopped, for garnish
- 1 tsp onion powder
- 4 medium potatoes russets or Yukon Golds, peeled and diced into 1-inch cubes
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- to taste salt
- to taste pepper freshly ground
- 1 cup cheddar cheese shredded
- 1 cup sour cream
Instructions
- Prep your ingredients: Cut your beef steak into nice, bite-sized pieces. Peel and dice your potatoes into about 1-inch cubes.2 lbs beef steak
- Load up the crockpot: Toss in the prepared steak and the diced potatoes. Sprinkle in the garlic powder and onion powder.2 lbs beef steak
- Add the liquids and seasonings: Pour in the beef broth and the Worcestershire sauce. Stir everything to coat. Season generously with salt and pepper.2 lbs beef steak
- Let the magic happen: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until steak is fork-tender and potatoes are cooked through.
- Get it loaded!: Stir in the shredded cheddar cheese and the sour cream until the cheese is melted and the sour cream is incorporated.2 lbs beef steak
- Garnish and serve: Ladle into bowls and sprinkle with chopped green onions. Dig in!2 lbs beef steak