Crockpot Loaded Steak and Potato Bake

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I’ve made countless hearty meals in my slow cooker, but nothing quite hits home like this Crockpot Loaded Steak and Potato Bake. The first time I put it together, it was on a chilly Sunday evening, and we needed something cozy and satisfying to wind down the weekend. From the moment I opened the lid, the rich aroma of slow-cooked steak mingled with buttery potatoes and savory herbs took over the kitchen. That smell alone is enough to make anyone’s mouth water.

What makes this dish so special is how effortlessly it comes together with just a few ingredients. There’s nothing fussy about it. Cubed steak, baby potatoes, garlic, and a handful of seasonings cook low and slow until everything is melt-in-your-mouth tender. It’s the kind of recipe I make when I want to feel like a dinner-time hero without spending hours over the stove.

I like to toss in a bit of crispy bacon and a generous sprinkle of cheddar cheese toward the end for that irresistible loaded-potato flavor. A touch of chopped parsley right before serving adds just the right pop of freshness. It’s rustic, it’s comforting, and it’s the kind of meal people ask for seconds of before they’ve even finished their first helping.

Why You’ll Love This Crockpot Loaded Steak and Potato Bake

This recipe is everything you want in a comfort meal: warm, savory, and satisfying. It’s ideal for busy weeknights when you want a no-fuss dinner that practically cooks itself. With a perfect balance of protein, carbs, and rich flavor, this dish feels indulgent without being overly complicated. The slow-cooker method ensures every bite is fork-tender, and the finishing touches of cheese and bacon add just the right amount of richness. Whether you’re feeding a crowd or meal-prepping for the week, this is a dish that delivers every time.

How to Make the Crockpot Loaded Steak and Potato Bake

Step 1: Prepare the Ingredients
Start by cubing about 2 pounds of sirloin or chuck steak into bite-sized pieces. Wash and halve 1.5 pounds of baby potatoes (Yukon Gold or red work beautifully). Mince 4 cloves of garlic and keep about 1/2 cup of chopped onion ready.

Step 2: Sear the Steak (Optional but Recommended)
While this dish can go straight into the crockpot, I like to sear the steak pieces in a hot skillet with olive oil just until browned. It adds an extra depth of flavor that’s worth the few extra minutes.

Step 3: Load the Crockpot
Layer the cubed steak, potatoes, garlic, and onion in your slow cooker. Season with 1 teaspoon of paprika, 1 teaspoon of garlic powder, salt, black pepper, and 1/2 teaspoon of dried thyme. Pour in 1/2 cup of beef broth for moisture.

Step 4: Let it Cook
Cover and cook on low for 6 to 7 hours or on high for 3.5 to 4 hours. The steak should be tender and the potatoes soft but still intact.

Step 5: Add the Toppings
During the last 15-20 minutes of cooking, sprinkle 1 to 1.5 cups of shredded cheddar cheese and 1/2 cup of cooked, crumbled bacon over the top. Cover just until the cheese melts.

Step 6: Garnish and Serve
Before serving, add chopped parsley or green onions for a fresh finish.

Recipe Variations and Possible Substitutions

You can easily make this recipe your own by switching up the ingredients. Try using sweet potatoes instead of baby potatoes for a slightly sweeter flavor and an extra dose of fiber. If you want a leaner protein, swap the steak for chicken thighs or turkey cutlets.

For a cheesy twist, mix in some Monterey Jack or pepper jack for a spicier edge. Vegetarians can substitute the meat with mushrooms and use vegetable broth. You could also toss in some frozen peas or corn toward the end for added color and texture.

Dairy-free? Skip the cheese or use your favorite plant-based alternative. And for a low-sodium version, be sure to use low-sodium broth and adjust your seasoning accordingly.

Serving and Pairing Suggestions

This Crockpot Loaded Steak and Potato Bake is a full meal on its own, but I love pairing it with something fresh to balance the richness. A simple green salad with a zesty vinaigrette is perfect for cutting through the savory flavors. You can also serve it alongside steamed green beans or roasted Brussels sprouts for added color and nutrition.

If you’re looking to round out the meal even more, try some warm crusty bread on the side to soak up all those flavorful juices. For drinks, a bold red wine like Cabernet or a hoppy IPA pairs beautifully with the hearty steak.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well. Just portion it out into freezer-safe containers and label with the date. It should last up to 3 months frozen.

To reheat, thaw overnight in the fridge if frozen. Warm it in the microwave in 1-minute intervals, stirring in between, until heated through. For the best texture, reheat on the stovetop or in the oven at 350°F until hot.

Frequently Asked Questions

Can I use a different cut of beef?

Yes, you can substitute sirloin or chuck steak with stew meat or even ribeye if you’re feeling fancy. Just ensure it’s a cut that becomes tender with slow cooking.

Do I need to peel the potatoes?

Not at all. Baby potatoes have tender skins that add texture and nutrients. Just be sure to wash them well.

Can I make this dish in the oven instead?

Yes! Simply layer everything in a large baking dish, cover with foil, and bake at 325°F for about 2.5 to 3 hours, or until the steak is tender.

What cheese works best?

Cheddar is my favorite, but feel free to use Monterey Jack, Colby, or even a smoky gouda for a twist.

Is this dish gluten-free?

Yes, just make sure the beef broth and bacon you use are labeled gluten-free.

Related Recipe You’ll Like

If you’re craving more hearty, family-style meals, don’t miss my Creamy Mushroom Sauce for Steak. It’s another steak lover’s dream and makes a fantastic topping for everything from mashed potatoes to pasta.

For a lighter option, the Skirt Steak Rice Bowls with Chimichurri are packed with vibrant flavors and make for a refreshing yet filling meal. And if you’re in the mood for comfort food with a twist, my Low Carb Chicken Casserole is always a hit at the dinner table.

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