If you’re in the mood for the ultimate comfort food and want to impress your family or friends with minimal effort, Crockpot Loaded Steak and Potato Bake is about to become your new weeknight hero. This dish features tender steak, buttery potatoes, melty cheddar, and all those dreamy loaded baked potato toppings, all cozied up together in one glorious slow cooker creation. Whether you’re planning a laid-back dinner or feeding a hungry crowd, this one-pot wonder promises all the hearty flavors you love with barely any cleanup.

Crockpot Loaded Steak and Potato Bake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its hearty, simple ingredients. Each one brings a unique flavor, texture, or burst of color, uniting for a mouthwatering Crockpot Loaded Steak and Potato Bake that everyone will crave.

Sirloin or Ribeye Steak (2 pounds, cubed): Choose well-marbled cuts for extra juiciness and flavor—bite-sized cubes cook perfectly in the crockpot.
Russet Potatoes (2 pounds, cubed): These sturdy spuds hold their shape and soak up all those savory juices—scrub well, no need to peel!
Olive Oil (1 tablespoon): Adds a hint of richness and helps seasonings cling to the potatoes.
Garlic Powder (1 teaspoon): Provides a mellow, savory backbone without overpowering.
Onion Powder (1 teaspoon): Gives a subtle sweetness that rounds out the seasoning blend beautifully.
Smoked Paprika (1 teaspoon): Infuses a gentle smokiness that sets this bake apart.
Salt (1 teaspoon): Essential for drawing out the best in every ingredient.
Black Pepper (½ teaspoon): Brings a touch of warmth and depth to each bite.
Shredded Cheddar Cheese (1 cup): Go for sharp cheddar if you like a little tang—the melty cheese ties everything together.
Cooked and Crumbled Bacon (½ cup): Irresistible crunch and savory, smoky flavor—make extra for snacking!
Sour Cream (½ cup): Cool and creamy, this is classic loaded potato flavor in each spoonful.
Green Onions (2, sliced): A sprinkle on top adds bright color and fresh, mild onion flavor.
Beef Broth (½ cup): Keeps everything moist and ramps up the umami richness.

How to Make Crockpot Loaded Steak and Potato Bake

Step 1: Prepare the Crockpot

Start by giving your crockpot a quick spray with nonstick spray or a light coating of olive oil. This step keeps cleanup easy and ensures nothing sticks, letting all those rich flavors shine in your Crockpot Loaded Steak and Potato Bake.

Step 2: Season and Layer the Potatoes

Scatter the cubed russet potatoes in the bottom of the crockpot. Drizzle them with olive oil, then sprinkle on the garlic powder, onion powder, smoked paprika, salt, and pepper. Give everything a good toss right in the pot to evenly coat every potato cube in that magical seasoning blend.

Step 3: Add the Steak and Broth

Place your steak cubes gently over the potatoes, creating a hearty protein layer. For a flavor boost, sear the steak cubes in a super-hot skillet for a minute or two before adding—but it’s optional! Finally, pour the beef broth evenly over everything; this keeps the dish juicy and adds that deep savory kick.

Step 4: Slow Cook to Perfection

Pop the lid on and set your crockpot to low for 6–7 hours (or high for 3–4 hours). The potatoes will become tender and the steak will be perfectly cooked through, transforming into fork-tender, irresistible bites.

Step 5: Add Cheese and Toppings

When it’s nearly time to serve, sprinkle the shredded cheddar cheese all over the top and pop the lid back on for about 5 minutes—just until the cheese melts into a glorious blanket. Finish it off with cooked bacon, dollops of sour cream, and a flurry of sliced green onions. Your Crockpot Loaded Steak and Potato Bake is ready to steal the show!

How to Serve Crockpot Loaded Steak and Potato Bake

Garnishes

This bake is all about those crave-worthy toppings! Don’t be shy with the crispy bacon, a generous dollop of sour cream, and fresh green onions. For extra decadence, you can also scatter on a bit of extra shredded cheese or a sprinkle of chives for restaurant-worthy flair.

Side Dishes

While the star of the meal is undeniably your Crockpot Loaded Steak and Potato Bake, pairing it with a crisp green salad, buttery garlic bread, or roasted veggies turns dinnertime into a celebration. Even a simple side of steamed broccoli would add a lovely contrast and keep things balanced.

Creative Ways to Present

Ladle generous spoonfuls into large, shallow bowls for an inviting, rustic presentation. For a fun twist at a party, serve the bake “bar-style” with all the toppings in separate bowls—let everyone customize their own. Or, scoop into baked potato skins for a memorable appetizer version!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Let the Crockpot Loaded Steak and Potato Bake cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. The flavors deepen overnight and make for a stellar lunch the next day!

Freezing

This dish freezes well—just place cooled portions into freezer-safe containers and store for up to two months. Thaw overnight in the refrigerator before reheating. However, for best texture, you might want to add fresh garnishes after warming.

Reheating

To reheat, simply pop a serving in the microwave or warm gently on the stove, stirring often to keep everything creamy and delicious. If it seems a bit thick, a splash of beef broth or a touch of sour cream will bring it right back to life.

FAQs

Can I use a different cut of steak?

Absolutely! While sirloin or ribeye are fantastic for tenderness and flavor, you can use other cuts like strip steak or even chuck if you prefer. Just ensure you cut everything into even, bite-sized pieces.

Can I add other vegetables?

Definitely! Feel free to toss in chopped bell peppers, mushrooms, or even carrots for added color and flavor. Just keep the veggie chunks around the same size as your potatoes to ensure they cook evenly.

Is it possible to make this dish dairy-free?

You can make your Crockpot Loaded Steak and Potato Bake dairy-free by skipping the cheese and sour cream or using your favorite plant-based alternatives. The rest of the flavors will still shine!

What if my potatoes are still firm after cooking?

If your potatoes aren’t as tender as you’d like, just cover and cook for an additional 30 minutes to an hour. Some slow cookers run cooler than others, so a little extra time should do the trick.

Can I prepare this recipe the night before?

Yes! You can prep all the ingredients and layer them in the crockpot insert the night before. Just cover and refrigerate overnight. In the morning, set it in your slow cooker and start cooking as usual.

Final Thoughts

This Crockpot Loaded Steak and Potato Bake is the kind of recipe you’ll want to make again and again—not just because it’s easy, but because it always draws rave reviews. With hearty flavors and classic fixings all coming together in one pot, it’s a guaranteed crowd-pleaser for any occasion. Give it a try and watch everyone come back for seconds!

Crockpot Loaded Steak and Potato Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 26 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Loaded Steak and Potato Bake is a hearty and comforting dish that is easy to prepare in a slow cooker. Tender steak, flavorful potatoes, gooey cheese, crispy bacon, and creamy sour cream come together in this satisfying meal.

Ingredients

Scale

For the Steak and Potatoes:

2 pounds sirloin or ribeye steak, cut into bite-sized cubes
2 pounds russet potatoes, scrubbed and cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
½ cup beef broth

For Topping:

1 cup shredded cheddar cheese
½ cup cooked and crumbled bacon
½ cup sour cream
2 green onions, sliced

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Instructions

Prepare the Crockpot: Lightly grease the inside of a 6-quart crockpot with olive oil or nonstick spray.
Layer Ingredients: Place the cubed potatoes in the bottom of the crockpot. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat.
Add Steak: Add the cubed steak on top of the potatoes. Pour beef broth over the mixture.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until potatoes are tender and steak is cooked.
Finish: Before serving, sprinkle cheddar cheese over the top, cover, and let melt. Top with bacon, sour cream, and green onions.