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
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.
Notes
- For extra flavor, sear the steak cubes before adding to the crockpot.
- Yukon gold potatoes can be used for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
