Crockpot loaded steak and potato bake is the ultimate cozy, no-fuss dinner that’s packed with flavor and super easy to prepare. With tender chunks of steak, soft and buttery potatoes, and gooey melted cheese, all slow-cooked to perfection, it’s the kind of hearty, one-pot meal I love making on busy days or when I’m craving something comforting.
Why You’ll Love This Recipe
I love this recipe because it delivers bold, satisfying flavors with hardly any work. There’s no need to sear the steak or pre-cook anything—I just toss everything in the crockpot and let it do the magic. The steak turns out juicy, the potatoes absorb all that savory seasoning, and the cheese melts over the top like a dream. It’s family-friendly, freezer-friendly, and perfect for leftovers.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Steak (sirloin or chuck, cut into bite-sized pieces)
- Baby potatoes or russet potatoes (cut into chunks)
- Olive oil
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika (optional)
- Shredded cheddar cheese
- Green onions (sliced, for topping)
- Sour cream (optional, for serving)
- Optional: ranch seasoning mix, bell peppers, or mushrooms for extra flavor and texture
Directions
- I start by seasoning the steak with salt, pepper, garlic powder, onion powder, and paprika if I’m using it.
- I toss the potatoes in olive oil and a bit more of the same seasonings to coat them evenly.
- In the crockpot, I layer the potatoes and steak together, giving everything a light mix.
- I cook it on low for 6–7 hours or high for 3–4 hours, until the potatoes are fork-tender and the steak is fully cooked.
- About 15 minutes before serving, I sprinkle the shredded cheese on top, cover the crockpot, and let the cheese melt.
- I serve it hot, garnished with fresh green onions and a spoonful of sour cream if I’m in the mood.
Servings and Timing
This recipe makes about 6 servings. It takes around 15 minutes to prep and then cooks in the crockpot for 6–7 hours on low or 3–4 hours on high.
Variations
- I swap the cheddar for mozzarella, pepper jack, or a blend for different flavor profiles.
- Adding mushrooms or bell peppers gives it a veggie boost and even more flavor.
- A dash of Worcestershire sauce or a sprinkle of ranch seasoning adds a rich depth to the steak and potatoes.
- For a lighter option, I sometimes use sweet potatoes instead of regular ones.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or in a 350°F oven until warmed through. If it’s a little dry, I add a splash of broth or a bit of sour cream before reheating.
FAQs
Can I skip the cheese?
Yes, I’ve made it without cheese when I want a lighter version. It’s still flavorful thanks to the seasoned steak and potatoes.
What kind of steak works best?
I usually go with sirloin for its tenderness, but chuck steak or stew meat also works well in a slow cooker.
Can I add vegetables?
Absolutely. I often throw in mushrooms, chopped onions, or sliced bell peppers during the last hour of cooking so they don’t get mushy.
Can I prep this the night before?
Yes! I prep and season everything the night before, keep it in the fridge, then dump it into the crockpot in the morning.
Can I make this in the oven instead?
Yes. I layer everything in a baking dish, cover with foil, and bake at 375°F for about 45–55 minutes. I remove the foil in the last 10 minutes, add the cheese, and let it melt.
Conclusion
Crockpot loaded steak and potato bake is one of those meals that feels like a warm hug after a long day. It’s hearty, savory, and packed with flavor—without needing a pile of ingredients or time in the kitchen. Whether I’m serving it for a weeknight dinner or making a batch for leftovers, it’s a guaranteed hit every time.
Crockpot Loaded Steak and Potato Bake
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on low / 3–4 hours on high
- Total Time: About 6½ hours
- Yield: 6 servings
- Category: Dinner, Main Dish
- Method: Slow Cooker
- Cuisine: American
Description
This Crockpot Loaded Steak and Potato Bake is a hearty, one-pot dinner made with tender steak, buttery potatoes, and melty cheddar cheese. It’s a set-it-and-forget-it comfort food favorite that’s perfect for weeknights, meal prep, or feeding a hungry family
Ingredients
- 1½ lbs steak (sirloin or chuck), cut into bite-sized pieces
- 1½ lbs baby potatoes or russet potatoes, cut into chunks
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (optional)
- 1½ cups shredded cheddar cheese
- ¼ cup sliced green onions (for garnish)
- Sour cream, for serving (optional)
- Optional add-ins: ranch seasoning mix, sliced mushrooms, chopped bell peppers
Instructions
- Season steak with salt, pepper, garlic powder, onion powder, and paprika.
- In a separate bowl, toss potatoes with olive oil and a little more of the same seasonings.
- In a greased crockpot, layer steak and potatoes evenly and gently mix to combine.
- Cook on low for 6–7 hours or high for 3–4 hours, until steak is tender and potatoes are fork-soft.
- Sprinkle shredded cheddar over the top, cover, and let melt for 10–15 minutes before serving.
- Garnish with green onions and a dollop of sour cream, if desired.
Notes
- Prepping everything the night before makes this a breeze in the morning.
- Sirloin gives the best texture, but chuck steak or stew meat works too.
- Swap cheddar with mozzarella or pepper jack for a twist.
- Add bell peppers or mushrooms in the last hour of cooking for more veggies.
- Great for meal prep—leftovers reheat beautifully.
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