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Crockpot Loaded Steak and Potato Bake

Crockpot Loaded Steak and Potato Bake You'll Crave All Day

This Crockpot Loaded Steak and Potato Bake is the ultimate comfort food, perfect for chilly evenings or family gatherings.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Main Dishes
Cuisine: American
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1.5 pounds beef steak (sirloin or ribeye) use your favorite cut for the most tender bites
For the Veggies
  • 4 medium russet potatoes peeling and cubing ensures they cook evenly and absorb the delicious flavors
  • 1 medium onion finely chopped to infuse the dish with savory sweetness
  • 3 cloves garlic minced for that aromatic kick that can't be missed
For the Liquid Gold
  • 1 cup beef broth adds depth and richness for an incredibly savory base
  • 1 teaspoon Worcestershire sauce adds umami flavor that elevates the dish
For Creamy Goodness
  • 1 cup sour cream for a velvety finish that complements the hearty ingredients
  • 1 cup shredded cheddar cheese because melted cheese makes everything better
For Seasoning
  • 1 teaspoon paprika to enhance the dish with a smoky warmth
  • 1 teaspoon dried parsley for a touch of freshness and color
  • ½ teaspoon black pepper adds a mild kick of heat
  • ½ teaspoon salt to balance all the flavors
  • ½ teaspoon onion powder deepens the onion flavor profile
  • ½ teaspoon garlic powder amplifies the garlicky goodness
Optional Enhancements
  • 6 slices cooked bacon crumbled for a crunchy, savory twist
  • chopped green onions for garnish

Equipment

  • Crockpot
  • skillet

Method
 

Step‑by‑Step Instructions
  1. Start by cutting the beef steak into bite-sized pieces, seasoning them with salt, black pepper, paprika, onion powder, and garlic powder. Toss to ensure they’re evenly coated with the spices.
  2. In a large skillet over medium-high heat, add a drizzle of oil and sear the seasoned steak for about 3–4 minutes. Transfer to the crockpot.
  3. In the same skillet, add the finely chopped onion and minced garlic, sautéing for about 2–3 minutes. Transfer this mixture into the crockpot.
  4. Add the peeled and cubed potatoes, beef broth, and Worcestershire sauce to the crockpot. Stir to ensure potatoes are coated.
  5. Cover with a lid and set to low heat, cooking for 6 to 8 hours until tender.
  6. After cooking, stir in sour cream and shredded cheddar cheese until melted and creamy. Optionally, add crumbled bacon.
  7. Serve hot, garnished with chopped green onions.

Nutrition

Serving: 1bowlCalories: 540kcalCarbohydrates: 45gProtein: 28gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 800mgPotassium: 970mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 4mg

Notes

Allow leftovers to cool completely before refrigerating in an airtight container for up to 3 days. Can be frozen for up to 3 months.

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