Why Make This Recipe
Crockpot Loaded Steak and Potato Bake is a fantastic choice for busy weeknights. It’s simple to prepare, packed with flavor, and very satisfying. This recipe is perfect for family meals or gatherings, where everyone can enjoy a hearty dish without spending hours in the kitchen. The slow cooking method ensures that the steak becomes tender, and the potatoes are creamy, making it a comforting favorite.
How to Make Crockpot Loaded Steak and Potato Bake
Ingredients:
- Steak: 1.5–2 lbs beef steak (sirloin or chuck), cut into bite-sized pieces
- Potatoes: 4 large russet potatoes, peeled and cubed
- Onion: 1 medium yellow onion, diced
- Garlic: 3 cloves garlic, minced
- Beef Broth: 1 cup low-sodium beef broth
- Cheddar Cheese: 1 cup shredded sharp cheddar cheese
- Sour Cream: ½ cup (plus extra for serving, if desired)
- Butter: 2 tablespoons unsalted butter, cut into small pieces
- Seasonings: Salt, pepper, 1 teaspoon paprika, ½ teaspoon dried thyme
- Optional Garnish: Fresh chopped parsley or chives
Directions:
- Layering: Place the cubed potatoes in the bottom of your crockpot.
- Add Steak: Top the potatoes with the steak pieces.
- Vegetables & Seasonings: Sprinkle diced onions and minced garlic over the steak. Season with salt, pepper, paprika, and thyme.
- Liquid & Butter: Pour in the beef broth and dot the top with butter pieces.
- Slow Cook: Cover and cook on low for 6–8 hours (or on high for 4–5 hours) until the potatoes are tender and the steak is juicy.
- Finishing Touches: About 15 minutes before serving, stir in the sour cream and then sprinkle the shredded cheddar cheese on top. Allow the cheese to melt.
- Serve: Garnish with fresh parsley or chives, and serve hot.
How to Serve Crockpot Loaded Steak and Potato Bake
Serve this dish warm right from the crockpot. You can offer extra sour cream or chopped herbs as garnishes for those who want a little extra flavor. This dish pairs nicely with a fresh side salad or steamed vegetables for a complete meal.
How to Store Crockpot Loaded Steak and Potato Bake
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or in a pot on the stove. You may want to add a splash of broth or water while reheating to keep the dish moist.
Tips to Make Crockpot Loaded Steak and Potato Bake
- For the best flavor, choose well-marbled cuts of steak.
- Don’t rush the cooking process; low and slow is key for tender meat.
- Make sure to layer the ingredients in the order specified to ensure even cooking.
Variation
You can customize this dish by adding other vegetables like carrots or bell peppers. For a spicier kick, consider adding a dash of cayenne pepper or using pepper jack cheese instead of cheddar.
FAQs
1. Can I use frozen steak for this recipe?
Yes, you can use frozen steak, but it may take longer to cook. Ensure to adjust the cooking time as needed.
2. Is it possible to make this recipe without beef broth?
You can substitute beef broth with water or vegetable broth, but this may alter the overall flavor slightly.
3. Can I make this recipe in advance?
Yes, you can prepare the ingredients the night before and store them in the refrigerator. Just assemble everything in the crockpot in the morning and cook as directed.
Crockpot Loaded Steak and Potato Bake
Ingredients
Main Ingredients
- 1.5–2 lbs beef steak (sirloin or chuck), cut into bite-sized pieces Choose well-marbled cuts for best flavor.
- 4 large russet potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium beef broth Can substitute with water or vegetable broth.
- 1 cup shredded sharp cheddar cheese Consider swapping for pepper jack cheese for a spicier kick.
- ½ cup sour cream Plus extra for serving, if desired.
- 2 tablespoons unsalted butter, cut into small pieces
Seasonings
- Salt To taste
- Pepper To taste
- 1 teaspoon paprika
- ½ teaspoon dried thyme
Garnish
- Fresh chopped parsley or chives Optional, for garnish.
Instructions
Preparation and Layering
- Place the cubed potatoes in the bottom of your crockpot.
- Top the potatoes with the steak pieces.
- Sprinkle diced onions and minced garlic over the steak.
- Season with salt, pepper, paprika, and thyme.
- Pour in the beef broth and dot the top with butter pieces.
Cooking
- Cover and cook on low for 6–8 hours (or on high for 4–5 hours) until the potatoes are tender and the steak is juicy.
Finishing Touches
- About 15 minutes before serving, stir in the sour cream and then sprinkle the shredded cheddar cheese on top.
- Allow the cheese to melt.
Serving
- Garnish with fresh parsley or chives, and serve hot.