Crockpot Loaded Steak and Potato Bake
A hearty, flavorful dish featuring tender steak and creamy potatoes, perfect for busy weeknights and family gatherings.
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.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to keep the dish moist.