Name: Crockpot Loaded Steak and Potato Bake
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1.5 pounds sirloin steak, cut into bite-sized cubes; 6 medium red potatoes, chopped into 1-inch cubes; 1 small onion, diced; 4 cloves garlic, minced; 1 cup shredded cheddar cheese; 1/2 cup cooked beef bacon, crumbled; 1/2 cup sour cream; 1/4 cup chopped green onions; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; Salt and pepper, to taste; Fresh parsley, for garnish (optional)

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Tender steak and hearty potatoes slow-cooked in a savory blend of spices, cheddar cheese, and smoky bacon make this Crockpot Loaded Steak and Potato Bake the ultimate comfort food. It’s a complete, filling meal made in one pot—rich, cheesy, and satisfying from the very first bite.

Crockpot Loaded Steak and Potato Bake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1.5 pounds sirloin steak, cut into bite-sized cubes

6 medium red potatoes, chopped into 1-inch cubes

1 small onion, diced

4 cloves garlic, minced

1 cup shredded cheddar cheese

½ cup cooked beef bacon, crumbled

½ cup sour cream

¼ cup chopped green onions

2 tablespoons olive oil

1 teaspoon smoked paprika

½ teaspoon dried thyme

Salt and pepper, to taste

Fresh parsley, for garnish (optional)

Directions

I start by lightly greasing the bottom of my 6-quart crockpot with olive oil or a bit of nonstick spray. Then, in a large bowl, I toss the cubed potatoes with olive oil, smoked paprika, thyme, salt, and pepper to coat them evenly.

Next, I layer half the seasoned potatoes in the bottom of the crockpot, then add half the steak cubes, followed by half the diced onions and minced garlic. I repeat the layers with the remaining potatoes, steak, onion, and garlic.

I cover and cook everything on low for 6–7 hours, or on high for 3.5–4 hours, until the potatoes are fork-tender and the steak is perfectly cooked. In the last 10–15 minutes, I sprinkle the shredded cheddar cheese evenly over the top and let it melt with the lid on.

Once everything is done, I top it with crumbled bacon, chopped green onions, and a dollop of sour cream. A little fresh parsley on top makes it look extra inviting when I serve it hot.

Servings and timing

Servings: 6 servings

Prep Time: 15 minutes

Cook Time: 6 hours (on low) or 3.5–4 hours (on high)

Total Time: 6 hours 15 minutes

Calories: 462 kcal per serving

Variations

When I want to change things up, I sometimes use Yukon gold or russet potatoes for a different texture. I’ve also swapped out the sirloin for chuck roast or stew meat when I have it on hand. For a little spice, I like to add a pinch of cayenne or a few jalapeño slices. And if I want to lighten it up, I’ll use Greek yogurt instead of sour cream.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the microwave or gently warm it in a skillet over medium-low heat. If I want to keep the texture of the potatoes and steak just right, the stovetop method works best. I avoid freezing this dish since the potatoes can get grainy after thawing.

FAQs

How do I keep the steak from drying out in the crockpot?

I make sure to use a well-marbled cut like sirloin and avoid overcooking. Cooking on low and layering with the potatoes helps keep the steak moist and tender.

Can I make this recipe ahead of time?

Yes, I often prep everything the night before, layer it in the crockpot insert, and refrigerate. In the morning, I just pop it into the base and start cooking.

What can I use instead of bacon?

If I don’t have bacon or want a different flavor, I use cooked pancetta or even turkey bacon. For a vegetarian twist, I sometimes skip the bacon altogether and just load up on cheese and green onions.

Can I use frozen steak or potatoes?

I don’t recommend using frozen ingredients because they release excess moisture and can make the dish watery. I always thaw them completely and pat them dry first if I need to use frozen.

How do I make it spicier?

To add heat, I like to toss in red pepper flakes, chopped jalapeños, or a splash of hot sauce when seasoning the potatoes. A pepper jack cheese topping also brings in a spicy kick.

Conclusion

This Crockpot Loaded Steak and Potato Bake is a comfort food classic I keep coming back to. With its savory layers, gooey cheese, and crisp bacon, it’s the kind of meal that fills everyone up and leaves no leftovers behind. Whether it’s for a cozy weeknight dinner or a laid-back family gathering, it’s a dish I know will always satisfy.

Recipe:

Crockpot Loaded Steak and Potato Bake

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Author: Cheryl
Total Time: 6 hours 15 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Tender steak and hearty potatoes slow-cooked with cheddar cheese, garlic, onion, and smoky bacon make this Crockpot Loaded Steak and Potato Bake the ultimate comfort food. It's rich, cheesy, and filling—perfect for a no-fuss family dinner.

Instructions

Lightly grease the bottom of a 6-quart crockpot with olive oil or nonstick spray.
In a large bowl, toss the cubed potatoes with olive oil, smoked paprika, thyme, salt, and pepper until evenly coated.
Layer half of the seasoned potatoes in the bottom of the crockpot, then add half the steak cubes, followed by half the diced onion and minced garlic.
Repeat the layers with the remaining potatoes, steak, onion, and garlic.
Cover and cook on low for 6–7 hours or on high for 3.5–4 hours, until the potatoes are fork-tender and the steak is cooked through.
In the last 10–15 minutes of cooking, sprinkle shredded cheddar cheese evenly on top and cover to melt.
Once done, top with crumbled bacon, chopped green onions, and a dollop of sour cream.
Garnish with fresh parsley if desired and serve hot.