If you’re craving a comforting, hearty meal that delivers flavor with minimal effort, you are going to love this Crockpot Loaded Steak and Potato Bake Recipe. Imagine tender cubes of sirloin steak mingling with soft, flavorful russet potatoes, all enveloped in creamy sour cream and melted cheddar. Each bite feels like a warm hug straight from your slow cooker, combining simple ingredients into an irresistible dish that’s perfect for cozy dinners or feeding a crowd without standing over the stove.
Ingredients You’ll Need
Gathering the ingredients for this Crockpot Loaded Steak and Potato Bake Recipe is a breeze. Each item plays a crucial role, from the hearty potatoes that provide satisfying texture to the rich cheese that adds gooey indulgence—everything works together to create a one-pot masterpiece with layers of robust flavor.
- 2 pounds sirloin steak, cubed: Choose tender steak for juicy, melt-in-your-mouth bites after slow cooking.
- 6 large russet potatoes, peeled and diced: These starchy potatoes get wonderfully soft and soak up all those savory flavors.
- 1 medium onion, chopped: Adds subtle sweetness and depth to the dish.
- 1 cup beef broth: Keeps everything moist while infusing a rich, meaty base flavor.
- 1/2 cup sour cream: Brings creamy tang that balances the savory steak and potatoes beautifully.
- 1 cup shredded cheddar cheese: Provides gooey, melty goodness as the finishing touch.
- 2 tablespoons ranch seasoning mix: Adds a burst of herby, savory punch for a flavor boost.
- Salt and pepper to taste: Essential seasonings that bring out all the natural flavors.
- 1/4 cup green onions, sliced (for garnish): Adds a pop of color and fresh bite to finish the dish.
How to Make Crockpot Loaded Steak and Potato Bake Recipe
Step 1: Layer Your Ingredients
Start by placing the cubed sirloin steak, diced russet potatoes, and chopped onion right into your slow cooker. Layering these together sets the stage for slow-cooked perfection as the flavors meld over time.
Step 2: Add the Broth and Seasonings
Pour the beef broth over everything to keep the bake nice and moist. Sprinkle in your ranch seasoning mix, along with salt and pepper to taste, giving the dish that irresistible savory kick.
Step 3: Slow Cook Until Tender
Cover the Crockpot and set it to low heat. Let it work its magic for 6 to 7 hours, or until the steak is wonderfully tender and the potatoes have softened to perfection. The slow cooking allows all the flavors to blend seamlessly.
Step 4: Stir in Creaminess
Once your bake is cooked through, gently mix in the sour cream. This creates a luscious, creamy base that takes the dish from hearty to heavenly.
Step 5: Melt the Cheese
Sprinkle the shredded cheddar cheese over the top, cover the Crockpot again, and cook for another 10 to 15 minutes until the cheese is melted, bubbly, and golden—making every bite extra comforting.
Step 6: Add the Finishing Touch
Before serving, scatter the sliced green onions on top. This final garnish adds a fresh, mildly sharp contrast that brightens each mouthful.
How to Serve Crockpot Loaded Steak and Potato Bake Recipe
Garnishes
Besides the green onions, feel free to add a dollop of sour cream or some crispy bacon bits for extra decadence. Fresh herbs like parsley or chives can also lift the flavors while adding vibrant color.
Side Dishes
This dish is amazingly filling on its own, but it pairs wonderfully with a crisp green salad or steamed seasonal veggies to add a refreshing crunch and balance out the richness.
Creative Ways to Present
For a fun twist, serve this bake in individual ramekins or mini slow cookers for personal portions. You could also turn it into a loaded potato bowl by scooping it atop baked potato halves with extra toppings on the side.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers into an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it great for next-day meals.
Freezing
You can freeze the Crockpot Loaded Steak and Potato Bake Recipe in portioned containers for up to 2 months. Thaw it overnight in the fridge before reheating to maintain its creamy texture and tender steak.
Reheating
Reheat leftovers gently in the microwave or in a covered skillet on low heat. Stir occasionally to retain creaminess and prevent sticking. Add a splash of beef broth if it seems too thick.
FAQs
Can I use a different cut of steak?
Absolutely! While sirloin is tender and perfect for this recipe, you can use other cuts like ribeye or flank steak, though cooking times may vary based on tenderness.
What can I substitute for ranch seasoning mix?
If you don’t have ranch seasoning, a mix of garlic powder, onion powder, dried dill, and parsley works well as a homemade alternative.
Is it possible to make this recipe in an oven instead of a slow cooker?
Yes, you can bake it covered in a 350°F oven for about 1.5 to 2 hours until the steak is tender and potatoes are cooked through, then add cheese and bake uncovered until melted.
Can I add other vegetables?
Definitely! Bell peppers, mushrooms, or carrots can be added to the crockpot for extra nutrition and flavor, just keep in mind the cooking time as denser veggies may take longer.
How do I make this recipe dairy-free?
Simply swap the sour cream and cheddar cheese for dairy-free alternatives or omit them altogether; the dish will still be hearty, though less creamy.
Final Thoughts
This Crockpot Loaded Steak and Potato Bake Recipe has quickly become one of my favorite go-to comfort meals. It’s hands-off, packed with flavor, and has every ingredient working in harmony to create something truly special. I can’t wait for you to try it—you’re going to love the warm, cheesy goodness and tender steak combo that makes every bite feel like a small celebration.
Print
Crockpot Loaded Steak and Potato Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours 15 minutes
- Total Time: 6 hours 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Loaded Steak and Potato Bake is a comforting and hearty one-pot meal perfect for busy days. Tender sirloin steak, diced russet potatoes, and onions slow-cooked with beef broth and ranch seasoning create a flavorful base. Finished with creamy sour cream and melted cheddar cheese, this dish delivers a rich and satisfying taste with minimal effort.
Ingredients
Steak and Vegetables
- 2 pounds sirloin steak, cubed
- 6 large russet potatoes, peeled and diced
- 1 medium onion, chopped
Liquids and Seasonings
- 1 cup beef broth
- 2 tablespoons ranch seasoning mix
- Salt and pepper to taste
Finishing Touches
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, sliced (for garnish)
Instructions
- Prep the Ingredients: Begin by cubing the sirloin steak, peeling and dicing the russet potatoes, and chopping the onion to prepare all the components for layering in the Crockpot.
- Combine in the Crockpot: Place the cubed steak, diced potatoes, and chopped onion into the Crockpot bowl evenly for even cooking.
- Add Broth and Seasoning: Pour 1 cup of beef broth over the ingredients. Stir in 2 tablespoons of ranch seasoning mix along with salt and pepper to taste to infuse the mixture with flavor.
- Slow Cook the Mixture: Cover the Crockpot and cook on low heat for 6 to 7 hours, or until the steak becomes tender and the potatoes are fully cooked through.
- Incorporate Sour Cream and Cheese: Once cooking is complete, gently stir in 1/2 cup sour cream, then sprinkle 1 cup shredded cheddar cheese evenly on top of the mixture.
- Melt the Cheese: Cover again and cook for an additional 10 to 15 minutes to allow the cheddar cheese to melt completely and become bubbly.
- Garnish and Serve: Remove from heat and garnish with 1/4 cup of sliced green onions for a fresh and colorful finish before serving.
Notes
- For best results, use fresh sirloin steak that is evenly cubed for consistent cooking.
- You can substitute russet potatoes with Yukon gold potatoes for a slightly different texture.
- If you prefer a spicier flavor, add a pinch of cayenne pepper or chili flakes.
- This recipe reheats well, making it perfect for leftovers or meal prep.
- To make it low fat, use reduced-fat sour cream and cheese varieties.
