Name: Crockpot Loaded Steak and Potato Bake
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 2 pounds sirloin steak, cut into 1-inch cubes; 4 large russet potatoes, diced; 1 onion, chopped; 3 cloves garlic, minced; 1 cup beef broth; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1 tablespoon Worcestershire sauce; 1 teaspoon paprika; Salt and pepper to taste; Chopped green onions for garnish

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Creamy, juicy, and packed with comforting flavors, Crockpot Loaded Steak and Potato Bake is the kind of dish that warms the whole house and makes everyone ask for seconds. This slow-cooker favorite combines tender sirloin, hearty russet potatoes, melty cheddar, and a tangy hint of Worcestershire for a stick-to-your-ribs meal that’s unbelievably easy to pull together. Fun fact: many home cooks started making versions of this dish because it was a practical way to stretch a small amount of steak into a family-sized dinner without sacrificing flavor.

If you’re short on time but want a home-cooked, crowd-pleasing dinner, this recipe is a must-try. It’s simple to prep, family-friendly, and requires almost no babysitting while it cooks. If you enjoy slow-cooker comfort foods, you might also like my other slow-cooker variations—take a look at this slow-cooker steak and potato version for another comforting take. Get ready to set it and forget it, then come back to a delicious, cheesy dinner that feels like a hug on a plate.

What is Crockpot Loaded Steak and Potato Bake?

What’s in a name? Crockpot Loaded Steak and Potato Bake sounds fancy, but it’s really just a clever way of saying tender steak and potatoes cooked together until everything is meltingly soft and topped with cheese and sour cream. Who decided to call it “loaded”? Maybe because every bite feels like a fully loaded baked potato, but with bonus steak. Ever wonder if the classic saying “the way to a man’s heart is through his stomach.” was coined by someone serving this exact dish? I like to think so. Try it and you’ll see why it earned its name—every forkful is an invitation to stay at the table a little longer.

Why You’ll Love This

Main highlight: The combination of fork-tender sirloin cubes and creamy, cheesy potatoes creates a lush, comforting texture that makes this dish irresistible. The savory beef broth and Worcestershire add depth so every bite is satisfying.
Cost-saving benefits: Making this at home stretches a modest amount of steak across multiple servings, so it’s a budget-friendly weeknight dinner that still feels special. Potatoes are inexpensive and filling, so you get great value per serving.
Flavorful toppings: Shredded cheddar, a dollop of sour cream, and bright green onions finish the dish with creaminess, tang, and freshness that lift the whole bake.

If you loved the rich, cozy flavors of our slower-cooker casseroles, this recipe is in the same comforting family and worth trying next time you want an easy, crowd-pleasing meal. Don’t wait—warm up your crockpot and get cooking!

How to Make:

Quick Overview

This recipe is easy because nearly everything goes into the crockpot in one layer—no searing required unless you want extra color. Prep is quick (about 15 minutes), and then the slow cooker does the rest. Taste and texture: you’ll get tender steak, soft diced potatoes, and a creamy sauce finished with melty cheddar for a slightly crispy top if you let it sit uncovered a few minutes before serving. Prep time: about 15 minutes. Cook time: 6–8 hours on low or 3–4 hours on high. Serves about 4–6.

Ingredients

2 pounds sirloin steak, cut into 1-inch cubes
4 large russet potatoes, diced
1 onion, chopped
3 cloves garlic, minced
1 cup beef broth
1 cup shredded cheddar cheese
1/2 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Salt and pepper to taste
Chopped green onions for garnish

Directions

Cut the sirloin steak into 1-inch cubes and dice the russet potatoes. Make sure potato pieces are roughly the same size so they cook evenly.
Place the steak, diced potatoes, chopped onion, and minced garlic into the crockpot. Spread ingredients out evenly.
Pour in the beef broth and Worcestershire sauce, then season with paprika, salt, and pepper. Stir to combine so the seasoning is distributed.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the steak and potatoes are tender and cooked through.
About 15 minutes before serving, stir in shredded cheddar cheese and sour cream until well combined and creamy. If you prefer a meltier top, leave the crockpot uncovered for the last 10 minutes.
Garnish with chopped green onions and serve hot. Enjoy!

Crockpot Loaded Steak and Potato Bake

What to Serve With

A crisp green salad with a light vinaigrette cuts through the richness and adds a refreshing contrast.
Roasted or steamed green beans or broccoli for a colorful, healthy side.
Warm dinner rolls or crusty bread to mop up the creamy sauce.
For a drink, try a cold beer, a robust red wine, or a sparkling iced tea to balance the savory flavors.
If you want another potato-forward side with a different texture, pair with something crunchy like a slaw.

Top Tips for Perfecting

Ingredient substitutions: Use chuck steak if sirloin is pricier—you’ll still get great flavor when braised slowly. Swap sharp cheddar for Monterey Jack or a blend for different melt and taste.
Timing adjustments: If your potatoes are smaller or you cut them thin, reduce the cooking time slightly to avoid mushy potatoes. Conversely, if you add larger chunks, allow a bit more time.
Flavor enhancements: Brown the steak quickly in a hot skillet for extra Maillard flavor before adding to the crockpot, but this is optional. A splash of balsamic or a teaspoon of Dijon mustard stirred in before serving can add brightness.
Common mistakes to avoid: Don’t over-salt at the start—cheese and broth already contain salt. Avoid cutting potato pieces too unevenly. Don’t lift the lid constantly; each peek releases heat and lengthens cooking time.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: texture of potatoes changes slightly after freezing.
Reheating: Gently reheat on the stovetop over low heat with a splash of broth to restore creaminess, or microwave individual portions in short intervals, stirring between each. If reheating from frozen, thaw fully first for best texture.

FAQs

How long will leftovers last in the fridge?
Leftovers will stay fresh in the refrigerator for 3–4 days when stored in an airtight container.

Can I use a different cut of beef?
Yes. Chuck or even stew meat works well for slow cooking and can be more budget-friendly than sirloin.

Can I make this in an oven or Instant Pot instead?
You can bake it covered in an oven at 350°F for about 1 hour and 15 minutes, checking for doneness, or use an Instant Pot on the Meat/Stew setting for about 35 minutes with a natural release.

Is this recipe freezer-friendly?
Yes — freeze in portioned, airtight containers for up to 2 months. Thaw in the fridge before reheating.

Can I add other vegetables?
Absolutely. Carrots, mushrooms, or bell peppers can be added, but adjust cooking time as needed and cut them to similar sizes as the potatoes.

Do I need to peel the potatoes?
Peeling is optional. Leaving the skins on adds texture and nutrients—just be sure to scrub them well.

Conclusion

This Crockpot Loaded Steak and Potato Bake is a simple, satisfying weeknight dinner that delivers big on comfort with minimal effort—perfect for busy families or anyone craving a hearty, home-cooked meal. It’s forgiving, budget-friendly, and customizable, and once it’s in the crockpot you can relax until it’s ready. For a quick reference and printable version of this dish, check out this Crockpot Loaded Steak and Potato Bake Recipe and give it a try—your next cozy dinner is just a few steps away.