Crockpot Loaded Steak and Potato Bake
Savory, cheesy, and absolutely comforting—Crockpot Loaded Steak and Potato Bake is the answer to busy weeknights when you crave a hearty homemade meal without a mountain of dishes.
Servings: 6 servings
Equipment
- Crockpot
Ingredients
Main Ingredients
- 2 lbs Sirloin steak, cubed
- 4 large Potatoes, diced
- 1 medium Onion, diced
- 1 cup Cheddar cheese, shredded
- 1/2 cup Beef broth
- 1/4 cup Worcestershire sauce
- to taste Salt
- to taste Pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
Instructions
- Begin by cubing your sirloin steak into bite-sized pieces and dicing your potatoes and onion. If you’d like a shortcut, use pre-cubed beef and store-bought chopped onions.
- Layer the cubed steak, diced potatoes, and onion in your crockpot, starting with the steak for a heartier base.
- Season everything generously with salt, pepper, garlic powder, and paprika. This combination brings out the savoriness of both the beef and potatoes.
- In a small bowl, whisk together the beef broth and Worcestershire sauce. Pour this mixture evenly over your crockpot ingredients to ensure juicy, flavorful results.
- Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. The steak should be fork-tender and the potatoes soft when done.
- About 10 to 15 minutes before serving, sprinkle shredded cheddar cheese over the top, then re-cover to let it melt into a rich, gooey topping.
- Serve the bake warm, garnished with fresh parsley or sliced green onions if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven.