If there’s one recipe that feels like a warm hug after a long day, it’s this Crockpot Loaded Steak and Potato Bake. Between the tender beef, the cheesy potatoes, and that creamy finish—it’s the kind of dish that practically guarantees happy faces around the dinner table. And the best part? Your slow cooker does most of the heavy lifting.
As a busy mom myself, I can’t tell you how often I’ve turned to my crockpot to save the day. On farm days back in Texas, we’d toss meat and potatoes together in the morning and let the magic happen by dinnertime. Now in New York, I keep that tradition alive—but with a little extra cheese, because, well… life’s too short to skip the cheese.
Table of Contents
Why You’ll Love This Crockpot Loaded Steak and Potato Bake
- It’s hearty, filling, and feels like restaurant-quality comfort food.
- Uses simple ingredients you probably already have at home.
- The crockpot makes it fuss-free—perfect for busy weeknights.
- Leftovers taste even better the next day.
What Does Crockpot Loaded Steak and Potato Bake Taste Like?
Imagine a baked potato stuffed with juicy steak, melted cheddar, sour cream, and a sprinkle of green onions—except instead of assembling it piece by piece, you scoop it up in one creamy, savory bite. The beef is fork-tender, the potatoes soak up all that rich broth, and the cheesy finish ties it all together.
Ingredients You’ll Need for Crockpot Loaded Steak and Potato Bake
One of the best things about this Crockpot Loaded Steak and Potato Bake is that it doesn’t require fancy or hard-to-find items—just simple, everyday ingredients that come together into something downright irresistible. Let’s walk through each ingredient and why it matters, so your slow cooker delivers that rich, hearty flavor we’re after.
Beef Steak
I recommend chuck steak because it has great marbling and becomes fork-tender when slow cooked. Cut it into 1-inch cubes so every bite feels like a little steakhouse moment. If you prefer leaner beef, sirloin works too, though it won’t be quite as juicy.
(If you love beef dinners like this one, you might also enjoy my Crockpot Beef and Noodles—another family favorite that’s just as comforting.)
Potatoes
This dish wouldn’t be the same without creamy, hearty potatoes. Yukon Gold potatoes hold their shape beautifully and soak up flavor, while Russets give you that fluffy, melt-in-your-mouth texture. Dice them into bite-sized cubes so they cook evenly in the crockpot.
Beef Broth
A cup of beef broth adds depth and moisture, helping the steak and potatoes simmer in rich, savory flavor. For an extra layer of richness, try swapping a splash of broth with red wine—it makes this bake taste like something you’d order at a cozy bistro.
Cheese and Cream
This recipe wouldn’t be “loaded” without plenty of creamy, cheesy goodness. You’ll need shredded cheddar cheese (sharp cheddar is my go-to for its bold flavor), plus sour cream to give the dish its silky finish. Optional cream cheese can also be stirred in for an ultra-luxurious texture.
Flavor Boosters
- Worcestershire sauce brings a slightly tangy, umami punch that enhances the beef.
- Garlic powder and onion powder are pantry staples that layer in flavor without extra chopping.
- Salt and freshly cracked black pepper tie everything together.
Fresh Touch
Top everything with a generous sprinkle of green onions. They add freshness, color, and just the right amount of bite to balance the rich steak and potatoes.
Optional Add-Ons
Want to stretch this meal or sneak in extra nutrition? Toss in:
- Mixed veggies like peas, carrots, or corn for added color and fiber.
- Smoked paprika for a subtle smoky flavor.
- Fresh thyme or rosemary for a fragrant herbal finish.
By the time your crockpot finishes, you’ll have a meal that smells like heaven and tastes even better—loaded with steak, cheesy potatoes, and all the flavors that make comfort food worth savoring.
How to Make Crockpot Loaded Steak and Potato Bake (Step by Step)
Cooking this Crockpot Loaded Steak and Potato Bake is like assembling layers of flavor that slowly come together while you go about your day. Here’s the step-by-step process, with tips I’ve learned along the way to make sure you get a creamy, cheesy, perfectly tender bake every single time.
Step 1: Prep the Steak and Potatoes
Start by cutting your beef steak into 1-inch cubes. I like to trim any extra fat so the dish doesn’t get greasy, but leave some marbling for flavor. Then dice your potatoes into bite-sized chunks.
Pro Tip: If you soak the potatoes in cold water for 10 minutes, it removes excess starch, which helps them stay firmer during the long cooking process. Drain them well before layering into your crockpot.
(If you love prepping ahead, you can even chop your steak and potatoes the night before and keep them in the fridge. That way, in the morning all you have to do is dump them into the slow cooker. I often do the same with my Crockpot Hamburger Potato Casserole, another crowd-pleaser that’s just as easy.)
Step 2: Build Layers in the Crockpot
Now comes the fun part—layering! Place the steak cubes at the bottom of the crockpot. This gives them direct contact with the heat and lets them soak up every bit of flavor from the broth and seasonings. Add the diced potatoes on top.
Pour in the beef broth, followed by Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Give it a gentle stir just to combine.
Optional Flavor Boosts: Add smoked paprika for a smoky finish, or toss in fresh rosemary and thyme for an herby twist.
Step 3: Set the Cooking Time
Cover and cook on LOW for 6–8 hours. This is my favorite setting because it gives the beef plenty of time to break down and become melt-in-your-mouth tender. If you’re pressed for time, use HIGH for 3–4 hours—just know the flavors won’t be quite as deep.
Pro Tip: Avoid lifting the lid too often. Every peek releases heat and adds about 20 minutes to the cooking time. Trust the process—your crockpot knows what it’s doing.
Step 4: Stir in the Creamy Goodness
When the steak and potatoes are cooked through, stir in the shredded cheddar cheese and sour cream. The heat of the dish will melt the cheese instantly, creating a luscious, creamy sauce that clings to every bite.
If you’re in the mood for extra decadence, add ½ cup of cream cheese here—it melts beautifully and gives the dish a restaurant-style richness.
Step 5: Garnish and Serve
Sprinkle the top with chopped green onions for freshness and color. Serve hot, straight from the crockpot, with crusty bread or a side salad to balance the richness.
Make-Ahead Tip: Leftovers taste even better the next day as the flavors continue to mingle. Store them in an airtight container in the fridge for up to 3 days.
By following these steps, you’ll have a Crockpot Loaded Steak and Potato Bake that’s hearty, cheesy, and guaranteed to win over even the pickiest eaters at your table. It’s comfort food at its finest—without the stress of standing over the stove.
Tips and Tricks for Perfect Crockpot Loaded Steak and Potato Bake
- Don’t peek too often—lifting the lid releases heat and slows down cooking.
- Choose the right potato—Yukon Golds hold their shape best, Russets get softer.
- Cheese timing matters—always stir it in at the end so it stays creamy instead of oily.
- Make it your own—add veggies, swap cheddar for pepper jack, or stir in cream cheese for extra richness.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave with a splash of broth or milk to bring back that creamy texture. You can also freeze portions for up to 2 months—just thaw overnight before reheating.
FAQs
Can I use another cut of beef?
Yes! Chuck steak is ideal, but sirloin or stew meat also works.
Can I make this ahead of time?
Absolutely. Prep everything the night before, refrigerate, and start cooking in the morning.
What sides go well with this dish?
Crusty bread, a fresh salad, or even roasted green beans are perfect companions.
Conclusion
This Crockpot Loaded Steak and Potato Bake is the kind of recipe that makes weeknights feel special without extra effort. It’s creamy, cheesy, and hearty enough to satisfy the whole family. Whether you’re feeding a crowd or just want a comforting dinner for a chilly night, this dish is a keeper. Give it a try, and let me know how it turns out—I’d love to hear from you!
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Crockpot Loaded Steak and Potato Bake – Easy Family Comfort Food
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
This Crockpot Loaded Steak and Potato Bake is the ultimate comfort food. Tender cubes of beef steak and hearty potatoes are slow cooked in a savory broth, then finished with melty cheddar cheese, sour cream, and a sprinkle of green onions. Rich, creamy, and packed with flavor—it’s a one-pot meal you’ll crave again and again.
Ingredients
1.5 lbs beef chuck steak, cut into 1-inch cubes (sirloin optional)
2 lbs Yukon Gold or Russet potatoes, diced into bite-sized chunks
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp salt (or to taste)
1/2 tsp freshly cracked black pepper
1 1/2 cups shredded cheddar cheese (sharp preferred)
1/2 cup sour cream
1/2 cup cream cheese (optional, for extra creaminess)
2 tbsp chopped green onions (for garnish)
Optional Add-Ons:
1 tsp smoked paprika
1 tsp fresh rosemary or thyme
1 cup frozen mixed vegetables (peas, carrots, corn)
Instructions
1. Cut beef steak into 1-inch cubes and dice potatoes into bite-sized chunks. Optionally soak potatoes in cold water for 10 minutes to remove excess starch, then drain.
2. Layer the steak cubes on the bottom of the crockpot. Add the diced potatoes on top.
3. Pour in beef broth and Worcestershire sauce. Sprinkle garlic powder, onion powder, salt, and pepper over the top. Add optional smoked paprika or herbs if using. Stir gently to combine.
4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until steak is tender and potatoes are cooked through.
5. Once fully cooked, stir in shredded cheddar cheese and sour cream. If using, add cream cheese and stir until melted and creamy.
6. Sprinkle chopped green onions on top for garnish. Serve hot straight from the crockpot with bread or a side salad.
Notes
For best texture, soak diced potatoes in cold water before cooking to reduce starch.
Chuck steak is ideal for tenderness, but sirloin can be used for a leaner option.
Add a splash of red wine in place of some broth for richer flavor.
Store leftovers in an airtight container in the fridge for up to 3 days—flavor improves overnight.
Great served with crusty bread, steamed veggies, or a crisp green salad.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg
Keywords: Crockpot Loaded Steak and Potato Bake, cheesy potato casserole, slow cooker beef and potatoes
