Crockpot Loaded Steak and Potato Bake
(Wide line removed as requested)
Introduction
Craving a hearty, satisfying one-pot meal? This Crockpot Loaded Steak and Potato Bake delivers comfort in every bite. Tender chunks of sirloin steak, seasoned potatoes, and savory onions slow-cook together until melt-in-your-mouth delicious. It’s a flavor-packed dinner that’s easy to prep and even easier to devour. Perfect for busy weeknights or lazy weekends when you want a stick-to-your-ribs kind of meal without standing over the stove.
Origin and Cultural Significance
The combination of steak and potatoes is a time-honored tradition in American cuisine, symbolizing hearty, down-home cooking. It’s rooted in both the rustic meat-and-potatoes meals of early European settlers and the ranch-style dinners of the American West. This slow-cooker version modernizes the classic duo with a “loaded” twist—often inspired by loaded baked potatoes—bringing in big flavors with minimal effort. It reflects a love of cozy, communal meals and the magic of low-and-slow cooking.
Ingredients Quantity
- 2 lbs sirloin steak, cut into 1-inch cubes
- 4 large potatoes, diced (Yukon gold or russet work well)
- 1 onion, diced
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- ½ cup sour cream
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- Salt and pepper, to taste
- 2 tbsp chopped chives or green onions (for garnish)
Optional Additions
- Diced bell peppers or mushrooms for extra veggies
- Hot sauce or red pepper flakes for heat
- Ranch seasoning for extra flavor
- Cream of mushroom soup for a creamier base
- Shredded mozzarella or pepper jack in addition to cheddar
Tips for Success
- Sear the steak cubes before slow cooking for added flavor and texture.
- Dice potatoes uniformly to ensure even cooking.
- Spray or line the crockpot to reduce sticking and make cleanup easier.
- Add cheese and sour cream at the end to avoid curdling or separation.
- For crispier texture, broil the finished dish in a casserole dish for a few minutes before serving.
Instructions
- Prep Ingredients:
Dice the steak, potatoes, and onion. Pre-cook and crumble the bacon. - Sear (optional):
In a skillet over medium-high heat, quickly sear the steak cubes in olive oil until browned on the outside. This step enhances flavor but can be skipped for convenience. - Layer in Crockpot:
Add diced potatoes, onions, garlic powder, paprika, salt, and pepper to the bottom of the slow cooker. Top with steak cubes. Stir gently to combine. - Cook:
Cover and cook on low for 6–8 hours or high for 3–4 hours, until potatoes are fork-tender and steak is fully cooked. - Add toppings:
About 10 minutes before serving, sprinkle on the cheddar cheese, crumbled bacon, and spoon in the sour cream. Cover and let it melt and blend. - Serve:
Scoop into bowls and garnish with chopped chives or green onions. Add a dollop of extra sour cream or hot sauce if desired.
Description
This Crockpot Loaded Steak and Potato Bake is the ultimate comfort food casserole. The beef becomes ultra-tender, the potatoes soak up all the juices and seasoning, and the toppings of melted cheese, smoky bacon, and tangy sour cream bring everything together. It’s hearty, indulgent, and incredibly easy to love.
Nutritional Information
(Per serving, approximately 6 servings total)
- Calories: 580
- Protein: 36g
- Fat: 35g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 4g
- Sugars: 2g
- Sodium: 580mg
- Cholesterol: 105mg
Nutrition will vary based on toppings and steak cut.
Conclusion and Recommendation
If you’re after a meal that checks all the boxes—filling, flavorful, and fuss-free—this Crockpot Loaded Steak and Potato Bake is it. It’s ideal for meal prep, family dinners, or any night when you want to indulge without slaving away in the kitchen. Serve it with a crisp green salad or some roasted vegetables for balance.
Embracing Healthful Indulgence
Enjoy this indulgent dish in a balanced way by using leaner cuts of beef, reduced-fat cheese, and light sour cream. You can also increase the veggie content with cauliflower, spinach, or zucchini mixed in. Remember, indulgence isn’t about guilt—it’s about savoring and balancing. So load up your bowl, dig in, and enjoy every bite.
Would you like a printable version or slow-cooker time chart to pair with this recipe?