If comfort food is your love language, then this Crockpot Loaded Steak and Potato Bake is about to become your new favorite. Tender cubes of seasoned steak, perfectly soft potatoes, sautéed onions and garlic, all smothered in a creamy, cheesy sauce—and yes, we’re finishing it off with crispy bacon bits for that irresistible final touch. This dish is everything a hearty dinner should be: flavorful, filling, and shockingly easy to prepare.

Made with pantry staples and minimal prep time, this slow cooker favorite brings all the comfort of a steakhouse meal straight to your kitchen—with none of the fuss. Whether you’re feeding a hungry family, prepping for a week of cozy dinners, or hosting a laid-back dinner party, this one-pot wonder delivers every single time.

Why You’ll Love This Crockpot Steak and Potato Bake

This recipe is designed for busy weeknights, lazy Sundays, or anytime you want a soul-warming, stick-to-your-ribs kind of meal.

Highlights:

• Slow cooker magic – Let your crockpot do all the work!

• No-fuss, one-pot meal – Easy prep and minimal cleanup.

• Packed with flavor – Creamy, cheesy, garlicky goodness.

• Customizable – Add bacon, swap cheeses, or mix up your herbs.

• Comfort food at its best – A hearty classic that never disappoints.

Ingredients You’ll Need

Here’s what you’ll need to make this satisfying and simple meal:

• 1½ pounds steak (ribeye or sirloin), cut into cubes

• 4 large russet potatoes, peeled and cut into ½-inch cubes

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 cup shredded cheddar cheese

• ½ cup sour cream

• ½ cup milk

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon dried parsley

• ½ cup cooked bacon bits (optional but recommended)

• 2 tablespoons olive oil

Kitchen Equipment You’ll Need

To make this dish, you’ll need:

• Large skillet

• Crockpot / slow cooker (6-quart recommended)

• Cutting board and knife

• Mixing bowl

• Measuring cups and spoons

• Wooden spoon or spatula

Step-by-Step Instructions

1. Sear the Steak

Start by heating olive oil in a large skillet over medium-high heat. Add the steak cubes and sear them for 3–4 minutes, until browned on all sides. This step locks in flavor and gives the meat a rich, caramelized crust.

Pro Tip: Don’t overcrowd the pan! Sear in batches if necessary to get a proper crust.

2. Sauté the Aromatics

In the same skillet, add the chopped onion and minced garlic. Sauté for 2–3 minutes until softened and fragrant. These will build the base flavor of your dish.

3. Layer in the Crockpot

Transfer the steak, onions, and garlic to the crockpot. Layer the potato cubes over the meat.

4. Make the Creamy Sauce

In a small bowl, whisk together:

• Sour cream

• Milk

• Salt

• Pepper

• Paprika

• Dried parsley

Pour this mixture evenly over the contents of the crockpot.

5. Cook Low and Slow

Cover the crockpot and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the steak is fully cooked.

6. Add the Finishing Touch

Once cooked, sprinkle shredded cheddar cheese and bacon bits (if using) on top. Cover again for 5 minutes to allow the cheese to melt into the dish.

Serving Suggestions

Serve your Loaded Steak and Potato Bake hot, garnished with:

• Fresh parsley or chives

• Sliced green onions

• A dollop of extra sour cream on top

Pair With:

• Steamed broccoli or green beans

• Crisp side salad

• Buttery cornbread or garlic toast

• A glass of red wine like Merlot or Cabernet Sauvignon

Tips, Swaps, and Variations

Make this recipe your own with these fun twists:

Cheese Options:

• Try Monterey Jack, Colby, or a spicy pepper jack.

• Use a blend of cheeses for more depth.

Steak Swaps:

• Chicken thighs or breast, cut into chunks, work well.

• For a budget-friendly option, use stew beef (add an extra hour of cooking).

Cream Base Variations:

• Sub Greek yogurt for sour cream.

• Add cream cheese for a richer sauce.

• Mix in a little Dijon mustard for tang.

Add More Veggies:

• Stir in peas, corn, or mushrooms during the last hour of cooking.

• Add spinach or kale for a pop of green before serving.

How to Store and Reheat

Storing Leftovers:

Let cool completely, then store in an airtight container in the fridge for up to 4 days.

Freezing:

Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating:

• Microwave individual servings for 2–3 minutes.

• Reheat in the oven at 350°F (175°C) for 15–20 minutes, covered with foil.

• Add a splash of milk to keep it creamy.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?

Yes! You can prep all the ingredients and store them in the fridge overnight. Assemble in the crockpot in the morning and let it cook while you’re at work.

Do I have to sear the steak first?

Technically no, but searing adds flavor and helps the steak hold its texture better during slow cooking. Don’t skip it if you want the best result.

Can I cook this on high instead of low?

Yes—3 to 4 hours on HIGH will do the trick. Just make sure the potatoes are fork-tender before serving.

Can I use a different type of potato?

Yes. Yukon gold or red potatoes are great alternatives. Just avoid waxy varieties that don’t break down as well in slow cooking.

Final Thoughts

This Crockpot Loaded Steak and Potato Bake is the kind of cozy, hands-off dinner that brings the whole family to the table. Rich, satisfying, and loaded with flavor, it’s a recipe that delivers big comfort with very little effort.

Perfect for fall nights, Sunday dinners, or when you simply want something hearty and indulgent, this dish is sure to earn a spot in your regular rotation.

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Let your crockpot do the work—dinner is served! 🥔🥩🧀