Crockpot Loaded Steak and Potato Bake
This Crockpot Loaded Steak and Potato Bake is a hearty and comforting dish perfect for busy days. The slow-cooked tender steak paired with seasoned potatoes, topped with gooey cheese, crispy bacon, and green onions creates a fulfilling meal that takes minimal prep time.
Equipment
- 1 crockpot
- 1 cutting board
- 1 measuring cups and spoons
- 1 large mixing bowl
- 1 spatula
Ingredients
- 2 lbs beef steak (such as sirloin or ribeye), cut into 1-inch cubes
- 2 lbs potatoes (Yukon Gold or red), chopped into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- ¼ cup green onions, sliced
- optional sour cream for serving
Instructions
- In a large mixing bowl, combine the chopped steak, potatoes, salt, black pepper, garlic powder, and onion powder. Mix together until the ingredients are evenly seasoned.
- Pour the beef broth into the bottom of the crockpot.
- Add the seasoned steak and potato mixture on top of the broth.
- Cover the crockpot and cook on low for 6 hours, or until the steak and potatoes are tender.
- About 15 minutes before serving, sprinkle the shredded cheddar cheese over the mixture. Cover to allow the cheese to melt.
- When ready to serve, top with crumbled bacon and sliced green onions. Serve warm, optionally with sour cream on the side.
- For added flavor, consider marinating the beef in your favorite steak marinade for a few hours before cooking.
- Customize the toppings to include jalapeños or diced tomatoes for extra flavor if desired.
- Store leftovers in the refrigerator for up to 3 days and reheats well.
Notes
For added flavor, try marinating the beef in your favorite steak marinade for a few hours before cooking.
You can customize the toppings to include jalapeños or diced tomatoes for extra flavor.
This dish can be stored in the refrigerator for up to 3 days and reheats well.