There’s nothing quite like the comforting aroma of a home-cooked meal simmering away, especially when it involves tender steak, creamy potatoes, and all the “loaded” fixings. Our Crockpot Loaded Steak and Potato Bake is designed for those days when you crave hearty, satisfying comfort food but don’t have hours to spend in the kitchen. This recipe transforms simple ingredients into a rich, flavorful, one-pot wonder with minimal effort, making it perfect for busy weeknights or a relaxed Sunday supper.
This dish brings together succulent pieces of steak and tender potatoes, smothered in a creamy, savory sauce, and topped with melty cheese and crispy bacon. It’s a complete meal in one pot, letting your slow cooker do all the hard work while you go about your day. Prepare for an explosion of flavor that feels indulgent but is incredibly easy to achieve.
Why I Love This Recipe
I’m a huge advocate for meals that deliver big on flavor without demanding constant attention, and this Crockpot Loaded Steak and Potato Bake is a prime example. What I truly adore about this recipe is its “set it and forget it” nature. You do a little prep, toss everything into the slow cooker, and come back hours later to a perfectly cooked, incredibly comforting meal. The steak becomes unbelievably tender, the potatoes absorb all the delicious savory flavors, and that loaded topping transforms it into a dinner that truly satisfies. It’s the kind of meal that makes you feel taken care of, and that’s a winning combination in my book.
Ingredients
Here’s what you’ll need for this incredibly easy and delicious Crockpot Loaded Steak and Potato Bake:
- 2 pounds chuck roast or sirloin steak, cut into 1-inch cubes
- 2 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can cream of mushroom soup (or cream of chicken)
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (about 6-8 slices)
- 1/4 cup chopped fresh green onions or chives, for garnish
Swaps and Notes
- Steak: Chuck roast is great for slow cooking as it becomes incredibly tender. Sirloin also works but may cook slightly faster. You can also use stew meat. For best flavor, you can sear the steak cubes quickly in a hot pan before adding them to the crockpot, but it’s not essential for this “easy” recipe.
- Potatoes: Yukon Gold or red potatoes hold their shape well and get wonderfully creamy. Russet potatoes can be used but might break down a bit more, creating a thicker sauce. You don’t need to peel them, but ensure they are scrubbed clean.
- Soup: Cream of mushroom soup adds a rich, savory base. Cream of chicken soup or even cream of celery soup can be used as alternatives. For a healthier option, you can use a homemade cream of mushroom soup substitute.
- Broth: Beef broth enhances the meaty flavor. Vegetable broth or even just water can be used, but beef broth is preferred.
- Seasonings: Feel free to adjust the herbs to your liking. A dash of onion powder or a bay leaf could also be added.
- Cheese: While cheddar is classic for “loaded” dishes, a mix of cheddar and Monterey Jack, or even some Colby Jack, would be delicious.
- Bacon: Pre-cooked bacon bits can be a time-saver, but freshly cooked and crumbled bacon will provide the best texture and flavor.
- Vegetables (Optional): You can add 1 cup of frozen peas or corn during the last 30 minutes of cooking for extra veggies and color.
Steps for the Recipe
Let your slow cooker do the work!
- Combine Ingredients in Crockpot: Add the cubed steak, potato pieces, chopped onion, and minced garlic to the slow cooker.
- Make the Sauce: In a medium bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, dried thyme, paprika, salt, and black pepper until well combined.
- Pour and Stir: Pour the sauce mixture over the steak and potatoes in the slow cooker. Stir everything gently to ensure the steak and potatoes are evenly coated.
- Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the steak is fork-tender and the potatoes are easily pierced with a fork. Cooking times can vary based on your slow cooker’s temperature.
- Add Cheese and Bacon: About 15-20 minutes before serving, sprinkle the shredded cheddar cheese over the top of the mixture. Replace the lid and continue cooking until the cheese is completely melted and bubbly.
- Garnish and Serve: Once the cheese is melted, turn off the slow cooker. Sprinkle the cooked and crumbled bacon and fresh green onions (or chives) over the top. Serve hot!
Tips for Success
- Cut Evenly: Cut the steak and potatoes into roughly 1-inch pieces to ensure they cook evenly.
- Don’t Overfill: Avoid filling your slow cooker more than two-thirds full to ensure even cooking and prevent overflow.
- Resist Peeking: Try not to lift the lid too often during cooking, as this releases heat and adds significant time to the cooking process.
- Adjust Consistency: If the sauce seems too thick after cooking, you can stir in a splash more beef broth or water. If it’s too thin, you can mix a tablespoon of cornstarch with a tablespoon of cold water, stir it into the sauce, and cook for another 15-30 minutes on high until thickened.
- Bacon Freshness: Adding the bacon at the very end ensures it stays crispy. If you add it at the beginning, it will become soft.
Serving Suggestions and Pairings
This Crockpot Loaded Steak and Potato Bake is a complete meal on its own, packed with protein and carbohydrates. For a simple side, a fresh green salad with a light vinaigrette would offer a nice contrast. If you’re looking for another comforting, easy-to-make dish, consider serving it alongside or following up with something sweet like These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
Storage and Leftover Tips
Leftover Crockpot Loaded Steak and Potato Bake can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the microwave, though the bacon might lose some of its crispness. For best results, reheat individual portions.
More Recipes You Will Love
If you enjoyed the ease and hearty goodness of this Crockpot Loaded Steak and Potato Bake, you’ll surely appreciate these other fantastic recipes by Jason Griffith:
- For another incredible slow cooker experience, try This Crockpot Nacho Dip Is The Reason I Never Have Leftovers.
- If you’re in the mood for more comforting, tender meat dishes, check out These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays.
- For a different kind of one-pot magic, our This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit is perfect for weeknights.
- And if you’re looking for a taste of Southern comfort, don’t miss This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort.
Final Thoughts
This Crockpot Loaded Steak and Potato Bake is a testament to the power of slow cooking: transforming simple ingredients into a deeply satisfying, incredibly flavorful meal with minimal hands-on time. It’s the perfect dish for those days when you need dinner to cook itself, leaving you more time to relax and enjoy.
I’d love to hear how this comforting meal becomes a staple in your rotation! Share your thoughts, favorite additions, or any slow cooker tips in the comments below. And don’t forget to follow Chef Maniac on social media for more amazing recipes that simplify your life!
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