If you’re looking for a satisfying all-in-one comfort meal with minimal prep, this Crockpot Loaded Steak and Potato Bake is about to become a family favorite. Think juicy steak, tender potatoes, gooey melted cheese, and smoky bacon—all slow cooked together in one hearty dish. It’s the perfect weeknight dinner that’s both indulgent and incredibly easy to throw together.
Whether you’re feeding a crowd or just want leftovers that taste even better the next day, this loaded bake brings all the flavors of a steakhouse baked potato right into your slow cooker.
Ingredients:
- 1½ lbs sirloin steak, cut into bite-sized cubes
- 6 medium russet potatoes, peeled and diced
- 1 small onion, diced
- 1½ cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- ¾ cup sour cream
- ¼ cup heavy cream (or milk)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped green onions (for garnish)
- Optional: fresh parsley, extra cheese for topping
Preparation:
Step 1: Prep the Crockpot
- Spray your slow cooker with non-stick spray or lightly grease it with olive oil to prevent sticking.
Step 2: Prepare the Steak and Potatoes
- In a large bowl, combine diced potatoes, steak cubes, olive oil, onion, garlic powder, onion powder, paprika, salt, and pepper. Toss until everything is well-coated.
Step 3: Layer the Crockpot
- Add the seasoned steak and potato mixture to the bottom of the slow cooker. Spread out evenly. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the steak is cooked through.
Step 4: Add the Cheese & Bacon
- About 20 minutes before serving, sprinkle the shredded cheddar cheese and crumbled bacon evenly over the top. Cover again and let it melt.
Step 5: Stir in Sour Cream
- Once the cheese is melted, gently stir in the sour cream and heavy cream for a creamy, loaded texture. Let it warm for another 5–10 minutes.
Step 6: Garnish & Serve
- Spoon into bowls and top with chopped green onions and optional extra cheese or parsley. Serve hot!
Variation:
- Spicy Kick: Add chopped jalapeños or a pinch of cayenne pepper to the seasoning mix.
- Veggie Boost: Stir in frozen peas, corn, or chopped bell peppers during the last hour of cooking.
- Cheese Swap: Try a blend of cheddar and pepper jack for more flavor.
- Make it lighter: Use Greek yogurt instead of sour cream and lean sirloin or trimmed flank steak.
COOKING Note:
Cooking time may vary slightly depending on the thickness of your potato chunks. Make sure they’re roughly the same size so they cook evenly. Stir gently to avoid mashing the potatoes.
Serving Suggestions:
- Serve with a side salad for a fresh contrast to the creamy dish.
- Add garlic bread or dinner rolls to soak up the cheesy sauce.
- Top each bowl with a drizzle of hot sauce or ranch dressing for extra flavor.
- Turn leftovers into a cheesy breakfast hash with fried eggs on top.
Tips:
- Cook bacon ahead of time and keep in the fridge or use store-bought bacon bits for convenience.
- For crispier bacon, reserve half and sprinkle on top right before serving.
- Cut potatoes evenly to ensure consistent doneness.
- If steak is tough, it’s likely overcooked—reduce high heat cook time to avoid drying it out.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Cooking Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: ~6 hours 15 minutes
🍽️ Nutritional Information (per serving, approx. 6 servings):
- Calories: ~520
- Protein: ~36g
- Carbohydrates: ~28g
- Fat: ~29g
- Fiber: ~3g
- Sugar: ~2g
- Sodium: ~620mg
Nutrition will vary based on cheese, cream, and meat cuts used.
❓FAQs
Can I use a different cut of beef?
- Yes! You can use stew meat, flank steak, or even leftover roast beef. Just adjust the cook time if needed.
Can I make this ahead of time?
- Yes—assemble all ingredients in the crockpot insert the night before (except cheese and sour cream). Refrigerate and start cooking the next day.
Can I freeze leftovers?
- Yes, but the texture of potatoes may change slightly upon reheating. Store in airtight containers and freeze for up to 2 months.
What’s the best potato for this recipe?
- Russet potatoes give the creamiest texture, but Yukon golds work too and hold their shape slightly better.
Can I skip the sour cream?
- Yes, but it adds creaminess. You can substitute plain Greek yogurt or leave it out for a less creamy version.
Conclusion:
This Crockpot Loaded Steak and Potato Bake is the kind of dinner that makes the whole house smell amazing. With minimal prep and maximum flavor, it combines all the elements of a loaded baked potato with hearty steak and cheese into one satisfying slow cooker dish.
Perfect for chilly evenings, family dinners, or lazy Sundays, this meal brings comfort food right to your table—without the fuss. Try it once, and you’ll be making it again and again.