Description
This Crockpot Loaded Steak and Potato Bake is a hearty, comforting dish combining tender sirloin steak, creamy diced potatoes, and savory flavors baked together in a slow cooker. Perfect for an easy, hands-off meal that delivers layers of cheesy, smoky, and herby goodness with minimal prep.
Ingredients
Scale
Meat and Protein
- 1 lb sirloin steak, cut into 1-inch cubes
- 6 slices cooked bacon, crumbled
Vegetables
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup green onions, chopped (for garnish)
Dairy and Liquids
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup beef broth
- 2 cups shredded cheddar cheese
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Instructions
- Prepare the ingredients: Peel and dice the russet potatoes into bite-sized pieces. Cut the sirloin steak into 1-inch cubes. Chop the onion and mince the garlic. Crumble the cooked bacon and chop the green onions for garnish.
- Mix the sauce: In a large bowl, combine the cream of mushroom soup, sour cream, and beef broth. Stir well until smooth. Add salt, black pepper, paprika, and dried thyme to the mixture and mix thoroughly to distribute the seasonings evenly.
- Layer the crockpot: Place half of the diced potatoes at the bottom of the crockpot. Add half of the chopped onions, minced garlic, and half of the cubed steak over the potatoes. Pour half of the soup mixture evenly on top. Repeat this layering process with the remaining potatoes, onions, steak, and the rest of the soup mixture.
- Cook: Cover the crockpot with the lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Cook until the potatoes are tender and the steak is cooked through, stirring once halfway if possible for even cooking.
- Add cheese and bacon: About 15 minutes before serving, sprinkle the shredded cheddar cheese and crumbled bacon evenly over the top of the baked mixture. Cover and allow the cheese to melt completely inside the crockpot.
- Garnish and serve: Once the cheese is melted and bubbly, turn off the crockpot. Garnish the dish with chopped green onions for a fresh flavor and color contrast. Serve hot as a satisfying main meal.
Notes
- For a thicker sauce, reduce the beef broth to 1/4 cup or substitute with heavy cream.
- You can substitute sirloin steak with ribeye or strip steak for a richer flavor.
- Use smoked or regular bacon depending on preference for smokiness.
- Ensure cubed potatoes are roughly the same size for even cooking.
- If you do not have a slow cooker, this recipe can be adapted for baking in a covered casserole dish at 350°F for about 1.5 to 2 hours.
