If there’s one dish that instantly teleports me to comfort food heaven, it’s this Crockpot Loaded Steak and Potato Bake. Imagine juicy bites of steak nestled among buttery potatoes, all slow-cooked to tender perfection, then crowned with melty cheddar, crispy bacon, and a dollop of cool sour cream. Every forkful brings that irresistible combo of savory, creamy, cheesy goodness that just screams “home.” Make it for a cozy family dinner or your next potluck — it’s always the first thing to disappear!

Crockpot Loaded Steak and Potato Bake Recipe - Recipe Image

Ingredients You’ll Need

Don’t you just love when a handful of straightforward ingredients comes together for something magical? Each piece adds its own flair — from the richness of the steak to the color pop of fresh parsley. Layer these basics and you’ve got the ultimate foundation for Crockpot Loaded Steak and Potato Bake.

Sirloin steak (1 1/2 pounds, cut into bite-sized pieces): Go for sirloin for hearty, flavorful bites that stay tender in the slow cooker.
Baby potatoes (2 pounds, quartered): These soften beautifully and soak up all those amazing flavors.
Medium onion (1, diced): Adds an aromatic base and a gentle sweetness.
Garlic (3 cloves, minced): Gives that little punch of depth to tie everything together.
Shredded cheddar cheese (1 1/2 cups): Melts on top for gooey, golden cheesy bliss.
Cooked and crumbled bacon (1/2 cup): For a salty, crispy crown — seriously addictive!
Sour cream (1/2 cup): Adds creamy, cooling contrast to the hot, hearty casserole.
Sliced green onions (1/4 cup): Scattered on top for fresh, zippy flavor and color.
Olive oil (2 tablespoons): Helps flavors stick while keeping steak and potatoes moist.
Smoked paprika (1 teaspoon): That gentle smoky kick makes every bite irresistible.
Garlic powder (1 teaspoon): Layer on that savory garlicky flavor.
Salt and pepper (to taste): Never skip the basics — they wake up every other ingredient.
Fresh parsley (for garnish): Makes your finished bake look as good as it tastes.

How to Make Crockpot Loaded Steak and Potato Bake

Step 1: Prep Your Crockpot

Start by lightly greasing the inside of your crockpot with a bit of cooking spray. Trust me, this keeps cleanup a breeze and ensures nothing sticks to the edges — so you can savor every last bite of that Crockpot Loaded Steak and Potato Bake.

Step 2: Toss the Steak and Potatoes

Grab a big bowl and toss your steak pieces and quartered potatoes with olive oil, smoked paprika, garlic powder, minced garlic, plus salt and pepper. Make sure every piece is well coated; this is where all those deep, savory flavors start to build.

Step 3: Layer in the Crockpot

Pour your seasoned steak and potato mix into the crockpot and scatter the diced onions over the top. Those onions will melt into the mix while everything simmers, adding a mild sweetness and delicious aroma throughout.

Step 4: Slow Cook to Perfection

Cover and set your crockpot to low for 6–7 hours (or high for 3–4 hours if you’re short on time). The steak becomes tender, potatoes get just the right texture, and the flavors meld into that signature Crockpot Loaded Steak and Potato Bake comfort we all crave.

Step 5: Add the Cheesy Crown

About 20 minutes before serving, lift the lid and sprinkle that rich cheddar cheese evenly over the whole thing. Put the lid back on and let it melt into glorious, gooey goodness. This finishing touch turns your bake into something truly decadent.

Step 6: Top and Serve

Spoon that luscious steak and potato bake onto plates while it’s piping hot. Top each portion with crumbled bacon, a generous dollop of sour cream, a sprinkle of green onions, and a shower of fresh parsley. Dig in while the cheese stretches and the flavors pop!

How to Serve Crockpot Loaded Steak and Potato Bake

Garnishes

You can never go wrong by piling on extra toppings. Think more crumbled bacon for salty crunch, a drizzle of ranch or blue cheese dressing for tang, or even some extra cheddar if you’re a cheese lover. The combination of cold sour cream over hot, melty cheese is pure bliss.

Side Dishes

This Crockpot Loaded Steak and Potato Bake is a meal all on its own, but pairing it with a simple green salad or roasted veggies brightens up the plate and balances out the rich flavors. Warm dinner rolls are perfect for mopping up any cheesy, bacony bits left at the bottom.

Creative Ways to Present

If you’re entertaining, serve this bake in individual ramekins for a personal touch. Or pile it high on a big family-style platter so everyone can dig in together. For a brunch twist, tuck some of the leftovers into a soft tortilla for a hearty breakfast burrito — trust me, it’s a crowd-pleaser in any form!

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate within two hours. The steak and potatoes hold up beautifully for up to three days, and the flavors continue to mingle, making your second (and third!) servings just as delicious.

Freezing

If you want to save some for later, portion the cooled Crockpot Loaded Steak and Potato Bake into freezer-safe containers. While potatoes may soften a bit, it’ll still taste wonderful — just thaw overnight in the fridge before you plan to eat.

Reheating

For best results, reheat individual servings in the microwave until hot, or warm larger portions in a covered baking dish at 325°F. If the bake seems a bit dry, add a splash of broth before reheating to revive that original creamy texture.

FAQs

Can I use a different cut of steak?

Absolutely! Ribeye and flank steak work fabulously if you want a different flavor profile, but sirloin keeps things nicely balanced and budget-friendly for Crockpot Loaded Steak and Potato Bake.

Can I prep Crockpot Loaded Steak and Potato Bake ahead of time?

Yes! You can assemble all the ingredients in your crockpot insert the night before and refrigerate. In the morning, just pop it in the slow cooker and set it to cook before you head out for the day.

Is this dish gluten-free?

It sure is! None of the listed ingredients contain gluten, so Crockpot Loaded Steak and Potato Bake fits perfectly into a gluten-free menu.

Can I make this recipe vegetarian?

You can skip the steak and bacon, swapping for mushrooms and a plant-based “bacon” if you’re after that same loaded feel — adjust seasoning to bring out bold flavors in the veggies.

What’s the best way to make this dish extra creamy?

If you really love creaminess, try stirring a couple extra tablespoons of sour cream or a splash of heavy cream in just before topping with cheese. The result is lusciously smooth bites every time.

Final Thoughts

If you’re ready to wrap up a long day with something warm, comforting, and totally satisfying, this Crockpot Loaded Steak and Potato Bake fits the bill. Whether you share it with family or sneak away with a personal bowl, I promise it’ll land a spot on your favorites list. Try it once, and get ready for requests on repeat!

Crockpot Loaded Steak and Potato Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 21 reviews

Author: Emma
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Loaded Steak and Potato Bake is a hearty and flavorful dish that is perfect for a comforting dinner. Tender sirloin steak and baby potatoes are cooked to perfection in a slow cooker, then topped with melted cheddar cheese, crispy bacon, sour cream, and green onions.

Ingredients

Scale

Steak and Potatoes:

1 1/2 pounds sirloin steak, cut into bite-sized pieces
2 pounds baby potatoes, quartered
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper, to taste

Additional Toppings:

1 1/2 cups shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/2 cup sour cream
1/4 cup sliced green onions

Garnish:

Fresh parsley, for garnish

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Instructions

Prepare Ingredients: Lightly grease the crockpot. Toss steak, potatoes, olive oil, paprika, garlic powder, minced garlic, salt, and pepper in a bowl.
Cook in Crockpot: Transfer mixture to crockpot, top with onion, and cook on low for 6-7 hours or high for 3-4 hours.
Add Cheese: Sprinkle cheddar cheese over the top 20 minutes before serving and cover until melted.
Serve: Spoon onto plates, top with bacon, sour cream, green onions, and parsley.