Crockpot Loaded Steak and Potato Bake

This Crockpot Loaded Steak and Potato Bake is a hearty, no-fuss meal that’s packed with tender steak, perfectly cooked potatoes, crispy chicken, and melty cheese — all slow-cooked to perfection. It’s like a loaded baked potato turned into a full meal, and I love how it comes together with almost no effort.

Why You’ll Love This Recipe

I love this recipe because it takes all the rich, savory flavors of a steakhouse dinner and turns them into an easy one-pot meal. The crockpot does all the work, and the result is pure comfort food. Every bite is loaded with flavor and texture — from juicy steak to cheesy, buttery potatoes. It’s great for busy days, feeding a hungry crowd, or just when I want something hearty and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Steak (sirloin or ribeye), cut into bite-sized pieces

• Potatoes (russet or Yukon gold), chopped

• Olive oil or melted butter

• Garlic powder

• Onion powder

• Smoked paprika

• Salt and black pepper

• Shredded cheddar cheese

• Cooked bacon, crumbled

• Green onions or chives, chopped

• Optional: sour cream for serving

directions

1. I grease the inside of my crockpot or spray it with non-stick spray.

2. In a large bowl, I toss the steak pieces and chopped potatoes with olive oil (or melted butter), garlic powder, onion powder, paprika, salt, and pepper until everything is well coated.

3. I layer half the seasoned steak and potatoes into the bottom of the crockpot.

4. I sprinkle a generous handful of cheese and half the crumbled bacon on top.

5. I repeat the layers with the remaining steak, potatoes, cheese, and bacon.

6. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender and the steak is cooked through.

7. Just before serving, I sprinkle on more cheese and let it melt. I top it with green onions or chives and a dollop of sour cream if I want extra richness.

Servings and timing

This recipe serves 4–6 people and takes about 6 hours on low or 3–4 hours on high — with just 15 minutes of prep.

Variations

Sometimes I add bell peppers, mushrooms, or jalapeños for extra flavor. I’ve also tried it with ground beef or leftover roast beef instead of steak. When I want to lighten it up, I use turkey bacon and reduced-fat cheese, or swap in sweet potatoes for a slightly sweeter version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave individual portions or warm them in the oven at 350°F until heated through. If the cheese has thickened too much, I add a splash of milk or broth to loosen it up.

FAQs

Can I use frozen steak?

Yes, but I thaw it completely before adding it to the crockpot so it cooks evenly.

Do I need to sear the steak first?

Not for this recipe. I add it straight into the crockpot, and it turns out tender and juicy after slow cooking.

Can I use a different type of cheese?

Absolutely. I like sharp cheddar, but Monterey Jack, Colby, or a Mexican blend all work great.

Will the potatoes get mushy?

Not if I chop them into even pieces. I check toward the end of cooking to make sure they’re tender but still hold their shape.

Can I prep this ahead of time?

Yes. I mix everything the night before, store it in the fridge, and dump it into the crockpot in the morning for a hands-off dinner.

Conclusion

This Crockpot Loaded Steak and Potato Bake is one of my favorite ways to enjoy a comforting, steakhouse-inspired meal with minimal effort. It’s cheesy, hearty, and full of flavor — exactly what I want when I need something warm and filling. Whether I’m feeding the family or meal-prepping for the week, this dish never disappoints.