Crockpot Loaded Steak & Potato Bake – Hearty, Cheesy & Full of Flavor!

This crockpot loaded steak and potato bake is everything I want in a cozy, comforting meal—tender bites of steak, buttery potatoes, and plenty of melty cheese. I love how it all comes together slowly in the crockpot, filling the kitchen with delicious smells and saving me time and effort.

Why You’ll Love This Recipe

I make this recipe when I’m craving something hearty and filling without standing over the stove. It’s rich, cheesy, and full of bold flavors, and the slow cooker does most of the work. The steak becomes incredibly tender, and the potatoes soak up all the savory goodness. With bacon and cheese on top, this dish feels like the ultimate comfort food.

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 cubes

• Potatoes, diced (Yukon gold or red potatoes work great)

• Onion, chopped

• Garlic, minced

• Olive oil or butter

• Salt

• Black pepper

• Paprika

• Dried parsley

• Bacon, cooked and crumbled

• Shredded cheddar cheese

• Sour cream (for serving)

• Green onions or chives (for garnish)

Directions

1. I start by searing the steak cubes in a hot skillet with a bit of oil, just until browned on the outside for extra flavor.

2. In the crockpot, I add the diced potatoes, chopped onion, garlic, and season with salt, pepper, paprika, and parsley.

3. I add the seared steak on top, then stir gently to mix.

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

5. In the last 20–30 minutes of cooking, I sprinkle shredded cheddar cheese and crumbled bacon over the top, then cover again to let the cheese melt.

6. Before serving, I top with sliced green onions or chives and a dollop of sour cream if I want an extra creamy touch.

Servings and timing

This recipe makes about 4–6 servings. Prep time takes around 15 minutes, and the slow cooking time is 3–4 hours on high or 6–7 hours on low. It’s perfect for prepping in the morning and enjoying later in the day.

Variations

Sometimes I toss in mushrooms or bell peppers for extra veggies. I’ve also used different cheeses like Monterey Jack or mozzarella for a different flavor. If I want it spicier, I add a dash of hot sauce or chopped jalapeños before serving.

storage/reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or warm them gently in a skillet over medium heat. If it gets too thick, I add a splash of broth or milk to loosen it up.

FAQs

Can I use frozen steak?

I prefer thawed steak for better texture, but I’ve used frozen in a pinch. I make sure to cut it into pieces and adjust the cooking time slightly.

Do I need to sear the steak first?

I recommend it for better flavor and texture, but if I’m short on time, I’ve skipped it and still ended up with a tasty dish.

What potatoes work best?

I like Yukon gold or red potatoes because they hold their shape and have a creamy texture when cooked.

Can I make this dish ahead of time?

Yes, I prep everything the night before, store it in the fridge, and start the crockpot the next morning. It’s a great make-ahead meal.

What toppings go well with this?

I usually top it with sour cream, green onions, and extra cheese. Sometimes I even drizzle on a little ranch or hot sauce for extra flavor.

Conclusion

This crockpot loaded steak and potato bake is a comforting, all-in-one dish that’s perfect for a busy day or when I just want to cozy up with something hearty. It’s cheesy, flavorful, and full of satisfying textures—and the slow cooker makes it wonderfully easy. Every bite is loaded with comfort.