Crockpot Loaded Steak and Potato Bake is a hearty and delicious meal that brings comfort to your dinner table. Using a slow cooker, it combines tender steak with creamy potatoes and rich cheese, making it perfect for busy families. Whether you’re cooking for a weekday dinner or a weekend gathering, this recipe is sure to please everyone.
Why Make This Recipe
Making this recipe is easy and convenient. With minimal prep time, you can toss all the ingredients into the crockpot and let it do the work for you. It’s a great way to prepare a filling meal without spending hours in the kitchen. Plus, it’s packed with flavor and offers a satisfying mix of protein and carbohydrates. It’s a complete meal in one dish!
How to Make Crockpot Loaded Steak and Potato Bake
Making this tasty dish is a breeze. Just follow these simple steps.
Ingredients:
- 2 pounds sirloin steak, cut into 1-inch cubes
- 4 large russet potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped green onions for garnish
Directions:
- In a crockpot, combine the sirloin steak, diced potatoes, chopped onion, and minced garlic.
- Pour in the beef broth, Worcestershire sauce, and season with paprika, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the steak and potatoes are tender.
- About 15 minutes before serving, stir in the shredded cheddar cheese and sour cream.
- Garnish with chopped green onions before serving.
How to Serve Crockpot Loaded Steak and Potato Bake
Serve this dish hot right from the crockpot. It pairs well with a simple side salad or some crusty bread. The melted cheese and creamy texture make it a comforting choice for dinner, and it looks appealing with the fresh green onion garnish on top.
How to Store Crockpot Loaded Steak and Potato Bake
To store any leftovers, let the dish cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for longer storage. To reheat, just warm it in the microwave or on the stove until heated through.
Tips to Make Crockpot Loaded Steak and Potato Bake
- Cut the steak and potatoes into even sizes to ensure they cook evenly.
- Feel free to add your favorite vegetables, like carrots or bell peppers, to make it even more nutritious.
- For a little zing, consider adding a splash of hot sauce or your favorite spices.
Variation
You can easily customize this recipe by using different types of meat, like chicken or pork. You can also try different cheeses, such as pepper jack for a spicy kick or mozzarella for a milder flavor.
FAQs
1. Can I use frozen steak for this recipe?
Yes, you can use frozen steak, but it may require a little longer cooking time to become tender.
2. Is it possible to make this recipe vegetarian?
Yes! Substitute the steak with hearty vegetables like mushrooms, lentils, or chickpeas and use vegetable broth instead of beef broth.
3. How can I make this dish spicier?
You can add diced jalapeños or sprinkle in some cayenne pepper to increase the heat level to your liking.
Crockpot Loaded Steak and Potato Bake is a go-to recipe for anyone looking for a simple, satisfying meal. With this guide, you can whip it up with ease and enjoy a tasty dinner any night of the week!
Crockpot Loaded Steak and Potato Bake
Ingredients
Main Ingredients
- 2 pounds sirloin steak, cut into 1-inch cubes
- 4 large russet potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Preparation
- In a crockpot, combine the sirloin steak, diced potatoes, chopped onion, and minced garlic.
- Pour in the beef broth, Worcestershire sauce, and season with paprika, salt, and pepper.
- Stir to combine all ingredients.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the steak and potatoes are tender.
- About 15 minutes before serving, stir in the shredded cheddar cheese and sour cream.
- Garnish with chopped green onions before serving.
