Crockpot Loaded Steak and Potato Bake
A slow cooker dinner of tender sirloin cubes, russet potatoes, and melted cheddar finished with sour cream and green onions.
Equipment
- 5 to 6 quart slow cooker
- Cutting board
- Sharp knife
- Wooden spoon
Ingredients
Main Ingredients
- 2 lb sirloin steak cut into 1 inch cubes
- 4 large russet potatoes diced into 1 inch pieces
- 1 large onion chopped
- 3 cloves garlic minced
- 1 cup low sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream at room temperature
- ¼ cup sliced green onions for garnish
Instructions
Cooking
- Prep the ingredients. Cut the sirloin and potatoes into 1 inch pieces, chop the onion, and mince the garlic.
- Load the slow cooker. Layer the potatoes, onion, garlic, and beef in a 5 to 6 quart slow cooker, pour in the broth and Worcestershire sauce, and season with paprika, salt, and pepper.
- Cook until tender. Cover and cook on low for 7 hours or on high for about 3 hours and 30 minutes, until the beef reaches at least 145 degrees F and the potatoes crush easily with a fork.
- Finish with dairy. Stir in the cheddar and sour cream during the last 15 minutes and cook with the lid on until the cheese melts into a smooth sauce.
- Garnish and serve. Rest for 5 minutes, then top each serving with sliced green onions.
Notes
Substitutions: Use beef stew meat in place of sirloin and cook toward the longer end of the range.
Tips: Keep the cubes even and the lid closed. Use thawed meat only.
Storage: Refrigerate up to 3 days in an airtight container. Do not freeze. Reheat to 165 degrees F.