Description
This Crockpot Loaded Steak and Potato Bake is a hearty, flavorful dish perfect for an easy and comforting meal. Tender sirloin steak cubes and diced russet potatoes slow-cooked with onions, garlic, and savory seasonings, then topped with melted cheddar cheese, sour cream, and fresh green onions. A convenient one-pot recipe ideal for busy days.
Ingredients
Scale
Meat and Vegetables
- 2 pounds sirloin steak, cut into 1-inch cubes
- 4 large russet potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
Dairy and Garnish
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Chopped green onions for garnish
Instructions
- Season the Steak: In a large bowl, season the cubed sirloin steak with salt, pepper, and paprika, tossing to coat evenly.
- Layer the Ingredients: Place the diced potatoes and chopped onion in the bottom of the crockpot, then add the seasoned steak on top.
- Prepare the Sauce: In a separate bowl, mix the minced garlic, beef broth, Worcestershire sauce, and a pinch of salt and pepper. Pour over the steak and potatoes.
- Slow Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours, until the steak is tender and the potatoes are soft.
- Add Cheese: About 15 minutes before serving, sprinkle the shredded cheddar cheese over the top and cover the crockpot to let it melt.
- Serve: Drizzle with sour cream and garnish with chopped green onions. Serve hot!
Notes
- Use russet potatoes for best texture; you can substitute with Yukon Gold if preferred.
- Adjust seasoning according to taste, especially salt and pepper.
- For a spicier version, add a pinch of cayenne or chili flakes.
- Leftovers can be refrigerated for up to 3 days and reheated.
- To keep steak tender, avoid overcooking; use the recommended times for best results.
