Description
Looking for an easy and delicious meal? Try our Crockpot Loaded Steak and Potato Bake recipe today! Enjoy a hearty and flavorful dinner. Discover now.
Ingredients
Scale
- 2 pounds (900g) beef chuck or sirloin, cut into 1-inch cubes
- 2 pounds (900g) russet potatoes, scrubbed and cubed (about 4–5 medium potatoes)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 cup (240ml) beef broth, low sodium
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 1½ cups (170g) shredded cheddar cheese
- 6 strips bacon, cooked and crumbled
- ½ cup (120g) sour cream, for serving
- ⅓ cup (15g) chopped green onions or chives, for garnish
- 2 tablespoons butter, diced
Instructions
- Step 1: Prepare the ingredients Season your beef cubes with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Working in batches, quickly sear the beef on all sides until browned (about 1-2 minutes per batch). You’re not cooking the meat through—just developing flavor. Transfer the seared beef to a plate and set aside.
- Step 2: Layer the crockpot Lightly grease your crockpot with the remaining tablespoon of olive oil. Place the cubed potatoes at the bottom, followed by the diced onions and minced garlic. Sprinkle half of the smoked paprika and dried thyme over the potatoes.
- Step 3: Add the beef Arrange the seared beef cubes on top of the potato layer. In a small bowl, whisk together the beef broth and Worcestershire sauce, then pour this mixture over everything in the crockpot. Sprinkle the remaining paprika, thyme, and the diced butter over the top.
- Step 4: Cook Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the beef is tender and the potatoes are easily pierced with a fork. The slow cooking process allows the flavors to meld beautifully while keeping the meat juicy.
- Step 5: Add toppings About 20 minutes before serving, sprinkle the shredded cheddar cheese and half the crumbled bacon over the top. Replace the lid and continue cooking until the cheese is completely melted.
- Step 6: Serve Spoon generous portions into bowls and top each serving with a dollop of sour cream, the remaining bacon crumbles, and fresh green onions or chives. The contrast between the hot steak and potato mixture and the cool sour cream creates a delightful temperature variation in each bite.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg