Let me tell you, the first time I tossed this Crockpot Loaded Steak and Potato Bake together, it was one of those chilly afternoons when I needed something low-effort but seriously soul-satisfying. I had a few sirloin steaks defrosting, half a bag of russet potatoes, and just enough cheddar left to make something magical. What started as a “throw it all in” situation quickly became a new family favorite.
What I love about this dish is how it checks all the boxes: tender bites of steak, golden buttery potatoes, melty cheese, and crispy bacon crumbles—oh my stars, the flavor. Everything slow cooks into this cheesy, savory, slightly smoky masterpiece. And the best part? Your house will smell like a steakhouse married a baked potato bar.
Why You’ll Love This Recipe
- All-in-one meal – Protein, carbs, and ooey-gooey cheese in every bite.
- Hands-off cooking – The Crockpot does all the heavy lifting.
- Super customizable – Use any cut of steak, your favorite cheese, or even add veggies.
- Leftovers reheat beautifully – Hello, loaded steak bowls the next day.
- Cozy comfort food – Perfect for colder months or when you need a hug in a bowl.
- Crowd-pleaser – Always a hit with both kids and grown-ups.
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Main Dish | American | 15 mins | 6–7 hours | 6 hrs 15 min | Serves 4–6 | Easy |
Ingredients
- Sirloin steak or ribeye – Cut into chunks; adds rich, meaty flavor and becomes fork-tender.
- Russet potatoes – Hearty and starchy; they soak up the steak juices and seasonings like a dream.
- Onion – Sweetens as it slow cooks and deepens the overall flavor.
- Garlic – Adds that savory backbone; don’t skip it!
- Cheddar cheese – For that classic “loaded” flavor; sharp cheddar works best.
- Cooked bacon – Crumbled and smoky; the crown jewel of the bake.
- Sour cream – Dolloped on top just before serving for cool, tangy contrast.
- Green onions – A pop of freshness to cut through all the richness.
- Butter – Tossed with the potatoes for extra golden flavor.
- Salt, pepper, paprika – Simple seasonings that let the steak and spuds shine.
Full recipe card is below.
How to Make It
Prep the Steak and Potatoes
Start by cutting your steak into bite-sized chunks and your potatoes into hearty cubes—think home fries size. Toss them both in olive oil, salt, pepper, paprika, and a touch of garlic powder if you’d like.
Layer It All Up
Grease your Crockpot or spray it with nonstick spray. Begin with a layer of potatoes, then add the steak and onions. Repeat if needed. Dot the top with butter, sprinkle half the bacon, and cover.
Slow Cook to Perfection
Cook on low for 6 to 7 hours, or until the steak is tender and the potatoes are soft but not mushy. If you’re pressed for time, you can do high for about 3.5 to 4 hours—but low and slow is where the magic happens.
Add the Cheese
About 10–15 minutes before serving, sprinkle shredded cheddar cheese over the top, then cover again just until melted and gooey.
Load It Up and Serve
Once everything is hot and melty, spoon it into bowls and top with a dollop of sour cream, the remaining crispy bacon, and a scattering of fresh green onions. Dig in!
Pro Tips for Success
- Use marbled steak like ribeye or sirloin for the best flavor and tenderness.
- Parboil the potatoes for 5 minutes if you’re short on cook time—this gives them a head start.
- Line your Crockpot with a slow cooker liner for quick cleanup.
- Don’t skimp on the cheese—go for bold, aged cheddar if you can.
- Taste and adjust salt after cooking, especially if using salted butter or bacon.
Flavor Variations
- Swap cheddar for pepper jack for a spicy twist
- Add sliced mushrooms or bell peppers for extra veg
- Use sweet potatoes instead of russets for a deeper flavor
- Drizzle with ranch or hot sauce at the end for extra zing
- Toss in a handful of crispy fried onions on top for crunch
Serving Suggestions
- Pair with a crisp green salad to balance the richness
- Serve with warm dinner rolls or garlic bread
- A side of sautéed green beans or steamed broccoli rounds it out beautifully
- Pour a glass of cabernet or a cold beer—trust me on this one
Make-Ahead & Storage
- Prep ahead: Chop the steak and potatoes the night before, and refrigerate separately.
- Store: Leftovers keep in the fridge for up to 4 days in an airtight container.
Leftovers
- Reheat and stuff into a warm tortilla with some hot sauce—instant steak burrito.
- Pile onto a baked potato with extra cheese and sour cream.
- Dice finer and make a next-day hash with eggs for breakfast.
Freezing
This dish can be frozen before cooking—just layer everything into a freezer bag, minus the cheese and sour cream. Thaw overnight before adding to the Crockpot. Not ideal for freezing after cooking, as potatoes can get mealy.
Reheating
- Microwave: Quick and easy—just add a splash of broth or water and cover.
- Skillet: My favorite—crisps up the potatoes and bacon again.
- Oven: Reheat at 350°F covered with foil until warmed through (15–20 mins).
FAQs
Can I use a cheaper cut of beef?
Yes! Chuck roast or stew meat works great—just make sure to cook low and slow so it gets tender.
Can I cook this on high heat in the Crockpot?
You can, but I recommend low for best texture. High can sometimes dry out the steak.
Can I use frozen potatoes?
Sure can! Just use cubed frozen hash browns and reduce the cook time slightly.
What’s the best cheese to use?
Sharp cheddar is classic, but Monterey Jack, gouda, or a cheese blend all work well.
Final Thoughts
This Crockpot Loaded Steak and Potato Bake is one of those recipes that feels like a warm hug after a long day. It’s hearty, comforting, and endlessly adaptable. Whether you’re feeding a hungry family or meal prepping for the week, it delivers every single time. Just imagine that first cheesy bite with the smoky bacon and buttery potatoes—it’s pure comfort in a bowl.
If you love cozy meat-and-potato dinners, you’ll also adore this Meatball and Mashed Potato Bake. It’s another easy winner packed with savory goodness and weeknight charm.
I hope this bake brings your kitchen the same kind of joy it brings mine.
Crockpot Loaded Steak and Potato Bake
Equipment
- Crockpot
Ingredients
Main Ingredients
- sirloin steak or ribeye cut into chunks
- russet potatoes cut into cubes
- onion sliced
- garlic minced
- cheddar cheese shredded
- cooked bacon crumbled
- sour cream for topping
- green onions sliced, for garnish
- butter cubed
- salt, pepper, paprika to taste
Instructions
- Cut steak into bite-sized chunks and potatoes into cubes. Toss with olive oil, salt, pepper, paprika, and garlic powder (optional).
- Grease the Crockpot. Layer potatoes, steak, and onions. Dot with butter and sprinkle half of the bacon. Cover with lid.
- Cook on low for 6–7 hours or high for 3.5–4 hours, until steak is tender and potatoes are soft.
- About 10–15 minutes before serving, top with shredded cheddar cheese. Cover to melt.
- Spoon into bowls and top with sour cream, remaining bacon, and green onions.