Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Slow-cooked meals deepen in flavor as they rest. Prepare the pot, cool it, then refrigerate. Reheat gently when you are ready to serve.

Can I use other cuts of beef?

You can. Sirloin is a great choice because it holds up and tastes rich. Chuck roast cut into cubes will also work and becomes tender with slow cooking, though you may see more shredding. Lean cuts can dry if overcooked, so choose a cut with a little marbling when possible.

Is there a low-sodium version?

Yes. Use a low-sodium cream of mushroom soup and low-sodium broth. Taste before adding the full teaspoon of salt. You can always add more salt when serving.

How do I prevent the potatoes from falling apart?

Cut potatoes into even pieces, and do not over-stir once the pot is cooking. If you are on the high setting, check a bit earlier. Russets hold up well but have a tendency to soften, so keep an eye on them and use a fork test to guide you.

Can I make this in the oven instead of a slow cooker?

You can bake it in a covered dish at 350 degrees for 1 hour to 1 hour and 15 minutes. Check for potato tenderness and stir the ingredients once toward the middle. Finish with cheese under the broiler for a minute if you want a browned top.

Crockpot Loaded Steak and Potato Bake Easy Dinner 2026

Name: Crockpot Loaded Steak and Potato Bake
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Southern
Ingredients: 1 lb sirloin steak, cut into 1-inch cubes; 4 large russet potatoes, peeled and diced; 1 medium onion, chopped; 3 cloves garlic, minced; 1 can (10.5 oz) cream of mushroom soup; 1/2 cup sour cream; 1/2 cup beef broth; 2 cups shredded cheddar cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/2 teaspoon dried thyme; 6 slices cooked bacon, crumbled; 1/4 cup green onions, chopped (for garnish)

Description

A comforting slow-cooked dish featuring tender sirloin steak and fluffy russet potatoes, all enveloped in a creamy mushroom sauce topped with melted cheddar.

Ingredients

Scale

1 lb sirloin steak, cut into 1-inch cubes
4 large russet potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1/2 cup beef broth
2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
6 slices cooked bacon, crumbled
1/4 cup green onions, chopped (for garnish)

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Instructions

Brown the steak in a skillet over medium-high heat until caramelized.
Peel and dice the potatoes and chop the onion and garlic.
Spray the slow cooker with oil or rub with butter, then layer half of the potatoes, onions, and garlic, followed by half of the browned steak.
In a bowl, whisk together soup, sour cream, beef broth, salt, pepper, paprika, and thyme; pour half over the first layer.
Add the remaining potatoes, onions, garlic, and steak, then pour the rest of the sauce over the top.
Cover and cook on low for 6-7 hours or high for 3-4 hours.
When potatoes are tender, add cheddar cheese and crumbled bacon, and let melt before serving.
Garnish with chopped green onions before serving.

Notes

For best results, brown the meat to build flavor, and use freshly shredded cheese for a smoother melt.

Prep Time: 15 minutes
Cook Time: 360 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg