Can I use a different cut of meat?

Absolutely. The beauty of slow cooking is its flexibility. Use sirloin for a leaner finish or chuck for a richer, more tender bite. Adjust cook times only slightly if pieces are much larger or smaller.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free if you use gluten-free beef broth. Always check labels on seasonings and any packaged cheese for hidden ingredients.

Will the potatoes mash if I overcook them?

They will soften more with extra time. If they start to break down too much, reduce future cook time by checking tenderness earlier. For a softer, almost stew-like texture, let them cook longer and you will be rewarded with a spoonable comfort.

Can I double this for a crowd?

Yes, but take care about crockpot size. Use a larger crockpot or two units. Avoid overfilling because slow cookers need room for steam circulation. For best results, keep the vessel no more than three quarters full.

What side dishes match well?

A crisp green salad, roasted green beans, or quick pickled cucumbers offer bright contrast. Warm biscuits or crusty bread make for a hearty plate.

Easy Crockpot Loaded Steak and Potato Bake 2026

Description

Enjoy a hearty and comforting slow-cooked meal with this Loaded Steak and Potato Bake, perfect for family dinners.

Ingredients

Scale

1.5–2 lbs beef steak (sirloin or chuck), cut into bite-sized pieces
4 large russet potatoes, peeled and cubed
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup low-sodium beef broth
1 cup shredded sharp cheddar cheese
½ cup sour cream (plus extra for serving)
2 tablespoons unsalted butter, cut into small pieces
Salt, to taste
Pepper, to taste
1 teaspoon paprika
½ teaspoon dried thyme
Fresh chopped parsley or chives (optional garnish)

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Instructions

Layer the cubed potatoes in the bottom of the crockpot.
Top the potatoes with the steak pieces, distributing evenly.
Sprinkle the diced onions and minced garlic over the steak. Season with salt, pepper, paprika, and thyme.
Pour in the beef broth and dot with butter pieces.
Cover and cook on low for 6–8 hours or on high for 4–5 hours until potatoes are tender and steak is juicy.
About 15 minutes before serving, stir in the sour cream and sprinkle the shredded cheddar cheese on top. Allow cheese to melt.
Garnish with fresh parsley or chives, and serve hot.

Notes

For best results, choose a steak with good marbling and consider using Yukon Gold potatoes for a creamier texture. Use low-sodium broth to control salt levels.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 500mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 30g
Cholesterol: 70mg