Crockpot Loaded Steak and Potato Bake Recipe
Introduction
This Loaded Steak and Potato Bake is a comforting and hearty meal perfect for busy weeknights. Tender steak, creamy potatoes, crispy bacon, and melted cheddar come together in a slow cooker for effortless deliciousness.
Ingredients
- 450 g beef steak, cubed
- 800 g potatoes, peeled and diced
- 200 g cheddar cheese, shredded
- 100 g bacon bits
- 100 ml sour cream
- 50 ml milk
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, sliced
Instructions
- Step 1: Heat the olive oil in a skillet over medium heat. Add the cubed steak and cook until browned on all sides, about 5-7 minutes.
- Step 2: In the crockpot, layer half of the diced potatoes evenly on the bottom. Top with half of the browned steak, half of the bacon bits, and a sprinkle of shredded cheddar cheese.
- Step 3: Repeat the layering with the remaining potatoes, steak, bacon bits, and cheese.
- Step 4: In a small bowl, whisk together sour cream, milk, minced garlic, salt, and black pepper until smooth.
- Step 5: Pour the sour cream mixture evenly over the layered ingredients in the crockpot.
- Step 6: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender when pierced with a fork.
- Step 7: Once cooked, uncover and sprinkle sliced green onions on top. Serve warm and enjoy!
Tips & Variations
- For extra flavor, use smoked bacon bits or add a pinch of smoked paprika to the sour cream mixture.
- You can substitute sour cream with Greek yogurt for a tangier taste and lighter texture.
- If you don’t have a crockpot, assemble layers in a baking dish and bake at 180°C (350°F) covered for 1.5 hours, then uncover for 15 minutes to brown the cheese.
- Feel free to add chopped bell peppers or mushrooms between layers for more veggies.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered dish in the oven until warmed through to maintain moisture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of beef in this recipe?
Yes, you can use sirloin, rump, or even stew meat as long as it’s cubed and browned before layering. Adjust cooking times if using tougher cuts.
Can I make this recipe ahead of time?
You can prepare the layers and sour cream mixture a day ahead and refrigerate them separately. Assemble and cook in the crockpot when ready for best results.
Print
Crockpot Loaded Steak and Potato Bake Recipe
- Total Time: 6 hours 20 minutes
- Yield: 4–6 servings 1x
Description
This Loaded Steak and Potato Bake is a hearty and comforting crockpot dish perfect for a satisfying meal. Tender cubes of beef steak are browned and layered with diced potatoes, crispy bacon bits, and shredded cheddar cheese. A creamy sour cream mixture infused with garlic and spices is poured over, then slow-cooked to perfection. Finished with fresh green onions, this recipe combines rich flavors and textures for an easy and delicious dinner.
Ingredients
Beef and Bacon
- 450 g beef steak, cubed
- 100 g bacon bits
Vegetables and Dairy
- 800 g potatoes, peeled and diced
- 200 g cheddar cheese, shredded
- 100 ml sour cream
- 50 ml milk
- 2 green onions, sliced
Seasonings and Oils
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preparation: Gather and prepare all ingredients by peeling and dicing the potatoes, cubing the steak, shredding the cheese, slicing the green onions, and mincing the garlic.
- Brown the Steak: Heat olive oil in a skillet over medium heat. Add the cubed steak and cook until browned on all sides, ensuring a flavorful crust forms on the meat.
- Layer Ingredients in Crockpot: Place half of the diced potatoes at the bottom of the crockpot. Add half of the browned steak on top, followed by half of the bacon bits and a sprinkle of shredded cheddar cheese. Repeat the layering with the remaining potatoes, steak, bacon bits, and cheese.
- Make Sour Cream Mixture: In a small bowl, combine sour cream, milk, minced garlic, salt, and black pepper. Stir until smooth and well mixed.
- Pour Mixture Over Layers: Evenly pour the sour cream mixture over the layered ingredients in the crockpot, making sure to cover thoroughly for a creamy texture.
- Cook: Cover the crockpot with the lid and cook on low heat for 6-7 hours, or on high heat for 3-4 hours. Check periodically and cook until the potatoes are fork-tender and the flavors have melded beautifully.
- Garnish and Serve: Once cooked, uncover the crockpot and sprinkle the sliced green onions over the top. Serve the loaded bake warm for a comforting and delicious meal.
Notes
- You can substitute cheddar cheese with your favorite cheese like mozzarella or Monterey Jack for different flavor profiles.
- For extra smoky flavor, use smoked bacon bits or add a dash of smoked paprika.
- Cooking times may vary depending on your crockpot model; check potatoes for tenderness before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a microwave or oven.
- If you prefer, use fresh diced bacon cooked separately to add a fresher texture.
- Prep Time: 20 minutes
- Cook Time: 6 hours on low or 3.5 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Keywords: steak casserole, loaded potatoes, crockpot recipes, slow cooker dinner, beef and potatoes, comfort food, easy dinner ideas
