This recipe provides instructions for making a hearty and comforting Crockpot Loaded Steak and Potato Bake, a slow-cooked dish featuring tender pieces of steak and chunks of potatoes in a rich and flavorful sauce, often enhanced with cheese and bacon for a “loaded” effect. The steak, typically a cut like sirloin or stew meat, becomes incredibly tender during the slow cooking process, absorbing the savory flavors of the broth and seasonings. Potatoes, usually cut into bite-sized pieces, cook alongside the steak until soft and creamy. The sauce is often a simple combination of beef broth, onions, garlic, and various seasonings, sometimes thickened with a bit of flour or cornstarch. The “loaded” aspect comes from the addition of shredded cheese (cheddar, Monterey Jack, or a blend) that melts into the hot mixture at the end of cooking, and crumbled cooked bacon that adds a smoky and salty crunch. Fresh herbs like parsley or chives are often sprinkled on top for a final touch of freshness. This Crockpot Loaded Steak and Potato Bake is a convenient and satisfying one-pot meal perfect for a chilly day or a no-fuss dinner. The image shows a clear glass baking dish filled with chunks of cooked steak and potatoes in a creamy, light-colored sauce, topped with melted cheese and sprinkled with chopped green herbs.
The primary components of this dish are steak and potatoes. The steak is typically cut into bite-sized pieces, using cuts like sirloin, round steak, or even stew meat, which become very tender with slow cooking. Potatoes, such as Yukon Gold or Russet, are usually cut into chunks that will cook through without becoming mushy during the long cooking time.
A flavorful sauce is essential. Beef broth provides the liquid base. Onions and garlic, often diced or minced, add aromatic depth. Seasonings such as salt, pepper, paprika, and dried herbs like thyme or rosemary enhance the savory flavor. Sometimes, a thickening agent like flour or cornstarch is used to give the sauce a richer consistency.
The “loaded” element includes shredded cheese, typically cheddar, Monterey Jack, or a blend, which is melted over the hot steak and potatoes at the end of cooking, creating a cheesy and gooey topping. Cooked bacon, crumbled, adds a salty and smoky flavor and a bit of texture.
Fresh herbs, such as chopped parsley or chives, are often used as a garnish, adding a touch of freshness and visual appeal.
The preparation involves browning the steak (optional but recommended for added flavor), then placing it in a slow cooker with the potatoes, onions, garlic, broth, and seasonings. The mixture is slow-cooked until the steak and potatoes are tender. Towards the end of cooking, shredded cheese is sprinkled over the top and allowed to melt. Finally, crumbled bacon and fresh herbs are added as a garnish before serving.
Crockpot Loaded Steak and Potato Bake is best served hot, allowing the cheese to be melted and gooey and the flavors to be well combined. It’s a hearty and complete meal on its own.
The texture is a comforting combination of tender steak, soft potatoes, a creamy sauce, melted cheese, and the occasional crispy bite of bacon.
The flavor profile is rich and savory, with the beefy taste of the steak, the earthy notes of the potatoes, the aromatic flavors of onions and garlic, the cheesy richness, and the salty, smoky hint of bacon, all enhanced by the herbs and seasonings.
Crockpot Loaded Steak and Potato Bake is a slow-cooked dish of tender steak and potatoes in a flavorful sauce, topped with melted cheese and crumbled bacon, often garnished with fresh herbs.
The preparation involves browning steak (optional), placing it in a slow cooker with potatoes, onions, garlic, broth, and seasonings, slow-cooking until tender, topping with cheese to melt, and garnishing with bacon and herbs.
Ingredients:
- 1.5 lbs sirloin steak or stew meat, cut into 1-inch cubes
- 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 tablespoon olive oil (optional, for browning steak)
- 1 cup shredded cheddar cheese, Monterey Jack, or a blend
- 4-6 slices bacon, cooked until crispy and crumbled
- 2 tablespoons chopped fresh parsley or chives, for garnish
Equipment:
- 6-quart slow cooker
- Large skillet (optional, for browning steak)
- Cutting board
- Sharp knife
- Measuring cups and spoons
Instructions:
- Brown the Steak (Optional): Heat the olive oil in a large skillet over medium-high heat. Add the steak cubes and sear on all sides until browned. This step adds extra flavor but can be skipped for a simpler preparation.
- Add Ingredients to Slow Cooker: Transfer the browned steak (or uncooked steak, if skipping the searing step) to the slow cooker. Add the chopped potatoes, chopped onion, and minced garlic.
- Pour in Broth and Seasonings: Pour the beef broth over the steak and vegetables. Season with salt, pepper, paprika, dried thyme, and dried rosemary. Stir gently to combine.
- Slow Cook: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the steak and potatoes are tender.
- Add Cheese: During the last 15-20 minutes of cooking, or once the steak and potatoes are tender, sprinkle the shredded cheese evenly over the top of the mixture in the slow cooker. Cover and let it cook until the cheese is melted and gooey.
- Garnish and Serve: Once the cheese is melted, sprinkle the crumbled cooked bacon and chopped fresh parsley or chives over the top as a garnish.
- Serve Hot: Serve the Crockpot Loaded Steak and Potato Bake hot, directly from the slow cooker or transferred to a serving dish.
Tips and Variations:
- Vegetable Variations: You can add other vegetables like carrots (cut into chunks) or mushrooms (sliced) to the slow cooker along with the potatoes.
- Sauce Consistency: If you prefer a thicker sauce, you can stir in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 30 minutes of cooking.
- Spice it Up: Add a pinch of red pepper flakes to the slow cooker for a little heat.
- Herb Variations: Feel free to use other fresh herbs like thyme or rosemary as a garnish.
- Creamy Version: For a creamier dish, you can stir in ½ cup of heavy cream or sour cream during the last 15 minutes of cooking.
- Different Cheeses: Experiment with different types of cheese like Pepper Jack for a spicy kick or Gruyere for a nutty flavor.
- Make Ahead: This dish can be partially prepared ahead of time by browning the steak and chopping the vegetables, which can be stored in the refrigerator until ready to go into the slow cooker.
Enjoy this comforting and flavorful Crockpot Loaded Steak and Potato Bake!