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Crockpot Loaded Steak and Potato Bake - A closeup image of the finished dish in the bowl.
Antonio Morelli

Crockpot Loaded Steak and Potato Bake

A hearty, comforting crockpot meal with tender steak, perfectly cooked potatoes, and savory cheese sauce.
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Prep Time 15 minutes
Cook Time 5 hours
Resting Time 10 minutes
Total Time 6 hours 20 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs steak (sirloin or ribeye), cut into cubes
  • 1.5 lbs baby potatoes, halved
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup milk or cream
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp butter or oil

Equipment

  • Slow Cooker / Crockpot – main cooking appliance
  • Cutting Board – for chopping steak, potatoes, and vegetables
  • Sharp Knife – for precise cuts of steak and potatoes
  • Mixing Bowls – to combine sauces and seasonings
  • Measuring Cups & Spoons – for accurate ingredient quantities
  • Wooden Spoon – for mixing
  • Grater – if shredding cheese yourself
  • Serving Spoon – to dish out the baked steak and potatoes Optional but useful:

    Food Thermometer – to check steak doneness

    Foil or Lid – if your crockpot lid doesn’t seal tightly

    Microwave-Safe Dish – for reheating leftovers

Method
 

  1. Spray the crockpot with cooking spray.
  2. Layer potatoes and steak cubes.
  3. Mix sour cream, milk, garlic, onion, paprika, salt, and pepper; pour over layers.
  4. Dot with butter.
  5. Now, cover & cook on LOW flame for at least 6–7 hours or HIGH for at least 3–4 hours.
  6. Sprinkle cheddar cheese in the last 15–20 minutes of cooking.
  7. Let rest 5–10 minutes before serving.

Notes

  • For a creamier texture, add extra sour cream or a splash of milk.
  • Add vegetables like carrots or bell peppers for variety.
  • Use Yukon Gold or red potatoes to hold shape.