Crockpot Loaded Steak Potato Bake

Why You’ll Love This Recipe

I love this recipe because it combines bold steakhouse flavors with the ease of a slow cooker. The sirloin becomes fork-tender, the potatoes soak up all that savory broth and Worcestershire goodness, and the cheesy finish makes it feel like the best kind of indulgence. Plus, it’s all made in one pot, which means minimal cleanup. Whether I’m feeding my family or meal prepping for the week, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Components:

• 2 pounds sirloin steak, cut into 2.5-centimeter cubes

• 4 large russet potatoes, diced into bite-sized pieces

• 1 medium yellow onion, chopped

• 1 cup shredded cheddar cheese

• ½ cup beef broth

• ¼ cup Worcestershire sauce

Seasonings:

• Salt, to taste

• Black pepper, to taste

• Garlic powder, to taste

• Paprika, to taste

Directions

1. I start by layering the cubed sirloin, diced potatoes, and chopped onion evenly in the bottom of my 6-quart crockpot. Then I season everything generously with salt, black pepper, garlic powder, and paprika. I make sure every piece gets coated so the flavors soak in as they cook.

2. In a small mixing bowl, I whisk together the beef broth and Worcestershire sauce. I pour this mixture evenly over the steak and veggies in the crockpot.

3. I cover the crockpot and cook everything on low for 6 to 8 hours, or high for 3 to 4 hours, until the steak is tender and the potatoes are fully cooked.

4. About 10 to 15 minutes before serving, I sprinkle the shredded cheddar cheese evenly across the top. I put the lid back on and let the cheese melt completely into the dish.

5. I scoop the loaded steak and potatoes into bowls and, if I’m feeling fancy, I garnish with chopped parsley or green onions. I usually serve it with a side of fresh salad or crusty bread for a complete meal.

Servings and Timing

This recipe makes 6 hearty servings.
Prep Time: 20 minutes
Cook Time: 4 to 8 hours (depending on setting)
Total Time: 4 hours 20 minutes to 8 hours 20 minutes

Variations

• Add veggies: I sometimes throw in chopped bell peppers, mushrooms, or frozen green beans for added nutrition and texture.

• Use a different cut of beef: Chuck roast or stew meat works well too, though it may need longer to get tender.

• Make it spicy: A pinch of crushed red pepper or a splash of hot sauce adds a nice kick.

• Swap the cheese: I’ve used Monterey Jack or pepper jack for a twist on the flavor.

• Add bacon: For an extra “loaded” feel, I top it with crumbled cooked bacon just before serving.

Storage/Reheating

Leftovers keep great in the fridge for up to 4 days. I store them in an airtight container and reheat individual portions in the microwave for 1 to 2 minutes, or on the stovetop over medium-low heat until warmed through.

This dish also freezes well. Once cooled, I transfer it to freezer-safe containers and freeze for up to 2 months. I thaw it overnight in the fridge and reheat gently with a splash of broth or water to keep it moist.

FAQs

Can I prep this the night before?

Yes, I often chop everything and mix the broth and Worcestershire sauce ahead of time. I store everything in the fridge and just dump it into the crockpot in the morning.

What kind of steak is best?

I usually use sirloin because it stays tender and flavorful after slow cooking. Chuck steak or stew beef also works if cooked low and slow.

Can I make this recipe in the oven?

Yes. I assemble everything in a Dutch oven, cover it tightly with a lid or foil, and bake at 325°F for about 2.5 to 3 hours. I add the cheese near the end, just like in the slow cooker.

Is this dish gluten-free?

Yes, as long as I use a gluten-free Worcestershire sauce and check the labels on my cheese and broth, this dish is naturally gluten-free.

How do I prevent the potatoes from getting mushy?

I dice them into even, bite-sized chunks and avoid stirring too much during cooking. Keeping them on the firmer side when cutting helps them hold their shape.

Conclusion

This crockpot loaded steak and potato bake is comfort food at its finest—hearty, cheesy, and full of rich, savory flavor. It’s the kind of slow cooker meal I rely on when I want dinner to feel like a warm hug, without spending hours in the kitchen. Whether it’s a busy weekday or a laid-back Sunday, this dish always delivers.