Why You’ll Love This Crockpot Loaded Steak and Potato Bake
Hey there, fellow food lovers! Benjamin here, from Mister Recipe. Let me tell you about something that’s been making weeknights way easier and tastier at my house: my Crockpot Loaded Steak and Potato Bake. Trust me, ladies, this isn’t just another recipe; it’s a life-saver! After a long day, what’s better than coming home to a hearty, comforting meal that practically cooks itself?
This recipe is packed with tender steak, creamy potatoes, and all your favorite loaded potato toppings. It’s the ultimate comfort food recipe, a dish that reminds me of family dinners and happy memories, just like my grandma’s barbecue used to. The best part? It all comes together in one pot, meaning fewer dishes to wash. Hallelujah! As a dad of two kids and husband to Emily, my life is as busy as it gets. Having a recipe that’s not only delicious but also super easy? That’s where the magic is at.
What I love most about this recipe is its versatility. It’s not just a meal but a blank canvas for your creativity. You can customize it with your favorite cheeses, veggies, and spices. Are you feeling adventurous? Add a kick of heat with some jalapeños or a dash of hot sauce. Are you craving something extra cheesy? Pile on the cheddar and a dollop of sour cream. The possibilities are endless!
Ingredients You’ll Need
- Steak: 1.5-2 lbs of your favorite cut (I love using sirloin or chuck roast!)
- Potatoes: 2-3 lbs, Yukon gold or Russet, peeled and cubed
- Onion: 1 medium, chopped
- Garlic: 2-3 cloves, minced (because you can never have too much garlic!)
- Beef Broth: 1 cup
- Worcestershire Sauce: 2 tablespoons
- Olive Oil: 1 tablespoon
- Salt and Pepper: To taste
- Toppings: Shredded cheddar cheese, crumbled bacon, sour cream, chopped green onions
Step-by-Step Cooking Instructions
- Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season the steak with salt and pepper. Sear on all sides until browned (about 2-3 minutes per side). This step is crucial because it locks in the juicy flavors and creates a rich, delicious crust that elevates the entire dish.
- Prepare the Crockpot: Place the chopped onions and minced garlic at the bottom of your crockpot. Layer the cubed potatoes on top of the onions and garlic. This protects the sensitive herbs and prevents them from burning, while ensuring they infuse the dish with aromatic goodness.
- Add the Steak: Place the seared steak on top of the potatoes.
- Pour in the Liquids: In a bowl, mix beef broth and Worcestershire sauce. Pour over the steak and potatoes.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the steak and potatoes are tender. The slow cooking time allows the flavors to meld together beautifully. That’s what I love about easy crockpot meals!
- Shred the Steak: Once cooked, remove the steak from the crockpot and shred it with two forks. Return the shredded steak to the crockpot.
- Load It Up: Top with shredded cheddar cheese and crumbled bacon. Cover and let the cheese melt for a few minutes.
- Serve: Garnish with sour cream and chopped green onions. Serve hot and enjoy this hearty one-pot meal!
Tips for the Perfect Loaded Steak and Potato Bake
- Don’t Skip the Searing: Searing the steak is a game-changer. It adds so much flavor and texture to the dish. Trust me on this one!
- Layering Matters: Layering the ingredients properly ensures even cooking and maximum flavor. Make sure the potatoes are at the bottom to soak up all the delicious broth.
- Don’t Overcook: Keep an eye on the cooking time. Overcooked steak can become dry and tough.
- Season Generously: Don’t be shy with the salt and pepper. Proper seasoning makes all the difference.
Variations and Substitutions
- Cheese: Feel free to experiment with different types of cheese. Try adding some pepper jack for a little heat or Gruyere for a nutty, sophisticated flavor.
- Veggies: Add other veggies like bell peppers, mushrooms, or corn for extra nutrients and flavor.
- Spices: Kick it up a notch with some chili powder, smoked paprika, or cayenne pepper.
- Ground Meat: You can also use Ground Meat for an economically wise hearty meal, use 1 lb of Meat. The final flavor is quite the same.
Serving Suggestions and Pairings
This Crockpot Loaded Steak and Potato Bake is a meal on its own, but here are a few suggestions to make it extra special:
- Side Salad: A fresh green salad with a light vinaigrette adds a nice contrast to the richness of the bake.
- Cornbread: A slice of warm cornbread is the perfect accompaniment.
- Steamed Vegetables: Steamed broccoli or green beans are simple and healthy additions.
How to Store and Reheat Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave until heated through, or bake in the oven at 350°F (175°C) for about 15-20 minutes.
Choosing the Right Cut of Steak
Okay, let’s talk steak! For slow cooking, you want a cut that gets more tender as it cooks. That’s why I usually go for sirloin or chuck roast. These cuts have enough marbling, which breaks down during the long cooking process and makes the steak super juicy and flavorful. Ribeye can also work, but it’s a bit pricier, so I save that for grilling. Remember, slow cooking is all about transforming tougher cuts into melt-in-your-mouth goodness!
Best Potatoes for Slow Cooking
Now, for the potatoes. My top picks are Yukon gold and Russet. Yukon golds hold their shape well while becoming incredibly creamy, while Russets get nice and fluffy but can sometimes fall apart a bit if overcooked. I like using Yukon golds for their slightly sweet flavor and creamy texture. Either way, make sure to cut them into evenly sized cubes so they cook at the same rate.
How to Layer Ingredients for Even Cooking
Layering is key to a perfectly cooked bake. The onions and garlic at the bottom protect the herbs and add flavor to everything else. Then, the potatoes go on top of that, soaking up the broth and getting deliciously tender. The steak goes on the very top, so it gets cooked by both the heat from below and the steam from above. Trust me, this layering technique makes a huge difference in the final result!
Adding Cheese and Toppings for Maximum Flavor
Let’s talk cheese! My go-to is cheddar, but you can totally get creative here. Pepper jack adds a little kick, Monterey Jack gives a smooth, mild flavor, and Gruyere adds a nutty, sophisticated touch. As for toppings, bacon is a must! The saltiness and smokiness are perfect with the creamy potatoes and savory steak. I also love adding sour cream and green onions for a fresh, tangy finish. These are the simple touches that transform the dish!
Making It Spicy: Optional Add-Ins
Feeling a little adventurous, ladies? Let’s add some heat! A dash of chili powder or smoked paprika to the broth can give your steak and potato bake a smoky warmth. For a spicier kick, try adding some diced jalapeños or a drizzle of your favorite hot sauce. If you’re like me and love a good zing, a pinch of cayenne pepper will do the trick. Just remember, a little goes a long way, so start small and taste as you go!
FAQ
What cut of steak is best for crockpot recipes?
For crockpot recipes, I highly recommend using cuts like sirloin or chuck roast. These cuts have excellent marbling, which breaks down during the slow cooking process, resulting in a tender and flavorful steak. While ribeye can also work, it’s often better suited for grilling due to its higher price point.
Can I use frozen potatoes in a loaded potato bake?
While fresh potatoes are ideal for the best texture, you can use frozen potatoes in a pinch. I recommend thawing them slightly before adding them to the crockpot to prevent excess moisture. Keep in mind that frozen potatoes may become a bit softer than fresh ones during cooking.
How long does it take to cook steak and potatoes in a slow cooker?
Cooking steak and potatoes in a slow cooker typically takes 6-8 hours on low or 3-4 hours on high. The exact cooking time may vary depending on your slow cooker and the size of the steak and potato pieces. Make sure the steak is tender and the potatoes are easily pierced with a fork before serving.
What toppings go well with loaded steak and potato bake?
Oh, the possibilities are endless! Classic toppings like shredded cheddar cheese, crumbled bacon, sour cream, and chopped green onions are always a hit. For a flavor twist, try adding a dollop of guacamole, a sprinkle of crispy fried onions, or a drizzle of ranch dressing. Get creative and customize the toppings to your taste!
Can I make this recipe without cheese?
Absolutely! If you’re dairy-free or simply not a fan of cheese, you can easily make this recipe without it. You can substitute with a dairy-free cheese alternative or load up on other delicious toppings like avocado, salsa, or a drizzle of tahini sauce instead.
Crockpot Loaded Steak and Potato Bake
Equipment
- Slow Cooker
- skillet,
- Mixing bowl
Ingredients
Main Ingredients
- 2 pounds steak (sirloin or chuck roast) cut into pieces
- 2.5 pounds Yukon gold or Russet potatoes peeled and cubed
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp olive oil
- salt and pepper to taste
Toppings
- 1 cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- sour cream for garnish
- chopped green onions for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Season steak with salt and pepper. Sear on all sides for 2-3 minutes per side until browned.
- Place chopped onions and minced garlic at the bottom of the slow cooker. Layer cubed potatoes on top.
- Place seared steak on top of the potatoes in the slow cooker.
- Mix beef broth and Worcestershire sauce in a bowl. Pour the mixture over the steak and potatoes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until steak and potatoes are tender.
- Remove steak from the slow cooker and shred with two forks. Return shredded steak to the slow cooker and stir to combine.
- Top with shredded cheddar cheese and crumbled bacon. Cover and cook until cheese is melted.
- Serve hot, garnished with sour cream and chopped green onions.
