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Crockpot Loaded Steak and Potato Bake

Crockpot loaded steak and potato bake with tender steak, fork-soft Yukon Gold chunks, and a melted cheddar-bacon top. Layered in the slow cooker, then finished briefly on high so the cheese melts into a bubbly coating.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb sirloin steak
  • 2 lb Yukon Gold potatoes
  • 1 onion
  • 4 garlic
  • 1 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cup shredded sharp cheddar cheese
  • 6 bacon
  • 0.33 sour cream for serving
  • 0.25 fresh chives for serving

Equipment

  • 1 Dutch oven

Method
 

Layer in the slow cooker
  1. Add the potato chunks and sliced onion to the bottom of the slow cooker in an even layer.
  2. Season the steak pieces with garlic powder, onion powder, smoked paprika, salt, and black pepper, then place the steak on top of the potatoes.
  3. Scatter the minced garlic over the top of the steak layer.
Make the sauce and cook
  1. Whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, and soy sauce until smooth, then pour over the steak and potatoes.
  2. Cook on low for 6–7 hours or on high for 3–4 hours, until the steak is tender and the potatoes are fork-soft.
Finish with cheese and bacon
  1. Sprinkle the shredded cheddar cheese and crumbled bacon over the top, then cover the slow cooker.
  2. Cook on high for 10 minutes, until the cheese is melted and bubbling around the edges.
Serve
  1. Serve hot with sour cream and fresh chives on top.

Notes

Pro tip: cut potatoes into roughly 1-inch chunks so they reach fork-soft at the same time the steak becomes tender. Refrigerate leftovers in a covered container for up to 3 days; reheat in the microwave or on the stovetop until hot. Freezing is not recommended because potatoes and cream soup can break down in texture. For a lighter option, use reduced-fat cheddar and light sour cream while keeping the cooking method the same.