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Crockpot Loaded Steak and Potato Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 77 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 15 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot Loaded Steak and Potato Bake is a comforting and hearty dish, perfect for a satisfying meal. Tender sirloin steak, diced russet potatoes, and onions are slow-cooked with beef broth and ranch seasoning, then finished with creamy sour cream and melted cheddar cheese. Garnished with fresh green onions, this meal offers rich flavors and a deliciously cheesy topping, all made easy with a slow cooker.

Ingredients

Scale

Meat

  • 2 pounds sirloin steak, cubed

Vegetables

  • 6 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 1/4 cup green onions, sliced (for garnish)

Dairy

  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese

Liquids & Seasoning

  • 1 cup beef broth
  • 2 tablespoons ranch seasoning mix
  • Salt and pepper to taste

Instructions

  1. Combine ingredients: Place the cubed sirloin steak, diced russet potatoes, and chopped onion into the Crockpot, spreading them out evenly.
  2. Add broth and seasoning: Pour the beef broth over the ingredients, then sprinkle in the ranch seasoning mix, salt, and pepper. Stir gently to distribute the seasoning.
  3. Slow cook: Cover the Crockpot and set it to cook on low for 6 to 7 hours, allowing the steak to become tender and the potatoes to cook through completely.
  4. Mix in sour cream and cheese: After cooking, stir the sour cream into the mixture thoroughly, then spread the shredded cheddar cheese over the top evenly.
  5. Melt cheese: Cover the Crockpot again and cook on low for an additional 10 to 15 minutes, until the cheese is melted and bubbly.
  6. Garnish and serve: Sprinkle the sliced green onions over the top as a fresh garnish just before serving.

Notes

  • Use sirloin steak for best tenderness, but other beef cuts suitable for slow cooking can also be used.
  • Russet potatoes work well as they hold their shape but become tender during the slow cooking process.
  • Adjust seasoning levels to taste, especially salt and ranch mix, depending on your preference.
  • For a creamier dish, you can add the sour cream earlier but expect a thinner texture.
  • This recipe can be doubled to serve more people; just extend the cooking time slightly.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.

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Find it online: https://comfortkitcheneats.com/crockpot-loaded-steak-and-potato-bake-recipe/