Dinner

Crockpot Loaded Steak and Potato Bake Recipe

BySarah Summers January 8, 2026January 8, 2026

Introduction

This Loaded Steak and Potato Bake is a comforting, hearty dish perfect for any day of the week. Tender steak, creamy potatoes, crispy bacon, and melted cheddar combine to create a rich and satisfying meal that the whole family will love.

The close-up image shows a hearty dish with multiple layers, starting with creamy melted cheese that is golden-orange with a gooey texture spread over smooth potato slices. On top, there are tender, juicy beef pieces with a slightly charred, browned surface, layered with crisp, dark reddish-brown bacon bits scattered throughout. Small green onion pieces add a fresh pop of green all over the dish. The background is a white marbled surface, enhancing the warm and rich colors of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

450 g beef steak, cubed
800 g potatoes, peeled and diced
200 g cheddar cheese, shredded
100 g bacon bits
100 ml sour cream
50 ml milk
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 green onions, sliced

Instructions

Step 1: Heat the olive oil in a skillet over medium heat. Add the cubed steak and cook until browned on all sides.
Step 2: In the crockpot, layer half of the diced potatoes evenly on the bottom. Top with half of the browned steak, half of the bacon bits, and a generous sprinkle of shredded cheddar cheese.
Step 3: Repeat the layering with the remaining potatoes, steak, bacon bits, and cheese.
Step 4: In a small bowl, combine sour cream, milk, minced garlic, salt, and black pepper. Stir well to mix.
Step 5: Pour the sour cream mixture evenly over the layered ingredients in the crockpot.
Step 6: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender.
Step 7: Once cooked, uncover the crockpot and sprinkle the sliced green onions on top before serving warm.

Tips & Variations

For extra flavor, consider adding a dash of smoked paprika or a teaspoon of dried thyme to the sour cream mixture.
You can substitute the beef steak with diced chicken or pork for a different protein option.
If you prefer a thicker texture, reduce the milk slightly in the sour cream mixture.
Using fresh bacon strips instead of bacon bits can enhance crispiness and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat until warmed through. Avoid overcooking when reheating to preserve the steak’s tenderness.

How to Serve

The image shows a close-up of a dish with chunks of cooked steak layered evenly across the plate. The steak pieces have a juicy, brown seared texture with visible black pepper seasoning. Among and under the steak pieces are melted cheese layers that are golden-orange and creamy white, slightly gooey and spreading. Crispy bacon bits with a reddish-brown color are scattered on top, adding crunch. Small pieces of bright green chopped spring onions are sprinkled throughout, adding color contrast. The whole dish sits on a background with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish without a crockpot?

Yes, you can bake this dish in the oven. Layer the ingredients in a baking dish, cover with foil, and bake at 180°C (350°F) for about 1.5 to 2 hours, or until the potatoes are tender.

Is it necessary to brown the steak before layering?

Browning the steak ahead of time helps develop deeper flavors and improves the overall texture, but if you’re short on time, you can skip this step and cook the steak directly in the crockpot.