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Crockpot Loaded Steak & Potato Bake
A warm, comforting dish loaded with tender steak, creamy potatoes, and melted cheddar—perfect for family dinners or cold-weather cravings!
Ingredients:
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1 lb steak (ribeye or sirloin), cut into bite-sized cubes
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4 large potatoes, peeled and diced
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1 cup shredded cheddar cheese
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1 cup sour cream
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½ cup ranch dressing
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½ cup heavy cream
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1 small onion, finely chopped
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
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(Optional: ½ tsp smoked paprika or chili flakes for extra depth)
Directions:
1. Prep the base:
In your Crockpot, layer the diced potatoes, steak cubes, and chopped onions. Sprinkle with garlic powder, onion powder, salt, and pepper.
2. Mix the sauce:
In a medium bowl, whisk together the sour cream, ranch dressing, and heavy cream until smooth and creamy.
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3. Combine it all:
Pour the creamy mixture over the steak and potatoes. Stir gently to make sure everything is evenly coated.
4. Slow cook:
Cover the Crockpot and cook on low heat for 6 to 7 hours, or until the potatoes are fork-tender and the steak is juicy and cooked through.
5. Cheese it up:
About 15 minutes before serving, sprinkle cheddar cheese evenly over the top. Re-cover and allow the cheese to melt completely.
6. Finish and serve:
Once melted, sprinkle with fresh parsley for color and freshness. Scoop onto plates and serve hot!
Tips & Variations:
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Make it spicy: Add chopped jalapeños or a dash of hot sauce.
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Meat swap: Use ground beef or chicken instead of steak.
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Add veggies: Toss in diced bell peppers, peas, or mushrooms for extra nutrition.
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Crispy top tip: If you want a crispy cheese top, transfer to a baking dish, broil for 3–5 minutes.
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