Crockpot Loaded Steak & Potato Bake

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:

• 1 lb steak (ribeye or sirloin), cut into bite-sized cubes

• 4 large potatoes, peeled and diced

• 1 cup shredded cheddar cheese

• 1 cup sour cream

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• ½ cup ranch dressing

• ½ cup heavy cream

• 1 small onion, finely chopped

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

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• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

• (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.

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:

• 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.

• Add veggies: Toss in diced bell peppers, peas, or mushrooms for extra nutrition.

• Crispy top tip: If you want a crispy cheese top, transfer to a baking dish, broil for 3–5 minutes.

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