If you’re looking for a hearty dinner that feels like a warm hug in a bowl, this recipe delivers. Juicy chunks of steak and soft, seasoned potatoes cook low and slow in your
crockpot, soaking up every bit of flavor. Topped with gooey cheddar and crispy bacon, this dish brings together all the best parts of a loaded baked potato — with the added bonus of savory, melt-in-your-mouth steak.
The best part? It’s a set-it-and-forget-it recipe. Just toss the ingredients in your slow cooker in the morning, and come home to a meal that tastes like you spent hours in the kitchen. Whether you’re feeding a hungry family or meal prepping for the week, it’s a fuss-free, crowd-pleasing dinner you’ll want to make again and again.
✅ Why you’ll love it:
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Hands-off Crockpot cooking
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Classic, family-friendly flavors
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Easy to prep and customize
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Perfect for cozy nights or weekend gatherings
Ingredients:
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1½ lbs (700g) steak (sirloin or chuck), cut into cubes
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4 medium potatoes, diced (peeled or unpeeled)
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1 cup shredded cheddar cheese (plus more for topping)
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½ cup cooked, crumbled bacon
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½ onion, finely chopped
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2 tbsp olive oil or melted butter
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1 tsp garlic powder
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Salt and black pepper to taste
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Optional: green onions & sour cream for topping
👩🍳 Instructions:
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Prep the base:
In a large bowl, toss the cubed steak and diced potatoes with olive oil, garlic powder, salt, and pepper. -
Layer in Crockpot:
Add steak and potatoes to the bottom of a greased Crockpot. Sprinkle in the chopped onion, half of the shredded cheese, and half of the bacon. Stir gently. -
Cook low and slow:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the steak is tender and the potatoes are soft. -
Finish with toppings:
In the last 15–20 minutes of cooking, sprinkle the remaining cheese and bacon over the top. Cover and let it melt. -
Serve:
Spoon into bowls and top with green onions, sour cream, or even a drizzle of ranch if you like!
🌟 Most Popular Questions (FAQs)
❓ Can I use frozen steak or potatoes?
No. Thaw steak completely and use fresh or refrigerated potatoes to avoid watery texture.
❓ What’s the best cut of steak to use?
Sirloin or ribeye for tenderness and flavor. Chuck is good if slow-cooked long enough.
❓ Can I prep this ahead of time?
Yes! Assemble ingredients the night before, refrigerate, and start in the morning.
❓ How do I thicken the sauce if it’s too runny?
Remove the lid in the last 30 minutes or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
❓ Can I add veggies?
Yes! Add mushrooms, bell peppers, or broccoli in the last 1–2 hours of cooking.
✅ Helpful Tips to Make It Even More Delightful
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Use Yukon Gold potatoes for a creamier texture.
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Sear steak first for more depth of flavor.
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Double the cheese if you want extra gooeyness.
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Add fresh herbs like rosemary or parsley at the end.
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Top with crispy fried onions for a crunchy bite.
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Serve with ranch or garlic aioli for dipping.
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Use pepper jack cheese for a spicy kick.
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Stir in a dollop of cream cheese for extra creaminess.
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Add a dash of Worcestershire sauce to steak for umami.
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Let it rest 10 minutes before serving for flavors to settle.
🧠 40 Secrets to Achieving the Perfect Crockpot Loaded Steak and Potato Bake
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Use marbled steak for maximum flavor.
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Cut potatoes evenly to cook consistently.
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Don’t overcrowd the Crockpot—it can cause soggy texture.
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Use a Crockpot liner for easy cleanup.
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Deglaze pan after searing steak to capture all flavor bits.
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Use freshly shredded cheese, not pre-shredded (melts better).
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Add a teaspoon of mustard powder for tangy depth.
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Layer ingredients strategically: potatoes on bottom, steak on top.
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Use low-sodium bacon to control saltiness.
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Stir halfway through cooking if your Crockpot allows.
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Add a splash of beer or broth for richness.
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Use roasted garlic instead of raw for sweet, mellow flavor.
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Sprinkle Parmesan with cheddar for more sharpness.
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Use smoked paprika, not regular.
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Drizzle a bit of truffle oil before serving.
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Add cream cheese for extra creamy layers.
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Add horseradish for a steakhouse-style zing.
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Toss potatoes in melted butter before layering.
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Use buttermilk instead of milk for tangy richness.
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Top with crushed potato chips or French fried onions before serving.
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Warm sour cream slightly before adding so it blends better.
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Taste before final salting — bacon and cheese are salty.
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Don’t lift the lid too often — it releases heat and slows cooking.
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Add hot sauce or chili flakes if you like it spicy.
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Use heavy cream instead of milk for indulgence.
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Rest steak at room temp 20 mins before cooking.
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Use red potatoes if you prefer firmer texture.
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Marinate steak overnight for deeper flavor.
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Add caramelized onions instead of raw for sweetness.
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Layer with thin slices of bell pepper or jalapeños.
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Cook on low for best texture, unless short on time.
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Garnish with fresh parsley or thyme for brightness.
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Try Gouda or mozzarella for cheese variety.
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Use garlic herb butter instead of plain oil.
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Store leftovers in airtight container — reheat with a splash of cream.
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Reheat in oven covered with foil to preserve moisture.
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Double the recipe for crowds, but use an 8-qt Crockpot.
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Check for doneness with fork-tender potatoes.
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Use kosher salt, not table salt, for better seasoning.
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Let cheese melt with Crockpot turned off — residual heat works great.