Crockpot Loaded Steak and Potato Bake

 Crockpot Loaded Steak and Potato Bake — a set-and-forget comfort meal: tender cubed sirloin, golden potatoes, and melty cheddar in a rich, savory sauce. Ready for an easy weeknight win.

Tools you’ll need

• Slow cooker / crockpot (4–6 quart recommended)

• Sharp chef’s knife and cutting board

• Measuring cups and spoons

• Large mixing bowl or plate (for tossing)

• Optional: skillet for searing (adds flavor)

• Wooden spoon or heatproof spatula

• Cheese grater (if shredding your own cheddar)

Ingredients (exact quantities)

• 2 lbs sirloin steak, cubed

• 4 large potatoes, diced

• 1 onion, diced

• 1 cup cheddar cheese, shredded

• 1/2 cup beef broth

• 1/4 cup Worcestershire sauce

• Salt, to taste

• Pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon paprika

(All quantities match the recipe you provided.)

Step-by-step instructions

1. Prep the ingredients. Pat the steak cubes dry with paper towels (this helps browning if you sear). Dice potatoes into even-sized cubes (about 1-inch) so they cook uniformly. Dice the onion.

2. (Optional but recommended) Sear the steak. Heat a skillet over medium-high heat with a splash of oil. Quickly sear the cubes in batches for 1–2 minutes per side — you want color, not fully cooked meat. Transfer to a bowl. Searing adds a caramelized depth that the crockpot will build on.

3. Season and toss. In a large bowl, combine the steak, potatoes, and onion. Add garlic powder, paprika, salt and pepper (start with 1 tsp salt if unsure). Toss to coat.

4. Layer in the crockpot. Spread half the potatoes and onions in the bottom, add the steak, then top with the remaining potatoes and onions. Drizzle beef broth and Worcestershire sauce evenly over everything.

5. Cook slowly. Cover and cook on HIGH for 4 hours or LOW for 7–8 hours, until potatoes are tender and steak is fork-tender. Avoid opening the lid often — each peek costs heat and time.

6. Add cheese at the end. With 10–15 minutes left on high (or toward the end of the low cycle), sprinkle the shredded cheddar over the top, cover until melted. If you like a golden top, transfer finished portions to an ovenproof dish and broil for 2–3 minutes — watch closely.

7. Finish and serve. Taste and adjust seasoning. Serve hot, garnished with chopped green onions or parsley if desired.

Tips to guarantee success

• Sear for flavor. It’s optional but searing the steak creates Maillard flavors that transform the whole dish. If you’re rushed, skip it — it will still be tasty.

• Cut evenly. Uniform potato and steak sizes ensure even cooking. If potatoes are getting too soft before beef is tender, use slightly larger potato chunks or add them later.

• Liquid is just right. The recipe’s ½ cup beef broth + Worcestershire usually yields a glossy, saucy finish — not soupy. If you prefer more gravy, add ¼–½ cup more broth. To thicken at the end, stir a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) into a little warm sauce and mix back in; cook 10–15 minutes on high.

• Low and slow = tenderness. Cooking on LOW for longer gives the best melt-in-your-mouth texture for tougher cuts — though sirloin here cooks nicely on high too.

• Don’t over-cheese too early. Adding cheese too early can make it oily. Add it near the end.

Variations & additions

• Veg boost: Add sliced mushrooms, chopped carrots, or green beans (add carrots at start; green beans in last hour).

• Smoky kick: Substitute smoked paprika for regular paprika, or add a few dashes of liquid smoke.

• Creamy finish: Stir in ¼–½ cup sour cream or crème fraîche after cooking for a creamier sauce.

• Crispy top: After melting the cheddar, sprinkle panko mixed with a little melted butter and broil to crisp.

• Low-carb swap: Replace potatoes with cauliflower florets and reduce cook time (cauliflower softens faster).

• Spicy: Fold in chopped jalapeño or a pinch of cayenne.

Storage & reheating

• Refrigerate: Cool to room temp, store in airtight containers for 3–4 days.

• Freeze: Freeze in portions for up to 2–3 months. Thaw overnight in the fridge before reheating.

• Reheat (oven): Place in an ovenproof dish, add a splash of broth, cover, heat at 350°F (175°C) for 20–30 minutes until warmed through.

• Reheat (stovetop): Warm gently in a saucepan over low heat with a little broth, stirring occasionally.

• Microwave: Cover and reheat in short intervals, stirring between, to avoid hot spots; add a teaspoon of water or broth if dry.

Approximate nutrition (per serving) — Serves 4

Values are estimates, rounded and intended as general guidance.

• Calories: ~867 kcal

• Protein: ~73 g

• Fat: ~37 g

• Carbohydrates: ~58 g

(Calculated from the ingredient list; actual values vary by brands, precise weights, and whether you sear or drain juices.)

Cooking times

• Prep time: 15–25 minutes (depending on chopping and optional searing)

• Cook time: 4 hours on HIGH or 7–8 hours on LOW

• Total time: ~4 hr 20 min (high) — ~7 hr 20 min (low)

Frequently Asked Questions (FAQs)

Q: Can I use a different cut of beef?
A: Yes. Chuck roast or stewing beef work well and become very tender with low, long cooking. Sirloin stays leaner and slightly firmer — both are delicious.

Q: Will the potatoes get mushy?
A: If cut small or if cooked too long, potatoes can break down. Use even 1-inch cubes and consider adding them after the meat has been cooking 1–2 hours if you’re using very long low settings or softer potato varieties.

Q: Can I make this in an Instant Pot?
A: Yes — use the sauté setting to sear, then pressure cook for about 20–25 minutes (depending on potato size). Use natural release for best texture.

Q: How do I thicken the sauce without making lumps?
A: Mix cornstarch (1 tbsp) with cold water (1 tbsp) to make a slurry and stir it into a small amount of hot liquid, then add back. Let it cook uncovered on HIGH for 10–15 minutes.

Q: Is this freezer-friendly?
A: Absolutely — cool fully, portion into freezer-safe containers, and freeze up to 2–3 months. Thaw overnight before reheating.

Q: Can I add vegetables like carrots or green beans?
A: Yes. Add carrots at the start (they need longer). Green beans should be added in the last hour to avoid overcooking.

Q: How should I season if I want more herb flavor?
A: Add a sprig or two of fresh thyme or rosemary at the start (remove before serving) or sprinkle in 1 tsp dried thyme/rosemary with the other spices.

Final nudge (human to human)

If you want a cozy, satisfying dinner that practically cooks itself and still tastes homemade — this is it. I get a little giddy thinking about that first forkful: the steak that yields with a little pressure, potatoes that soak up the savory juices, and cheddar turning everything luscious. Don’t be afraid to tweak the seasoning to your family’s taste — and enjoy the quiet triumph of feeding people something warm and honest. Go on, try it