Why You’ll Love This Recipe

I love this recipe because it’s simple to prepare and practically cooks itself. The crockpot does all the work, slowly blending the flavors of steak, potatoes, and the rich, creamy sauce. It’s perfect for busy weeknights when I want something satisfying without standing over the stove. The toppings of melted cheese, savory bits, and green onions make it taste like a loaded baked potato turned into a full, hearty meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb sirloin steak, cut into 1-inch cubes
4 large russet potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1/2 cup beef broth
2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 cup finely chopped cooked beef sausage or pastrami
1/4 cup green onions, chopped (for garnish)

Directions

1. I start by preparing all the ingredients — cubing the steak, dicing the potatoes, chopping the onion, and mincing the garlic. I also cook and finely chop the beef sausage or pastrami ahead of time so it’s ready for topping later.

2. In the crockpot, I layer the potatoes first, then add the steak cubes, onion, and garlic. I season the layers with salt, pepper, paprika, and thyme.

3. In a separate bowl, I mix together the cream of mushroom soup, sour cream, and beef broth until smooth. I pour this creamy mixture evenly over the ingredients in the crockpot.

4. I cover and cook on low for 6–7 hours, or until the potatoes are tender and the steak is cooked through.

5. About 10–15 minutes before serving, I sprinkle the shredded cheddar cheese on top, cover again, and let it melt into the dish.

6. Once the cheese is melted and bubbly, I serve the bake hot, topping each portion with the chopped beef sausage or pastrami, green onions, and a dollop of sour cream if I’m feeling extra indulgent.

Servings and Timing

This recipe makes about 4–6 servings. The total time is roughly 6–7 hours, with about 15 minutes of prep and 6–7 hours of cooking on low in the crockpot.

Variations

I like adding my own twists to this dish depending on what I have on hand. Sometimes I use a mix of cheddar and mozzarella for extra creaminess. For a bolder flavor, I add a tablespoon of Worcestershire sauce or a dash of hot sauce to the cream mixture. I’ve also tried using cubed chicken or lamb instead of steak for a different but equally delicious version. To make it even heartier, I stir in some steamed broccoli or green beans before topping with cheese.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in the microwave or oven until hot, adding a splash of broth if needed to keep it creamy. It also freezes well — I portion it into freezer-safe containers and freeze for up to 2 months. To serve, I thaw it overnight in the fridge and reheat thoroughly before topping with fresh cheese and garnishes.

FAQs

Can I use a different cut of beef?

Yes, I can use ribeye, chuck, or even stew meat. Sirloin is my favorite for its tenderness, but other cuts work too.

Can I cook it on high instead of low?

Yes, I cook it on high for about 3–4 hours if I’m short on time.

Can I make this recipe ahead of time?

Absolutely. I prep everything the night before, store it in the crockpot insert in the fridge, and cook it the next day.

What kind of potatoes work best?

I prefer russet potatoes because they become creamy when cooked, but Yukon golds are a great choice too.

Can I skip the cream of mushroom soup?

Yes, I can replace it with cream of chicken soup or make my own homemade cream sauce.

How can I make it spicier?

I add cayenne pepper, crushed red pepper flakes, or a little chipotle powder for some heat.

Can I use pre-cooked steak?

I prefer using raw steak so it cooks with the sauce and absorbs more flavor, but pre-cooked steak can work in a pinch.

Can I add vegetables?

Yes, I love adding diced carrots, peas, or bell peppers to make it more colorful and nutritious.

How do I keep the cheese from becoming greasy?

I use freshly shredded cheese instead of pre-shredded, as it melts more smoothly without releasing excess oil.

What can I serve with it?

I like pairing it with a green salad, roasted vegetables, or dinner rolls to soak up the creamy sauce.

Conclusion

This Crockpot Loaded Steak and Potato Bake is one of my favorite comfort food meals — hearty, flavorful, and incredibly satisfying. I love how the steak becomes tender, the potatoes soak up all the rich flavors, and the melted cheese ties everything together. With its savory toppings and creamy sauce, it’s the kind of meal that makes everyone go back for seconds. Perfect for busy days, cozy nights, or when I just want a no-fuss dinner that tastes amazing.