I’ve been making a version of this slow-cooked steak-and-potato casserole for years when I need something hands-off, hearty, and reliably loved. It’s basically a layered comfort dinner—cubed steak, sliced potatoes, onions and garlic, simmered in beef broth with a splash of Worcestershire, then finished with melty cheddar and green onions. Perfect for busy weeknights, chilly weekends, or when you want something that stretches to feed a family with minimal fuss.

Why you’ll love this dish

This Crockpot Loaded Steak and Potato Bake delivers big, comforting flavors with almost zero babysitting. The slow cooker turns tougher steak cuts tender, the potatoes soak up savory juices, and the final cheesy melt makes it feel indulgent without a lot of work.

Hands-off: assemble in the morning and come home to dinner.
Budget-friendly: use economical cuts like chuck or sirloin tips.
Crowd-pleasing: kid-friendly, easy to multiply for guests.
Flexible: swap potatoes or cheese depending on what’s in the pantry.

“We made this on a rainy Sunday—everyone went back for seconds. Steaks were fall-apart tender and the juices made the potatoes taste like they’d been roasted.” — an enthusiastic family dinner review

How this recipe comes together

Think of this as a simple, layered slow-cooker casserole. You layer cubed steak on the bottom so it cooks in the cooking liquid, add evenly sliced potatoes on top, then scatter onions and garlic. A beef-broth and Worcestershire mix is poured over everything to provide moisture and savory depth. Slow-cook low and long for tender meat (or high for a faster finish), then top with cheddar to melt just before serving and finish with fresh green onions.

Layer steak → potatoes → aromatics.
Pour seasoned beef broth over layers.
Slow-cook low for 8 hours or high for 4 hours.
Add cheese at the end to melt, then garnish.

What you’ll need

1.5 lbs steak, cubed (best: chuck, sirloin, or round — economical cuts that become tender in the crockpot)
4 medium potatoes, sliced (Yukon gold or Russet work well; slice evenly about 1/4"–1/3")
1 cup cheddar cheese, shredded (sharp cheddar adds punch; Monterey Jack for milder)
1 onion, chopped (yellow or sweet)
3 cloves garlic, minced
1 cup beef broth (low-sodium if you’ll salt later)
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Chopped green onions for garnish

Substitutions and notes:

Swap sweet potatoes or red potatoes for a different flavor and texture.
For a dairy-free version, omit the cheese or use a plant-based shred.
If you prefer more gravy, add an extra 1/2 cup beef broth and thicken at the end.

Directions to follow

Cube the steak into roughly 1-inch pieces. Pat dry and season lightly with salt and pepper.
Layer the steak in the bottom of your crockpot in an even layer.
Slice the potatoes evenly and arrange them over the steak in a single or slightly overlapped layer.
Scatter the chopped onion and minced garlic over the potatoes.
In a bowl, whisk together the beef broth, Worcestershire sauce, and a pinch of salt and pepper. Pour this liquid over the layered ingredients.
Cover and cook on low for 8 hours or on high for 4 hours. The steak should be fork-tender and the potatoes cooked through.
About 15 minutes before serving, sprinkle shredded cheddar over the top. Cover and let the cheese melt.
Garnish with chopped green onions and serve straight from the crockpot.

Best ways to enjoy it

Serve straight from the crockpot onto shallow bowls for a rustic, family-style meal.
Add a crisp green salad or steamed green beans to brighten the plate.
For extra richness, offer a dollop of sour cream or a squeeze of lemon on the side.
Turn leftovers into loaded steak-and-potato hash with a fried egg on top for brunch.

Storage and reheating tips

Cool leftovers within two hours of cooking. Transfer to airtight containers.
Refrigerate for up to 3–4 days.
Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat gently: warm in a 350°F (175°C) oven covered for 15–25 minutes, or microwave in a covered dish in 1–2 minute bursts until heated through. If frozen, reheat from thawed for best texture.
Food safety: always reheat to at least 165°F (74°C) before serving.

Helpful cooking tips

Searing option: for a deeper beef flavor, quickly sear cubes in a hot skillet with a little oil before adding to the crockpot. It’s optional but adds a caramelized note.
Even slices: slice potatoes uniformly so they cook at the same rate. Use a mandoline or slice against a cutting board for speed and consistency.
Don’t overfill: leave a little headspace in the crockpot; overcrowding can slow cooking and yield uneven results.
Thicken the sauce: if you want a thicker gravy, mix 1–2 teaspoons of cornstarch with cold water and stir into the crockpot about 20–30 minutes before serving, then cook uncovered until thickened.
Use low and slow for the best texture: tougher steaks become tender and shreddable when cooked on low for longer.

Creative twists

Mushroom and onion: add 8 oz sliced mushrooms for an earthy boost.
Creamy version: stir in 1/2 cup sour cream or a can of cream of mushroom soup at the end for a creamy gravy.
Low-carb swap: replace potatoes with cauliflower florets; add them in the last 2–3 hours to avoid a mushy texture.
Tex-Mex: use pepper jack cheese, add a diced green pepper, and sprinkle chopped cilantro and a squeeze of lime on serving.
BBQ twist: swap Worcestershire for 2 tablespoons of your favorite BBQ sauce and top with crispy fried onions.

Your questions answered

Q: Can I brown the steak first?
A: Yes—browning adds flavor but isn’t required. If you brown, use a hot skillet with a little oil and sear cubes for 1–2 minutes per side before layering in the crockpot.

Q: Can I use frozen steak or frozen potatoes?
A: It’s better to thaw frozen steak and potatoes first. Frozen ingredients lower the crockpot’s temperature and can extend cooking time, potentially leaving unevenly cooked food.

Q: How do I make more gravy?
A: Add an extra 1/2 to 1 cup beef broth. To thicken, stir a cornstarch slurry (1–2 tsp cornstarch + cold water) into the juices 20–30 minutes before serving and cook uncovered.

Q: Is this kid-friendly?
A: Yes—mild seasoning and cheesy finish make it popular with kids. Reduce pepper and avoid overly strong cheeses if serving picky eaters.

Q: How long will leftovers keep?
A: Refrigerated leftovers are good for 3–4 days. Freeze for up to 3 months.

Conclusion

If you want a dependable, comforting one-pot meal, this slow-cooker steak-and-potato casserole is a winner—easy to prepare, simple to scale, and forgiving with substitutions. For more crockpot inspiration and a similar take on this dish, see this Crockpot Loaded Steak and Potato Bake Recipe and this helpful guide to slow-cooked steak and potatoes at Crockpot Steak and Potatoes – Eating on a Dime.