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Crockpot Loaded Steak and Potato Bake

A hands-off, hearty slow-cooked casserole featuring cubed steak, layered potatoes, and melty cheese, perfect for busy weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 medium 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 to taste green onions for garnish

Method
 

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

Notes

For added depth, quickly sear steak cubes in a hot skillet before adding to the crockpot. Slice potatoes uniformly for even cooking. If you want thicker gravy, mix cornstarch and cold water, stir into the sauce before serving.