Description

This Crockpot Loaded Steak and Potato Bake is a hearty, comforting meal perfect for any day of the week. Tender cubed sirloin steak and diced russet potatoes are slow-cooked together with savory onion, beef broth, and ranch seasoning, creating a rich and flavorful base. Finished with creamy sour cream, melted cheddar cheese, and fresh green onions, this dish is an effortless crowd-pleaser that combines protein and starch in a convenient one-pot meal.

Ingredients

Scale

Main Ingredients

2 pounds sirloin steak, cubed
6 large russet potatoes, peeled and diced
1 medium onion, chopped
1 cup beef broth
2 tablespoons ranch seasoning mix
Salt and pepper to taste

Finishing Ingredients

1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 cup green onions, sliced (for garnish)

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Instructions

Prepare the ingredients: Cube the sirloin steak into bite-sized pieces. Peel and dice the russet potatoes into similar-sized chunks for even cooking. Chop the medium onion into small pieces.
Combine in Crockpot: Place the cubed steak, diced potatoes, and chopped onion into the Crockpot. Pour the beef broth evenly over the ingredients.
Season and stir: Add the ranch seasoning mix along with salt and pepper to taste. Stir gently to distribute the seasoning and broth throughout the meat and potatoes.
Cook on low: Cover the Crockpot with its lid and cook the mixture on low heat for 6 to 7 hours. This slow cooking ensures the steak becomes tender while the potatoes cook through.
Add sour cream and cheese: Once the steak and potatoes are fully cooked, stir in the sour cream until evenly combined. Then, sprinkle the shredded cheddar cheese over the top.
Melt the cheese: Cover the Crockpot again and continue cooking for an additional 10 to 15 minutes, allowing the cheese to melt and become bubbly.
Garnish and serve: Before serving, garnish the dish with sliced green onions to add a fresh, bright flavor and appealing color contrast.

Notes

For best results, use sirloin steak as it stays tender during slow cooking.
Russet potatoes work well to soak up flavors without becoming overly mushy.
If you prefer a thicker sauce, you can remove the lid during the last 15 minutes to allow some liquid to evaporate.
This dish can be made a day ahead; flavors improve after resting overnight in the refrigerator.
Adjust seasoning according to your taste, especially salt and pepper.
Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.