Dump and Go Crockpot Loaded Steak & Potato Bake – Easy, Hearty, and Comforting

If you love set-it-and-forget-it dinners with real flavor, this one’s for you. Tender steak, creamy potatoes, smoky bacon, and melty cheese all cook together into a cozy, satisfying meal. It’s the kind of dinner that feels like a splurge but takes almost no effort.

Toss everything in the slow cooker, go about your day, and come back to a complete, stick-to-your-ribs meal. Great for busy weeknights, game days, or whenever you want comfort food with minimal cleanup.

What Makes This Special

This isn’t your average crockpot stew. It’s a loaded bake, which means you get layers of flavor—seasoned steak, soft potatoes, onions, and a final flourish of bacon, cheese, and green onions.

It’s also flexible: you can use different cuts of steak, swap cheeses, or add veggies without messing it up. Best of all, it’s truly “dump and go,” with no browning required. If you want to sear the meat, you can, but you don’t have to.

Shopping List

• 2 pounds steak, cut into 1–1.5-inch chunks (sirloin, chuck, or top round)
• 2 pounds russet or Yukon Gold potatoes, cut into 1-inch cubes
• 1 large yellow onion, sliced
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 cup beef broth (low sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme or Italian seasoning
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons butter, cut into small pieces
• 1 cup shredded cheddar cheese (or a cheddar-jack blend)
• 6 slices cooked bacon, crumbled (or 1/2 cup real bacon bits)
• 1/4 cup sliced green onions or chives
• 2 tablespoons sour cream (optional, for serving)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Prep your crockpot. Lightly spray the insert with cooking spray or rub with a thin layer of oil to prevent sticking.
2. Layer the potatoes and onions. Add the cubed potatoes and sliced onion to the bottom of the crockpot.Scatter the butter pieces over the top.
3. Season the steak. In a bowl, toss the steak with salt, pepper, smoked paprika, onion powder, thyme, and garlic (or garlic powder) until evenly coated.
4. Add steak and liquids. Place the seasoned steak over the potatoes. Pour in the beef broth and Worcestershire sauce. Do not stir.
5. Cook low and slow. Cover and cook on Low for 6–8 hours or on High for 3.5–4.5 hours, until the potatoes are tender and the steak is cooked through.Cooking time can vary by crockpot and steak cut.
6. Finish with the “loaded” toppings. In the last 15 minutes, sprinkle the shredded cheese evenly over the top. Cover to melt. Add the crumbled bacon and green onions right before serving.
7. Taste and adjust. Give it a gentle stir and taste.Add a pinch of salt or extra Worcestershire if needed. Serve with a dollop of sour cream and a sprinkle of parsley if you like.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: You can freeze portions for up to 2 months. Note that potatoes may soften further after thawing.
• Reheating: Reheat gently in the microwave in 60–90 second bursts, stirring between intervals.On the stovetop, warm over low heat with a splash of broth to keep it moist.

Why This is Good for You

This dish balances protein, carbs, and fats in one pot, which keeps you satisfied longer. Steak provides iron, zinc, and B vitamins, which support energy and muscle recovery. Potatoes offer potassium and fiber, especially if you keep the skins on. You can also easily tweak it to fit your needs—use lower-sodium broth, leaner cuts, or add a vegetable boost to round it out.

Common Mistakes to Avoid

• Cutting potatoes too large: Big chunks take longer to cook. Aim for 1-inch cubes for even cooking.
• Overcrowding the pot: If your slow cooker is small, scale the recipe down.Overfilling can lead to uneven results.
• Skipping seasoning: Potatoes soak up flavor. Salt and spices matter here, so season both the steak and the base.
• Lifting the lid too often: Every peek adds time. Keep it closed until near the end.
• Adding cheese too early: It can overcook and turn oily.Add in the last 15 minutes.
• Using too little liquid: The broth prevents scorching and keeps everything tender. Stick to at least 1 cup.

Alternatives

• Steak swaps: Try cubed chuck roast for richer flavor, or sirloin for a leaner bite. Venison or bison also work well.
• Potato options: Yukon Golds hold shape nicely and get creamy.Sweet potatoes add a touch of sweetness and extra nutrients.
• Cheese choices: Pepper jack for heat, gouda for smokiness, or mozzarella for extra melt. A little cream cheese stirred in at the end makes it ultra-creamy.
• Veggie add-ins: Bell peppers, mushrooms, or frozen peas (add peas in the last 20 minutes). Spinach can be stirred in at the end to wilt.
• Seasoning twists: Swap thyme for ranch seasoning, Cajun blend, or a steak seasoning mix.Add a splash of balsamic for tangy depth.
• Lighter version: Use lean sirloin, low-fat cheese, and half the bacon. Increase onions and add mushrooms for volume without extra calories.
• Dairy-free: Skip the cheese and butter, and use a dairy-free shredded cheese if you like. Olive oil works in place of butter.
• Gluten-free: This recipe is naturally gluten-free if your Worcestershire and broth are certified GF.

FAQ

Do I need to sear the steak first?

You don’t have to.

Searing adds a bit of browning and deeper flavor, but this recipe is designed to be a true dump-and-go. If you have a few extra minutes, sear the steak in a hot skillet for 1–2 minutes per side before adding it to the crockpot.

Can I use frozen steak?

It’s best to thaw steak before slow cooking for even cooking and food safety. If you must use it from frozen, add extra time and ensure the internal temperature reaches a safe level, but texture may be less ideal.

What if my potatoes are still firm?

Cover and cook longer.

If they’re stubborn, switch to High for 30–60 minutes. Make sure the potato pieces are evenly cut and not too large.

Can I make this spicy?

Yes. Add more crushed red pepper, use pepper jack cheese, or toss in a diced jalapeño with the onions.

A dash of hot sauce at the end also works.

How do I keep it from getting watery?

Don’t add more than 1 cup of broth, and avoid lifting the lid until near the end. If it’s still a bit soupy, let it sit uncovered on Warm for 10–15 minutes. The potatoes will absorb some liquid as it rests.

What’s the best cut of steak for this?

Sirloin is a great all-around choice for tenderness and flavor.

Chuck becomes very tender with longer cooking. Top round is lean but can be slightly firmer—slice it smaller for best results.

Can I double the recipe?

Yes, if your slow cooker is large enough (6–8 quarts). Add 30–60 minutes to the cook time and avoid filling above two-thirds full.

How do I make it more “loaded”?

Add extra toppings after cooking: more cheese, bacon, green onions, diced tomatoes, or a drizzle of ranch.

A dollop of sour cream brings it all together.

In Conclusion

Dump and Go Crockpot Loaded Steak & Potato Bake is the definition of easy comfort. With minimal prep and simple ingredients, you get a hearty, flavorful meal that tastes like it simmered all day—because it did. Keep these basics on hand, customize the toppings, and let your slow cooker do the heavy lifting.

It’s a weeknight win and a crowd-pleaser with leftovers you’ll actually want to eat.

Dump and Go Crockpot Loaded Steak & Potato Bake – Easy, Hearty, and Comforting

Print Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

• 2 pounds steak, cut into 1–1.5-inch chunks (sirloin, chuck, or top round)
• 2 pounds russet or Yukon Gold potatoes, cut into 1-inch cubes
• 1 large yellow onion, sliced
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 cup beef broth (low sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme or Italian seasoning
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons butter, cut into small pieces
• 1 cup shredded cheddar cheese (or a cheddar-jack blend)
• 6 slices cooked bacon, crumbled (or 1/2 cup real bacon bits)
• 1/4 cup sliced green onions or chives
• 2 tablespoons sour cream (optional, for serving)
• Fresh parsley, chopped (optional, for garnish)

Instructions

• Prep your crockpot. Lightly spray the insert with cooking spray or rub with a thin layer of oil to prevent sticking.
• Layer the potatoes and onions. Add the cubed potatoes and sliced onion to the bottom of the crockpot. Scatter the butter pieces over the top.
• Season the steak. In a bowl, toss the steak with salt, pepper, smoked paprika, onion powder, thyme, and garlic (or garlic powder) until evenly coated.
• Add steak and liquids. Place the seasoned steak over the potatoes. Pour in the beef broth and Worcestershire sauce. Do not stir.
• Cook low and slow. Cover and cook on Low for 6–8 hours or on High for 3.5–4.5 hours, until the potatoes are tender and the steak is cooked through. Cooking time can vary by crockpot and steak cut.
• Finish with the “loaded” toppings. In the last 15 minutes, sprinkle the shredded cheese evenly over the top. Cover to melt. Add the crumbled bacon and green onions right before serving.
• Taste and adjust. Give it a gentle stir and taste. Add a pinch of salt or extra Worcestershire if needed. Serve with a dollop of sour cream and a sprinkle of parsley if you like.