Hey there, food lovers!, I’m so excited to share one of my favorite weeknight dinners with you – a cozy Crockpot Loaded Steak and Potato Bake Recipe! There’s something so satisfying about a warm, hearty meal that practically cooks itself, right? This recipe is a lifesaver on busy days when I’m running around after my two girls. It’s the perfect balance of simple ingredients and amazing flavor, making it a winner in our house every time
Remember those nights when you’re craving something comforting but dread the thought of spending hours in the kitchen? This is that recipe. It’s quick to prep, uses minimal dishes, and fills the house with the most amazing aroma while it cooks. Think of it as a warm hug on a plate! Plus, my mom absolutely loves it, and she’s always been my toughest food critic.
Why This Recipe Works
This Crockpot Loaded Steak and Potato Bake is a true weeknight hero for a few key reasons:
- Minimal Effort: It’s practically a dump-and-forget recipe! Simply layer the ingredients in your crockpot and let it do its magic.
- Family-Friendly: The combination of tender steak, creamy potatoes, and all those delicious toppings is a guaranteed crowd-pleaser.
- Easy Cleanup: One pot means less mess!
Ingredients & Equipment
Ingredients:
- 1.5-2 lbs Stew Meat (or Chuck Roast, cut into 1-inch cubes)
- 2 lbs Potatoes, peeled and cubed (Russet or Yukon Gold work well)
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 (10.75 oz) can Cream of Mushroom Soup
- 1 (10.75 oz) can Cream of Celery Soup
- 1 cup Beef Broth
- 1 packet Ranch Dressing Mix
- 1 tsp Paprika
- Salt and Pepper to taste
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Cooked Bacon, crumbled
- 1/4 cup Green Onions, chopped
Equipment:
- Crockpot (6-quart or larger)
- Cutting Board
- Knife
- Measuring Cups and Spoons
Step-by-Step Instructions
- Prepare the Base: In your crockpot, layer the cubed potatoes and chopped onion.
- Add the Steak: Add the cubed stew meat on top of the potatoes and onions
- Flavor it Up: In a bowl, whisk together the cream of mushroom soup, cream of celery soup, beef broth, ranch dressing mix, paprika, salt, and pepper
- Pour and Cook: Pour the soup mixture over the steak and potatoes in the crockpot, making sure everything is evenly coated.
- Slow Cook to Perfection: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the steak and potatoes are tender
- Load it Up: In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese over the top. Once the cheese is melted, garnish with crumbled bacon and chopped green onions.
- Serve and Enjoy: Serve hot and enjoy!
Tips for Success / Variations / Serving Suggestions
- Don’t overfill the crockpot: For best results, don’t fill the crockpot more than 3/4 full.
- Get Creative with Toppings: Feel free to swap or add your favorite toppings! Sour cream, a dollop of plain Greek yogurt, or a sprinkle of red pepper flakes would be delicious.
- Serving Suggestion: A simple side salad or steamed green beans complements this dish perfectly for a complete meal.
Storage/Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or in a skillet over medium heat until warmed through.
I hope your family loves this family-approved Crockpot Loaded Steak and Potato Bake as much as mine does! It’s the perfect way to enjoy a nostalgic comfort meal without spending hours in the kitchen. Let me know in the comments if you give it a try – I can’t wait to hear what you think! And be sure to share this recipe with your fellow busy moms who need a little dinner inspiration!
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Frequently Asked Questions :
Q: Can I use a different cut of steak?
A: Absolutely! While stew meat is convenient, you can definitely use a chuck roast, sirloin, or even a round steak. Just make sure to cut it into 1-inch cubes before adding it to the crockpot. You may need to adjust the cooking time slightly depending on the tenderness of the cut you choose.
Q: Can I use frozen potatoes?
A: I recommend using fresh potatoes for the best texture. Frozen potatoes tend to get a little mushy in the slow cooker. However, if you’re in a pinch, you can use them. Just thaw them partially and pat them dry before adding them to the crockpot.
Q: What if I don’t have cream of mushroom or cream of celery soup?
A: You can substitute with cream of chicken soup or even a can of condensed cheddar cheese soup for a cheesier flavor. Or, if you prefer a healthier option, you can make a simple cream sauce from scratch using milk, butter, and flour.
Q: Can I add vegetables?
A: Of course! Feel free to add other vegetables like carrots, celery, or bell peppers. Just chop them into bite-sized pieces and layer them with the potatoes and onions.
Q: Can I make this ahead of time?
A: Yes, you can assemble the ingredients in the crockpot the night before and store it in the refrigerator. In the morning, just pop it into the crockpot and let it cook.
Q: Can I freeze this?
A: While you can freeze it, I don’t recommend it. The texture of the potatoes can change after freezing and thawing. It’s best to enjoy it fresh or store leftovers in the refrigerator.
Q: What can I serve with this?
A: This dish is pretty hearty on its own, but it pairs well with a simple side salad, steamed green beans, or some crusty bread for soaking up all that delicious sauce.
Q: My sauce is too thin. What can I do?
A: If your sauce is too thin, you can thicken it by mixing a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Pour the slurry into the crockpot during the last 30 minutes of cooking, and stir until the sauce thickens.