Main Course

Crockpot Loaded Steak & Potato Bake

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8 minute read

July 10, 2025

Okay, listen up. This Crockpot Loaded Steak & Potato Bake is one of those recipes that just feels like a warm hug on a plate, you know? It’s the kind of thing I throw together on a chilly Tuesday when the thought of standing over the stove for ages makes me want to hide under the duvet. I swear, the first time I made this, my oldest (who is usually a picky eater, bless his heart) devoured it and asked for seconds. Seconds! I nearly fell over. It’s just good, honest comfort food, minimal fuss, maximum flavour.

Why I Keep Making This (And Why You Should Too!)

Honestly? I make this when I’m feeling lazy but still want something hearty and delicious. My family goes absolutely wild for this because, well, steak and potatoes? Loaded with cheese and bacon? What’s not to love?! It’s pretty much guaranteed empty plates around here, which, let me tell ya, is a huge win in this house. It’s also fantastic for potlucks, or when friends come over, you just set it and forget it mostly, which is my kind of cooking these days (aren’t we all?). I used to fuss with baking potato dishes in the oven and sometimes the potatoes wouldn’t cook evenly, ugh, but the slow cooker solves that beautifully.

What You’ll Need (Give or Take!)

About 1.5 to 2 pounds of steak tips or stew meat (I usually grab whatever looks good at the butcher, flank steak cut up works great too, even sirloin if you’re feeling fancy)
2-3 pounds of potatoes, peeled and cut into chunks (Russets are classic, but honestly, whatever you have on hand is probably fine. Red potatoes are lovely too, don’t even need to peel ’em if you’re feeling extra lazy)
1 large onion, chopped
2 cloves of garlic, minced (or a good teaspoon of the jarred stuff, I won’t tell!)
A can (about 10.5 oz) of condensed cream of mushroom soup (or cream of chicken, or even cheddar soup, mix it up!)
1/2 cup of milk (any kind, really)
1 tablespoon of Worcestershire sauce (don’t skip this, it adds a little something something)
Salt and pepper to taste
About a cup of shredded cheddar cheese (or a mix of cheeses! Colby Jack is awesome here too)
Crumbled cooked bacon, maybe 6-8 strips worth (the more the merrier, right?)
Optional: A handful of fresh chives or green onions, chopped, for garnish. Sour cream for serving.

Putting It All Together (It’s Dead Easy)

Okay, first things first, toss those steak chunks with a little salt and pepper. You can give them a quick sear in a hot pan with a bit of oil before they go in the crockpot if you want extra flavor (maillard reaction and all that fancy stuff!), but honestly, I usually skip this step entirely and it’s still delish. Straight into the slow cooker they go.
Next, layer the chopped potatoes and chopped onion right over the steak.
In a separate bowl, whisk together the condensed soup, milk, and Worcestershire sauce. Pour this creamy mixture evenly over everything in the slow cooker. This is where it starts looking promising!
Pop the lid on and cook on Low for 6-8 hours, or on High for 3-4 hours. You want the steak to be tender and the potatoes fork tender. It really depends on your slow cooker; mine tends to run a bit hot, so I aim for the lower end of the time range.
About 30 minutes before it’s done, sprinkle that glorious cheese all over the top. Let it melt into a gooey, cheesy blanket.
Right before serving, scatter the crumbled bacon over the cheese. And if you’re using chives or green onions, sprinkle those on too for a pop of color and freshness.
Dig in!

Stuff I’ve Learned Along the Way (Notes)

Don’t overcrowd your slow cooker, seriously. If it’s too full, things don’t cook evenly and you end up with hard bits. Nobody wants that. Also, I find cutting the potatoes into roughly the same size helps them cook at the same rate. And while searing the steak is *technically* better for flavor depth, if you’re short on time, skipping it is perfectly acceptable. Sometimes, you just gotta get dinner on the table, right?

Trying New Things (Variations)

I’ve played around with this quite a bit. Sometimes I add some frozen peas towards the end for a veggie boost (though the kids complain, haha). Adding some sliced mushrooms with the onions is really good too! I once tried adding some chopped bell pepper, but it just didn’t feel right in this dish, kinda threw off the comfort food vibe, so I wouldn’t really recommend that.

Tools You Might Need

Obviously, you’ll need a slow cooker. A good knife and cutting board are helpful for prepping the veggies and meat. If you don’t have a slow cooker, you could probably adapt this for the oven in a Dutch oven, but you’d need to adjust cooking times and maybe add more liquid. Slow cooker is definitely the way to go for ease here though.

Storing Leftovers

If you even *have* leftovers! Honestly, in my house, it never lasts more than a day, maybe two if I’m lucky. Just pop it in an airtight container in the fridge. Reheats beautifully in the microwave or gently on the stove.

How We Like to Eat It (Serving Suggestions)

Okay, this is already pretty loaded, but a dollop of sour cream on top is non-negotiable in our family. A side salad is good to feel like you’re being healthy, but mostly we just eat big bowls of this and sigh happily. Crusty bread for soaking up the sauce? Yes please.

Pro Tips (Learned the Hard Way)

Don’t use super lean steak for this, it can get a bit dry in the slow cooker. A little bit of fat renders down and keeps things moist and flavourful. I once tried rushing the cooking time by setting it to High for longer and it just wasn’t as tender, the low and slow really does the trick here. Also, make sure your potatoes are cut to a similar size; you don’t want some mushy and some still hard. This recipe is pretty forgiving form most things, but potato size matters!

Burning Questions Answered (FAQ)

Can I use frozen steak? You probably could, but I’d thaw it first. You’ll get better results, I reckon.

Do I really need to peel the potatoes? Nah, if you use thin skinned ones like red potatoes, you can totally leave the skins on for extra nutrients and less work. Wash ’em well though!

What if I don’t have cream of mushroom soup? Any condensed cream soup works! Cream of chicken, celery, cheddar, pick your poison!

Is this spicy? Not at all as written. If you want heat, add a pinch of red pepper flakes with the soup mixture.

Can I add other veggies? Sure! Like I said, mushrooms work. Carrots would probably be fine too, but avoid anything that gets mushy super fast. Slow cooker recipes are pretty adaptable like that.

There you have it! Go forth and make this ridiculously easy, utterly delicious Crockpot Loaded Steak & Potato Bake. Your taste buds (and your family) will thank you. Happy cooking!

P.S. If you’re looking for more simple dinner ideas, I get a lot of inspiration from Pinterest. It’s a rabbit hole, be warned!