Description
A comforting twist on the classic loaded baked potato, this crockpot dish layers tender steak with hearty potatoes and savory seasonings. Finished with a melty cheese topping and a dollop of sour cream, it’s perfect for busy weeknights and family dinners.
Ingredients
- Steak: 1.5-2 lbs beef steak (sirloin or chuck), cut into bite-sized pieces
- Potatoes: 4 large russet potatoes, peeled and cubed
- Onion: 1 medium yellow onion, diced
- Garlic: 3 cloves garlic, minced
- Beef Broth: 1 cup low-sodium beef broth
- Cheddar Cheese: 1 cup shredded sharp cheddar cheese
- Sour Cream: 1/2 cup (plus extra for serving, if desired)
- Butter: 2 tablespoons unsalted butter, cut into small pieces
- Seasonings: Salt, pepper, 1 teaspoon paprika, 1/2 teaspoon dried thyme
- Optional Garnish: Fresh chopped parsley or chives
Instructions
- Layering: Place the cubed potatoes in the bottom of your crockpot.
- Add Steak: Top the potatoes with the steak pieces.
- Vegetables & Seasonings: Sprinkle diced onions and minced garlic over the steak. Season with salt, pepper, paprika, and thyme.
- Liquid & Butter: Pour in the beef broth and dot the top with butter pieces.
- Slow Cook: Cover and cook on low for 6–8 hours (or on high for 4–5 hours) until the potatoes are tender and the steak is juicy.
- Finishing Touches: About 15 minutes before serving, stir in the sour cream and then sprinkle the shredded cheddar cheese on top. Allow the cheese to melt.
- Serve: Garnish with fresh parsley or chives, and serve hot.
Notes
- For a creamier consistency, you may mash some of the potatoes at the end of cooking.
- Adjust the seasoning to taste – a dash of hot sauce or a pinch of cayenne can add extra heat.
This recipe works well with alternative cheeses like Monterey Jack or a blend of your favorites.
Nutrition
- Serving Size: ~1/6 of recipe
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg