Loaded Steak and Potato Bake (Print Version)
# Ingredients:
→ Steak & Potatoes
01 -
1 1/2 pounds steak (sirloin, ribeye, or chuck), cut into bite-sized cubes
02 -
2 pounds baby potatoes, halved (or russet potatoes, cubed)
03 -
1 tablespoon olive oil
04 -
1 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon dried Italian seasoning
10 -
1 packet (1 oz) ranch seasoning mix
→ Toppings
11 -
1 1/2 cups shredded cheddar cheese
12 -
1/2 cup cooked bacon, crumbled
13 -
1/2 cup green onions, chopped
14 -
1/2 cup sour cream (for serving)
# Instructions:
01 -
Cut the steak into bite-sized cubes and season with salt, pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning. Wash and cut the potatoes into halves or cubes. Toss them with olive oil and ranch seasoning.
02 -
Lightly grease the crockpot (slow cooker). Add half of the potatoes to the bottom, followed by half of the steak. Repeat with the remaining potatoes and steak to create layers. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are fork-tender and steak is juicy.
03 -
Sprinkle shredded cheddar cheese and cooked bacon on top. Cover and cook for another 10-15 minutes until cheese is melted.
04 -
Scoop onto plates and top with green onions and sour cream. Enjoy warm and cheesy!
# Notes:
01 -
Ribeye is the juiciest steak option, but sirloin or chuck work great too.
02 -
Add ½ teaspoon cayenne pepper or hot sauce for an extra kick.
03 -
To make the dish crispy, transfer to a baking dish and broil for 2-3 minutes.
04 -
Store leftovers in an airtight container in the fridge for up to 3 days.