Ingredients
Scale
- 1.5 pounds of beef steak, cut into bite-sized pieces
- 4 large russet potatoes, peeled and cubed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 4 slices of bacon, cooked and crumbled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup beef broth
If you’re out of cheddar cheese, feel free to substitute with mozzarella or even a mixed cheese blend. The key is using what you have and making it work—just like my mom used to do with her magical three-spice tomato concoction!
Instructions
- Start by seasoning the steak pieces with salt, pepper, garlic powder, and onion powder. This step reminds me of how my dad would meticulously season his dishes, infusing them with flavor from the get-go.
- In your crockpot, layer the cubed potatoes at the bottom. This creates a base that absorbs all the delicious juices.
- Add the seasoned steak pieces on top of the potatoes.
- Pour the beef broth over the steak and potatoes. This adds moisture and depth of flavor.
- Set your crockpot to low and cook for 7-8 hours. If you’re in a hurry, you can set it to high and cook for 4-5 hours. This long cooking time is perfect for those busy days when you need to set it and forget it.
- Once cooked, stir in the sour cream and half of the shredded cheese, mixing until everything is well combined.
- Sprinkle the remaining cheese, crumbled bacon, and green onions on top. Cover and let it cook for another 10-15 minutes, just until the cheese melts.
- Serve hot and enjoy a meal that feels like a comforting hug, filled with love and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot Loaded Steak and Potato Bake, recipe, cooking, food
