Loaded Steak Potato Bake (Printable Version)
Slow-cooked steak with seasoned potatoes and cheddar topping for a rich, satisfying one-pot meal.
# Ingredients:
→ Meat
01 -
907 g cubed sirloin steak
→ Vegetables
02 -
4 large diced starchy potatoes
03 -
1 medium diced onion
→ Dairy
04 -
120 g shredded cheddar cheese
→ Liquids
05 -
120 ml beef broth
06 -
60 ml Worcestershire sauce
→ Spices and Seasonings
07 -
1 tsp garlic powder
08 -
1 tsp paprika
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
# Steps:
01 -
Heat a skillet over medium-high heat and sear the cubed steak until browned on all sides to enhance flavor. This step is optional but recommended.
02 -
Place the cubed steak at the bottom of the crockpot, then add diced potatoes followed by the diced onion in even layers.
03 -
Sprinkle kosher salt, black pepper, garlic powder, and paprika evenly over the layered ingredients to enhance the overall flavor.
04 -
Whisk together beef broth and Worcestershire sauce, then pour evenly over the contents in the crockpot to ensure moisture and tenderness during cooking.
05 -
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until steak is tender and potatoes are soft but intact. Avoid lifting the lid frequently to maintain heat.
06 -
Approximately 10 to 15 minutes before serving, sprinkle shredded cheddar cheese evenly over the top. Cover and allow the cheese to melt into a creamy layer.
07 -
Scoop portions onto plates and optionally garnish with fresh parsley or sliced green onions for added freshness and color.
# Notes:
01 -
For optimal tenderness and flavor, cook low and slow without frequently lifting the lid. Adding cheese at the end ensures a perfect melted topping.
02 -
Leftovers store well refrigerated for up to four days and reheat gently in the oven to preserve texture.