Slow-Cooked Loaded Steak and Potato Bake: A Hearty One-Pot Meal

Serve this dish as-is or pair it with a side salad or steamed vegetables.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or oven at 350°F (175°C) until warmed through.
This dish is not ideal for freezing, as potatoes can become grainy when thawed.
Variations:

Spicy Version: Add chopped jalapeños or a pinch of cayenne pepper.
Creamier Texture: Stir in 1/2 cup sour cream before serving.
Different Cheese: Swap cheddar for pepper jack, mozzarella, or a smoked gouda.
Vegetable Additions: Toss in mushrooms, bell peppers, or baby spinach for extra nutrients.
FAQ:

Can I use a different cut of steak?
Yes! Sirloin works well, but you can also use ribeye, flank steak, or stew meat for a more budget-friendly option.

Can I use frozen potatoes?
Fresh potatoes work best, but frozen diced potatoes can be used—just add an extra 30 minutes to the cooking time.

Can I make this in the oven instead of a crockpot?
Absolutely! Layer everything in a greased baking dish, cover with foil, and bake at 375°F (190°C) for 45-50 minutes, or until potatoes are tender. Remove the foil, add cheese, and bake for another 10 minutes.