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A hearty scoop of Crockpot Steak and Potatoes showing the tender seared steak, soft potatoes, and glossy melted orange cheddar cheese.

Crockpot Steak and Potatoes (The Ultimate Cheesy Comfort Meal)

The ultimate comfort food dinner! This Crockpot Steak and Potatoes features tender seared steak bites and soft potatoes smothered in glossy, melted cheddar cheese and topped with crispy bacon and fresh green onions. An easy, unforgettable slow cooker meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef sirloin or chuck roast, cut into 1-inch cubes 900g
  • 2.5 lbs Yukon Gold potatoes, diced into 1-inch cubes 1.1kg
  • 1 tbsp olive oil 15ml
  • 1 cup low-sodium beef broth 240ml
  • 1 tsp garlic powder 5g
  • 1 tsp onion powder 5g
  • Salt and black pepper to taste
  • 8 oz sharp cheddar cheese, freshly shredded 225g
  • 6 slices bacon, cooked crispy and crumbled
  • 0.25 cup green onions, finely chopped 25g

Equipment

  • 1 6-quart slow cooker
  • 1 Large Skillet

Instructions
 

  1. Pat steak cubes dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear steak in batches for 2-3 minutes per side until a deep brown crust forms. Transfer seared steak to the slow cooker.
  2. Place the diced potatoes on top of the steak. In a small bowl, whisk together beef broth, garlic powder, and onion powder. Pour the mixture over the steak and potatoes.
  3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are tender and steak is soft.
  4. Sprinkle the shredded cheddar cheese over the top. Replace the lid and let it sit for 5-10 minutes until the cheese is melted and glossy. Serve immediately, garnished with crumbled bacon, green onions, and fresh black pepper.

Notes

Shred Your Own Cheese: For the smoothest, glossiest cheese pull, always shred cheese from a block. It melts far better than the pre-shredded kind.
Don't Crowd the Pan: Searing the steak in batches is key. Overcrowding the skillet will steam the meat instead of searing it, and you'll miss out on that delicious brown crust.
Choose the Right Potato: Yukon Golds or red potatoes are your best bet. Their waxy texture helps them maintain their shape after hours of cooking, preventing a mushy result.
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