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Melted cheddar, bacon, and green onions over steak and potatoes on a white plate

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Slow Cooker Garlic Butter Loaded Steak and Potatoes

Recipe by Chloe Davis

This hands-off dinner delivers tender steak bites and soft potatoes coated in a rich, savory gravy, all crowned with melted cheddar and crisp bacon. Searing the beef in garlic butter builds an incredible flavor base, while stirring the sour cream in at the very end ensures a perfectly silky finish rather than a broken sauce.

  • Total Time6 hours 35 minutes
  • Yield6 servings 1x
  • DietGluten Free

Ingredients

Scale

The Base

  • 1 1/2 lbs (680 g) sirloin or flank steak, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 1/2 lbs (680 g) baby Yukon Gold potatoes, halved (or quartered if large)
  • 1/2 cup (120 ml) low-sodium gluten-free beef broth
  • 1 tbsp gluten-free Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

The Loaded Finish

  • 1/2 cup (115 g) full-fat sour cream
  • 1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
  • 4 slices thick-cut bacon, cooked and crumbled
  • 3 green onions, thinly sliced

Instructions

  1. Sear the steak: In a large skillet, heat the olive oil and butter over medium-high heat. Add the cubed steak in an even layer and sear for 2 to 3 minutes, just until a brown crust forms on the outside. Stir in the minced garlic during the last 30 seconds of cooking. (The steak does not need to be cooked all the way through.)
  2. Combine in the slow cooker: Transfer the steak, garlic, and all the rich pan juices into a 6-quart slow cooker. Add the halved potatoes, the gluten-free beef broth, gluten-free Worcestershire sauce, salt, and black pepper. Toss everything together so the potatoes and beef are well coated in the savory liquid.
  3. Slow cook: Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. The dish is done when the potatoes can be easily pierced with a fork and the beef is tender.
  4. Make it creamy: Turn the slow cooker off or to the “Warm” setting. Stir the sour cream directly into the crockpot, mixing it with the savory cooking juices until it creates a smooth, creamy sauce.
  5. Melt the cheese: Sprinkle the shredded cheddar and crumbled bacon evenly over the top of the potato and steak mixture. Place the lid back on for 10 to 15 minutes to trap the heat and melt the cheese completely.
  6. Garnish and serve: Remove the lid, scatter the sliced green onions over the melted cheese, and serve immediately.

Notes

  • Why it works: Slow cookers can cause dairy to curdle and split if left simmering for hours. By using beef broth as the braising liquid and stirring the sour cream in at the very end, you get all the tangy richness of a loaded baked potato without a greasy, broken sauce.
  • Potato pick: Baby Yukon Gold potatoes are ideal for this method because their waxy, buttery texture holds its shape beautifully over long cooking times, avoiding the mealy breakdown that can happen with peeled russets.

Nutrition (per serving — estimates)

Calories: 512 | Total Carbs: 21g (Fiber: 3g, Sugar: 2g) | Fat: 32g (Saturated: 15g) | Protein: 35g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 6 hours 20 minutes
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 512
  • Sugar: 2g
  • Fat: 32g
  • Saturated Fat: 15g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 35g

Find it online: https://delicious.alfityan.org/2026/08/20/slow-cooker-garlic-butter-loaded-steak-and-potatoes/