Crockpot loaded steak and potato bake saved our dinner plans last Tuesday when I realized I only had $12 left in the grocery budget for the week. Standing in my kitchen, staring at some frozen cube steak and a bag of potatoes, I decided to channel that resourceful spirit my grandmother always preached about. She used to say, “Sara, the best meals come from making the most of what you’ve got,” and boy, was she right about this one.
What started as a budget crisis turned into our new family favorite. My kids practically licked their plates clean, and my husband asked if we could have it again the next night. The beauty of this crockpot loaded steak and potato bake is that it transforms simple, affordable ingredients into something that tastes like a restaurant meal – all while cooking itself while you go about your day.
Perfect Crockpot Loaded Steak and Potato Bake
Equipment
- 6-quart slow cooker
- Sharp knife
- * Cutting Board
- Large skillet
Ingredients
- 2 lbs cube steak tenderized
- 2 lbs russet potatoes sliced thin (about 1/4 inch)
- 1 packet 1 oz onion soup mix
- 1 can 10.75 oz cream of mushroom soup
- 2 cups shredded cheddar cheese
- 4 strips bacon cooked and crumbled
- Salt and pepper to taste
- Cooking spray
Instructions
- Season cube steak with salt and pepper. Heat a large skillet over medium-high heat and brown steak for 2-3 minutes per side. Remove and set aside.
- Spray slow cooker with cooking spray. Layer half the sliced potatoes in the bottom.
- Place browned steak over potatoes, then top with remaining potato slices.
- Sprinkle onion soup mix evenly over potatoes.
- Spread cream of mushroom soup over the top layer.
- Sprinkle with shredded cheese and crumbled bacon.
- Cover and cook on low 6-7 hours or high 3-4 hours, until potatoes are fork-tender.
- Let rest 10 minutes before serving.
Notes
Can substitute ground beef or chicken thighs for cube steak
Leftovers keep in refrigerator for 3-4 days and reheat well in microwave
To make ahead, assemble everything except cheese and bacon, refrigerate up to 24 hours, then add toppings and cook as directed
What You’ll Need
Ingredients (Total cost: approximately $11.50 – serves 6)
- 2 lbs cube steak, tenderized ($6.00)
- 2 lbs russet potatoes, sliced thin ($1.50)
- 1 packet onion soup mix ($0.50)
- 1 can cream of mushroom soup ($1.00)
- 2 cups shredded cheddar cheese ($2.00)
- 4 strips bacon, cooked and crumbled ($0.50)
- Salt and pepper to taste
Equipment:
- 6-quart slow cooker
- Sharp knife
- Cutting board
- Large skillet
Step-by-Step Instructions
Prepare the Steak and Seasoning Base
Season the cube steak with salt and pepper, then brown it quickly in a hot skillet for 2-3 minutes per side. This step adds incredible flavor that makes this crockpot loaded steak and potato bake taste so much better than just throwing everything in raw.
Layer the Potatoes and Steak
Spray your crockpot with cooking spray, then layer half the sliced potatoes on the bottom. Place the browned steak on top, then add the remaining potatoes. Sprinkle the onion soup mix evenly over everything.
Add the Creamy Topping and Cook
Spread the cream of mushroom soup over the top layer, then sprinkle with cheese and bacon. Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are fork-tender and everything is bubbly.
Why This Recipe Works So Well
The magic of this crockpot loaded steak and potato bake lies in the slow cooking process that transforms tough cube steak into tender, flavorful meat while the potatoes absorb all those delicious flavors. The onion soup mix acts as both seasoning and a thickening agent, creating a rich gravy that coats everything perfectly. The cheese and bacon on top add that loaded potato flavor we all crave without the extra work of making twice-baked potatoes.
Make It Your Own
Veggie Boost: Add frozen corn, diced bell peppers, or green beans in the last hour of cooking.
Cheese Variations: Try pepper jack for heat, Swiss for sophistication, or a Mexican blend for Tex-Mex flair.
Meat Alternatives: Ground beef, chicken thighs, or even leftover roast work beautifully in this recipe.
Lighter Version: Use Greek yogurt mixed with a little milk instead of cream of mushroom soup, and turkey bacon instead of regular bacon.
What to Serve With
This hearty crockpot loaded steak and potato bake is practically a complete meal on its own, but I love serving it with simple sides. A crisp green salad cuts through the richness perfectly, and some crusty bread helps soak up any extra sauce. Steamed broccoli or green beans add color and nutrition without competing with the main event.
Money-Saving Tips
Buy cube steak on sale: I stock up when it’s under $3/lb and freeze portions in meal-sized packages.
Use store-brand soup and cheese: The quality difference is minimal in slow cooker recipes, and you’ll save $2-3 per batch.
Make extra for leftovers: This easy summer lunch ideas for kids reheats beautifully for next-day lunches.
Stretch with extra potatoes: Add another pound of potatoes to serve 8 people for just $0.75 more.
Buy bacon ends: Many delis sell bacon ends and pieces for half the price of regular bacon – perfect for recipes like this.
From My Family to Yours
There’s something magical about walking into your house after a long day and smelling this crockpot loaded steak and potato bake waiting for you. It reminds me of my grandmother’s Sunday dinners – that feeling of abundance and love, even when the budget was tight. This recipe has become our go-to for busy weeknights, and I know it’ll become a favorite in your home too. The best part? Your family will think you spent all day cooking, when really, your crockpot did all the work while you tackled everything else on your to-do list.
Frequently Asked Questions
Can I use a different type of meat?
Absolutely! Ground beef (brown it first), chicken thighs, or even leftover roast work wonderfully. Just adjust cooking time slightly – ground beef might be done in 4-5 hours on low.
What if I don’t have onion soup mix?
You can make your own by mixing 2 tablespoons dried minced onion, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Can this be made ahead?
Yes! Assemble everything except the cheese and bacon up to 24 hours ahead. Refrigerate, then add toppings and cook as directed. You might need an extra 30 minutes of cooking time if starting from cold.
How do I know when it’s done?
The potatoes should be fork-tender and the cheese should be melted and bubbly. If the top seems too liquidy, remove the lid for the last 30 minutes of cooking to let excess moisture evaporate.
Helpful Tips and Must-Try Links for Budget-Friendly Cooking
For food safety guidelines when cooking meat in slow cookers, the USDA recommends always browning meat first and ensuring internal temperatures reach safe levels. This browning step also adds tremendous flavor to our crockpot loaded steak and potato bake.
If you’re looking for more ways to stretch your grocery budget, check out our unbelievably delicious slow cooker cowboy casserole – another hearty meal that feeds a family for under $12. For those busy nights when you need something even quicker, our 5-minute sloppy joe seasoning mix is a lifesaver.
If you enjoyed this recipe, you might also like:
- One-Pan Chicken Rice Veggie Meal Prep Bowls – Budget-Friendly Summer Recipe
- Leftover Rice Buttons – Easy Recipe
Don’t forget to pin this recipe for later and share it with friends looking for budget-friendly family dinner ideas!
