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- 1.5 lbs flank steak, cut into bite-sized pieces - 4 medium russet potatoes, diced - 1 medium onion, chopped - 4 cloves garlic, minced - 1 cup beef broth - 1 cup shredded cheddar cheese - 1 cup sour cream - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste - ½ cup green onions, sliced (for garnish) - ½ cup cooked bacon bits (optional, for garnish) The main ingredients in this dish give it great flavor. The flank steak adds a rich taste and tender texture when cooked low and slow. The russet potatoes soak up the broth and spices, making them creamy and soft. If you need to make substitutions, here are some ideas: - Steak: You can use sirloin or chuck if flank steak is hard to find. Both will work well. - Potatoes: Sweet potatoes can replace russet potatoes for a sweeter twist. - Cheese: Swap shredded cheddar for mozzarella or pepper jack for a different flavor. - Sour Cream: Greek yogurt can work instead of sour cream, adding a tangy taste. - Broth: Vegetable broth can replace beef broth for a lighter option. Each change can alter the taste and texture, so pick what fits your taste best. The Full Recipe will guide you through the cooking steps using these ingredients. Start by seasoning the flank steak. Use salt, pepper, and smoked paprika. Mix them well to coat the steak pieces evenly. Next, heat a skillet over medium-high heat. Add the steak pieces in batches. Sear each side for about 2-3 minutes until they turn brown. This step adds flavor. Once browned, transfer the steak to your crockpot. In the same skillet, add a bit of oil if needed. Now, toss in the chopped onions and minced garlic. Sauté for about 2 minutes until they smell great. This brings out their flavor. Once done, pour the onion and garlic mix over the steak in the crockpot. Now, let's layer the ingredients. Start with the sautéed onion and garlic on the steak. Then, add the diced potatoes on top. When you add the potatoes, be careful. You want to keep them intact. If they break, the dish might get mushy. After the potatoes, pour in the beef broth. This keeps everything moist. Sprinkle the dried thyme over the potatoes. Gently stir to mix without breaking them. You have two options for cooking: low and high settings. If you choose low, cook for 6-8 hours. For a faster meal, use the high setting for 3-4 hours. To know when it's ready, check the steak and potatoes. The steak should be tender. The potatoes should be cooked through but not falling apart. Once it’s done, stir in the shredded cheddar cheese and sour cream. This makes the dish creamy and rich. Adjust the seasoning if needed. To get tender steak, start by cutting flank steak into small pieces. Season with salt and pepper. Sear it in a hot skillet for 2-3 minutes until brown. This step locks in flavor and juices. After searing, place it in the crockpot; it will cook slowly and remain tender. For creamy cheese, add shredded cheddar cheese at the end of cooking. This way, it melts perfectly. Stir it in with sour cream. The heat will make it smooth and delicious. If you want extra creaminess, use full-fat sour cream. This dish pairs well with simple sides. A fresh salad adds color and crunch. Green beans or steamed broccoli also make great choices. They bring balance to the richness of the bake. To present the dish, serve it in a large bowl. Top it with sliced green onions and crispy bacon bits. This adds a pop of color and texture to your meal. To avoid overcooked potatoes, cut them into even pieces. If some are bigger, they will cook slower. Keep an eye on your cooking time. Potatoes should be soft but not mushy. For balanced flavor, taste as you go. It's easy to add too much salt or spice. Start with a little, and adjust based on your taste. This ensures you have a well-seasoned dish. {{image_2}} You can swap out the beef for chicken or turkey. These meats cook well and stay tender. If you want a vegetarian dish, try using mushrooms or lentils instead. Both options give you great texture and flavor. For cheese, cheddar is a classic choice, but mozzarella or pepper jack works too. Each cheese brings its own taste and creaminess. To boost flavor, add spices like cumin or chili powder. These spices make the dish warm and exciting. You can also add more vegetables. Try carrots, bell peppers, or even corn. These veggies not only add color but also extra nutrition. They blend well with the potatoes and meat. If you want to use your oven, preheat it to 350°F. Layer the ingredients in a baking dish instead of a crockpot. Cover it with foil and bake for about 2 hours. Check for doneness often. For an Instant Pot, you can cook this dish faster. Use the sauté function for the steak and veggies first. Then add the broth and potatoes. Cook on high pressure for 20 minutes. This method keeps all the flavors locked in. To keep your Crockpot Loaded Steak and Potato Bake fresh, store it in an airtight container. Make sure it cools to room temperature before sealing it up. This dish stays fresh in the fridge for about three to four days. If you want it to last longer, consider freezing it. For reheating, the best method is to use the microwave. Place a portion in a microwave-safe dish and cover it. Heat it in short bursts, stirring in between, until it's warm. You can also reheat it on the stove over low heat. This method helps maintain texture and flavor. Stir gently to avoid breaking the potatoes while warming. To freeze this dish, let it cool completely first. Then, scoop servings into freezer-safe containers or bags. Remove as much air as possible before sealing. This will help prevent freezer burn. When you’re ready to enjoy it, thaw it in the fridge overnight. After it's thawed, reheat it in the microwave or on the stove. Make sure to stir well, so it heats evenly. Enjoy your meal again without losing any flavor! To make this dish gluten-free, you can swap out the beef broth. Look for gluten-free beef broth at the store. You can also make your own by simmering beef bones and herbs in water. Check all your ingredients for gluten, especially any seasonings. Most of the other ingredients in the recipe are naturally gluten-free. Yes, you can prep this dish ahead of time! Chop the steak, potatoes, and onion, then store them in the fridge. Layer them in the crockpot the night before. Just add the broth and spices in the morning before cooking. This saves time on busy days. Absolutely! You can make this dish in the oven. Preheat your oven to 325°F. Use a large oven-safe dish. Layer the ingredients as you would in the crockpot. Cover it tightly with foil and bake for about 2-3 hours. Check for doneness, and enjoy your meal without a slow cooker. This dish pairs well with a fresh salad or steamed veggies. A simple green salad with vinaigrette adds a nice crunch. You could also serve it with garlic bread for a tasty side. For a heartier option, add roasted Brussels sprouts or green beans. These sides balance the rich flavors of the bake. This blog post shared an easy recipe for a delicious Crockpot Loaded Steak and Potato Bake. We covered ingredients, step-by-step cooking methods, and expert tips to make your dish shine. Remember to check for doneness and avoid common mistakes. You can also customize this recipe by changing ingredients or cooking methods. Lastly, follow the storage tips to enjoy leftovers without losing flavor. Enjoy your cooking adventure, and don’t be afraid to experiment!

Crockpot Loaded Steak and Potato Bake

Savor the rich flavors of Crockpot Loaded Steak and Potato Bake with this easy recipe! Tender flank steak combines with creamy potatoes, savory garlic, and tangy sour cream, creating a hearty dish that everyone will love. Perfect for busy days, this comfort food cooks itself while you go about your day. Ready to impress at dinner? Click through to explore this delicious recipe and elevate your meal game!
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Ingredients
  

1.5 lbs flank steak, cut into bite-sized pieces

4 medium russet potatoes, diced

1 medium onion, chopped

4 cloves garlic, minced

1 cup beef broth

1 cup shredded cheddar cheese

1 cup sour cream

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

½ cup green onions, sliced (for garnish)

½ cup cooked bacon bits (optional, for garnish)

Instructions
 

Begin by seasoning the flank steak pieces with salt, pepper, and smoked paprika. Heat a skillet over medium-high heat and sear the steak pieces for about 2-3 minutes until browned on all sides. Transfer the seared steak to the crockpot.

    In the same skillet, add a little oil if necessary, then sauté the chopped onions and minced garlic for about 2 minutes until fragrant.

      Transfer the sautéed onion and garlic mix into the crockpot over the steak.

        Add the diced potatoes on top of the steak and onion mixture.

          Pour in the beef broth and sprinkle the dried thyme over the potatoes. Stir gently to combine all ingredients without breaking the potatoes.

            Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender and the potatoes are cooked through.

              Once cooked, stir in the shredded cheddar cheese and sour cream until melted and creamy. Adjust seasoning if needed.

                Serve hot, garnished with sliced green onions and cooked bacon bits for added flavor.

                  Prep Time: 20 minutes | Total Time: 6-8 hours cooking time | Servings: 6-8