Begin by cubing the beef steak into bite-sized pieces and dicing the Yukon gold or russet potatoes. Mince a couple of cloves of fresh garlic for flavor, and slice a handful of green onions to add a fresh finish later. Gather your other ingredients, including bacon bits and cheddar cheese, so you’re ready to assemble the Crockpot Loaded Steak and Potato Bake.

In a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant. Next, toss in the beef cubes, seasoning them generously with salt and black pepper. Cook for about 5–7 minutes, stirring occasionally until the beef is browned and cooked through.

In a large mixing bowl, combine the cooked beef, diced potatoes, crispy bacon bits, sour cream, and milk. Stir in half of the cheddar cheese until everything is well-incorporated and creamy.

Lightly grease the inside of your crockpot to prevent sticking. Pour the beef and potato mixture into the crockpot, spreading it evenly. Sprinkle the remaining cheddar cheese on top.

Cover the crockpot and set it to cook on low for about 6–8 hours or on high for 3–4 hours. The goal is to allow the potatoes to become tender and the cheese to melt. Occasionally check on the progress.

Once cooked, carefully lift the lid off your Crockpot Loaded Steak and Potato Bake and let it cool slightly for about 10 minutes. Just before serving, garnish with the sliced green onions.