Proper ratio of food to water

I am new to sous vide cooking and am trying to figure out how much food can go in the water. For example, how many steaks can I put in the 4.75 Cambro bin at once? How much space/water do I need to allow in between each steak? If you over-stuff it will it just take longer?

I wouldn’t say that this is an exact answer, but I would think that the key element is having each individual pouch surrounded by water without any impedance of circulation. Water temp may come down a lot if there is a bunch of food in the container but once the water is at temp and the circulated water can flow around all the food, should be pretty much good to go.