STEAK CHEDDAR POTATO CASSEROLE EASY

Crave a dinner that’s both satisfying and easy to throw together? Imagine sinking your fork into layers of tender steak, creamy potatoes, and melted cheddar cheese, all baked to golden-brown perfection in one incredible casserole. This Steak Cheddar Potato Casserole is the ultimate comfort food mashup, and I promise, it’s easier than you think to create a restaurant-worthy meal right in your own kitchen!

What You’ll Need: The Ingredients

For the Steak:

• 1.5 lbs steak (sirloin, ribeye, or your favorite cut), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

For the Potato Casserole:

• 5 lbs potatoes, peeled and thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup butter, melted
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 3 cups shredded cheddar cheese, divided (reserve 1 cup for topping)
• 1/4 cup sour cream (optional)
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Let’s Get Cooking: Step-by-Step Instructions

Prepping the Steak:

1. In a bowl, combine the steak pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Mix well to ensure the steak is evenly coated.
2. Heat a large skillet over medium-high heat. Add the seasoned steak and cook until browned on all sides, about 5-7 minutes. Don’t overcook it at this stage – it will continue to cook in the casserole. Set aside.

Assembling the Casserole:

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Whisk in the flour until smooth. Gradually add the milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
4. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and 2 cups of the shredded cheddar cheese until melted and smooth. If using, stir in the sour cream.
5. In the prepared baking dish, layer half of the sliced potatoes, followed by half of the cooked steak, and then half of the cheese sauce. Repeat the layers with the remaining potatoes, steak, and cheese sauce.
6. Top with the reserved 1 cup of shredded cheddar cheese.

Baking to Golden Perfection:

1. Cover the baking dish with aluminum foil and bake for 45 minutes.
2. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly and golden brown.
3. Let the casserole rest for 10-15 minutes before serving. Garnish with fresh parsley, if desired.

Tips and Tricks for the Best Casserole

Potato Prep is Key:

Thinly sliced potatoes are crucial for even cooking. A mandoline slicer can be a lifesaver here, but a sharp knife and a steady hand will also do the trick! Make sure the slices are uniform in thickness.

Don’t Overcook the Steak (Yet!):

The steak only needs to be browned at the beginning. It will continue to cook in the casserole, so avoid cooking it all the way through in the skillet, or it will be tough later.

Cheese, Please!

Cheddar is classic, but feel free to experiment with other cheeses! A blend of cheddar and Gruyere would be amazing, or even a touch of pepper jack for a little kick.

Creamy Dreamy:

The sour cream is optional, but it adds a lovely tang and extra creaminess to the sauce. You can also use cream cheese or Greek yogurt as alternatives.

Variations to Make it Your Own

Spice it Up:

Add a pinch of red pepper flakes to the cheese sauce for a little heat. You could also use a spicy seasoning blend on the steak.

Veggie Power:

Feel free to add some veggies to the casserole! Sautéed mushrooms, bell peppers, or spinach would all be delicious additions. Layer them in with the steak and potatoes.

Make it Ahead:

You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add about 15-20 minutes to the baking time.

Serving Suggestions: Make it a Meal

This Steak Cheddar Potato Casserole is a hearty and satisfying meal on its own, but it also pairs well with a simple side salad or some steamed green beans. For a complete feast, consider serving it with crusty bread for soaking up all that delicious cheese sauce.

Looking for other comfort food options? You might enjoy a Cheesy Potato Gratin Casserole or even Cheesy Ground Beef Potato Casserole. If you love the steak and potato combo, be sure to check out Crockpot Loaded Steak And Potatoes. For a hands-off approach, try Slow Cooker Beef And Potato Casserole or even a comforting bowl of Creamiest Crockpot Potato Soup. If you like the sound of combining steak, cheddar and potato in the slow cooker, you can’t go wrong with Slow Cooker Steak & Cheddar Potato Casserole!

Storage Instructions

Leftovers:

Store leftover Steak Cheddar Potato Casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.

Freezing:

This casserole can also be frozen for longer storage. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts: Enjoy Your Masterpiece!

There you have it – a show-stopping Steak Cheddar Potato Casserole that’s sure to impress your family and friends. It’s the perfect dish for a cozy weeknight dinner or a special occasion. So, gather your ingredients, put on some music, and get ready to create some culinary magic! Happy cooking!

Steak Cheddar Potato Casserole

Amelia Chen-Morrison

This Steak Cheddar Potato Casserole is the ultimate comfort food. Tender steak, creamy potatoes, and melted cheddar cheese are baked to golden-brown perfection in one incredible casserole, making it an easy and satisfying meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 600 kcal

Equipment

• Large bowl
• Large skillet
• 9×13 inch baking dish
• Large saucepan
• Whisk
• Aluminum foil
• Mandoline slicer (optional)
• sharp knife
• Cutting board
• Measuring cups and spoons

Ingredients

  

• 1.5 lbs steak sirloin, ribeye, or your favorite cut
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• Salt to taste
• Black pepper to taste
• 5 lbs potatoes, peeled and thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ½ cup butter, melted
• ¼ cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 3 cups shredded cheddar cheese, divided reserve 1 cup for topping
• ¼ cup sour cream optional
• 2 tablespoons chopped fresh parsley, for garnish optional

Instructions

 

• Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
• In a bowl, combine the steak pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Mix well to ensure the steak is evenly coated.
• Heat a large skillet over medium-high heat. Add the seasoned steak and cook until browned on all sides, about 5-7 minutes. Set aside.
• In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Whisk in the flour until smooth. Gradually add the milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
• Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and 2 cups of the shredded cheddar cheese until melted and smooth. If using, stir in the sour cream.
• In the prepared baking dish, layer half of the sliced potatoes, followed by half of the cooked steak, and then half of the cheese sauce. Repeat the layers with the remaining potatoes, steak, and cheese sauce.
• Top with the reserved 1 cup of shredded cheddar cheese.
• Cover the baking dish with aluminum foil and bake for 45 minutes.
• Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted, bubbly, and golden brown.
• Let the casserole rest for 10-15 minutes before serving. Garnish with fresh parsley, if desired.

Notes

Thinly sliced potatoes are crucial for even cooking. Don’t overcook the steak in the skillet. Cheddar cheese is classic, but feel free to experiment with other cheeses like Gruyere or pepper jack. Sour cream adds a lovely tang and extra creaminess, or use cream cheese or Greek yogurt as alternatives. Add a pinch of red pepper flakes to the cheese sauce for a little heat, or add sautéed mushrooms, bell peppers, or spinach to the casserole. The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking, adding about 15-20 minutes to the baking time. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.