ULTIMATE STEAK AND CHEDDAR POTATO CASSEROLE

Imagine sinking your fork into a bubbling, golden-brown casserole where tender bites of steak mingle with creamy potatoes, all enveloped in a blanket of sharp cheddar cheese – that’s exactly what awaits you with this incredible Steak And Cheddar Potato Casserole. This is the comfort food you’ve been dreaming of, and I promise, it’s easier to make than you think!

Ingredients

For the Steak:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

For the Potato Casserole:

• 5 lbs Yukon Gold potatoes, peeled and sliced into 1/4-inch thick rounds
• 1 medium yellow onion, chopped
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 4 cups shredded cheddar cheese, divided

Optional Toppings:

• Chopped fresh chives or green onions
• Sour cream
• Crispy fried onions

Let’s Talk Steak Selection

Choosing the right steak is crucial for this Steak And Cheddar Potato Casserole. I prefer sirloin because it’s flavorful and relatively tender. However, other cuts like ribeye or New York strip would also work beautifully, especially if you enjoy a richer, more marbled flavor. Just remember to cut the steak into bite-sized pieces before cooking.

If you’re on a budget, flank steak or skirt steak can also be used, but be sure to marinate them first to tenderize the meat. A simple marinade of olive oil, soy sauce, and Worcestershire sauce will do the trick!

Step-by-Step Instructions

Get Started: Preparing the Steak

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the steak cubes with olive oil, salt, pepper, garlic powder, and onion powder.
3. 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 overcrowd the pan; work in batches if necessary. Set the cooked steak aside.

Making the Creamy Potato Base

1. While the steak is cooking, prepare the potatoes. Peel and slice them into approximately 1/4-inch thick rounds. I find a mandoline slicer makes this task super easy and ensures even cooking!
2. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the flour and cook for 1 minute, creating a roux. This will help thicken the sauce.
4. Gradually whisk in the milk, making sure to smooth out any lumps. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
5. Season with salt, pepper, and nutmeg.

Assembling the Casserole

1. Remove the saucepan from the heat and stir in 3 cups of the shredded cheddar cheese until melted and smooth.
2. Add the sliced potatoes to the cheese sauce and stir to coat them evenly.
3. Grease a 9×13 inch baking dish.
4. Pour half of the potato mixture into the prepared baking dish. Spread the cooked steak evenly over the potatoes.
5. Pour the remaining potato mixture over the steak.
6. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top of the casserole.

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 nicely browned.
3. Let the casserole rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and makes it easier to slice.

Tips and Tricks for Casserole Success

Want to make this Steak And Cheddar Potato Casserole even better? Here are a few of my favorite tips:

• Don’t overcook the steak: You want it browned, but not tough. Remember, it will continue to cook in the casserole.
• Use Yukon Gold potatoes: They have a naturally buttery flavor and creamy texture that works perfectly in this casserole. Red potatoes are a good substitute if you can’t find Yukon Golds.
• Shred your own cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Freshly shredded cheese will give you the best, most gooey results.
• Get creative with cheese: While cheddar is classic, feel free to experiment with other cheeses like Gruyere, Monterey Jack, or even a smoked Gouda.
• Add some heat: A pinch of cayenne pepper or a dash of hot sauce to the cheese sauce will add a subtle kick.

Make-Ahead and Storage Instructions

This Steak And Cheddar Potato Casserole is a great make-ahead dish! You can assemble the casserole up to 24 hours in advance and store it, covered, in the refrigerator. When you’re ready to bake, simply add an extra 15-20 minutes to the baking time to ensure the casserole is heated through.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Variations and Substitutions

This recipe is easily customizable to suit your preferences and dietary needs.

• Vegetarian Option: Replace the steak with sautéed mushrooms or roasted vegetables like bell peppers, zucchini, and eggplant.
• Gluten-Free: Use a gluten-free all-purpose flour blend to make the roux.
• Dairy-Free: Use a dairy-free milk alternative (like almond or soy milk) and dairy-free cheddar cheese. You may also need to use a dairy-free butter substitute.
• Add Vegetables: Stir in cooked broccoli florets, green beans, or peas to the potato mixture for added nutrients and flavor.

What to Serve with Your Casserole

This hearty Steak And Cheddar Potato Casserole is a complete meal on its own, but it pairs well with a variety of side dishes.

• Salad: A crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the casserole.
• Steamed Vegetables: Steamed asparagus, green beans, or broccoli are healthy and easy side dishes.
• Crusty Bread: Serve with a loaf of crusty bread for soaking up all that delicious cheese sauce.

Explore More Comfort Food Classics

If you love this Steak And Cheddar Potato Casserole, you’ll also enjoy these other comforting casserole recipes. Try my Cheesy Potato Gratin Casserole for a classic potato dish. For a slow-cooked option, check out Crockpot Loaded Steak And Potatoes. You might also like Cheesy Ground Beef Potato Casserole for a hearty family meal or Slow Cooker Beef And Potato Casserole. And don’t forget about my Steak & Cheddar Potato Casserole slow cooker version for an even easier way to enjoy this dish! Finally, for a comforting side or starter, check out this Crockpot Potato Soup.

Conclusion

So, ditch the same old weeknight dinners and dive headfirst into this Steak And Cheddar Potato Casserole – it’s guaranteed to become a family favorite. With its savory steak, creamy potatoes, and cheesy goodness, this casserole is the ultimate comfort food champion. Grab your apron, gather your ingredients, and let’s get cooking!

ULTIMATE STEAK AND CHEDDAR POTATO CASSEROLE

Amelia Chen-Morrison

This ultimate steak and cheddar potato casserole is a comforting and satisfying dish. Tender steak cubes are combined with creamy potatoes and plenty of sharp cheddar cheese, creating a flavorful and hearty meal that’s perfect for a weeknight dinner or a special occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 600 kcal

Equipment

• Large bowl
• Large skillet
• Large saucepan or Dutch oven
• Whisk
• 9×13 inch baking dish
• Aluminum foil
• Mandoline slicer (optional)
• Measuring cups and spoons
• Spatula or spoon

Ingredients

  

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp salt for steak
• ½ tsp black pepper for steak
• ½ tsp garlic powder
• ¼ tsp onion powder
• 5 lbs Yukon Gold potatoes, peeled and sliced into 1/4-inch thick rounds
• 1 medium yellow onion, chopped
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups milk
• 1 tsp salt for potato casserole
• ½ tsp black pepper for potato casserole
• ¼ tsp nutmeg
• 4 cups shredded cheddar cheese, divided
• Chopped fresh chives or green onions optional, for topping
• Sour cream optional, for topping
• Crispy fried onions optional, for topping

Instructions

 

• Preheat your oven to 375°F (190°C).
• In a large bowl, toss the steak cubes with olive oil, salt, pepper, garlic powder, and onion powder.
• 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 overcrowd the pan; work in batches if necessary. Set the cooked steak aside.
• While the steak is cooking, prepare the potatoes. Peel and slice them into approximately 1/4-inch thick rounds.
• In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
• Stir in the flour and cook for 1 minute, creating a roux.
• Gradually whisk in the milk, making sure to smooth out any lumps. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
• Season with salt, pepper, and nutmeg.
• Remove the saucepan from the heat and stir in 3 cups of the shredded cheddar cheese until melted and smooth.
• Add the sliced potatoes to the cheese sauce and stir to coat them evenly.
• Grease a 9×13 inch baking dish.
• Pour half of the potato mixture into the prepared baking dish. Spread the cooked steak evenly over the potatoes.
• Pour the remaining potato mixture over the steak.
• Sprinkle the remaining 1 cup of cheddar cheese evenly over the top of the casserole.
• 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 and bubbly and nicely browned.
• Let the casserole rest for 10-15 minutes before serving.

Notes

For best results, use Yukon Gold potatoes and shred your own cheddar cheese. The casserole can be assembled up to 24 hours in advance and stored in the refrigerator. If baking from cold, add an extra 15-20 minutes to the baking time. Leftovers can be stored in the refrigerator for up to 3 days. For variations, try adding sautéed mushrooms or roasted vegetables instead of steak for a vegetarian option. Gluten-free flour and dairy-free alternatives can also be used to accommodate dietary restrictions.