Steak Cheddar Potato Casserole
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.
Equipment
- Large bowl
- Large skillet
- 9x13 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 9x13 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.