ULTIMATE STEAK AND CHEDDAR POTATO CASSEROLE
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.
Equipment
- Large bowl
- Large skillet
- Large saucepan or Dutch oven
- Whisk
- 9x13 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 9x13 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.