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A delicious looking Steak Cheddar Potato Casserole is shown as a featured image for the recipe article.

Best Steak Cheddar Potato Casserole

This recipe delivers a truly unforgettable Steak Cheddar Potato Casserole by focusing on key scientific principles like the Maillard reaction and starch gelatinization. Searing the steak, creating a proper roux, and pre-coating the potatoes in cheese sauce are crucial steps to achieving a creamy, flavorful, and perfectly textured casserole. Top with a rich cheddar and sour cream mixture for a golden-brown finish.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Sirloin Steak, cut into 1-inch cubes
  • 2 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • Salt to taste
  • Black Pepper to taste
  • 3 lbs Russet Potatoes, peeled and thinly sliced about 1/8 inch thick
  • 1 medium Yellow Onion, thinly sliced
  • 2 cloves Garlic, minced
  • 2 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • 3 cups Milk
  • 1 cup Chicken Broth
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Nutmeg
  • 4 cups Shredded Sharp Cheddar Cheese, divided
  • 1/2 cup Sour Cream
  • 1/4 cup Chopped Fresh Chives optional

Equipment

  • Large bowl
  • large skillet
  • whisk
  • 9x13-inch baking dish
  • Oven
  • measuring cups and spoons
  • cutting board
  • knife
  • Mixing spoon

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the steak cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Heat a large skillet over medium-high heat.
  4. Sear the steak in batches until browned on all sides. Do not overcrowd the pan. Set aside.
  5. In the same skillet, melt butter over medium heat.
  6. Add the sliced onion and cook until softened and translucent, about 5-7 minutes.
  7. Add the minced garlic and cook for another minute until fragrant.
  8. Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes until the flour is incorporated and the mixture is slightly thickened (this is your roux).
  9. Gradually whisk in the milk and chicken broth, ensuring no lumps form. Bring to a simmer, stirring constantly.
  10. Add the dried thyme, nutmeg, salt, and pepper. Cook until the sauce has thickened slightly, about 5-7 minutes.
  11. In a large bowl, combine the sliced potatoes with about 1 cup of the cheese sauce, ensuring they are evenly coated.
  12. Spread half of the potato mixture in a greased 9x13 inch baking dish.
  13. Top with the seared steak.
  14. Pour the remaining cheese sauce over the steak.
  15. Spread the remaining potato mixture evenly over the sauce.
  16. In a separate bowl, combine 3 cups of the shredded cheddar cheese with the sour cream.
  17. Spread this mixture evenly over the top of the casserole.
  18. Bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and the cheese topping is golden brown and bubbly.
  19. Let the casserole rest for 10-15 minutes before serving.
  20. Garnish with fresh chives, if desired.

Notes

For best results, use a high-quality sharp cheddar cheese. Searing the steak before adding it to the casserole is crucial for flavor and texture. Pre-coating the potatoes in some of the cheese sauce helps them cook more evenly and prevents them from drying out. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.