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A delicious Steak Cheddar Potato Casserole is pictured as the featured image for this recipe.

Ultimate Steak Cheddar Potato Casserole

This hearty casserole combines tender steak, creamy potatoes, and sharp cheddar cheese for a comforting and flavorful meal. The key is to sear the steak for added flavor, thinly slice the potatoes for even cooking, and create a rich sauce to bind everything together.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 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 lbs Yukon Gold potatoes, peeled and thinly sliced about 1/8 inch thick
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 tbsp butter, divided
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 1 cup beef broth
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups sharp cheddar cheese, freshly grated, divided
  • 2 tbsp chopped fresh parsley, for garnish optional

Equipment

  • large skillet
  • 9x13-inch baking dish
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • aluminum foil
  • Chef's knife
  • cutting board
  • Grater

Method
 

  1. Prepare the Steak: Season the steak cubes generously with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sear the steak in batches until browned on all sides. Don't overcrowd the pan; searing in batches ensures a good sear. Remove the steak from the skillet and set aside.
  2. Sauté the Vegetables: In the same skillet, melt the remaining 2 tablespoons of 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. Make the Sauce: Sprinkle the flour over the onions and garlic and cook for 1 minute, stirring constantly. Gradually whisk in the milk and beef broth until smooth. Bring to a simmer, stirring occasionally, and cook until the sauce has thickened slightly, about 5 minutes. Stir in the dried thyme, salt, and pepper.
  4. Assemble the Casserole: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Arrange a layer of potato slices on the bottom of the dish, overlapping slightly. Top with half of the seared steak and half of the onion-garlic mixture. Pour half of the sauce over the steak and potatoes. Repeat the layers: potatoes, steak, onion-garlic mixture, and sauce.
  5. Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and sprinkle 1.5 cups of the grated cheddar cheese over the casserole. Bake for another 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
  6. Rest and Serve: Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley, if desired.

Notes

For a richer flavor, substitute heavy cream for half of the milk. Add other vegetables, such as sliced mushrooms or bell peppers, to the onion-garlic mixture. Use a different type of cheese, such as Gruyere or Monterey Jack, for a different flavor profile. For a spicy kick, add a pinch of red pepper flakes to the sauce. Casserole can be stored in the refrigerator for up to 3 days.