STEAK AND CHEDDAR POTATO CASSEROLE PERFECT

I remember weekend trips up to Grandma’s farm, the kind where the air smelled like sunshine and hard work, and the only thing better than helping her in the garden was knowing what awaited us at suppertime: something hearty, something cheesy, and something that stuck to your ribs. Today, we’re channeling that comforting, home-cooked goodness with a recipe that’s sure to become a family favorite: Steak And Cheddar Potato Casserole. I promise, this casserole is so satisfying and delicious, it’ll warm you from the inside out!

The Ultimate Steak and Cheddar Potato Casserole: A Best Friend’s Guide

Okay, friend, let’s talk about this Steak and Cheddar Potato Casserole. We’re not just throwing ingredients together; we’re crafting an experience. Think layers of tender steak, creamy potatoes, and that sharp cheddar bite that makes your taste buds sing. This isn’t your average weeknight dinner; it’s a hug in a dish. And trust me, you’ve got this!

Why This Recipe Works: The Magic Behind the Layers

Before we dive into the nitty-gritty, let’s chat about why this recipe is a winner. It’s all about balance and layering flavors. The potatoes provide a comforting, starchy base, while the steak adds richness and protein. The cheddar, of course, brings that cheesy goodness we all crave. And the little touches, like the caramelized onions and garlic, elevate the whole thing to a whole new level.

Gather Your Arsenal: Ingredients You’ll Need

Alright, time to assemble the troops! Here’s what you’ll need to create this masterpiece:

• Steak: About 1.5-2 pounds of sirloin or ribeye, cut into bite-sized pieces. I personally lean towards sirloin because it’s flavorful and relatively affordable.
• Potatoes: 3 pounds of Yukon Gold potatoes, peeled and thinly sliced. Yukon Golds are my go-to because they’re creamy and hold their shape well.
• Cheddar Cheese: 2 cups of shredded sharp cheddar cheese. Don’t skimp on the good stuff!
• Onion: 1 large yellow onion, thinly sliced.
• Garlic: 3-4 cloves, minced.
• Butter: 4 tablespoons, divided.
• All-Purpose Flour: 3 tablespoons.
• Milk: 2 cups.
• Beef Broth: 1 cup.
• Worcestershire Sauce: 2 tablespoons.
• Dried Thyme: 1 teaspoon.
• Salt and Pepper: To taste, of course!
• Optional: Chopped fresh parsley or chives for garnish.

Step-by-Step: Conquering the Casserole

Now for the fun part! Let’s break down the process into manageable steps:

1. Prep the Potatoes: Preheat your oven to 375°F (190°C). While the oven heats, get your potatoes ready. Make sure they are sliced thin, about 1/8 inch thick. A mandoline slicer can be your best friend here, but a sharp knife works just fine too. Just aim for consistency so they cook evenly.
2. Sear the Steak: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the steak pieces in a single layer (you may need to do this in batches) and sear for 2-3 minutes per side, until nicely browned. Don’t overcrowd the pan, or the steak will steam instead of sear. Remove the steak from the skillet and set aside.
3. Caramelize the Onions and Garlic: Add the remaining 2 tablespoons of butter to the same skillet. Add the sliced onion and cook over medium heat, stirring occasionally, until softened and caramelized, about 10-15 minutes. This step is crucial for adding depth of flavor, so don’t rush it. Add the minced garlic during the last minute of cooking.
4. Make the Sauce: Sprinkle the flour over the caramelized onions and garlic and cook for 1 minute, stirring constantly. Gradually whisk in the milk and beef broth until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the Worcestershire sauce, thyme, salt, and pepper. Taste and adjust seasonings as needed.
5. Assemble the Casserole: Lightly grease a 9×13 inch baking dish. Arrange a layer of potato slices on the bottom of the dish, overlapping slightly. Top with half of the steak, half of the caramelized onion mixture, and half of the cheddar cheese. Repeat the layers: potatoes, remaining steak, remaining onion mixture, and remaining cheese. Pour the sauce evenly over the casserole.
6. Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly. A knife inserted into the center should meet little to no resistance.
7. Rest and Serve: Let the casserole rest for 10-15 minutes before serving. Garnish with chopped fresh parsley or chives, if desired.

Pro Tips and Troubleshooting: Your Casserole Survival Guide

Even the best recipes can have their hiccups. Here are a few tips and tricks to ensure your Steak and Cheddar Potato Casserole is a resounding success:

• Slicing the Potatoes: Consistency is key! If your potatoes are unevenly sliced, they’ll cook unevenly. Aim for about 1/8 inch thickness.
• Searing the Steak: Don’t overcrowd the pan! Sear the steak in batches to ensure it gets a nice, even crust. Overcrowding will cause the steak to steam, resulting in a less flavorful and less tender result.
• Caramelizing the Onions: Patience is a virtue! Caramelizing onions takes time, but it’s worth it. Don’t rush the process, or you’ll end up with burnt onions instead of sweet, caramelized ones.
• The Sauce is Too Thin: If your sauce is too thin, you can thicken it by simmering it for a few more minutes, stirring constantly. You can also whisk in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.
• The Potatoes Aren’t Cooked Through: If your potatoes aren’t cooked through after the recommended baking time, cover the casserole with foil again and continue baking for another 15-20 minutes, or until the potatoes are tender.
• The Cheese is Burning: If the cheese is browning too quickly, tent the casserole with foil during the last few minutes of baking.

Variations and Adaptations: Make It Your Own

The beauty of a casserole is that it’s endlessly adaptable. Feel free to experiment and make this recipe your own!

• Cheese Variations: Try using a blend of cheddar and Gruyere for a more complex flavor. Pepper jack cheese would add a nice kick.
• Vegetable Additions: Add sliced mushrooms, bell peppers, or spinach to the casserole for extra nutrients and flavor.
• Meat Variations: Ground beef or sausage would work well in place of the steak.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a little heat.
• Creamy Upgrade: Stir in 1/2 cup of sour cream or cream cheese to the sauce for an extra creamy texture.

Serving Suggestions: Completing the Meal

This Steak and Cheddar Potato Casserole is a meal in itself, but it pairs well with a simple side salad or some steamed green beans. It’s also fantastic with a crusty loaf of bread for soaking up all that delicious sauce.

Make-Ahead Tips: Planning for Success

Want to get ahead of the game? You can assemble the casserole up to 24 hours in advance and store it in the refrigerator. Just add about 15-20 minutes to the baking time when you’re ready to cook it. You can also cook the steak and caramelize the onions a day ahead and store them separately in the refrigerator.

Storage and Reheating: Enjoying Leftovers

Leftover Steak and Cheddar Potato Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or bake the entire casserole in a preheated oven at 350°F (175°C) until heated through.

Other Recipes You Might Enjoy

If you’re looking for more comforting casserole recipes, be sure to check out my Tater Tot Casserole Bake, a classic that’s always a crowd-pleaser. For a slow-cooked delight, try my Crockpot Chicken Potato Perfection. And for a hearty and warming meal, you can never go wrong with my Stovetop Beef Chili or Creamy Potato Soup. If you’re still craving that steak and cheddar flavor profile, you have to check out my Steak Cheddar Potato Perfection recipe!

Final Thoughts: Your Casserole Journey

There you have it, friend! Your complete guide to creating the ultimate Steak and Cheddar Potato Casserole. Remember, cooking is all about experimentation and having fun. Don’t be afraid to get creative and make this recipe your own. And most importantly, enjoy the process and the delicious results!

Lady Maria

Steak and Cheddar Potato Casserole

This Steak and Cheddar Potato Casserole is a comforting and hearty dish perfect for a family meal. It features layers of tender steak, creamy potatoes, sharp cheddar cheese, and caramelized onions, all baked together in a rich and flavorful sauce. This casserole is sure to warm you from the inside out.

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

Servings: 6

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 pounds sirloin or ribeye steak, cut into bite-sized pieces
• 3 pounds Yukon Gold potatoes, peeled and thinly sliced
• 2 cups shredded sharp cheddar cheese
• 1 large yellow onion, thinly sliced
• 3-4 cloves garlic, minced
• 4 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley or chives for garnish optional

Equipment

• 9×13 inch baking dish
• large skillet
• Mixing bowls
• measuring cups and spoons
• Sharp knife or mandoline slicer
• whisk
• Aluminum foil

Method

 

1. Preheat your oven to 375°F (190°C).
2. Slice the potatoes thinly, about 1/8 inch thick.
3. In a large skillet over medium-high heat, melt 2 tablespoons of butter.
4. Add the steak pieces in a single layer and sear for 2-3 minutes per side, until nicely browned. Remove the steak from the skillet and set aside.
5. Add the remaining 2 tablespoons of butter to the same skillet.
6. Add the sliced onion and cook over medium heat, stirring occasionally, until softened and caramelized, about 10-15 minutes. Add the minced garlic during the last minute of cooking.
7. Sprinkle the flour over the caramelized onions and garlic and cook for 1 minute, stirring constantly.
8. Gradually whisk in the milk and beef broth until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
9. Stir in the Worcestershire sauce, thyme, salt, and pepper. Taste and adjust seasonings as needed.
10. Lightly grease a 9×13 inch baking dish.
11. Arrange a layer of potato slices on the bottom of the dish, overlapping slightly.
12. Top with half of the steak, half of the caramelized onion mixture, and half of the cheddar cheese.
13. Repeat the layers: potatoes, remaining steak, remaining onion mixture, and remaining cheese.
14. Pour the sauce evenly over the casserole.
15. Cover the baking dish with aluminum foil and bake for 45 minutes.
16. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly. A knife inserted into the center should meet little to no resistance.
17. Let the casserole rest for 10-15 minutes before serving.
18. Garnish with chopped fresh parsley or chives, if desired.

Notes

Consistency is key when slicing the potatoes. Sear the steak in batches to avoid overcrowding the pan. Caramelizing the onions takes time, but it’s worth it. If your sauce is too thin, simmer it longer. The casserole can be assembled up to 24 hours in advance. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven. For cheese variations try Gruyere or Pepper Jack. Vegetable additions like mushrooms or bell peppers can be added. Ground beef or sausage can replace the steak.