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Close-up of a delicious Steak And Cheddar Potato Casserole, perfect for a comforting and hearty meal.
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.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
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

  • 9x13 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 9x13 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.