Spicy Steak Casserole
Sink your fork into the bold, hearty flavors of this Spicy Steak Casserole, a one-dish wonder that’s perfect for transforming dinnertime into an unforgettable experience. Featuring tender bites of seared ribeye steak infused with smoky paprika, chipotle peppers in adobo sauce, and a medley of sautéed onions and bell peppers, this casserole is as vibrant in taste as it is in color. Russet potatoes soak up the rich, spicy tomato-beef broth, while a blanket of golden, melted cheddar cheese brings it all together for the ultimate comfort food. Simple yet luxurious, this savory casserole is baked to perfection and garnished with fresh cilantro for an added burst of freshness. Ready in just over an hour, it’s an ideal recipe for busy weeknights or cozy family gatherings. Perfect keywords: spicy steak casserole, hearty dinner recipes, one-dish meals, comfort food, steak recipes with potatoes.
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Recipe Information
Ingredients
- 1 lb ribeye steak
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 chipotle peppers in adobo sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 14.5 oz canned diced tomatoes
- 1 cup beef broth
- 2 russet potatoes, peeled and diced
- 1 cup cheddar cheese, shredded
- 2 tbsp chopped fresh cilantro
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season the ribeye steak with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 2-3 minutes on each side until browned. Remove it from the skillet, let it rest, and then slice into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, minced garlic, red bell pepper, and green bell pepper until softened, about 5 minutes.
Chop the chipotle peppers finely and stir them into the skillet along with smoked paprika, ground cumin, and dried oregano. Cook for 1 minute, stirring frequently, until the spices are fragrant.
Stir in the canned diced tomatoes (with their juices) and beef broth. Bring the mixture to a gentle simmer.
Add the diced potatoes to the skillet. Cover and simmer for 10 minutes to partially cook the potatoes.
Stir in the sliced steak pieces and mix everything together. Adjust seasoning with additional salt or pepper if needed.
Transfer the mixture to a large baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle shredded cheddar cheese evenly on top. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 6670 mg | 290% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 28.9 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1147 mg | 88% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4573 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
