Steak and Potato Casserole
Savor the ultimate comfort food with this Steak and Potato Casserole, a hearty and indulgent dinner that combines tender seared ribeye (or sirloin) steak, layers of creamy, cheesy russet potatoes, and a velvety garlic-infused cheese sauce. Perfectly seasoned with paprika and black pepper and topped with a golden cheddar crust, this casserole brings together all your favorite flavors in one satisfying dish. With just 20 minutes of prep time, it’s an approachable recipe that’s baked to bubbly perfection in under an hour—ideal for busy weeknights or cozy family dinners. Garnished with fresh parsley, this dish is not only rich and flavorful but also visually stunning, making it perfect for both casual meals and special occasions. For fans of steak dinners and hearty casseroles, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 lb Ribeye steak (or sirloin)
- 4 large Russet potatoes
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 2 cups Beef broth
- 1 cup Heavy cream
- 2 cups Cheddar cheese (shredded)
- 2 tbsp Fresh parsley
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with nonstick spray or a little butter.
Cut the ribeye steak into 1-inch pieces. Season with half the salt and pepper, and set aside.
Peel and slice the potatoes into 1/4-inch rounds. Place them in cold water to prevent oxidation while you prep the other ingredients.
Finely dice the onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak pieces and sear for 2-3 minutes per side until browned. Transfer to a plate and set aside.
In the same skillet, add another tablespoon of olive oil and sauté the onions and garlic until softened, about 3-4 minutes.
Add butter to the skillet. Once melted, stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the beef broth, followed by the heavy cream. Cook, stirring constantly, until the sauce thickens, about 3-5 minutes.
Stir in 1 cup of shredded cheddar cheese, the remaining salt, black pepper, and paprika, and stir until smooth. Remove the skillet from heat.
Drain the potatoes and pat them dry with a kitchen towel.
Layer half of the potato slices evenly in the prepared casserole dish. Sprinkle half of the cooked steak over the potatoes. Pour half of the cheese sauce over the layer.
Repeat with the remaining potatoes, steak, and cheese sauce. Sprinkle the remaining shredded cheddar cheese on top.
Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
4782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.1 g | 398% | |
| Saturated Fat | 164.0 g | 820% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 6098 mg | 265% | |
| Total Carbohydrate | 299.8 g | 109% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 18.9 g | ||
| Protein | 209.4 g | 419% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1931 mg | 149% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 9027 mg | 192% | |
*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.
