Steak Mushroom Casserole
Dive into comfort food heaven with this irresistible Steak Mushroom Casserole, a hearty dish brimming with robust flavors and rich textures. Tender bites of seared ribeye steak are nestled in a creamy, thyme-infused mushroom sauce, layered over perfectly sliced potatoes, and finished with a blanket of gooey melted mozzarella cheese. The savory combination of garlic-sautéed mushrooms, caramelized onions, and a luscious cream-based sauce creates a symphony of flavors in every bite. This baked casserole not only satisfies cravings but also elevates weeknight dinners with minimal prep time and an elegant presentation. Perfect for cozy family meals or intimate gatherings, this one-dish wonder will quickly become a staple on your menu.
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Recipe Information
Ingredients
- 1 lb ribeye steak
- 8 oz white button mushrooms
- 1 medium onion
- 2 garlic cloves
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp fresh thyme leaves
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 2 large potatoes
- 0.5 tsp paprika
Instructions
Preheat your oven to 375°F (190°C).
Slice the ribeye steak into bite-sized pieces and season with salt, black pepper, and paprika. Set aside.
Clean and slice the mushrooms. Dice the onion and mince the garlic.
Peel and thinly slice the potatoes into rounds about 1/8 inch thick. Set aside in a bowl of cold water to prevent browning.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak pieces and sear until browned on all sides, about 2-3 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add 2 tablespoons of butter. Once melted, add the onions and sauté until soft, about 3-4 minutes.
Add the garlic and mushrooms to the skillet and cook until the mushrooms release their moisture and start to brown, about 5-6 minutes.
Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef broth while stirring. Let the mixture simmer until it thickens slightly, about 3-4 minutes.
Stir in the heavy cream and fresh thyme leaves. Return the seared steak to the skillet and mix well to coat everything in the creamy sauce. Remove from heat.
In a greased 9x13-inch baking dish, layer the sliced potatoes on the bottom, overlapping slightly.
Pour the steak and mushroom mixture over the potato layer, spreading it out evenly.
Sprinkle the shredded mozzarella cheese over the top of the casserole.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender, and the cheese is golden and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with additional thyme leaves, if desired, and enjoy!
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1629 mg | 71% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 249 mg | 19% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1101 mg | 23% | |
*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.
