Steak Cheddar Potato Casserole: Comfort, Cheese, and Hearty Steak

Introduction

This Steak Cheddar Potato Casserole is the kind of dish that fills the kitchen with warm, irresistible aromas and gathers everyone to the table. Tender pieces of seared steak nestle between layers of thinly sliced potatoes and a creamy cheddar sauce for a satisfying one pan meal. It’s a great recipe for busy weeknights and casual dinner parties alike, and it pairs beautifully with simple greens or roasted vegetables. If you love layered potato bakes, you might also enjoy this tasty loaded potato meatloaf casserole for another cozy option.

Why This Recipe Is a Great Choice

This casserole brings together familiar, comforting ingredients in a way that feels special without being fussy. Using a good cut of steak gives the dish hearty flavor and satisfying texture while the cheese sauce binds everything into a luscious, spoonable bake. It’s forgiving to prepare and easy to scale for guests or leftovers. The recipe also plays well with make ahead steps, so you can assemble in advance and bake when you are ready. For fans of creamy potato dishes, this recipe offers a bold twist reminiscent of classic scalloped potatoes like creamy cheesy scalloped potatoes but with steak folded in.

Flavor and Texture

Each bite gives you a mix of tender potato, juicy steak, and rich cheddar sauce that is both silky and slightly nutty. The sauce thickens and clings to the potatoes, creating a melt in your mouth feel while the seared edges of the steak add savory contrast. The top browns to a bubbly golden finish that gives a pleasant bit of crisp to balance the creaminess. Fresh parsley on top brightens the overall richness and adds a pop of color.

Ingredients

• 1.5 lbs steak (sirloin, ribeye, or your favorite cut)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt to taste
• Black pepper to taste
• 5 lbs potatoes, peeled and thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup butter, melted
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 3 cups shredded cheddar cheese, divided (reserve 1 cup for topping)
• 1/4 cup sour cream (optional)
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Step by Step Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a bowl, combine the steak pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Mix well to ensure the steak is evenly coated.
3. Heat a large skillet over medium-high heat. Add the seasoned steak and cook until browned on all sides, about 5-7 minutes. Set aside.
4. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Whisk in the flour until smooth. Gradually add the milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
6. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and 2 cups of the shredded cheddar cheese until melted and smooth. If using, stir in the sour cream.
7. In the prepared baking dish, layer half of the sliced potatoes, followed by half of the cooked steak, and then half of the cheese sauce. Repeat the layers with the remaining potatoes, steak, and cheese sauce.
8. Top with the reserved 1 cup of shredded cheddar cheese.
9. Cover the baking dish with aluminum foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted, bubbly, and golden brown.
11. Let the casserole rest for 10-15 minutes before serving. Garnish with fresh parsley, if desired.

Tips for Best Results

Choose a steak that has good marbling for flavor and tenderness. Slice the potatoes uniformly thin so they cook evenly and nest comfortably in the layers. Don’t rush the sauce; whisking until it thickens will give a smooth, clingy consistency that holds the casserole together. Letting the bake rest before serving helps the sauce set so slices keep their shape. Use sharp cheddar for a bold cheese flavor or mix in a milder cheese if you prefer a creamier finish.

Storage and Make Ahead

Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready, bake from chilled and allow a few extra minutes of oven time if needed. Leftovers will keep in the fridge for 3 to 4 days and reheat well in the oven or microwave. For longer storage, freeze individual portions in airtight containers for up to three months.

Final Thought

This Steak Cheddar Potato Casserole balances hearty protein and cheesy comfort in a single dish that feels both homey and special. It’s perfect for sharing, simple to adapt, and makes memorable leftovers. Keep a pan of this on hand for nights when you want something warm, full of flavor, and effortless to serve.

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