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Steak and Cheddar Potato Casserole

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A hearty, comforting casserole featuring juicy steak, tender potatoes, and bubbling sharp cheddar cheese. Perfect for family dinners, potlucks, or any night you crave cozy, high-protein comfort food.

Ingredients

Scale
  • 1 lb sirloin or ribeye steak, cut into bite-sized pieces
  • 4 large russet potatoes (about 2 lb), peeled and thinly sliced
  • 2 cups sharp cheddar cheese, shredded
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup whole milk
  • 1/2 cup beef broth (low-sodium preferred)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 2 tbsp fresh parsley, chopped (optional)
  • Butter or nonstick spray for greasing

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Peel and thinly slice potatoes (about 1/8-inch thick). Dice onion and mince garlic. Cube steak into bite-sized pieces.
  2. Heat 1 tbsp butter in a large skillet over medium-high heat. Add steak cubes in a single layer (work in batches if needed). Season with half the salt and pepper. Sear for 2-3 minutes until browned but not fully cooked. Transfer steak to a plate.
  3. Lower heat to medium. Melt remaining 1 tbsp butter in the same skillet. Add diced onions and cook for 3-4 minutes until translucent. Stir in minced garlic and cook 1 more minute.
  4. Sprinkle flour over onions and stir for 1 minute. Pour in milk and beef broth, whisking constantly to avoid lumps. Cook for 2-3 minutes until slightly thickened. Remove from heat and season with remaining salt and pepper.
  5. Arrange half of the sliced potatoes in the prepared baking dish, overlapping slightly. Sprinkle with a pinch of salt and half of the shredded cheddar. Top with all the seared steak, then spread the onion-garlic sauce evenly over the meat. Add the rest of the potatoes in a second layer, then finish with the remaining cheddar cheese.
  6. Cover the dish with foil and bake for 35 minutes. Remove foil and bake another 20-25 minutes, until potatoes are fork-tender and cheese is golden and bubbly. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
  7. Let the casserole rest at room temperature for 10-15 minutes before serving. Sprinkle with chopped fresh parsley if desired.
  8. Cut into generous squares and serve hot.

Notes

For best results, sear steak in batches to avoid overcrowding. Slice potatoes evenly for even cooking. Let casserole rest before serving for easier slicing. For gluten-free, use a gluten-free flour blend. Add cooked bacon, mushrooms, or bell peppers for variations. Leftovers taste even better the next day.

Nutrition

Keywords: steak and cheddar potato casserole, steak casserole, potato casserole, comfort food, easy dinner, family meal, cheesy casserole, beef and potatoes, oven casserole, high protein dinner

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