What the heck is this?
If you’re in the mood for a hearty, cheesy, meaty casserole that practically begs for a second helping, look no further. This Steak Cheddar Potato Casserole is everything you want in a comfort dish — tender chunks of steak, crispy potatoes, a gooey cheddar cheese layer, and a little garlic and onion magic to tie it all together. It’s like the love child of a steak and potato dinner, but way easier to make and even better for leftovers. Perfect for a cozy dinner, and bonus — it’s a one-pan wonder!
Why You’ll Love This Recipe
Steak and potatoes in every bite. Yes, please.
Cheddar cheese makes everything better — it’s melty, gooey, and golden.
A super simple recipe that comes together in no time.
Hearty enough to be a meal on its own.
Great for feeding a crowd or meal prepping for the week.
The perfect mix of savory, cheesy, and comforting.
The Good Stuff You’ll Need
For the Steak & Potatoes:
2 lbs steak (ribeye, sirloin, or your preferred cut), cut into bite-size cubes
4 large russet potatoes, peeled and cubed
Salt and pepper to taste
2 tbsp olive oil
For the Cheese Sauce:
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ cups heavy cream
1 ½ cups shredded cheddar cheese (extra sharp is ideal)
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika (optional for a little kick)
For Topping:
1 cup shredded cheddar cheese
2 tbsp chopped fresh parsley (for garnish, optional)
Let’s Do This
Step 1: Prepare the Steak and Potatoes
Preheat your oven to 375°F (190°C).
In a large pot, boil the cubed potatoes in salted water for about 8-10 minutes, or until they’re just tender but not fully cooked through. Drain and set aside.
Season the steak cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak until it’s browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
Step 2: Make the Cheese Sauce
In the same skillet, melt butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the garlic and cook for another 30 seconds, until fragrant.
Pour in the heavy cream, garlic powder, onion powder, and smoked paprika (if using). Stir to combine, then bring to a simmer. Let it cook for 2-3 minutes until the cream thickens slightly.
Stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and pepper to taste.
Step 3: Assemble the Casserole
In a large baking dish, layer the partially cooked potatoes and seared steak cubes. Pour the cheese sauce evenly over the top, making sure everything is covered.
Sprinkle the shredded cheddar cheese over the casserole for a cheesy, melty finish.
Step 4: Bake to Perfection
Cover the casserole with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the casserole is bubbly. Remove the foil and bake for another 5 minutes to allow the cheese to brown and crisp up a little.
Step 5: Serve and Enjoy
Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley for a pop of color and extra flavor. Serve hot, and watch it disappear!
Serving Suggestions
Pair with a simple green salad to balance out the richness.
Serve with a side of garlic bread for extra indulgence.
A cold beer or a glass of red wine pairs wonderfully with this comforting dish.
Switch It Up
Go Veggie: Swap out the steak for ground beef or shredded chicken for a different flavor profile.
Add Veggies: Toss in some sautéed mushrooms, spinach, or bell peppers for added texture and flavor.
Use Different Cheese: Mix up the cheddar with Monterey Jack, pepper jack, or mozzarella for a different cheesy vibe.
Make-Ahead Tips
This casserole can be assembled the night before and stored in the fridge. When ready to bake, just pop it in the oven!
Leftovers keep for 3–4 days in the fridge and reheat well in the microwave or oven.
Questions People Actually Ask
Q: Can I use a different kind of meat?
A: Absolutely! Ground beef or even chicken breast can work here if you prefer. Just adjust the cook time accordingly.
Q: Can I make this gluten-free?
A: Yup! This recipe is naturally gluten-free, so no worries there. Just be sure to check your heavy cream and cheese for any hidden gluten if you’re extra cautious.
Q: Can I use frozen potatoes?
A: Sure thing! If using frozen cubed potatoes, skip the boiling step and just toss them directly into the casserole dish.
Q: Can I freeze this?
A: Yes, it freezes well! Assemble the casserole, then wrap tightly in plastic wrap and foil. When ready to cook, bake directly from frozen, but increase the baking time by 15-20 minutes.
Steak Cheddar Potato Casserole: Comfort Food at Its Best
- Total Time: 1 hour
- Yield: 4 servings
Description
If you’re in the mood for a hearty, cheesy, meaty casserole that practically begs for a second helping, look no further. This Steak Cheddar Potato Casserole is everything you want in a comfort dish — tender chunks of steak, crispy potatoes, a gooey cheddar cheese layer, and a little garlic and onion magic to tie it all together. It’s like the love child of a steak and potato dinner, but way easier to make and even better for leftovers. Perfect for a cozy dinner, and bonus — it’s a one-pan wonder!
Ingredients
For the Steak & Potatoes:
2 lbs steak (ribeye, sirloin, or your preferred cut), cut into bite-size cubes
4 large russet potatoes, peeled and cubed
Salt and pepper to taste
2 tbsp olive oil
For the Cheese Sauce:
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ cups heavy cream
1 ½ cups shredded cheddar cheese (extra sharp is ideal)
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika (optional for a little kick)
For Topping:
1 cup shredded cheddar cheese
2 tbsp chopped fresh parsley (for garnish, optional)
Instructions
Step 1: Prepare the Steak and Potatoes
Preheat your oven to 375°F (190°C).
In a large pot, boil the cubed potatoes in salted water for about 8-10 minutes, or until they’re just tender but not fully cooked through. Drain and set aside.
Season the steak cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak until it’s browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
Step 2: Make the Cheese Sauce
In the same skillet, melt butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the garlic and cook for another 30 seconds, until fragrant.
Pour in the heavy cream, garlic powder, onion powder, and smoked paprika (if using). Stir to combine, then bring to a simmer. Let it cook for 2-3 minutes until the cream thickens slightly.
Stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and pepper to taste.
Step 3: Assemble the Casserole
In a large baking dish, layer the partially cooked potatoes and seared steak cubes. Pour the cheese sauce evenly over the top, making sure everything is covered.
Sprinkle the shredded cheddar cheese over the casserole for a cheesy, melty finish.
Step 4: Bake to Perfection
Cover the casserole with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the casserole is bubbly. Remove the foil and bake for another 5 minutes to allow the cheese to brown and crisp up a little.
Step 5: Serve and Enjoy
Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley for a pop of color and extra flavor. Serve hot, and watch it disappear!
Notes
Pair with a simple green salad to balance out the richness.
Serve with a side of garlic bread for extra indulgence.
A cold beer or a glass of red wine pairs wonderfully with this comforting dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~550 kcal per serving
- Fat: ~30g
- Carbohydrates: ~30g
- Protein: ~36g