Hearty Garlic Butter Steak Cheddar Potato Bake (Print Version)

Garlic Butter Steak Cheddar Potato Bake - A comforting one-pan meal with tender steak, creamy potatoes, and savory garlic butter. Perfect for a cozy night in!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Beef, Dairy

# Ingredients:

→ The Steak & Spuds Crew

01 - 1.5 lbs sirloin steak, sliced into bite-sized pieces
02 - 3 large russet potatoes, peeled and sliced 1/4-inch thick
03 - 1 yellow onion, chopped
04 - 1 cup beef broth
05 - 1/2 cup heavy cream

→ Garlic Butter Magic

06 - 4 tablespoons unsalted butter
07 - 6 cloves fresh garlic, minced
08 - 1 teaspoon smoked paprika

→ Cheesy Goodness

09 - 1.5 cups sharp cheddar cheese, freshly grated

→ Fresh Finish

10 - 1/4 cup fresh parsley, chopped
11 - Salt and freshly ground black pepper to taste
12 - 1 tablespoon olive oil (for searing steak)

# Instructions:

01 - First things first, get those potatoes ready! Peel your russets and slice them into about 1/4-inch thick rounds. Try to keep them somewhat uniform so they cook evenly. This is where I sometimes get a little messy, with potato bits flying everywhere, but it's all part of the fun, right? Once sliced, spread them out in a single layer in a large 9x13 inch baking dish. This creates the base for our delicious Garlic Butter Steak Cheddar Potato Bake.
02 - Now for the steak! Pat your sirloin dry with paper towels – this is crucial for a good sear, trust me. Season it generously with salt and pepper. Heat a tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat. Once shimmering, sear the steak for 2-3 minutes per side for medium-rare, or until it reaches your desired doneness. I always pull it a little under what I think, because it continues to cook. Let it rest for 5-10 minutes, then slice it against the grain into bite-sized pieces. Don't skip the resting part, it makes the steak so much more tender!
03 - In the same skillet (don't clean it, those drippings are flavor!), melt the unsalted butter over medium heat. Add the minced garlic and chopped yellow onion, cooking until fragrant and softened, about 3-4 minutes. Oh, the smell at this point! It’s intoxicating. Stir in the smoked paprika, beef broth, and heavy cream. Bring it to a gentle simmer, then season with salt and pepper to taste. This creamy, garlicky sauce is going to coat our potatoes beautifully in this Garlic Butter Steak Cheddar Potato Bake.
04 - Pour that glorious garlic butter sauce evenly over the sliced potatoes in the baking dish. Make sure every potato slice gets a little love! Then, scatter the sliced seared steak over the potatoes. This is where it starts to look like a real meal, hon. I usually give it a little jiggle to ensure everything is nestled in nicely. Cover the baking dish tightly with foil. This helps steam the potatoes and ensures they get tender.
05 - Pop that covered dish into a preheated oven at 375°F (190°C) for about 30 minutes. After 30 minutes, carefully remove the foil. The potatoes should be starting to soften. Now, sprinkle that glorious sharp cheddar cheese all over the top. Don't be shy here! Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the potatoes are fork-tender and the cheese is melted, bubbly, and beautifully golden brown. This is where the magic really happens for our Garlic Butter Steak Cheddar Potato Bake!
06 - Once it’s out of the oven, let the Garlic Butter Steak Cheddar Potato Bake rest for a few minutes. This allows everything to settle and makes it easier to serve. Garnish generously with fresh chopped parsley. The green really brightens up the rich, savory flavors. Scoop out generous portions and serve warm. The smells, the colors, the textures – it’s just everything I want in a comforting meal!

# Notes:

01 - Don't overcrowd the pan when searing the steak, hon. It steams instead of browns, and we want that gorgeous crust!
02 - Leftovers? Pop 'em in an airtight container for up to 3 days. Reheating slowly in the oven helps keep the potatoes from getting mushy.
03 - Tried using sweet potatoes once for a twist; it was... different. Not bad, but definitely not the same comforting vibe as russets.
04 - A sprinkle of fresh chives right before serving really brightens up all that richness, trust me.

# Equipment Needed:

01 - Large skillet
02 - 9x13 inch baking dish
03 - sharp knife
04 - cutting board

# Nutrition (Per Serving):

Calories: 750
Total Fat: 50g
Total Carbohydrate: 45g
Protein: 35g

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