Description
This Irresistible Garlic Butter Steak & Cheddar Potato Bake combines tender cubes of seared steak with garlic butter coated potatoes and melted cheddar cheese, baked to golden perfection. Perfect for a comforting and flavorful meal, this dish features layers of juicy steak, creamy potatoes, and rich cheese, enhanced by aromatic herbs and fresh garlic.
Ingredients
Scale
Steak and Seasoning
- 1 to 1.5 pounds steak (sirloin, ribeye, or flank steak), diced into 1-inch cubes
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of onion powder or paprika
- Dried thyme, rosemary, or oregano, to taste
Potatoes and Butter Sauce
- Russet or Yukon Gold potatoes, diced into 1-inch cubes
- 4 tablespoons unsalted butter
- Fresh garlic, minced (about 3 cloves)
Other Ingredients
- 1 cup beef broth (or cream)
- Sharp or medium cheddar cheese, grated (about 2 cups)
- Fresh parsley or chives, for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Dice Steak and Potatoes: Cut the steak and potatoes into roughly 1-inch cubes. Pat the steak cubes dry with paper towels to achieve a good sear.
- Season Steak: Toss the diced steak in a medium bowl with olive oil, salt, pepper, and a pinch of onion powder or paprika, ensuring even coating.
- Sear the Steak: Heat a large skillet over medium-high heat and sear the steak cubes in batches for 1-2 minutes per side until they develop a brown crust. Remove and set aside.
- Par-Cook Potatoes: Place the diced potatoes in a microwave-safe bowl with 1/4 cup of water and microwave for 5-7 minutes, or alternatively boil in salted water for 5-8 minutes until partially tender. Drain thoroughly.
- Make Garlic Butter Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant but not browned.
- Coat Potatoes: Add the par-cooked potatoes to the skillet with the garlic butter and toss to evenly coat. Season with salt and pepper to taste.
- Assemble Layers: Spread half of the garlic butter coated potatoes on the bottom of the greased baking dish. Layer the seared steak cubes evenly over the potatoes, then sprinkle half of the grated cheddar cheese on top.
- Top and Add Broth: Add the remaining garlic butter coated potatoes over the steak layer. Pour the beef broth evenly across the dish to keep it moist, then sprinkle the remaining grated cheddar cheese on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 25 minutes to allow flavors to meld and potatoes to cook through.
- Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender, cheese is melted and golden brown, and the top is slightly crispy.
- Rest and Garnish: Let the dish rest for 5-10 minutes before garnishing with fresh parsley or chives. Serve hot for best flavor.
Notes
- Select a well-marbled steak like ribeye or sirloin for the best flavor and tenderness.
- Par-cooking potatoes saves baking time and ensures even cooking.
- If you prefer creaminess, substitute beef broth with heavy cream or half-and-half.
- Use freshly grated cheddar cheese for optimal melting and flavor.
- Covering with foil during baking helps retain moisture and cooks the potatoes evenly.
- Allowing the dish to rest before serving helps the flavors settle and makes it easier to slice.
