Garlic Butter Steak Cheddar Potato

This Garlic Butter Steak and Cheddar Potato Bake turns steak night into a shareable comfort casserole layered with juicy steak, creamy, garlicky potatoes, and a bubbling cheddar top. It is my favorite way to warm up a weeknight or impress at a potluck with just a bit of extra effort for a huge family-style payoff.

This recipe became an instant classic after I needed to clear out steaks and potatoes before a vacation. Now, it is the most requested dish on family movie nights and holiday weekends.

Ingredients

• Ribeye or sirloin steak: Choose steaks with marble for juicy and tender results. Ask the butcher for fresh cuts with bright red color
• Russet potatoes: Starchy potatoes bring creaminess. Look for firm potatoes with no green edges or sprouts for even cooking
• Cheddar cheese: A bold-flavored sharp or extra-sharp cheddar gives this bake its signature richness. Choose blocks of cheese and shred it fresh for the best melt
• Butter: Real butter delivers the silkiness in the garlic sauce. Opt for unsalted to control seasoning
• Garlic: Fresh cloves release savory aroma throughout the dish. Pick firm, plump bulbs
• Olive oil: Helps sear the steak and ties the flavors together. Use extra-virgin for depth
• Dried thyme and dried rosemary: Both herbs give warmth and savory flavor. Rub gently before using to release their oils
• Salt and pepper to taste: Season generously at each step for a balanced flavor

Instructions

Pat and Season the Steaks:

Pat steaks thoroughly dry with paper towel. Season each side with a big pinch of salt, black pepper, thyme, and rosemary. Let rest while preparing other ingredients so flavors marry.

Sear Steaks:

Heat olive oil in your skillet over medium-high heat to shimmering. Add steaks and sear for three to four minutes per side. Watch for a deep golden crust but avoid overcooking to keep the inside pink and juicy. Remove and rest steaks to let juices redistribute.

Make Garlic Butter:

Lower the heat to medium. Add butter and minced garlic to skillet. Stir for one to two minutes until garlic is softened and mixture is fragrant. Remove skillet from heat so garlic does not burn.

Prepare Potatoes:

Peel russet potatoes and slice them evenly into one eighth inch rounds. A mandoline slicer helps for perfect slices that cook evenly. Soak slices briefly in a bowl of cold water to prevent browning, then drain and pat dry.

Toss Potatoes:

Move potato slices into a large bowl. Coat with half of the warm garlic butter, a generous sprinkle of salt and pepper, and a bit more thyme and rosemary for flavor all the way through.

Slice the Steak:

Slice the rested steak thinly against the grain. Divide into bite sized pieces so each bite is tender.

First Layer:

Grease baking dish lightly with olive oil or a swipe of butter. Lay down half the potatoes in an even layer making sure they overlap slightly. This ensures even cooking and flavor.

Add Steak and Cheese:

Spread steak pieces across the potatoes. Sprinkle half of the shredded cheddar over top for gooey melt in the middle.

Top Layer and Finish:

Layer on the rest of the potatoes. Spoon over remaining garlic butter and then cover evenly with remaining cheddar cheese.

Bake Covered:

Cover with aluminum foil and bake at three seventy five degrees Fahrenheit for forty minutes. The potatoes will steam and cream beneath that crust.

Bake Uncovered:

Remove foil and return to oven for fifteen minutes. The cheese bubbles and browns, the potatoes finish tender and the top is golden.

Rest:

Let casserole rest uncovered for at least five minutes before cutting into squares. This helps set the cheese and makes serving easy.

Loaded with protein and comfort in every bite. Cheddar shines as my secret to bringing every layer together. It always reminds me of winter nights at home listening for the oven timer and knowing something really special was about to come out hot and bubbly.

Storage Tips

Store leftovers in a sealed container in the fridge for up to three days. When reheating, cover with foil and use the oven so the potatoes stay creamy and the cheese sets up again instead of turning rubbery. If freezing, assemble the bake uncooked and cover very tightly. Let thaw in the fridge overnight before baking as usual for freshest taste.

Ingredient Substitutions

Swap cheddar with a blend of mozzarella and Monterey Jack for a milder cheese flavor. If ribeye or sirloin is not available, use a tender cut like New York strip or even pre-sliced beef for stir-fry in a pinch. Fresh herbs work beautifully here if you have them, just triple the amount.

Serving Suggestions

Serve the bake straight from the oven with a crisp green salad for balance. Roasted green beans or simple sautéed broccoli make it a holiday table centerpiece. Leftover squares reheat well for lunch and pack perfectly for office meals.

This dish guarantees comfort and flavor with every bite. Serve it for any occasion where you want a memorable, satisfying meal.

Common Recipe Questions

→ Can I use a different cut of steak?

Yes, ribeye or sirloin are ideal for tenderness, but flank or strip steak can also be used. Slice thinly for best results.

→ What type of potatoes works best?

Russet potatoes are recommended for their texture, but Yukon Golds can offer a creamier bite if preferred.

→ Can I substitute another cheese for cheddar?

Absolutely! Try mozzarella or Monterey Jack for a milder flavor, or blend cheeses for added depth.

→ How do I ensure even cooking of potatoes?

Slice potatoes very thinly using a sharp knife or mandoline for uniform cooking and the best creamy texture.

→ Can this bake be assembled ahead of time?

Yes, assemble and refrigerate overnight before baking. Great for saving prep time on busy days.

→ How can leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before enjoying.