Garlic Butter Steak Cheddar Potato (Print-Friendly Format)
Steak, cheddar, and tender potatoes blend for a creamy, golden bake that brings comfort to every bite.
# Ingredients You’ll Need:
→ Main Components
01 -
2 ribeye or sirloin steaks, trimmed and patted dry
02 -
4 large Russet potatoes, peeled and thinly sliced (approximately 3 mm thick)
03 -
2 cups (200 g) sharp or extra-sharp Cheddar cheese, shredded
→ Seasoning & Aromatics
04 -
6 tablespoons (85 g) unsalted butter
05 -
4 garlic cloves, minced
06 -
2 tablespoons (30 ml) olive oil
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 teaspoon dried thyme, plus extra for garnish
10 -
1 teaspoon dried rosemary, plus extra for garnish
# How to Make It:
01 -
Pat steaks dry and season both sides generously with salt, black pepper, dried thyme, and dried rosemary.
02 -
Heat olive oil in a skillet over medium-high heat until shimmering. Sear steaks for 3–4 minutes per side to develop a golden-brown crust while retaining a medium-rare interior.
03 -
Transfer seared steaks to a plate and let rest. Once rested, slice steaks into thin strips or bite-sized pieces.
04 -
Reduce skillet heat to medium. Add butter and minced garlic, stirring until butter is melted and garlic is aromatic, about 1–2 minutes. Remove from heat.
05 -
Peel Russet potatoes and slice thinly to approximately 3 mm thickness, ideally using a mandoline for consistency.
06 -
In a large mixing bowl, toss potato slices with half of the garlic butter mixture, salt, pepper, and an extra sprinkle of thyme and rosemary.
07 -
Arrange half of the potato slices evenly in an oven-safe baking dish. Spread steak pieces over the potatoes and sprinkle with half of the shredded Cheddar cheese.
08 -
Top with remaining potatoes, drizzle with the rest of the garlic butter mixture, and cover with the remaining Cheddar cheese.
09 -
Cover the baking dish with aluminum foil and bake in a preheated oven at 190°C for 40 minutes.
10 -
Remove foil and bake for an additional 15 minutes, allowing the cheese to turn golden and potatoes to become tender.
11 -
Let the casserole rest for 5–10 minutes after baking to allow flavors to meld and the dish to set before serving.
# Extra Tips:
01 -
For uniform potato slices, use a mandoline to ensure even cooking.
02 -
Assemble in advance and refrigerate overnight to save time on the day of serving.
03 -
Leftovers keep well in the refrigerator for up to 3 days; reheat gently to preserve texture.
04 -
Swap Cheddar for mozzarella or Monterey Jack for a milder cheese option.
05 -
Freeze the assembled bake before cooking for up to 2 months; thaw overnight before baking.