Description
This hearty Cowboy Steak and Potato Casserole features tender cubes of beef sirloin, sautéed onions and garlic, layered with diced potatoes, and topped with melted cheddar cheese. Baked to perfection, this comforting dish is perfect for family dinners and crowds, delivering rich flavors and satisfying textures in every bite.
Ingredients
Scale
Meat and Vegetables
- 2 pounds beef sirloin steak, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 large potatoes, diced
Other Ingredients
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare Ingredients: Gather all ingredients including cubed beef sirloin, chopped onion, minced garlic, and diced potatoes.
- Brown the Beef and Sauté Aromatics: Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat. Add the cubed beef sirloin and cook until browned on all sides. Remove the beef from the skillet and set aside. In the same skillet, add the chopped onions and minced garlic and sauté until softened and fragrant.
- Assemble the Casserole: In a baking dish, layer the diced potatoes first, then add the browned steak cubes followed by the sautéed onions and garlic.
- Add Broth and Season: Pour the beef broth evenly over the layered ingredients. Season with salt and pepper to taste. Cover the baking dish tightly with aluminum foil to retain moisture during baking.
- Bake Covered: Place the casserole in the preheated oven and bake covered for 45 minutes, allowing the potatoes to cook through and flavors to meld.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the casserole to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove from oven and sprinkle fresh parsley over the top for a fresh, vibrant finish. Serve hot and enjoy your hearty cowboy steak and potato casserole.
Notes
- Use russet or Yukon Gold potatoes for best texture and flavor.
- For extra richness, substitute beef broth with bone broth or add a splash of Worcestershire sauce.
- You can prepare this casserole a day ahead; just keep it refrigerated and bake as directed before serving.
- If you prefer a less fatty dish, trim excess fat from the steak before cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
