Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Garlic Butter Steak & Cheddar Potato Bake (Creamy & Delicious)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Succulent cubed sirloin baked over creamy, pre-softened Russets soaked in heavy cream and blanketed with sharp cheddar. Achieve dinner perfection! Full instructions and nutritional facts inside.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1.5 lbs Sirloin or Ribeye steak, cut into 1-inch cubes
  • 4 large Russet potatoes, thinly sliced (approx. 1/8 inch thick)
  • 1.5 cups sharp cheddar cheese, shredded
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Grease a 9×13 inch baking dish. Layer the sliced potatoes evenly in the dish, then pour the heavy cream over the potatoes and season generously with salt and pepper.
  2. Step 2: Bake the layered potatoes for 30 minutes, or until the edges are softened but not fully cooked. Meanwhile, season the cubed steak heavily with salt and pepper.
  3. Step 3: In a large skillet over medium-high heat, melt the butter and olive oil. Add the minced garlic and sauté for 30 seconds. Add the seasoned steak cubes and sear quickly for 2-3 minutes until browned on the outside, keeping them slightly undercooked internally.
  4. Step 4: Carefully remove the baking dish from the oven. Evenly distribute the seared steak cubes over the par-baked potatoes, ensuring you drizzle the remaining garlic butter and pan juices from the skillet over the bake for maximum flavor.
  5. Step 5: Sprinkle the 1.5 cups of shredded cheddar cheese over the top of the steak and potatoes. Return the dish to the oven and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and the steak is cooked to your desired internal temperature (usually medium).

Notes

  • Leftovers keep well when tightly covered in the refrigerator for up to 3 days; the creamy potatoes will naturally thicken as they cool.
  • To maintain the best texture and keep the steak juicy, reheat smaller portions in a 300°F (150°C) oven, loosely covered, until warmed through instead of microwaving.
  • This rich bake pairs perfectly with a bright, crisp side salad dressed simply with lemon vinaigrette to provide a refreshing contrast to the creamy potatoes and sharp cheddar.
  • When transferring the steak, be sure to drizzle every drop of the remaining garlic butter and pan juices over the potato bake in Step 4; this flavorful liquid is essential for maximizing the creamy, savory profile.
  • Author: ilina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/6th of bake (Entrée portion)
  • Calories: 745
  • Sodium: 710mg
  • Fat: 48g
  • Saturated Fat: 26g
  • Unsaturated Fat: *The %DV for Unsaturated Fat and Trans Fat is not established.
  • Trans Fat: 0.5g
  • Protein: 2g

Find it online: https://recipessd.com/garlic-butter-steak-cheddar-potato-bake-creamy-delicious/