Description
This hearty Cowboy Steak and Potato Casserole combines tender, browned beef sirloin with sautéed onions, garlic, and diced potatoes baked in beef broth, topped with melted cheddar cheese and fresh parsley. Perfect for a comforting family meal with robust flavors and satisfying textures.
Ingredients
Scale
Beef and Vegetables
- 2 pounds beef sirloin steak, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 large potatoes, diced
Additional Ingredients
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare Ingredients: Cube the beef sirloin into bite-sized pieces, dice the potatoes into even chunks for uniform cooking, chop the onion, and mince the garlic cloves to have all components ready.
- Brown the Beef and Sauté Aromatics: Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, warm the olive oil. Add the cubed beef and cook until well browned on all sides, then remove the beef from the skillet and set it aside. In the same skillet, sauté the chopped onion and minced garlic until they become soft and fragrant.
- Assemble Casserole: In a baking dish, layer the diced potatoes first, followed by the browned steak pieces and then evenly spread the sautéed onions and garlic on top. Pour the beef broth over the entire mixture. Season generously with salt and pepper according to your taste preference. Cover the dish tightly with aluminum foil.
- Bake Covered: Place the covered casserole in the preheated oven and bake for 45 minutes. This allows the potatoes to cook through and the flavors to meld together.
- Add Cheese and Finish Baking: Carefully remove the foil and sprinkle the shredded cheddar cheese evenly on top of the casserole. Return the dish uncovered to the oven and bake for an additional 10-15 minutes, or until the cheese has melted completely and is golden and bubbly.
- Garnish and Serve: Remove the casserole from the oven and sprinkle with fresh parsley for a bright, fresh contrast. Serve warm and enjoy this comforting cowboy-style steak and potato casserole.
Notes
- You can use Yukon Gold or Russet potatoes for best texture in the casserole.
- For an extra layer of flavor, consider adding a teaspoon of smoked paprika or chili powder to the beef while browning.
- If you prefer a creamier casserole, add a half cup of sour cream mixed into the beef broth before pouring it over the layers.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
- Make sure to cover the dish well with foil during the first baking phase to prevent the potatoes from drying out.
