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Garlic Butter Steak & Cheddar Potato Bake

Tender steak layered with creamy potatoes and sharp cheddar cheese, all baked in rich garlic butter for a high protein dinner.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ribeye or sirloin steaks cut into thin strips or bite-sized pieces
  • 4 large russet potatoes peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups cheddar cheese shredded (sharp or extra-sharp preferred)
  • 6 tbsp butter
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp dried thyme plus extra for seasoning
  • 1 tsp dried rosemary plus extra for seasoning
  • salt and pepper to taste

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Mandoline or sharp knife
  • large mixing bowl
  • aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray.
  2. Pat the steaks completely dry with paper towels. Season both sides generously with salt, pepper, dried thyme, and rosemary.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the steaks for 3 to 4 minutes per side until a golden-brown crust forms. Keep the interior medium-rare as they will continue cooking in the oven. Remove to a cutting board, let rest for 5 minutes, then slice into strips or bite-sized pieces.
  4. Lower heat to medium and add butter and minced garlic to the same skillet. Stir constantly for 1 to 2 minutes until butter melts and garlic becomes fragrant and just begins to turn golden. Remove from heat immediately.
  5. In a large bowl, toss the sliced potatoes with half of the garlic butter mixture, salt, pepper, and a sprinkle of thyme and rosemary. Use your hands to ensure every slice is coated.
  6. Layer half of the seasoned potatoes in the bottom of the prepared baking dish, overlapping slightly.
  7. Spread the steak pieces evenly over the potato layer, then sprinkle with 1 cup of the shredded cheddar cheese.
  8. Add the remaining potato slices over the steak and cheese, drizzle with the rest of the garlic butter, and top with the remaining 1 cup of cheddar cheese.
  9. Cover the dish tightly with aluminum foil and bake for 40 minutes.
  10. Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden brown and the potatoes are fork-tender.
  11. Let the bake rest for 5 to 10 minutes before serving to allow the layers to set up.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered with foil at 325°F for 15 minutes or microwave on medium power for 2-3 minutes. Make-Ahead: Assemble completely up to 24 hours ahead, cover tightly, and refrigerate. Add 10 minutes to covered baking time if starting from cold. Substitutions: Use Yukon Gold potatoes for creamier texture. Swap cheddar for Pepper Jack for heat, or use Gruyère for a more sophisticated flavor. Flank steak or strip steak work well in place of ribeye or sirloin. Pro Tip: Use a mandoline to slice potatoes to exactly 1/8 inch thick for even cooking. Store sliced potatoes in cold water in the fridge if prepping ahead, and drain well before using.