Steak and Cheddar Potato Casserole Recipe Perfect for Sunday Dinner

The comfort of creamy potatoes, the richness of cheddar, and the savory perfection of juicy steak—this Steak and Cheddar Potato Casserole is the ultimate dish to bring people together around the table. If you’re looking for a recipe that screams “Sunday dinner,” you’ve found it. This casserole combines hearty ingredients into one irresistible dish, perfect for family gatherings, potlucks, or just treating yourself to something special.

I first whipped up this recipe on a chilly Sunday when all I wanted was something warm and satisfying. With a fridge full of leftovers (a steak from last night’s dinner and potatoes on the verge of sprouting), it felt like fate. A quick experiment turned into a new family favorite that we now make at least once a month. Trust me—this dish is pure magic.

Whether you’re feeding a crowd or just craving a comforting meal, this steak and cheddar potato casserole is packed with flavor, easy to prepare, and sure to be a hit. And yes, it’s just as good the next day—if there are any leftovers!

Why You’ll Love This Recipe

• Comfort Food Heaven: The combination of steak, cheddar, and creamy potatoes is the epitome of cozy dinner vibes.
• Easy to Make: Don’t let the fancy name fool you—this recipe is incredibly simple and straightforward, perfect for cooks of any skill level.
• Sunday Dinner Ready: It’s ideal for a sit-down meal with family or friends, where everyone leaves the table happy and full.
• Budget-Friendly: Uses common ingredients you likely already have on hand, making this a wallet-friendly option for feeding a crowd.
• Versatile: Adjust the ingredients to suit your preferences—swap the steak for chicken or add veggies for extra nutrition.
• Leftover Friendly: This casserole reheats beautifully and tastes even better after the flavors meld together overnight.

What sets this recipe apart is the balance of textures and flavors. The steak adds a hearty, meaty bite, while the cheddar brings melty richness. The potatoes are tender and creamy, and the whole dish is topped with a crispy layer of cheese that will have everyone scrambling for seconds.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create a rich and satisfying casserole. Here’s what you’ll need:

• Steak: 12 oz cooked steak, cut into bite-sized cubes (ribeye or sirloin works best, but you can use any leftover steak).
• Potatoes: 2 lbs Yukon Gold potatoes, peeled and sliced thinly (for creamy texture).
• Cheddar Cheese: 2 cups shredded sharp cheddar (adds bold flavor).
• Heavy Cream: 1 cup (makes the potatoes rich and creamy).
• Butter: 2 tbsp unsalted butter, melted (for extra indulgence).
• Garlic: 2 cloves minced (optional but adds depth).
• Salt and Pepper: To taste (season generously for best results).
• Parsley: 1 tbsp chopped fresh parsley (for garnish).

If you don’t have steak, feel free to substitute with cooked chicken, ground beef, or even roasted veggies for a vegetarian twist. Pro tip: freshly shredded cheese melts better than pre-shredded varieties, so go for the block if possible!

Equipment Needed

Here’s what you’ll need to whip up this casserole:

• Large Skillet: For searing and reheating steak pieces (if needed).
• Mandoline or Sharp Knife: To slice potatoes evenly for uniform cooking.
• Mixing Bowls: For combining the cream mixture and tossing ingredients.
• Baking Dish: A 9×13-inch casserole dish works perfectly.
• Aluminum Foil: To cover the casserole during baking for even cooking.

If you don’t have a mandoline, just take your time slicing the potatoes thinly—it’s worth the effort for that melt-in-your-mouth texture!

Preparation Method

Here’s how to create this irresistible steak and cheddar potato casserole step by step:

1. Preheat the oven: Set your oven to 375°F (190°C).
2. Prep the potatoes: Peel and slice the potatoes thinly (about 1/8-inch thick). Set aside.
3. Prepare the steak: If using leftover steak, reheat it gently in a skillet with a bit of butter or oil. Cut into bite-sized cubes.
4. Mix the cream base: In a bowl, combine heavy cream, melted butter, minced garlic, salt, and pepper. Stir well.
5. Assemble the casserole: Grease your baking dish lightly with butter or cooking spray. Arrange the first layer of sliced potatoes, followed by steak cubes and shredded cheddar. Repeat layers until all ingredients are used, ending with cheddar on top.
6. Bake: Cover the dish with aluminum foil and bake for 35 minutes. Remove foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
7. Garnish: Sprinkle fresh parsley over the top before serving.

Let the casserole cool for 5-10 minutes before serving—it’ll set slightly and be easier to portion. If your potatoes aren’t fully tender after 50 minutes, cover the dish again and bake for an extra 10 minutes.

Cooking Tips & Techniques

• Use leftover steak: This recipe is perfect for repurposing steak from a previous meal. Just be sure not to overcook it during reheating.
• Slice potatoes evenly: Thin, uniform slices ensure even cooking and creamy texture. A mandoline slicer can make this step a breeze.
• Season generously: Potatoes soak up seasoning, so don’t be shy with the salt and pepper.
• Don’t skip the foil: Covering the casserole ensures the potatoes cook through without drying out.
• Cheese layering: Save a good amount of cheese for the top layer to create that irresistible golden crust.

One lesson I’ve learned the hard way: avoid using overly lean cuts of steak. The fat adds flavor, so don’t skimp on a good ribeye or sirloin!

Variations & Adaptations

• Vegetarian Version: Swap the steak for sautéed mushrooms and roasted veggies like zucchini or bell peppers.
• Low-Carb Option: Replace potatoes with cauliflower or turnips for a keto-friendly take.
• Spicy Kick: Add a pinch of cayenne or red pepper flakes to the cream mixture for a little heat.
• Cheese Swap: Try Gruyere, Monterey Jack, or even pepper jack for a different flavor profile.
• Seasonal Twist: Incorporate seasonal veggies like asparagus in spring or butternut squash in fall.

One of my favorite variations is adding caramelized onions to the layers—it adds a sweet-savory flavor that pairs beautifully with the steak and cheddar.

Serving & Storage Suggestions

This casserole is best served warm and straight from the oven. Here’s how to make the most of it:

• Serving: Pair it with a crisp green salad or steamed veggies for a balanced meal. A glass of red wine complements the rich flavors beautifully.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Freeze individual portions for up to 3 months. Let thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven at 350°F (175°C) for 15-20 minutes or microwave individual portions until hot.

The flavors deepen overnight, making leftovers even more delicious. It’s perfect for a quick lunch or dinner the next day!

Nutritional Information & Benefits

This Steak and Cheddar Potato Casserole is indulgent but balanced. Here’s a rough estimate of what you’re getting per serving:

• Calories: Approximately 450
• Protein: 25g
• Carbohydrates: 30g
• Fat: 25g

Potatoes provide a good dose of potassium and fiber, while steak adds protein and iron. The cheddar cheese offers calcium, and using heavy cream adds richness without compromising texture.

If you’re watching your calorie intake, try using reduced-fat cheese and swapping heavy cream for half-and-half.

Conclusion

This Steak and Cheddar Potato Casserole is the kind of meal that makes Sunday dinners memorable. It’s hearty, flavorful, and the perfect way to gather everyone around the table. Whether you’re customizing it to fit your dietary needs or sticking to the classic recipe, this dish is sure to please.

I love this recipe because it’s a reminder that comfort food doesn’t have to be complicated. It’s a simple way to turn humble ingredients into something extraordinary. Plus, it’s versatile enough to adapt to whatever’s in your fridge.

Ready to make your own Steak and Cheddar Potato Casserole? Give it a try, and let me know how it turned out in the comments below! I’d love to hear if you made any fun tweaks or served it for a special occasion.

FAQs

Can I use a different type of cheese?

Absolutely! Gruyere, Monterey Jack, or even a spicy pepper jack would work beautifully.

What if I don’t have steak?

No problem—try using cooked chicken, ground beef, or a vegetarian protein like lentils or tofu.

Can I make this casserole ahead of time?

Yes! Assemble the casserole and refrigerate it overnight. Bake it fresh the next day.

How do I slice potatoes without a mandoline?

A sharp knife works just fine. Just take your time to ensure even slices for consistent cooking.

What’s the best way to reheat leftovers?

Warm in the oven at 350°F (175°C) for 15-20 minutes or microwave individual portions until hot.

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