Garlic Butter Steak & Cheddar Potato Bake Recipe

Introduction

This Garlic Butter Steak & Cheddar Potato Bake combines tender seared steak with layers of thinly sliced potatoes and sharp cheddar cheese. It’s a comforting, flavorful dish perfect for cozy dinners or special occasions.

Ingredients

• Ribeye or sirloin steaks (choose tender cuts)
• 4 large Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 2 cups Cheddar cheese, shredded (sharp or extra-sharp)
• 6 tablespoons Butter (real butter)
• 4 cloves Garlic, minced
• 2 tablespoons Olive oil
• Salt and pepper to taste
• 1 teaspoon Dried thyme plus extra for seasoning
• 1 teaspoon Dried rosemary plus extra for seasoning

Instructions

1. Step 1: Pat steaks dry and season both sides generously with salt, pepper, dried thyme, and rosemary.
2. Step 2: Heat olive oil in a skillet over medium-high heat until shimmering.
3. Step 3: Sear steaks for 3-4 minutes on each side until a golden-brown crust forms but steak remains medium-rare.
4. Step 4: Remove steaks from pan and let rest.
5. Step 5: Reduce skillet heat to medium, add butter and minced garlic, stir until butter melts and garlic is fragrant, about 1-2 minutes, then remove from heat.
6. Step 6: Peel and thinly slice russet potatoes about 1/8 inch thick.
7. Step 7: In a large mixing bowl, toss potato slices with half of the garlic butter mixture, salt, pepper, and a sprinkle of thyme and rosemary.
8. Step 8: Slice rested steaks into thin strips or bite-sized pieces.
9. Step 9: In a baking dish, layer half of the potatoes evenly.
10. Step 10: Spread steak pieces over the potatoes, then sprinkle half of the shredded cheddar cheese on top.
11. Step 11: Add remaining potato slices over the steak, drizzle remaining garlic butter, and top with remaining cheddar cheese.
12. Step 12: Cover baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 40 minutes.
13. Step 13: Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden and potatoes are tender.
14. Step 14: Let bake rest for 5-10 minutes before serving to allow flavors to meld and dish to set.

Tips & Variations

• Use a mandoline slicer for perfectly even potato slices that cook evenly.
• Assemble the bake the night before and refrigerate to save time on the day of serving.
• Swap cheddar with mozzarella or Monterey Jack for a milder cheese flavor.
• Freeze the assembled bake before cooking for up to 2 months; thaw overnight before baking.

Storage

Store leftovers refrigerated in an airtight container for up to 3 days. Reheat gently in the oven or microwave to preserve moisture and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, tender cuts like ribeye or sirloin work best, but feel free to use any steak you prefer as long as you adjust cooking times accordingly.

What can I substitute for Russet potatoes?

You can use Yukon Gold potatoes for a creamier texture, but be aware they may cook slightly faster than Russet potatoes.

Garlic Butter Steak & Cheddar Potato Bake Recipe

Print Recipe

★★★★★

5 from 65 reviews

This Garlic Butter Steak & Cheddar Potato Bake is a hearty and flavorful comfort dish featuring tender seared steaks layered with thinly sliced russet potatoes and sharp cheddar cheese, all baked to golden perfection in a rich garlic butter sauce. Perfect for an indulgent dinner, this recipe combines the savory goodness of herb-seasoned beef with creamy, cheesy potatoes for a satisfying one-pan meal.

• Author: Hannah
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak and Seasoning

• Ribeye or sirloin steaks, 2 (about 10-12 ounces each), choose tender cuts
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon dried thyme, plus extra for seasoning
• 1 teaspoon dried rosemary, plus extra for seasoning

Potatoes

• 4 large Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)

Cheese

• 2 cups sharp or extra-sharp cheddar cheese, shredded

Garlic Butter Sauce

• 6 tablespoons real butter
• 4 cloves garlic, minced
• 2 tablespoons olive oil

Instructions

1. Season steaks: Pat the ribeye or sirloin steaks dry with paper towels and season both sides generously with salt, black pepper, dried thyme, and dried rosemary to infuse the meat with herbaceous flavor.
2. Sear steaks: Heat olive oil in a skillet over medium-high heat until shimmering. Add the steaks and sear for 3-4 minutes on each side until a golden-brown crust forms, while keeping the interior medium-rare. Remove steaks from the pan and let them rest to retain juices.
3. Prepare garlic butter: Reduce skillet heat to medium and add the butter and minced garlic. Stir continuously until butter melts and garlic becomes fragrant, about 1-2 minutes. Remove from heat to prevent burning.
4. Slice potatoes: Peel and thinly slice the russet potatoes to about 1/8 inch thickness. This ensures even cooking and tender texture in the bake.
5. Toss potatoes with garlic butter: In a large mixing bowl, combine the potato slices with half of the garlic butter mixture, along with salt, pepper, and a sprinkle of thyme and rosemary for added aroma and seasoning.
6. Slice steaks: Once rested, slice the steaks into thin strips or bite-sized pieces to distribute evenly in the layered bake.
7. Assemble the bake: In an oven-safe baking dish, layer half of the prepared potatoes evenly. Spread the steak pieces over the potatoes, then sprinkle half of the shredded cheddar cheese on top. Add the remaining potato slices, drizzle with the remaining garlic butter, and top with remaining cheddar cheese.
8. Bake covered: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 40 minutes to cook potatoes through and melt cheeses.
9. Bake uncovered: Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly, golden brown, and the potatoes are tender when pierced with a fork.
10. Rest and serve: Let the potato bake rest for 5-10 minutes after baking to allow flavors to meld and the dish to set for easier serving.

Notes

• Use a mandoline slicer to get perfectly even potato slices for consistent cooking.
• Assemble the bake the night before and refrigerate it to save time on the day of serving.
• Leftovers keep well refrigerated for up to 3 days; reheat gently to preserve moisture and texture.
• Cheddar cheese can be swapped with mozzarella or Monterey Jack for a milder flavor.
• The assembled bake can be frozen before cooking for up to 2 months; thaw overnight in the refrigerator before baking.

Keywords: garlic butter steak, cheddar potato bake, steak and potatoes, baked steak casserole, comfort food, cheesy potato bake