Go Back
Cheesy Garlic Butter Steak Cheddar Potato Bake For Easy Dinners With Sliced

Cheesy Garlic Butter Steak Cheddar Potato Bake for Easy Dinners

Cheesy Garlic Butter Steak Cheddar Potato Bake for Easy Dinners brings juicy sliced steak, roasted potatoes, garlic butter, and bubbling cheddar together in one hearty dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Steak and garlic butter
  • 1 1/2 pounds sirloin steak thick-cut
  • 1 teaspoon kosher salt divided
  • 1 teaspoon black pepper divided
  • 1 teaspoon smoked paprika divided
  • 2 tablespoons olive oil divided
  • 4 tablespoons unsalted butter softened
  • 4 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
Potatoes and cheddar topping
  • 2 pounds baby Yukon Gold potatoes halved
  • 1 tablespoon olive oil for potatoes
  • 1/2 teaspoon kosher salt for potatoes
  • 1/2 teaspoon black pepper for potatoes
  • 1/2 teaspoon garlic powder for potatoes
  • 1/2 cup heavy cream room temperature
  • 1 1/2 cups sharp cheddar cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 2 tablespoons fresh chives chopped, optional garnish

Equipment

  • Large Oven-Safe Skillet
  • Cutting board
  • Instant read thermometer
  • Mixing bowl
  • Spatula

Method
 

Prepare and cook
  1. Heat the oven to 425°F. Pat the steak and halved potatoes dry so they brown instead of steaming.
  2. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the garlic powder. Arrange them cut-side down in a large oven-safe skillet.
  3. Roast the potatoes for 20 minutes, until the cut sides are browned and a fork meets slight resistance.
  4. While the potatoes roast, mix the softened butter, minced garlic, parsley, smoked paprika, remaining salt, and remaining pepper.
  5. Rub the steak with half of the garlic butter. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the steak for 3 to 4 minutes per side, or until it reaches 125°F for medium-rare or 135°F for medium.
  6. Transfer the steak to a cutting board and rest for 8 minutes. Keep the oven at 425°F.
  7. Pour the room-temperature cream over the roasted potatoes. Scatter the cheddar and Parmesan over the top, then dot with the remaining garlic butter.
  8. Bake for 8 to 10 minutes, until the cheese is melted and bubbling. Slice the rested steak against the grain and arrange it over the potatoes.
  9. Finish with the chopped chives, spooning any steak juices over the slices before serving.

Notes

For the best texture, store the sliced steak separately from the potatoes when possible and refrigerate both for up to 3 days. Reheat the potatoes in a 375°F oven until hot and return the steak during the final few minutes so it doesn't dry out. The dish can be assembled through step 7 up to 1 day ahead.