Garlic Butter Steak & Cheddar Potato Bake Recipe

Introduction

This Garlic Butter Steak & Cheddar Potato Bake combines tender, flavorful steak with layers of thinly sliced potatoes and melted sharp cheddar cheese. It’s a hearty, comforting dish perfect for family 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 the steak remains medium-rare.
4. Step 4: Remove steaks from the pan and let rest while you prepare the potatoes.
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: In a large mixing bowl, toss potato slices with half of the garlic butter mixture, salt, pepper, and a sprinkle of thyme and rosemary.
7. Step 7: Slice rested steaks into thin strips or bite-sized pieces.
8. Step 8: In an oven-safe baking dish, layer half of the potatoes evenly.
9. Step 9: Spread steak pieces over the potatoes, then sprinkle half of the shredded cheddar cheese on top.
10. Step 10: Add remaining potato slices over the steak, drizzle with the remaining garlic butter, and top with the remaining cheddar cheese.
11. Step 11: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 40 minutes.
12. Step 12: Remove foil and bake for an additional 15 minutes until cheese is bubbly, golden, and potatoes are tender.
13. Step 13: Let the bake rest for 5-10 minutes before serving to allow flavors to meld and the 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 serving day.
• 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 in an airtight container in the refrigerator 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 you can also use filet mignon or strip steak for a similar result.

What if I don’t have fresh garlic?

You can substitute with 1 teaspoon of garlic powder, though fresh garlic provides the best flavor in this dish.

Garlic Butter Steak & Cheddar Potato Bake Recipe

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★★★★★

4.9 from 51 reviews

This Garlic Butter Steak & Cheddar Potato Bake is a comforting and hearty dish featuring tender seared steak layered with thinly sliced russet potatoes, sharp cheddar cheese, and a flavorful garlic butter sauce. Baked to golden perfection, this recipe combines rich, savory flavors with a satisfying texture, making it an ideal meal for steak and potato lovers.

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

Ingredients

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Steak and Seasoning

• 2 Ribeye or sirloin steaks (tender cuts)
• Salt and pepper to taste
• 1 teaspoon dried thyme plus extra for seasoning
• 1 teaspoon dried rosemary plus extra for seasoning

Potatoes and Cheese

• 4 large Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 2 cups sharp or extra-sharp cheddar cheese, shredded

Garlic Butter

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

Instructions

1. Season the Steaks: Pat the steaks dry with paper towels. Generously season both sides with salt, pepper, dried thyme, and dried rosemary, ensuring even coverage for optimal flavor.
2. Sear the Steaks: Heat olive oil in a skillet over medium-high heat until shimmering. Sear each steak for 3-4 minutes per side until a golden-brown crust forms, aiming for medium-rare doneness. Remove steaks from the pan and let them rest to retain juices.
3. Prepare Garlic Butter: Reduce skillet heat to medium. Add butter and minced garlic, stirring until the butter melts and garlic becomes fragrant, about 1-2 minutes. Remove from heat to avoid burning the garlic.
4. Prepare Potatoes: Peel and thinly slice the russet potatoes to about 1/8 inch thickness for even cooking. In a large mixing bowl, toss the potato slices with half of the garlic butter mixture, salt, pepper, and a sprinkle of thyme and rosemary for seasoning.
5. Slice the Steak: Once rested, slice the steaks into thin strips or bite-sized pieces suitable for layering.
6. Assemble the Bake: In an oven-safe baking dish, layer half of the potato slices evenly. Spread the sliced steak over the potatoes, then sprinkle half of the shredded cheddar cheese on top. Add the remaining potatoes in a layer over the steak. Drizzle with the remaining garlic butter and finish by evenly topping with the remaining cheddar cheese.
7. Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 40 minutes to allow the potatoes to cook through and flavors to meld.
8. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the cheese becomes bubbly, golden, and the potatoes are tender, creating a delightful crust on top.
9. Rest Before Serving: Let the bake rest for 5-10 minutes out of the oven to ensure the dish sets properly and the flavors fully develop before serving.

Notes

• Use a mandoline slicer for perfectly even potato slices that cook evenly and consistently.
• Assemble the bake the night before and refrigerate to save time on the serving day and allow flavors to meld overnight.
• Leftovers keep well refrigerated for up to 3 days; reheat gently to preserve moisture and texture.
• Swap cheddar cheese with mozzarella or Monterey Jack for a milder cheese flavor variation.
• You can freeze the assembled bake before cooking for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Keywords: garlic butter steak bake, cheddar potato bake, baked steak recipe, oven-baked steak and potatoes, comfort food, hearty dinner