Introduction

This Garlic Butter Steak & Cheddar Potato Bake is a comforting dish that combines tender steak with creamy, cheesy potatoes. It’s perfect for a satisfying family dinner or a special occasion meal that’s easy to prepare.

The image shows a white rectangular dish filled with layers of food arranged neatly. In the center, there are several slices of steak cooked medium rare, showing a pink and juicy inside with a dark brown, peppered crust. Surrounding the steak are golden brown roasted baby potatoes, some halved, with a crispy textured skin. Scattered on top and between the potatoes are dollops of creamy, melted white cheese sprinkled with small green chives, adding a fresh look. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra richness, add a splash of cream or milk when tossing the potatoes with garlic butter.
Use fresh herbs if available for brighter flavor instead of dried thyme and rosemary.
Swap Cheddar for Gruyère or Monterey Jack for a different cheesy profile.
If you prefer well-done steak, cook the steak longer before slicing and adding to the bake.
Make sure to slice potatoes evenly and thinly to ensure even cooking.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain texture and flavor. Microwaving is quick but may result in softer potatoes.

How to Serve

A rectangular black baking dish filled with food sits on a white marbled texture. On the left side, there are eight slices of medium-rare steak with a browned, slightly charred outer layer and a pink inside, topped with small pieces of garlic and green herbs. To the right, there are golden-brown roasted potato halves with a creamy melted cheese layer beneath them, sprinkled with black pepper and fresh green herbs, creating a textured, slightly crispy surface. The contrast between the rich meat and creamy, cheesy potatoes is clear. photo taken with an iphone --ar 4:5 --v 7

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 because they cook quickly and remain juicy. Tougher cuts may require longer cooking and may not be as tender.

How do I know when the potatoes are fully cooked?

The potatoes should be tender when pierced with a fork after baking. Baking covered for 40 minutes helps them cook through before finishing uncovered to brown the cheese.