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Hearty Cowboy Steak & Gold Potato Bake

A bold, protein-rich casserole with smoked paprika seared sirloin, Yukon Gold potatoes, and sharp cheddar baked in a savory beef and Worcestershire pan sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5 servings
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs sirloin steak or chuck roast cut into 1-inch cubes
  • 1.5 lbs Yukon Gold potatoes cut into 1-inch chunks
  • 2 tablespoons olive oil divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • salt and black pepper to taste
  • 1 cup beef broth full-sodium preferred
  • 1 tablespoon Worcestershire sauce
  • 1.5 cups shredded sharp cheddar cheese freshly shredded from a block
  • 0.5 cup cooked bacon bits optional
  • sliced green onions for garnish

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Instant read thermometer

Method
 

  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Toss the potato chunks with 1 tablespoon of olive oil, salt, and pepper. Spread into a single layer in the baking dish and roast for 20 minutes until the edges begin to turn golden.
  3. While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over high heat. Season the steak cubes with smoked paprika, garlic powder, onion powder, salt, and pepper.
  4. Sear the steak cubes in batches for 2 to 3 minutes, turning once, until a brown crust forms on the outside. Do not cook through. Set aside.
  5. Remove the potatoes from the oven. Add the seared steak cubes and bacon bits to the baking dish and toss to combine with the potatoes.
  6. Mix the beef broth and Worcestershire sauce together and pour evenly over the steak and potato mixture.
  7. Return to the oven and bake for 15 to 20 minutes until the steak reaches your preferred doneness and the potatoes are fully fork-tender.
  8. Sprinkle the shredded cheddar cheese evenly over the top and bake for another 5 minutes until melted and bubbling. Garnish with sliced green onions and serve hot.

Notes

Storage: Store in an airtight container for up to 4 days. Add a splash of beef broth before reheating to restore the pan sauce. Reheat covered at 325 degrees F for 15 to 20 minutes or in the microwave for 2 to 3 minutes. Substitutions: Use sweet potatoes for a lower-glycemic option, checking them at 15 minutes during the initial roast. Whisk 1 teaspoon of cornstarch into the cold beef broth before pouring for a thicker sauce. Add sliced cremini mushrooms when combining for extra depth. Pro Tip: Sear the steak in batches to avoid crowding the pan. Overcrowding causes steaming rather than browning and significantly reduces the flavor of the finished casserole.