Cowboy Steak and Potato Casserole
A hearty casserole combining juicy steak, tender potatoes, and rich flavors for a filling family meal.
Ingredients
Main Ingredients
- 1 lb lean steak, cubed Opt for lean cuts for a healthier dish.
- 3 large potatoes, sliced Russet potatoes work best for fluffiness.
- 1 cup shredded cheese (your choice) For a cheesy topping.
- 1 cup milk
- 1 can cream of mushroom soup
- 1 each onion, diced
- 1 teaspoon garlic powder For flavor.
- to taste salt and pepper
- 1 tablespoon olive oil For sautéing the steak.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the cubed steak, seasoned lightly with salt and pepper. Sauté until browned, about 5-7 minutes.
- In a greased 9x13 inch baking dish, spread half of the sliced potatoes. Layer the sautéed steak over the potatoes, followed by the diced onion. Sprinkle with garlic powder.
- In a bowl, combine the cream of mushroom soup and milk. Stir until well blended, then pour this mixture over the meat and potatoes.
- Layer the rest of the potatoes on top, and season again with salt and pepper.
- Finish with a generous amount of shredded cheese on top.
Baking
- Cover the casserole with foil and bake for about 30 minutes.
- Remove the foil and bake for another 15-20 minutes or until the potatoes are tender and the cheese is bubbly.
Serving
- Let the casserole cool for a few minutes before serving.
- Enjoy your delicious Cowboy Steak and Potato Casserole!
Notes
For added texture, consider serving with a side salad or cornbread. You can freeze leftovers for up to three months.