Cheesesteak Potato Au Gratin Casserole
A Comforting, Hearty Dish Perfect for Any Occasion
There’s something incredibly satisfying about a well-baked casserole, especially one that combines the rich, savory flavors of a cheesesteak with the creamy, comforting texture of au gratin potatoes. This Cheesesteak Potato Au Gratin Casserole is not just a meal—it’s an experience. Imagine layers of tender, thinly sliced potatoes, juicy steak, melted cheese, and a creamy sauce baked to golden perfection. This is a dish that warms the soul, making it perfect for family dinners, special occasions, or even a cozy night in. You’ll love how this recipe brings together the timeless flavor of a Philly cheesesteak in a warm, comforting casserole format.
Ingredient Overview
- Sirloin Steak: Thinly sliced sirloin steak is the heart of this dish. It adds rich, beefy flavor and pairs perfectly with the creamy potatoes. You can opt for ribeye for an even more tender bite.
- Onion & Garlic: These aromatic ingredients bring out the savory depth of the casserole. Onions add a subtle sweetness as they caramelize, while garlic offers a fragrant bite that complements the beef.
- Potatoes: Thinly sliced potatoes provide the base for this casserole, and their starchy texture helps absorb the creamy sauce while softening to perfection during baking.
- Cheddar Cheese: Sharp cheddar cheese brings that beloved gooeyness and a nice tang to each bite. You could mix cheddar with provolone for a more authentic cheesesteak flavor.
- Beef Broth & Heavy Cream: These combine to create the luxurious sauce that ties all the components together. The beef broth deepens the savory flavors, while the heavy cream adds richness, making every bite indulgent.
Step-by-Step Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F. This temperature will ensure the casserole cooks evenly, with a golden-brown top and perfectly tender potatoes.
Step 2: Sauté the Steak and Aromatics
In a large skillet over medium-high heat, cook 1 lb of thinly sliced sirloin steak along with the thinly sliced onion and minced garlic until the steak is browned, and the onions are soft and caramelized. Season with salt and pepper to taste. This step is essential to build the rich base flavor for your casserole.
Step 3: Layer the Casserole
Grease a 9×13 casserole dish with butter or nonstick spray. Begin by layering half of the thinly sliced potatoes at the bottom. Next, add half of the steak mixture, followed by half of the shredded cheddar cheese. Repeat this process to create a second layer. These layers ensure every bite is packed with flavor.
Step 4: Prepare the Sauce
In a small bowl, whisk together 1 cup of beef broth and ½ cup of heavy cream. Pour this over the layered casserole evenly, allowing the liquid to settle throughout the potatoes and meat, creating a creamy base.
Step 5: Bake the Casserole
Cover the casserole dish with foil and bake for 45 minutes. This will allow the potatoes to cook and soften without drying out. After 45 minutes, remove the foil and bake for an additional 15 minutes to brown the top, ensuring the cheese gets melty and golden.
Frequently Asked Questions
How do I prevent the potatoes from sticking together?
To avoid the potatoes sticking, slice them evenly and soak them in cold water for 10-15 minutes before layering. This helps remove excess starch.
Can I use a different type of cheese?
Absolutely! While cheddar is classic, provolone or mozzarella are great alternatives that complement the cheesesteak vibe.
What kind of beef should I use?
Sirloin works best for its flavor and tenderness, but you can substitute with ribeye or flank steak.
Can I prepare this dish ahead of time?
Yes! You can assemble the casserole a day ahead, refrigerate it, and bake it when ready to serve.
What should I serve with this casserole?
A simple side salad or roasted vegetables complement this rich, hearty dish perfectly.
How do I slice the potatoes evenly?
Using a mandoline slicer ensures uniform slices, which helps the potatoes cook evenly.
Can I add mushrooms to this recipe?
Definitely! Sautéed mushrooms would make a wonderful addition to this casserole, adding even more depth of flavor.
Is this casserole gluten-free?
Yes! Just ensure your beef broth is gluten-free, and you’re good to go.
Can I make this casserole spicy?
Add a pinch of red pepper flakes to the steak mixture for a subtle kick or drizzle some hot sauce on top before serving.
How do I ensure the potatoes are fully cooked?
Pierce the potatoes with a fork before removing the foil. If they aren’t tender, extend the covered baking time by 5-10 minutes.
20 Helpful Tips
1. Use a mandoline slicer for even potato slices.
2. Caramelize the onions slowly for a sweeter, more intense flavor.
3. Season each layer of potatoes lightly to enhance flavor.
4. Let the casserole rest for 10 minutes before serving to allow the layers to set.
5. Use parchment paper under the foil to avoid cheese sticking.
6. Slice the steak thinly for quicker cooking and tenderness.
7. Add a layer of provolone for a more authentic cheesesteak flavor.
8. Swap out heavy cream with half-and-half for a lighter version.
9. Sprinkle chopped parsley over the top for color and freshness.
10. Don’t over-salt; the beef broth and cheese add plenty of flavor.
11. Add bell peppers to the steak mixture for a Philly cheesesteak twist.
12. If you like crispy edges, broil the casserole for 2 minutes at the end.
13. Use Yukon Gold potatoes for a creamier texture.
14. Cook the steak to medium-rare so it doesn’t overcook in the oven.
15. Add a touch of Worcestershire sauce to the steak mixture for extra depth.
16. Grate your own cheese for better melting; pre-shredded cheese can be grainy.
17. For a cheesy crust, add more shredded cheese during the last 10 minutes of baking.
18. Replace beef broth with chicken broth for a different flavor.
19. Use a cast-iron skillet for cooking the steak for added flavor.
20. Add a dash of Dijon mustard to the sauce for an extra kick.
Storage Tips
1. Store leftovers in an airtight container in the fridge for up to 3 days.
2. Reheat individual portions in the microwave or oven.
3. Freeze the casserole in portions for up to 3 months.
4. Thaw frozen portions overnight in the fridge before reheating.
5. To prevent drying out, reheat in the oven covered with foil.
6. Add a splash of cream when reheating to revive creaminess.
7. Don’t freeze raw potatoes; they may become watery when thawed.
8. Reheat in a skillet for crispier edges.
9. If reheating in the microwave, cover with a damp paper towel to retain moisture.
10. Always allow the casserole to cool completely before refrigerating or freezing.
20 Recipe Secrets
1. Soaking potatoes in cold water helps remove starch and keeps them from sticking.
2. Cooking the steak in a cast iron skillet enhances flavor.
3. Adding cream cheese to the sauce can make it even creamier.
4. Swap out regular potatoes with sweet potatoes for a unique twist.
5. Adding a touch of beer to the broth elevates the flavors.
6. Use clarified butter for sautéing steak to prevent burning.
7. Layering cheese between every few potato slices ensures melty goodness throughout.
8. Roast garlic beforehand for a richer garlic flavor.
9. A splash of white wine in the sauce deepens the flavor.
10. Using fresh herbs like thyme or rosemary brings a rustic touch to the dish.
11. For a crunchy topping, sprinkle breadcrumbs and Parmesan over the top.
12. Cooking the potatoes slightly before layering can ensure they’re fully cooked.
13. Mixing in bacon bits adds a smoky flavor.
14. Using Gruyere cheese adds a nutty flavor that complements the steak.
15. Add a drizzle of truffle oil for an upscale finish.
16. If you’re short on time, use frozen hashbrowns instead of slicing potatoes.
17. Preheat your baking dish for a crispier bottom layer.
18. Season every layer of the casserole for maximum flavor.
19. Let the casserole rest after baking so it sets properly.
20. Add a splash of balsamic vinegar to the steak for an added depth of flavor.
This Cheesesteak Potato Au Gratin Casserole is sure to become a family favorite. With tender layers of beefy goodness, creamy potatoes, and melted cheese,
