Creamy Steak & Potato Bake
Equipment
Ingredients
Main Ingredients
beef steak
700 g
potatoes
800 g
onion
1 piece
garlic cloves
3 cloves
butter
30 g
olive oil
30 ml
heavy cream
300 ml
beef or vegetable broth
100 ml
dried thyme
1 tsp
paprika powder
1 tsp
salt
1 tsp
black pepper
1 tsp
fresh parsley
20 g
Instructions
Preheat oven
Preheat your oven to 200°C and lightly grease a large baking dish.
Sear steak strips
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the steak strips with salt, pepper, and paprika powder, then quickly sear them for 2–3 minutes just to brown the outside. Remove and set aside.
Sauté vegetables
In the same skillet, reduce heat to medium and add remaining olive oil and butter. Sauté sliced onion and chopped garlic for 4–5 minutes until softened, then stir in dried thyme.
Make creamy sauce
Pour heavy cream and broth into the skillet, stirring to scrape up browned bits. Simmer for 2 minutes, then remove from heat.
Layer ingredients
Layer half of thinly sliced potatoes in the baking dish. Spread seared steak and onion mixture over potatoes. Top with remaining potatoes, overlapping slightly. Pour creamy sauce over everything.
Bake covered
Cover dish tightly with aluminum foil and bake for 40 minutes.
Bake uncovered
Remove foil and bake for additional 15–20 minutes until potatoes are tender and top is golden brown.
Rest and serve
Let rest for 10 minutes, garnish with chopped parsley, and serve warm.
Original recipe
Storage
Best reheated in oven to maintain crisp top. Do not freeze with garnish.
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