Ingredients
Scale
- Ribeye or sirloin steaks, tender cuts
- 4 large Russet potatoes, peeled and thinly sliced (about 1/8 inch)
- 2 cups Cheddar cheese, shredded (sharp or extra-sharp)
- 6 tablespoons 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
- Pat steaks dry and season with salt, pepper, dried thyme, and rosemary on both sides.
- Heat olive oil in a skillet over medium-high heat. Sear steaks 3–4 minutes per side until golden-brown crust forms, but steak remains medium-rare. Remove and let rest.
- Reduce skillet to medium, add butter and garlic, stir until butter melts and garlic is fragrant (1–2 minutes). Remove from heat.
- Toss potato slices with half of the garlic butter mixture, salt, pepper, and a sprinkle of thyme and rosemary.
- Slice rested steaks into thin strips or bite-sized pieces.
- Layer half of the potatoes in a baking dish. Spread steak pieces over potatoes and sprinkle half of the cheddar. Add remaining potato slices, drizzle remaining garlic butter, and top with remaining cheddar cheese.
- Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly, golden, and potatoes are tender.
- Let rest 5–10 minutes before serving to allow flavors to meld.
Notes
- Use a mandoline slicer for even potato slices.
- Assemble the bake the night before and refrigerate to save time.
- Leftovers keep refrigerated for up to 3 days; reheat gently.
- Swap cheddar with mozzarella or Monterey Jack for a milder cheese.
- Freeze the assembled bake before cooking for up to 2 months; thaw overnight before baking.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American