Easy Steak Casserole Recipe

Steak casserole is the epitome of a comforting, one-pan meal. This easy steak casserole recipe is a perfect way to take leftover steak, fresh vegetables, and creamy ingredients and turn them into a filling, hearty dish. It’s a great meal option for a family dinner, casual gatherings, or meal prep for the week ahead. Whether you have leftover steak from a recent meal or are preparing fresh cuts of beef, this casserole will surely satisfy.

Steak casseroles can be adapted to suit various tastes, with the option of using beef stew meat, ground beef, or any other preferred steak cut. This recipe combines tender steak with potatoes, carrots, onions, and a rich, savory sauce made from cream of mushroom soup and cheese, creating a creamy, flavorful dish that’s easy to put together.

Here’s how you can make this easy steak casserole from scratch, including ideas for ingredient substitutions and tips for making it your own.

Instructions

1. Preparing the Steak

1. Choose Your Steak: You can use any steak cut for this casserole, though flank steak, sirloin, or ribeye are great options due to their flavor and tenderness. If you’re using leftover steak, simply chop it into bite-sized cubes.

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2. Searing the Steak: If you’re using a fresh cut of steak, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season both sides of the steak with salt and pepper.

3. Cook the Steak: Sear the steak in the hot skillet for 4-5 minutes per side for medium-rare to medium doneness. If you prefer your steak more well-done, cook it a bit longer, but avoid overcooking to keep the meat tender. Once done, set the steak aside to rest for 5 minutes before slicing it into bite-sized pieces.

Tip: If using leftover steak, you can skip the searing step and simply chop it into pieces.

2. Preparing the Vegetables

1. Cook the Potatoes: Peel and dice the potatoes into small cubes. Place them in a microwave-safe bowl, add a tablespoon of water, and cover with plastic wrap. Microwave on high for about 5 minutes or until tender but not overcooked. Alternatively, you can boil them in a pot of water for about 8-10 minutes. Drain and set aside.

2. Cook the Carrots: Peel and chop the carrots into small rounds or half-moons. You can steam them in the microwave, boil them, or sauté them in a skillet with a little olive oil until softened (about 5-7 minutes).

3. Sauté the Onion and Bell Pepper: In the same skillet used for the steak, add a bit of olive oil if needed and sauté the chopped onion and bell pepper (if using) for 3-4 minutes until softened and fragrant.

4. Optional Frozen Veggies: If you’re using frozen peas or corn, add them to the skillet with the onions and bell peppers during the last minute of sautéing, just to heat them through.

Tip: Feel free to swap in other vegetables like zucchini, mushrooms, or green beans to change up the flavor profile.

3. Preparing the Casserole Sauce

1. Combine the Ingredients: In a medium bowl, combine the cream of mushroom soup, sour cream, and milk (or broth). Stir until smooth.

2. Season the Sauce: Add the garlic powder, onion powder, dried thyme (or mixed herbs), salt, and pepper. Mix everything together until fully combined.

3. Adjust Consistency: If you find the sauce to be too thick, add a little more milk or broth to thin it out. The sauce should be creamy but not overly runny.

4. Assembling the Casserole

1. Layer the Ingredients: In a large casserole dish (9×13 size or similar), layer the potatoes, carrots, onions, bell pepper, and peas/corn. Then, top with the cubed steak, ensuring an even distribution of meat throughout the dish.

2. Pour the Sauce Over: Pour the prepared casserole sauce over the meat and vegetables. Use a spatula to evenly spread the sauce and make sure everything is well coated.

3. Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

4. Breadcrumb Topping (Optional): If you like a crunchy topping, mix the breadcrumbs with a tablespoon of melted butter and sprinkle them over the cheese layer.

5. Baking the Casserole

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Bake: Place the casserole in the oven and bake for 20-25 minutes or until the cheese is melted and bubbly, and the top is golden brown.

3. Rest Before Serving: Allow the casserole to rest for 5 minutes before serving to let the flavors set.

Serving Suggestions

1. Side Salad: Pair the casserole with a light, refreshing salad. A simple green salad with mixed greens, cherry tomatoes, cucumbers, and a balsamic vinaigrette works beautifully alongside the rich flavors of the casserole.

2. Garlic Bread or Rolls: Serve with some garlic bread or warm dinner rolls to soak up the creamy sauce. The crispy bread complements the casserole perfectly.

3. Vegetable Side: If you’d like more veggies on the side, roasted Brussels sprouts, steamed broccoli, or a side of sautéed spinach are great options.

Variations and Customization

1. Different Cuts of Beef: You can experiment with different cuts of beef, such as ground beef or stew meat, for variety. Ground beef may need to be browned in a skillet first, while stew meat should be pre-cooked to ensure it’s tender.

2. Low-Carb Version: To make this casserole lower in carbs, you can swap the potatoes for cauliflower florets or another low-carb vegetable like zucchini. If you want to make it even lighter, use a lighter cheese or skip the breadcrumbs.

3. Dairy-Free Version: For a dairy-free alternative, swap out the cream of mushroom soup for a dairy-free cream-based soup, and use dairy-free cheese for the topping. You can also use coconut milk or almond milk in place of regular milk for a dairy-free base.

4. Spicy Kick: Add a little heat by including diced jalapeños or a dash of hot sauce in the casserole sauce. This will give the casserole an extra layer of flavor.

5. Vegetarian Option: For a vegetarian version, skip the steak and instead use a meat substitute or even beans (like kidney beans or black beans). Tofu can also be a good substitute for a meatless option, or you can simply add more vegetables to create a veggie casserole.

Make-Ahead and Freezing Tips

1. Make-Ahead: This casserole can be assembled in advance and stored in the refrigerator for up to 24 hours before baking. When you’re ready to bake, just pop it in the oven and adjust the baking time if needed (it may need an extra 10-15 minutes if it’s cold from the fridge).

2. Freezing: You can freeze this casserole before or after baking. To freeze before baking, cover the casserole tightly with foil and plastic wrap, and store it in the freezer for up to 3 months. When ready to bake, thaw it in the fridge overnight and bake as instructed.

3. Leftovers: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F (175°C) for about 10-15 minutes or in the microwave until heated through.

Tips for Success

• Avoid Overcrowding the Pan: When sautéing the vegetables or cooking the steak, make sure not to overcrowd the pan. This ensures that each ingredient cooks evenly.

• Seasoning Adjustments: Feel free to adjust the seasonings to suit your tastes. If you like a stronger garlic or onion flavor, increase the amount of garlic or onion powder in the casserole sauce.

• Crispy Topping: For a crunchier topping, sprinkle a mixture of breadcrumbs and grated Parmesan cheese before baking. This adds texture and flavor.

Conclusion

This Easy Steak Casserole is a perfect weeknight meal, combining tender steak, savory vegetables, and a rich, creamy sauce. It’s simple to prepare and offers a satisfying, comforting dinner for the whole family. Whether you choose to make it with fresh steak or use leftovers, this casserole is sure to be a hit.

Feel free to get creative with your ingredients, swapping in your favorite vegetables, cheeses, or spices to make this dish your own. From the first bite to the last, this casserole will leave you craving more!

Yield: 4-6

Easy Steak Casserole Recipe

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Steak casserole is the epitome of a comforting, one-pan meal. This easy steak casserole recipe is a perfect way to take leftover steak, fresh vegetables, and creamy ingredients and turn them into a filling, hearty dish. It’s a great meal option for a family dinner, casual gatherings, or meal prep for the week ahead. Whether you have leftover steak from a recent meal or are preparing fresh cuts of beef, this casserole will surely satisfy.

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

• 1 lb (450g) flank steak or sirloin, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup (or use a healthier substitute like cream of chicken)
• 1 cup beef broth
• 1 tsp dried thyme
• 1 tsp Worcestershire sauce
• 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
• 2 cups shredded cheddar cheese
• 2 cups hash browns (fresh or frozen)
• 1/4 cup chopped parsley (optional, for garnish)

Instructions

1. Prepare the Steak:
   Preheat your oven to 375°F (190°C).
   Heat olive oil in a large skillet over medium-high heat. Season the steak slices with salt and pepper and cook them in the skillet for 4-5 minutes until browned. Remove the steak from the skillet and set aside.
   
2. Cook the Vegetables:
   In the same skillet, add the diced onion and cook for about 3-4 minutes until softened.
   Add the garlic and cook for an additional 1 minute until fragrant.
   
3. Make the Sauce:
   Add the cream of mushroom soup, beef broth, Worcestershire sauce, and dried thyme to the skillet. Stir to combine and bring to a simmer. Let the sauce cook for about 5 minutes to thicken slightly.
   
4. Assemble the Casserole:
   In a large casserole dish, layer the cooked steak at the bottom.
   Pour the sauce mixture over the steak.
   Add the frozen mixed vegetables on top of the sauce.
   Spread the hash browns evenly over the top of the casserole.
   Sprinkle the shredded cheddar cheese over the hash browns.
   
5. Bake:
   Cover the casserole with aluminum foil and bake for 25-30 minutes.
   Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the hash browns are slightly crispy.
   
6. Serve:
   Garnish with chopped parsley, if desired, and serve hot.

Notes

• Beef Options: You can use any cut of steak you like, though flank or sirloin work well because they are tender and quick to cook. If you prefer ground beef, it can also be substituted.
• Vegetable Variations: Feel free to use fresh vegetables instead of frozen if you prefer. Mushrooms, bell peppers, or green beans are great additions.
• Cream of Mushroom Alternative: If you want a homemade option, you can make a simple creamy sauce with butter, flour, milk, and some sautéed mushrooms.
• Make-Ahead Option: This casserole can be assembled a day ahead and stored in the refrigerator. Just bake when you’re ready to eat, adding a few extra minutes to the baking time.
• Hash Browns Substitution: You can use frozen tater tots instead of hash browns for a different texture or a fun twist on the dish.