Description
A decadent dish featuring tender steak and creamy mashed potatoes baked to perfection, topped with cheese and fresh chives.
Ingredients
Scale
- 2 pounds ribeye steak, cut into bite-sized pieces
- 4 large russet potatoes, peeled and cubed
- 1/2 cup unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot, bring salted water to a boil and add the cubed potatoes. Cook for 15-20 minutes, or until fork-tender. Drain and return to the pot.
- Add 1/4 cup of butter, heavy cream, sour cream, salt, and pepper to the potatoes. Mash until smooth and creamy. Set aside.
- In a large skillet over medium-high heat, melt the remaining 1/4 cup of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the steak pieces to the skillet, season with salt, pepper, paprika, and garlic powder. Cook for 5-7 minutes, or until the steak is browned and cooked to your desired doneness.
- In a large baking dish, layer half of the mashed potatoes on the bottom. Top with the cooked steak mixture, then sprinkle half of the cheddar cheese over the steak.
- Spread the remaining mashed potatoes on top and finish with the remaining cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh chives before serving.
Notes
- For a spicier kick, add red pepper flakes to the steak mixture.
- Feel free to substitute the ribeye steak with your preferred cut of beef.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg