Steak and Potato Casserole

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the diced steak to the skillet, seasoning with garlic powder, paprika, salt, and pepper. Cook until browned on all sides.
4. Pour the beef broth into the skillet, bringing it to a simmer. Let it cook for about 10 minutes.
5. In a baking dish, layer half of the sliced potatoes on the bottom.
6. Next, add the steak mixture evenly over the potatoes.
7. Layer the remaining sliced potatoes on top of the steak mixture.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
9. Remove the foil and sprinkle shredded cheddar cheese on top of the casserole. Bake for an additional 20 minutes or until the cheese is bubbly and golden brown.
10. Let it cool slightly before serving, and garnish with fresh parsley if desired.

Chef’s Tips

• For extra flavor, marinate the steak in your favorite seasoning blend for a few hours before cooking.
• You can use leftover steak or a different cut if desired, just ensure it’s well-cooked and seasoned.
• Feel free to add vegetables like bell peppers or carrots to enhance the nutrition and flavor of the casserole.

Nutrition (per serving)

Approximately 450 calories, 32g protein, 35g carbs, 20g fat

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