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–+ servings

Layered Steak and Onion Bake

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A comforting layered bake featuring thin strips of steak, caramelized onions, Yukon Gold potatoes, and melty cheese, perfect for weeknight dinners and delicious leftovers.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lb flank or skirt steak, sliced thin across the grain can substitute with sirloin or thin-cut ribeye
  • 2 large yellow onions, halved and sliced thin
  • 1.5-2 lb Yukon Gold potatoes, scrubbed and sliced 1/8" thick russets can be used but will soften more
  • 8 oz shredded Gruyère or sharp cheddar can mix cheeses or omit for a lighter finish
Seasoning and Cooking
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp kosher salt plus extra to taste
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika or dried thyme optional
  • 0.5 cup low-sodium beef or chicken broth
  • 1 tbsp Worcestershire sauce optional, adds depth

Method
 

Preheat and Prep
  1. Heat oven to 400°F (200°C).
  2. Lightly oil a 9x13” baking dish.
Prepare Potatoes
  1. Slice potatoes 1/8" thick (use a mandoline for speed).
  2. Toss with 1 tbsp olive oil, 1/2 tsp salt, and a pinch of pepper.
Sauté Onions
  1. In a skillet over medium, melt butter + 1 tbsp oil.
  2. Add sliced onions and 1/2 tsp salt. Cook, stirring, until soft and lightly browned, about 12–15 minutes. Add smoked paprika or thyme if using.
Sear Steak
  1. Season steak strips with salt and pepper.
  2. In a hot pan, sear steak in batches for 1–2 minutes per side (aim for color, not full doneness). Remove and set aside as steak will finish in the oven.
Layer the Dish
  1. Arrange a single layer of potato slices on the bottom.
  2. Top with half the onions, half the steak, and one-third of the cheese.
  3. Repeat layering with remaining ingredients: potatoes, remaining onions, remaining steak.
  4. Finish with the last layer of potatoes, pour beef broth and Worcestershire around the edges (not directly over cheese), and sprinkle remaining cheese on top.
Bake
  1. Cover tightly with foil and bake for 25–30 minutes, until potatoes are tender when pierced.
  2. Remove foil and bake for an additional 10–12 minutes to brown the cheese.
Rest and Serve
  1. Let rest for 8–10 minutes before cutting to allow juices to redistribute.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 2g

Notes

For a gluten-free meal, this recipe is naturally GF. Keep leftovers safe by refrigerating within 2 hours in an airtight container, using within 3–4 days. Reheat at 350°F covered until heated through.
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