Steak and Onion Casserole

Steak and Onion Casserole


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This casserole is a distant cousin of a Philly cheesesteak. It's an all in one casserole, with potatoes, beef and onions.

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Time needed

30 min preparation + 2.5 hour cooking

Serving Size / Yield

4-6 servings


  • 6 cups beef stock
  • 2 cups water
  • 1lb boneless beef roast, sliced into bite-size pieces
  • 2 teaspoons fresh thyme, chopped
  • ¼ teaspoon + ½ teaspoon salt
  • ½ teaspoon pepper
  • 1½ lbs potatoes, peeled and chopped
  • ½ cup milk
  • 1 tablespoon butter, softened
  • 3 onions, sliced

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Preheat the oven to 400F. Combine the beef stock and water in a saucepan and bring to a simmer. Place the beef into a baking dish and pour in the stock, coating the beef. Bake for 2 hours. Remove the beef from the liquid and cover to keep warm. Strain the liquid into a bow and set aside. When the fat sets to the top, using a spoon, scoop it off so that just the stock remains. Return the liquid to a saucepan and bring to a boil. Lower the heat, and simmer for 20 minute, or until it reduces to 1 cup. Stir in the thyme, ¼ teaspoon salt and 1/8 teaspoon pepper. Boil the potatoes and cook until tender. Drain, return to pan, add milk, butter the remaining salt and pepper. Mash the potatoes with a masher and cook for an additional 2 minutes. Place the potatoes into the baking dish, reserving ½ cup for topping. Top with beef and onions, drizzle with leftover broth and top with the remaining potatoes. Bake for 15 minutes, or until browned. Let sit 10 minutes before serving.

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