Cheesy Steak and Potato Bake

        with Caramelized Onions and Carrots

Believe it or not, this is a leftover makeover! 

Leftovers from steak night???   I couldn't believe it either!

You could easily prep for this dish by precooking the steak and potatoes when you have time, and storing them in the refrigerator until you're ready to make this. You'll have a good, hearty meal on a quick fix night.

Printable Recipe

Ingredients:

• 2 cups semi-precooked Steak (I used Ribeye), cut into bite sized pieces 
• should be cooked one level less done than you like, in other words, medium if you like medium well.
• 2 large baked potatoes, cut into bite size pieces
• 1 Onion, diced
• 1 cup diced Carrots
• 2 tablespoons Butter
• Garlic Salt
• Black Pepper
• 2 cups shredded Gouda cheese (or, whatever kind you like)

Method:

Preheat oven to 350 degrees. Generously spray a 9x13 inch baking dish with cooking spray. Spread the cut baked potatoes on the bottom. You can either leave the skins on or remove them, whichever you prefer.  Sprinkle potatoes with garlic salt and black pepper. Next, top potatoes with a thin layer, about 1/2 cup, of the shredded cheese. Then, spread your steak pieces around. 

On the stove, melt two tablespoons of butter in a pan. Add the diced onion and carrots. Season with garlic salt and pepper. Saute, until they soften and begin to caramelize. Then, spoon the mixture into your dish. Make sure to distribute it evenly. 

Bake in the preheated 350 degree oven for about 25 minutes, until warm throughout. Remove from oven and top with remaining 1 1/2 cups of shredded cheese. Return to oven for about 5 more minutes, just until the cheese has melted nicely. 

Makes a hearty, delicious meal for the whole family. 

Enjoy!