Steak & Roasted Mushroom Casserole
Steak bites baked with roasted mushrooms, creamy cheese, and herbs for a rich casserole.
Ingredients
For the Casserole:
1 lb sirloin or ribeye steak, cut into bite-sized cubes
2 Tbsp butter (for searing)
2 cups cremini or button mushrooms, quartered
½ cup red onion, sliced
2 cloves garlic, minced
½ cup heavy cream
½ cup beef broth (unsalted)
1 cup shredded Gruyère or mozzarella cheese
¼ cup grated Parmesan cheese
1 tsp fresh thyme (or ½ tsp dried)
½ tsp smoked paprika
Salt and black pepper, to taste
Optional Garnish:
Fresh parsley, chopped
Extra Parmesan
Macronutrients
(per serving, makes 4)
Protein: 35g
Fat: 35g
Carbs: 5g
Preparation
Preheat oven to 400°F. Spread mushrooms on a baking sheet, drizzle with 1 tsp melted butter, season with salt and pepper, and roast for 15 minutes until browned.
Heat 2 Tbsp butter in a skillet over medium-high. Sear steak cubes 2–3 minutes per side until browned but not fully cooked through. Remove and set aside.
In the same skillet, sauté onion and garlic for 2–3 minutes until softened. Stir in beef broth, heavy cream, thyme, paprika, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
In a greased baking dish, layer roasted mushrooms and seared steak. Pour cream mixture over the top. Sprinkle evenly with Gruyère and Parmesan.
Reduce oven to 375°F. Bake uncovered for 15–18 minutes, until cheese is melted, bubbling, and golden brown.
Garnish with parsley and extra Parmesan if desired. Serve hot.
THURSDAY 260212