Copycat Longhorn Steakhouse Outlaw Ribeye Casserole (Print version)
A hearty steakhouse casserole with seared ribeye, potatoes, mushrooms, onions, and a creamy cheddar-Parmesan sauce.
# Ingredients:
For the steak
01 -
1 1/2 lb (680 g) boneless ribeye steak, about 1 inch thick
02 -
1 1/2 teaspoons kosher salt, divided
03 -
1 teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon smoked paprika
07 -
1 tablespoon olive oil
For the casserole
08 -
1 1/2 lb (680 g) Yukon Gold potatoes, sliced 1/4 inch thick
09 -
2 tablespoons unsalted butter
10 -
8 oz (225 g) cremini mushrooms, sliced
11 -
1 medium yellow onion, thinly sliced
12 -
3 cloves garlic, minced
13 -
1 cup (240 ml) low-sodium beef broth
14 -
1 tablespoon Worcestershire sauce
15 -
1 cup (240 g) sour cream
16 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
17 -
1/2 cup (50 g) grated Parmesan cheese
18 -
1/2 cup (30 g) crispy fried onions
19 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat the oven to 375°F. Simmer the sliced potatoes in salted water for 6-8 minutes, until just barely tender. Drain well and set aside.
02 -
Pat the steak dry. Season both sides with 1 teaspoon salt, black pepper, garlic powder, onion powder, and smoked paprika.
03 -
Heat olive oil in a large skillet over medium-high heat. Sear the ribeye for 2-3 minutes per side until deeply browned but still underdone in the center. Rest for 8 minutes, then slice thinly.
04 -
In the same skillet, melt the butter. Add mushrooms, onion, and the remaining 1/2 teaspoon salt. Cook for 7-9 minutes, until browned and softened. Stir in the garlic for 30 seconds.
05 -
Reduce the heat to low. Stir in beef broth and Worcestershire, scraping up the browned bits. Whisk in sour cream, 1 cup cheddar, and Parmesan until smooth.
06 -
Fold the potatoes and sliced steak into the sauce. Spread the mixture in a greased 9x13-inch baking dish and top with the remaining 1/2 cup cheddar.
07 -
Cover with foil and bake for 20 minutes. Uncover, sprinkle with fried onions, and bake 8-10 minutes more until bubbling and golden. Rest 5 minutes, then finish with parsley.
# Good to know:
01 -
Best served hot after a short rest so the sauce settles.
02 -
Use a well-marbled ribeye for the strongest steakhouse flavor.