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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.

Roast the potato wedges for 25-30 minutes, flipping halfway through, until golden brown and tender-crisp.

While the potatoes are roasting, pat the diced sirloin steak dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced steak and cook for 3-5 minutes, stirring occasionally, until browned on all sides and cooked to your desired doneness. Remove from skillet and set aside.

To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the warm milk until smooth. Bring the mixture to a gentle simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.

Reduce the heat to low. Add the shredded cheddar cheese, cream cheese, smoked paprika, garlic powder, 1/4 teaspoon salt, and cayenne pepper (if using). Stir continuously until all the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasoning as needed.

To serve, place a generous portion of roasted potato wedges in a bowl. Top with the diced cooked beef. Pour a generous amount of the warm creamy cheese sauce over the beef and potatoes.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.

Roast the potato wedges for 25-30 minutes, flipping halfway through, until golden brown and tender-crisp.

While the potatoes are roasting, pat the diced sirloin steak dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced steak and cook for 3-5 minutes, stirring occasionally, until browned on all sides and cooked to your desired doneness. Remove from skillet and set aside.

To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the warm milk until smooth. Bring the mixture to a gentle simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.

Reduce the heat to low. Add the shredded cheddar cheese, cream cheese, smoked paprika, garlic powder, 1/4 teaspoon salt, and cayenne pepper (if using). Stir continuously until all the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasoning as needed.

To serve, place a generous portion of roasted potato wedges in a bowl. Top with the diced cooked beef. Pour a generous amount of the warm creamy cheese sauce over the beef and potatoes.
