Cheesy Beef & Potato Wedges
Cheesy Beef & Potato Wedges
Ingredients
For the Roasted Potato Wedges
- 2 pounds russet potatoes, scrubbed and cut into 1/2-inch thick wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Diced Beef
- 1 pound sirloin steak, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk, warm
- 1 1/2 cups cheddar cheese, shredded
- 2 ounces cream cheese, softened
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon cayenne pepper, optional, for a kick
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
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.
⏱️ 5 min
- 3
Roast the potato wedges for 25-30 minutes, flipping halfway through, until golden brown and tender-crisp.
⏱️ 30 min•🌡️ 400
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 5 min
- 9
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.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Beef & Potato Wedges
For the Roasted Potato Wedges
- 2 pounds russet potatoes, scrubbed and cut into 1/2-inch thick wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Diced Beef
- 1 pound sirloin steak, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk, warm
- 1 1/2 cups cheddar cheese, shredded
- 2 ounces cream cheese, softened
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon cayenne pepper, optional, for a kick
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
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.
⏱️ 5 min - 3
Roast the potato wedges for 25-30 minutes, flipping halfway through, until golden brown and tender-crisp.
⏱️ 30 min•🌡️ 400 - 4
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.
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 5 min - 9
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.
⏱️ 3 min