Sheet Pan Steak & Potatoes Au Gratin
Our recipe for Sheet Pan Steak and Potatoes Au Gratin takes a meat and potato dish to the next level. The steak, potatoes and broccoli take only 10 minutes to pull together and everything bakes on one baking sheet so clean-up is a breeze. For a real timesaver, we used frozen potatoes with onions and pepper and broccoli florets so there’s no need to spend time cutting up veggies. Then we smother everything with our creamy cauliflower soup and top with just a bit of Swiss cheese for ext
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Cooking Directions
- Heat the oven to 450°F. Spray a rimmed baking sheet with vegetable cooking spray. Spread the potatoes on the baking sheet. Season the potatoes with salt and pepper, if desired.
- Bake for 20 minutes or until the potatoes are golden brown. Stir the potatoes and push them to one side of the baking sheet. Arrange the broccoli in the middle and the beef on the other side. Season beef with salt and pepper, if desired. Spray the beef on both sides with the cooking spray.
- Bake for 5 minutes. Turn the beef over. Divide the soup among the beef, potatoes and broccoli (tossing the potatoes and broccoli to coat). Sprinkle the beef, potatoes and broccoli with the cheese.
- Heat the broiler. Broil for 3 minutes or until the beef is browned and the cheese is melted. Sprinkle with the parsley before serving.
Ingredients
- 16 ounces frozen potatoes with onions & peppers
- 2 cups frozen broccoli florets, thawed
- 1 pound boneless beef sirloin steak (3/4-inch thick), cut into 4 pieces
- 1 can (10 1/2 ounces) Campbell's® Creamy Cauliflower Cooking Soup
- 0.5 cup shredded Swiss cheese
- 2 tablespoons chopped fresh parsley or thyme