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 extra flavor.
cost per recipe: $10.44
The price is determined by the national average.
ounces frozen potatoes with onions & peppers
ounces frozen broccoli florets (about 2 cups), thawed
pound boneless beef sirloin steak (3/4-inch thick), cut into 4 pieces
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
cup shredded Swiss cheese
tablespoons chopped fresh parsley or thyme
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 begin to 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 cheese is melted. Sprinkle with the parsley before serving.