Ingredients:

  • 2 lbs Top Sirloin or Ribeye, cut into 1-inch cubes
  • 2 tbsp Avocado oil
  • 2 tbsp Worcestershire sauce
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Kosher salt
  • 0.5 tsp Freshly cracked black pepper
  • 2.5 lbs Yukon Gold potatoes, scrubbed and cubed into 3/4-inch pieces
  • 3 tbsp Unsalted butter, melted
  • 1 tsp Onion powder
  • 2 cups Sharp Cheddar cheese, freshly shredded
  • 6 strips thick-cut bacon, cooked and crumbled
  • 0.5 cup Beef bone broth
  • 0.25 cup fresh chives, finely sliced

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed Yukon Golds in the melted butter, onion powder, and a heavy pinch of salt. Spread them in a single layer in your 9x13 inch baking dish and roast for 20 minutes.
  2. While the potatoes roast, pat the steak cubes dry with paper towels. Season with smoked paprika, garlic powder, salt, and pepper. Heat avocado oil in a large cast-iron skillet over high heat until shimmering. Sear the beef in batches to achieve a dark mahogany crust. Remove the steak and deglaze the pan with Worcestershire sauce and beef broth, scraping the bottom to release flavor bits.
  3. Remove the potatoes from the oven and reduce the oven temperature to 375°F (190°C). Combine the seared steak and deglazing liquid with the roasted potatoes. Top with shredded sharp cheddar and crumbled bacon. Return to the oven for 15-20 minutes until the cheese is bubbly and the sauce has thickened. Garnish with fresh chives before serving.