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garlic butter brussels sprouts casserole

Garlic Butter Brussels Sprouts Steak Casserole

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 4 servings

Equipment

  • 1 12-inch oven-safe skillet or casserole dish
  • 1 large mixing bowl
  • 1 Chef's knife
  • 1 Cutting board
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 Wooden spoon
  • 1 Tongs
  • 1 aluminum foil sheet

Ingredients
  

  • 1 1/2 pound sirloin steak cut into 1-inch cubes
  • 1 pound Brussels sprouts trimmed and halved
  • 3 tablespoon unsalted butter divided
  • 1 tablespoon olive oil
  • 4 clove garlic minced
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 cup beef broth low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/4 cup Parmesan cheese grated
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Pat the steak cubes dry and season with half the salt, half the pepper, smoked paprika, and onion powder.
  • Heat the skillet over medium-high, add olive oil and 1 tablespoon butter, and sear the steak in a single layer for 1–2 minutes per side until browned but not cooked through, then transfer to a bowl.
  • In the same skillet, add 1 tablespoon butter and the Brussels sprouts cut side down, season with remaining salt and pepper, and sear without moving for 3–4 minutes until deeply caramelized.
  • Stir in the minced garlic and crushed red pepper flakes and cook 30 seconds until fragrant.
  • Deglaze with beef broth, scraping up browned bits, then stir in Worcestershire sauce and Dijon mustard.
  • Return the steak and any juices to the skillet, toss to combine, and dot the top with the remaining 1 tablespoon butter.
  • Transfer the skillet to the oven and bake for 8–10 minutes until Brussels sprouts are tender and steak is medium to medium-rare.
  • Remove from the oven, sprinkle with Parmesan, and tent loosely with foil to rest for 5 minutes.
  • Finish with lemon juice and parsley, toss gently, and serve hot.

Notes

For best browning, avoid overcrowding the pan when searing the steak—work in batches if needed and keep the heat high. Choose similarly sized Brussels sprouts for even cooking; larger ones can be quartered. If using a leaner cut like sirloin tip, avoid overcooking by pulling from the oven a bit early as carryover heat will finish the job. Swap beef broth for chicken broth in a pinch, and adjust salt to taste if using regular sodium broth. Add mushrooms or diced bacon for extra depth, or top with shredded Gruyère and broil 1–2 minutes for a cheesy crust. A cast-iron skillet retains heat well and creates better sear; preheat it for a minute before adding oil.
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