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Cheesy Steak Gratin

Featured in Beef recipes for any day.

This dish transforms a simple steak by adding creamy béchamel sauce and a cheesy gratin topping. Perfect for wowing your dinner guests.

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Maria from tastyhush
Updated on Wed, 26 Mar 2025 12:54:47 GMT
A serving of beef steak topped with creamy, golden gratin and thyme in a smooth sauce. Pin it
A serving of beef steak topped with creamy, golden gratin and thyme in a smooth sauce. | tastyhush.com

Let me tell you about a dish that wows everyone whenever I cook it for guests. This cheesy white sauce steak is my own twist on the traditional pepper steak. The idea struck me one evening when I wanted to jazz up some nice beef cuts. The combo of juicy meat with the creamy baked sauce creates a truly indulgent experience.

A tasty adventure

This dish really makes meat lovers' eyes light up. The beef cut remains the centerpiece, but when topped with that silky white sauce and the cheese starts bubbling in the oven, something wonderful happens. A tiny bit of nutmeg in the sauce is my little trick that transforms everything.

My winning mix

  • The star: Thick, premium beef cuts from my local butcher
  • The dream sauce: A smooth white sauce made with my farm butter, flour and full-fat milk
  • The ideal match: My secret blend of Swiss and Parmesan cheese that browns beautifully
  • The extras: Fresh thyme from my garden, young garlic and my top-quality olive oil

The perfect timing trick

Meat comes first
I sear my steaks in a super hot cast iron pan. The butter, garlic and thyme create a wonderful basting bath.
Sauce follows next
I don't rush my lump-free sauce. Nutmeg makes all the difference here.
The broiling moment
I coat my steaks with sauce, then my grated cheeses work their magic under the broiler.
The last touches
A sprig of fresh thyme, a twist of pepper mill, and it's ready to eat.
Two juicy beef slices covered with creamy sauce and topped with fresh thyme, served in a skillet. Pin it
Two juicy beef slices covered with creamy sauce and topped with fresh thyme, served in a skillet. | tastyhush.com

My cooking tips

The trick is getting your pan super hot before cooking the meat. I like to switch up my cheeses depending on my mood—sometimes I'll try Swiss or even aged Comté. I always pair this with my homemade crispy potatoes or a nice arugula salad.

Frequently Asked Questions

→ How do you recommend cooking the steak?
For medium, cook 3-4 minutes per side. Shorten the time for rare or increase for well-done. A thickness of 2.5 cm keeps it juicy.
→ Can béchamel sauce be made ahead?
Yes, prep the béchamel a few hours early and reheat gently. If it thickens too much, whisk in some milk to smooth it out.
→ What cheeses work as substitutes?
Swap Gruyère with Emmental or Comté, and Parmesan with Pecorino Romano. Use melt-friendly cheeses for the best results.
→ How to get a golden gratin?
Place steaks near, but not too close, to the broiler. Keep an eye on it as cheese browns quickly. Use high heat on the broiler.
→ What sides pair well with this dish?
Green veggies like grilled asparagus or green beans complement the dish. Mashed or roasted potatoes are great additions too.

Creamy Steak Gratin

Tender beef steak covered in rich béchamel sauce and baked with a Gruyère and Parmesan topping. Bursting with comforting flavors.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Maria

Category: Beef

Difficulty: Difficult

Cuisine: French

Yield: 2 Servings (2 cheesy steaks)

Dietary: ~

Ingredients

01 2 ribeye steaks, about an inch thick.
02 Two tablespoons of olive oil.
03 A couple of garlic cloves, minced.
04 Fresh thyme sprigs, two.
05 Four tablespoons of unsalted butter.
06 2 tablespoons flour.
07 1 and 1/4 cups whole milk.
08 1 cup shredded Gruyère cheese.
09 Half a cup of grated Parmesan.
10 Pinch of freshly ground black pepper and salt.
11 A tiny bit of fresh grated nutmeg.

Instructions

Step 01

Heat olive oil in a pan over medium-high heat. Sprinkle a bit of salt and pepper on the steaks.

Step 02

Cook the steaks for about 3 to 4 minutes per side. Toss in garlic, thyme, and butter. Keep spooning the mix over the steaks while they cook.

Step 03

Melt the butter in a pot, toss in the flour, and stir for a minute or two. While whisking, slowly pour in the milk. Add in seasoning as needed.

Step 04

Spread the sauce on top of the steaks. Sprinkle with the cheese mix, then broil at 180°C for a few minutes until golden.

Step 05

Top with some black pepper and a little fresh thyme before serving.

Notes

  1. Make sure the béchamel sauce turns silky smooth without any lumps.
  2. Let the steak rest for a couple of minutes before pouring the sauce over it.

Tools You'll Need

  • Skillet.
  • Small pot.
  • Oven with a broiler setting.
  • Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products (cheese, butter, milk).
  • Gluten (wheat flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 850
  • Total Fat: 65 g
  • Total Carbohydrate: 15 g
  • Protein: 55 g