How To Make Teriyaki Steak Tips With Easy Cheesy Potato Gratin

Peel and slice 2 to 3 pounds of russet potatoes into 1/8 to 1/4 inch slices using a mandolin.

Slice 1 large onion fairly thin.

Layer the sliced potatoes and onions in an 8 by 8 inch nonstick pan, salting and peppering between each layer.

Add processed cheese between the layers of potatoes and onions.

Finish layering with a final sprinkle of salt and pepper.

Pour in enough milk until it reaches the top of the layers when pressed down.

Add a couple more slices of processed cheese on top.

Bake in a preheated oven at 350 degrees Fahrenheit for 90 minutes.

Let the gratin cool for 10 to 20 minutes after baking.

Slice sirloin steaks into bite-sized pieces.

Season the steak bites liberally with salt and pepper.

Mix together 1/3 cup mirin, 1 teaspoon toasted sesame oil, 1/3 cup soy sauce, 2 cloves of minced garlic, and cayenne pepper to taste to make the teriyaki sauce.

Heat 2 tablespoons of oil in a pan until screaming hot.

Add the steak bites to the hot pan and do not move them to allow a crust to form, about 2 to 3 minutes.

Flip the steak bites once they release from the pan and cook for another 2 to 3 minutes.

After about 1.5 minutes, pour in the teriyaki sauce to deglaze the pan and reduce it to a glaze over high heat.

Equipment Needed

Spice Level:

Allergens