Ingredients
Scale
- For the steak: 1 lb of high-quality beef sirloin or ribeye, cut into cubes
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 teaspoon thyme
- Salt and pepper to taste
Optional: Add a splash of blueberry muffin mix or berry flavor for extra magic.
- For the cobbler topping: 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- ½ cup cold unsalted butter, cubed
- ¾ cup milk
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and sear until browned on all sides, about 4-5 minutes.
- Add the chopped onion and minced garlic, sauté until fragrant and translucent.
- Pour in the beef broth, then sprinkle with thyme, salt, and pepper. Cover and simmer on low heat for 20-25 minutes.
- In a mixing bowl, combine the flour, baking powder, salt, and sugar.
- Add the cubed cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually stir in the milk until just combined. Do not overmix.
- Preheat your oven to 375°F (190°C).
- Pour the steak mixture into a baking dish and spread evenly.
- Dollop spoonfuls of the cobbler batter over the filling, covering as much as possible.
- Bake for 25-30 minutes or until the topping is golden brown and cooked through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15 minutes until warm.
- Can be frozen for up to a month. Thaw thoroughly before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: American
- Diet: Dairy-Free (if butter is omitted or substituted)
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg
