This oven baked Amish-style beef and artichoke casserole is the kind of practical, satisfying dinner that fits right into a busy weeknight while still feeling a little special. Skirt steak bakes under a simple layer of pantry-friendly ingredients, and the marinated artichoke hearts bring brightness and flavor without much extra work. It has that hearty, straightforward casserole appeal that Midwestern home cooks appreciate, with a combination of beef and tangy vegetables that turns into a comforting family meal.
Serve this casserole with buttered egg noodles, mashed potatoes, or steamed rice to catch the savory juices in the baking dish. A side of green beans, glazed carrots, or a crisp lettuce salad works nicely to balance the richness of the beef, and a piece of warm crusty bread is always welcome at the table.
Oven Baked 5-Ingredient Amish Beef and Artichoke Casserole
Servings: 6
Ingredients
1 1/2 to 2 pounds beef skirt steak
1 jar (12 to 14 ounces) marinated artichoke hearts, drained
1 medium onion, thinly sliced
1 cup shredded mozzarella cheese
1/2 cup plain breadcrumbs
1/2 teaspoon black pepper
1 tablespoon olive oil, for greasing the dish
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch casserole dish with the olive oil.
2. Lay the skirt steak in the prepared baking dish, trimming or folding it as needed so it fits in an even layer. Sprinkle the black pepper over the beef.
3. Scatter the drained marinated artichoke hearts evenly over the top of the steak, then spread the sliced onion over the artichokes.
4. Sprinkle the mozzarella cheese evenly across the top, then finish with the breadcrumbs for a light crust.
5. Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and bake for 10 to 15 minutes more, or until the beef is cooked through and the top is lightly golden.
6. Let the casserole rest for 10 minutes before slicing the beef and serving with the artichoke topping spooned over each portion.
Variations & Tips
Add mushrooms: For a deeper, earthier flavor, add 8 ounces of sliced mushrooms over the steak along with the onions. They release moisture as the casserole bakes and pair very well with the artichokes and beef.
Use provolone or Swiss: If you want a slightly sharper, more traditional baked casserole flavor, swap the mozzarella for provolone or Swiss cheese. Both melt beautifully and give the top a richer finish.
Tenderize skirt steak: Skirt steak is flavorful but can be chewy if overcooked. If your piece is especially thick, pound it lightly before baking and always slice it thinly against the grain before serving.
Drain the artichokes well: Marinated artichoke hearts can carry quite a bit of oil and liquid. Letting them drain thoroughly helps keep the casserole from becoming greasy and allows the cheese and breadcrumbs to brown better.
Make it a complete one-dish meal: Thinly sliced potatoes or a layer of cooked noodles can be added underneath the beef if you want a heartier casserole. If you do this, add a few extra minutes of baking time and check that everything is hot all the way through.