When you need a delicious dinner in a hurry, I’ve got you covered with this skillet Steak and Potatoes recipe! This recipe only has a handful of ingredients and is ready in under 20 minutes.
What’s in this Steak and Potatoes Recipe?
These garlic steak bites are so simple, but so delicious! Seasoned with garlic butter and herbs and the steak is perfectly tender.
- Olive Oil: Helps the steak and potatoes cook without burning.
- Unsalted Butter: Adds rich flavor to the recipe.
- Potatoes: I used Yukon Gold potatoes, but any waxy potatoes will work.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Spices: Rosemary, oregano, kosher salt, and ground black pepper enhance the flavor of the steak and potatoes.
- Steak: I used Sirloin, but any tender cut of steak will work well.
Pro Tip: Don’t crowd the pan; this will cause the potatoes and steak to cook unevenly or even steam rather than sear.
Variations on Garlic Butter Steak Bites
This steak and potatoes recipe has a distinctive garlic and herb flavor. You could change up that flavor by swapping out the spices for a spice blend, like Creole seasoning, ranch seasoning, blackened seasoning, Italian seasoning, taco seasoning, or herbs de Provence. Try adding some caramelized onions or crumbled bacon for an even richer taste.
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Because the steak is meant to cook quickly, it’s best to choose a tender cut. I like to use sirloin, but you can also use beef tenderloin (filet mignon), New York strip steak or stir fry meat. It’s best to avoid tougher cuts like skirt and flank steak.
I like to use Yukon Gold for this recipe. They hold their shape well, but are moderately starchy so that they still get soft and fluffy in the middle. It’s best to avoid Russet potatoes as these are too starchy and can fall apart. Waxy potatoes like reds or fingerlings, will work well in this recipe.
Absolutely! In fact, studies have shown that eating resistant carbs like potatoes with red meat promotes better digestive health than eating red meat on its own.
Butter helps the steak to develop a rich, caramelized crust. It also helps the steak to cook more quickly, and it adds a ton of flavor.
It’s important to cut your potatoes into small, bite-sized pieces of about equal size to ensure that they all cook at the same rate. However, some potatoes need a little bit of help softening up. If you find that your potatoes are not quite fork-tender yet, turn down the heat to medium-low, add 2 tablespoons of warm water, cover, and cook for about 3-4 minutes, until the water evaporates. This should help them finish cooking all the way through.
How to Store and Reheat
Store leftover steak and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in an oiled pan set over medium-low heat or in a 350°F oven for 8-10 minutes, until warmed through.
How to Freeze
Freeze steak and potatoes in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
The potatoes in this recipe already serve as a great side, but these garlic steak bites are also great to serve with your favorite veggie sides like Pennsylvania Dutch green beans, asparagus almondine, or cheesy roasted broccoli. A chopped Caprese salad, roasted Brussels sprouts, or corn on the cob would also be delish!
5-Star Review
“My husbands new weeknight fave. I served with a salad and naan bread and it felt like a holiday! Delicious!” – Liz
This is going to be one of my favorite recipes. It is so much easier cooking the potatoes and the steak in the same pan, less to clean up. I’ll be looking forward to more of these..
So… this is a great recipe per my family. Key here is cast iron skillet pre-heated for 10+ minutes. I also soaked the small Yukons in water for 15 minutes prior to 1/4 ing them.Also instead of unsalted butter I substituted Kerry Gold Garlic butter sticks. Bomb!
Good steak. Horrrrrrible potatoes.
Oh, no! We’re so sorry to hear you didn’t love this recipe, Liz! I recommend checking out the notes section of the recipe for tips on what to do if the potatoes aren’t tender by the time the meat has cooked through!
Par boil your potatoes! Boil them half way, drain, cool, cut up into bite sized chunks and finish cooking in the pan
I made this with chicken instead of steak and adjusted the recipe a bit and it turned out delicious! Made enough to take to lunch!
Thanks so much for sharing what worked for you, Aretta!
I made this recipe with canned potaoes.. I had them on hand. They came out great and the dish was a hit!
It was delicious
That looks great, Andrea! Thanks so much for sharing!
If you find that your potatoes are not quite fork-tender yet, turn down the heat to medium-low, add 2 tablespoons of warm water, cover, and cook for about 3-4 minutes, until the water evaporates. This should help them finish cooking all the way through!
I just found your recipe and am new to your site. 2 things:
1. I haven’t made this yet, but will be tonight. I love that it’s simple and with few ingredients. These are the types of recipes I look for when I want to use up ingredients in my fridge or pantry. But what I LOVE LOVE LOVE about your recipe is that when I printed it, I saw that the ingredients used in each step are included in the step with the amounts needed! You are the only person that I’ve ever seen that does this and I love it! This eliminates many mistakes that can happen when you’re in a hurry if get distracted in the middle of a step.
2. I know this happens a lot, but I am always amazed at how rude and insensitive people can be when they’re not sitting next to you. I don’t know why they bother to take the time to say something negative unless it’s constructive to the recipe or blog itself. You meet the needs of many and I’m sorry that you and all the other bloggers out there have to put up with that. I get very tired of reading their comments.
I will come back and rate this recipe after I make it, but for now, I’m giving it 4 stars for the above reasons.
Hi Kathy, thanks so much for stopping by and leaving such a kind comment! We hope you love this recipe!
Hi, Becky! Well, I tried the recipe and LOVED IT! I only had half a pound of the beef, so I just cut the recipe in half, which was enough for me, my husband and our 13-year old grandson. It was delicious! I dislike Rosemary, but decided to use half of what was required and it perfectly balanced with the oregano for me! I also added some green beans. The beef was tender and potatoes firm. I should have added the garlic later, though, like someone else mentioned, but that didn’t prevent us all from loving it!
My grandson is SO picky and just now venturing out and trying new food… he also loved this! My husband told me twice how much he liked it… “this is a keeper,” he said.😁 I will definitely be making this again!
I have made this recipe 2x now my husband and I love it I use filet mignon as my go to choice this time I added caramelized onions and that added a pop I was craving along with finishing salt
Dont really call a 2 ingredient (seasonings are required on all recipes) skillet a recipe. You are a hack cook who knows how to make a website.
Hi Rashanda, we’re sorry that you didn’t enjoy this recipe! However, we do write a lot of recipes geared towards beginners, as that is how this site was started. We hope you’ll give some of our other recipes a try before making such a harsh judgment!