Steak Bites and Potatoes
This hearty Steak Bites and Potatoes recipe is a satisfying skillet meal packed with savory flavor and golden crisp textures. It’s a weeknight winner that cooks in under 40 minutes.
Juicy seared steak and tender Yukon Gold potatoes are coated in a rich garlic butter sauce. This dish delivers bold flavor with every bite, perfect for family dinners or casual entertaining.
Key Ingredients in These Steak Bites and Potatoes
Sirloin steak – Cubed sirloin or NY Strip offers a juicy, tender bite that sears beautifully in a hot skillet.
Yukon Gold potatoes – These buttery potatoes hold their shape well and crisp up to a golden finish after parboiling.
Worcestershire sauce – Adds deep umami richness that complements the beef and enhances browning.
Garlic butter – A luscious blend of minced garlic, butter, and herbs that melts into the dish, coating every piece in flavor.
Seasoning blend – Paprika, garlic powder, onion powder, and Italian herbs layer on savory spice that boosts both the steak and the potatoes.
Steak Bites and Potatoes Made Simple
This skillet meal starts with a bold spice mix, split between tender beef cubes and parboiled potatoes.
The steak is quickly seared until golden brown, then set aside while the potatoes crisp. A final toss in herbed garlic butter brings the entire dish together in rich, buttery harmony.
Smart Tips for Perfect Steak Bites and Potatoes
For extra crispy potatoes, let them air dry slightly after boiling before searing. Browning sauce deepens the color but isn’t essential. Use a cast iron skillet for best caramelization. For even more flavor, marinate the steak briefly in Worcestershire sauce ahead of cooking.
Storing Steak Bites and Potatoes the Right Way
Keep leftovers in an airtight container in the fridge for up to three days. To reheat, warm gently in a skillet over medium-low heat or in a 350°F oven for about 10 minutes. Avoid the microwave to preserve texture.
Frequently Asked Questions
Can I use another type of potato?
Yes, russets or red potatoes work well too, but Yukon Golds hold their shape and texture best.
What steak cut is best for this recipe?
Sirloin and NY Strip are ideal for their balance of tenderness and flavor, but ribeye can also be used.
Can I make this ahead of time?
Yes, prep and parboil the potatoes and season the steak in advance. Cook when ready to serve for best texture.
How do I make it less spicy?
Skip the red pepper flakes in the garnish or reduce the amount for a milder dish.
Steak Bites and Potatoes
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1 tablespoon browning sauce optional, for enhanced color
- 6 tablespoons unsalted butter softened
- 2 teaspoons Italian seasoning
- 2 pounds cubed steak sirloin or New York Strip recommended
- 2 pounds Yukon Gold potatoes peeled and diced into bite-sized chunks
- 1 teaspoon salt for garlic butter
- 2 tablespoons Worcestershire sauce
- 3 teaspoons salt plus additional to taste
- 2 tablespoons chopped parsley
- 2 tablespoons minced garlic
- Red pepper flakes for garnish
- Parsley for garnish
Instructions
- Combine salt, garlic powder, onion powder, Italian seasoning, and paprika in a small mixing bowl, then divide this blend equally into two separate portions. Set aside.
- In another bowl, thoroughly mix the softened butter with minced garlic and chopped parsley to create a flavorful compound butter. Set aside.
- Place the cubed steak into a large bowl and drizzle with Worcestershire sauce and optional browning sauce. Add one half of the spice blend and toss until the meat is uniformly coated.
- Boil the cubed potatoes in salted water for 5–6 minutes until they are just beginning to soften. Drain and allow them to cool slightly. Once cooled, season the potatoes with the remaining half of the spice mixture and 1 tablespoon of olive oil. Stir to coat evenly.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the steak cubes and sear for 5 to 7 minutes until evenly browned. Remove from the skillet and set aside.
- In the same pan, add the pre-cooked potatoes and sauté over medium-high heat for 10 to 15 minutes, stirring occasionally, until they are crisped and fork-tender.
- Return the steak to the pan with the potatoes. Add the prepared garlic herb butter and stir thoroughly, allowing the mixture to coat all components generously.
- Garnish with fresh parsley and a pinch of red pepper flakes before serving.