What’s the best steak to use for steak bites and potatoes?

Sirloin is a great everyday choice because it stays tender when cooked quickly and has good beefy flavor. Ribeye also works if you want something richer, while New York strip gives a slightly firmer bite. Just be sure to cut the steak into evenly sized pieces so they cook at the same rate.

Why are my steak bites tough instead of tender?

Steak bites usually turn tough when they’re overcooked or crowded in the pan. Make sure the skillet is hot before adding the steak, and cook in batches if needed so the meat can sear instead of steam. Pull the steak as soon as it reaches your preferred doneness.

Can I use a different type of potato?

Yes, red potatoes work well and hold their shape nicely, though they’re a bit firmer inside. Russet potatoes aren’t ideal here because they tend to break apart in the skillet. Whatever you use, keep the pieces bite-sized so they cook evenly.

Can I make steak bites and potatoes ahead of time?

You can prep the potatoes and steak a few hours ahead and keep them refrigerated until cooking. Once cooked, leftovers reheat best in a skillet over low heat to keep the steak from drying out. This dish is best fresh, but it still makes a solid next-day lunch.

Steak Bites and Potatoes – Easy One-Pan Comfort Dinner

Description

A comforting one-pan dinner made with tender steak bites and golden potatoes cooked together in garlic butter. Simple, hearty, and perfect for busy weeknights.

Ingredients

Scale

2 tablespoons olive oil, divided
2 tablespoons garlic and herb butter, divided
1 pound Yukon Gold potatoes, cut into bite-sized cubes
1 pound sirloin steak, cut into bite-sized pieces
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 teaspoon garlic powder, divided

Cook Mode Keep your screen awake while you cook

Instructions

Heat a large skillet over medium heat and add half of the olive oil and garlic butter.
Add the potatoes and season with half of the salt, pepper, and garlic powder, then cover and cook until fork-tender.
Season the steak bites with the remaining salt, pepper, and garlic powder while the potatoes cook.
Push the potatoes to the side of the skillet and increase the heat to medium-high.
Add the remaining olive oil and garlic butter, then sear the steak bites until browned and cooked to your liking.
Lower the heat, toss the steak and potatoes together in the garlic butter, adjust seasoning, and serve warm.

Notes

Sirloin works best for tender steak bites cooked quickly.
Avoid overcrowding the pan so the steak sears instead of steaming.
Leftovers reheat best in a skillet over low heat.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 356
Sugar: 1 g
Sodium: 699 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 85 mg