Steak Bites and Potatoes
This steak bites and potatoes recipe is a hearty one-skillet meal with tender, seared steak bites and crispy golden potatoes. Finished with blue cheese for a rich, savory touch, it’s an easy dinner that feels a little special without adding extra work.
Calories:
Ingredients
- 1 lb sirloin steak cut into bite-sized pieces
- 12 oz baby Yukon gold potatoes halved
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons butter
- 3 garlic cloves minced
- 1 teaspoon fresh rosemary
- 1 ½ tsp Salt or more to taste
- ½ tsp Black Pepper or more to taste
- ⅓ cup crumbled blue cheese adds a salty flavor so you can decide whether you would like more salt and pepper after incorporating it
- Optional: chopped fresh parsley for garnish
Instructions
- Cook the potatoes. Heat 1 tablespoon of oil in your cast-iron skillet over medium heat. Add halved potatoes cut-side down. Season generously with salt, pepper, and rosemary. Cook for 10-12 minutes, stirring occasionally, until golden and fork-tender. Add a tablespoon of butter during the last few minutes for extra crispiness and flavor. Remove potatoes from the skillet and set aside.
- Pat steak pieces dry (this helps create that caramelized crust). Increase the heat to medium-high. Add remaining oil to the skillet.
- Place steak bites in the skillet in a single layer. Don’t overcrowd the pan. Work in batches if needed. Season with salt and pepper.
- Sear the steak bites. Sear for 2-3 minutes, turning occasionally, until browned on the outside but still tender on the inside.
- Add garlic during the last 30 seconds, stirring quickly so it doesn’t burn. Remove from heat.
- Bring it together. Return potatoes to the skillet and gently toss with steak bites.
- Stir in the blue cheese and parsley: Sprinkle blue cheese over the top while everything is still warm so it softens slightly. Finish with fresh parsley for a little color. Serve straight from the skillet for that rustic, cozy feel.
Notes
Swap the salt and pepper for 2-2½ tsp of steak seasoning
Swap the butter for your favorite garlic butter, it will add more garlic flavor
Room temperature steak sears better
Don’t stir too soon-let crust form
Use high heat but not smoking oil
Blue cheese goes on last, so it melts, not disappears
SERVING IDEAS:
Simple arugula salad with balsamic
Roasted green beans or asparagus
Wrapped in lettuce cups
Tucked into a warm bowl with sauteed mushrooms
STORAGE:
Store in an airtight container up to 3 days
Reheat in a skillet over medium heat for the best texture
Avoid microwaving too long, a steak can toughen
SUBSTITUTIONS & VARIATIONS:
Swap blue cheese for goat cheese for a milder flavor
Add sauteed mushrooms
Drizzle with a little balsamic glaze
Add crushed red pepper for heat
