Steak bites and potatoes is the kind of dinner that feels like a treat, but doesn’t need a reservation or a sink full of dishes. This version keeps things simple: crispy-edged potatoes, juicy garlicky steak bites, and a buttery pan sauce that ties it all together.
Minimal cleanup is the whole vibe here—one pan (or one sheet pan + quick skillet moment), fast cook time, and maximum flavor payoff. Let’s do it.
Why You’ll Love This
It’s weeknight-easy but still gives “I tried” energy: tender steak bites, golden potatoes, and a garlic butter finish that tastes like a steakhouse without the work (or the pile of pans).
Ingredients
- 1 1/2 lb baby potatoes (gold or red), halved (quartered if large)
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 tsp paprika (smoked or regular)
- 1/2 tsp garlic powder (optional, for the potatoes)
- 1 1/4 lb sirloin steak (or ribeye/strip), cut into 1-inch cubes
- 3 tbsp unsalted butter
- 5–6 cloves garlic, minced
- 1 tbsp fresh rosemary or thyme, chopped (or 1 tsp dried)
- 1 tbsp Worcestershire sauce (optional but so good)
- 1 tbsp chopped fresh parsley (optional, for serving)
- Optional: pinch of red pepper flakes, lemon wedges for serving
How to Make It
- Preheat the oven to 425°F. Line a rimmed sheet pan with foil or parchment for easy cleanup. (If you hate dishes, foil is your best friend.)
- Toss the potatoes with 1 1/2 tbsp olive oil, salt, pepper, paprika, and garlic powder (if using). Spread them in an even layer, cut-side down, on the pan.
- Roast for 18–22 minutes, then flip and roast 10–15 minutes more, until deeply golden and fork-tender. Total time depends on potato size, so keep an eye on them.
- While the potatoes roast, pat the steak cubes very dry with paper towels. Season with a little extra salt and pepper. (Dry steak = better browning, no sad steaming.)
- Heat a large skillet over medium-high heat. Add the remaining 1/2 tbsp olive oil. When it’s hot and shimmering, add steak bites in a single layer (work in batches if needed). Sear 1–2 minutes per side until browned but still juicy. Transfer to a plate.
- Lower the heat to medium. Add butter to the skillet and let it melt. Stir in the garlic and rosemary/thyme and cook 30–45 seconds, just until fragrant (don’t let garlic brown too hard).
- Stir in Worcestershire sauce if using, then return the steak bites (and any juices) to the skillet. Toss for 30–60 seconds to coat everything in garlic butter.
- Add the roasted potatoes to the skillet and gently toss to coat, or serve steak bites over the potatoes and drizzle the garlic butter from the pan on top. Finish with parsley, a pinch of red pepper flakes, and a squeeze of lemon if you’re feeling fancy.
Tips for the Best Results
- Cut evenly: Keep potato pieces similar in size so they cook at the same pace.
- Roast hot: 425°F helps the potatoes get crisp edges without taking forever.
- Dry the steak: Moisture is the enemy of a good sear. Pat it down well before it hits the pan.
- Don’t crowd the skillet: If the steak is packed in, it steams. Sear in two batches if your pan isn’t huge.
- Use a timer for garlic: Garlic goes from perfect to bitter fast. Keep it quick and fragrant.
- Rest a minute: Let the steak sit on the plate briefly while you make the butter sauce—juicier bites.
- Season at the end: Taste after tossing in butter; you may need a final pinch of salt.
Variations
- All-in-one sheet pan: Roast potatoes first, then push to one side and add steak cubes for 6–8 minutes, flipping once. Finish with melted garlic butter drizzled over everything (microwave or small saucepan).
- Add veggies: Toss in green beans, asparagus, or broccoli during the last 10–12 minutes of potato roasting.
- Spicy garlic butter: Add 1/2 tsp chili flakes or a dash of hot sauce to the butter.
- Herb swap: Thyme, rosemary, parsley, or chives all work. Even Italian seasoning in a pinch.
- Different potatoes: Yukon gold chunks or fingerlings roast beautifully; just adjust time based on size.
- Extra saucy: Add a splash of beef broth to the skillet with the butter and simmer 1 minute for more drizzle action.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a small pat of butter (best for keeping the steak tender and the potatoes crisp). Microwave works, but do it in short bursts so the steak doesn’t overcook.
FAQ
What cut of steak is best for steak bites?
Sirloin is the sweet spot for price and tenderness, but ribeye and strip steak are also great if you want extra richness. Avoid super-lean cuts that can get chewy fast; you want something that sears well and stays juicy.
How do I keep steak bites from turning tough?
High heat, quick sear, and don’t overcook. Steak bites go fast—usually 2–4 minutes total depending on your pan and bite size. Also, pat the steak dry and sear in batches so you get browning instead of steaming.
Can I make this with frozen potatoes or hash browns?
Yes. Frozen diced potatoes or small hash brown cubes can work for minimal prep. Roast them according to package directions (usually 425°F), then finish with the steak and garlic butter. Just know they may not get quite as creamy inside as fresh potatoes.
Do I need to boil the potatoes first?
Nope. Halved baby potatoes roast up tender if you give them enough time and don’t overcrowd the pan. If your potatoes are on the larger side, quarter them so they cook through without drying out.
Can I prep anything ahead to make this even faster?
Definitely. You can halve the potatoes and store them submerged in cold water in the fridge for up to 24 hours (drain and dry before roasting). You can also cube the steak and mince the garlic ahead; keep the steak covered in the fridge and pat it dry right before cooking.