Weeknight Garlic Butter Steak Bites and Potatoes in One Pan

If “steak dinner on a Tuesday” sounds unrealistic, this one-pan situation is about to change your whole weeknight vibe. You get crispy-edged potatoes, juicy steak bites, and a glossy garlic butter sauce that tastes like you tried way harder than you did.

It’s fast, cozy, and minimal-dishes in the best way. Serve it straight from the skillet with a simple salad or green beans, and suddenly your random weeknight feels kind of fancy.

Why You’ll Love This

Everything cooks in one pan, the timing is super forgiving, and the garlic butter turns basic ingredients into a restaurant-style dinner—without the restaurant wait time (or the bill).

Ingredients

1 1/2 lb Yukon Gold potatoes, cut into 1/2-inch cubes
1 1/4 lb sirloin steak (or ribeye/strip), cut into 1-inch bites
2 1/2 tbsp olive oil, divided
1 1/4 tsp kosher salt, divided (plus more to taste)
1/2 tsp black pepper, plus more to taste
1 tsp paprika (smoked or regular)
1 tsp Italian seasoning
4 tbsp unsalted butter
5 cloves garlic, minced
1 tbsp chopped fresh parsley (optional, for finishing)
1–2 tsp lemon juice (optional, for brightness)
Red pepper flakes, optional

How to Make It

Prep your potatoes: Pat them dry (this helps them crisp). Toss with 2 tbsp olive oil, 1 tsp salt, pepper, paprika, and Italian seasoning.
Heat your pan: Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. When it’s hot, add the seasoned potatoes in an even layer.
Crisp and cook the potatoes: Cook 10–14 minutes, stirring every few minutes, until the potatoes are browned and fork-tender. If they’re browning too fast, drop the heat to medium.
Move potatoes aside: Push the potatoes to one side of the pan (or remove to a plate if your pan is crowded). Add the remaining 1/2 tbsp olive oil to the empty side.
Sear the steak bites: Season steak with the remaining 1/4 tsp salt and a bit more pepper. Add steak to the hot side of the pan in a single layer. Sear 1–2 minutes per side until browned and just cooked to your liking.
Make the garlic butter: Reduce heat to medium-low. Add butter to the pan. Once melted, stir in the minced garlic (and a pinch of red pepper flakes if using). Cook 30–60 seconds until fragrant, not browned.
Toss it all together: Stir steak bites and potatoes through the garlic butter so everything gets coated and glossy.
Finish and serve: Turn off heat. Sprinkle with parsley and a little lemon juice if you like. Taste and adjust salt/pepper, then serve immediately.

Tips for the Best Results

Dry potatoes = crispier potatoes. After cutting, pat them well with paper towels so they brown instead of steam.
Don’t overcrowd the pan. If your skillet is small, cook the steak in two quick batches for better searing.
Use a hot pan for steak. You want a quick sear to lock in juices. If the pan isn’t hot, the steak can turn gray before it browns.
Garlic goes in at the end. It burns fast. Keep it low and quick for that sweet, fragrant flavor.
Choose the right cut. Sirloin is weeknight-friendly and still tender. Ribeye is extra juicy. Avoid stew meat (too tough for fast cooking).
Rest in the pan (briefly). After tossing, let everything sit 1 minute off heat so the juices settle and the sauce clings.

Variations

Add a veggie: Toss in green beans, asparagus tips, or broccoli florets during the last 4–6 minutes of potato cooking.
Make it spicy: Add red pepper flakes, a pinch of cayenne, or a drizzle of hot honey at the end.
Swap the potatoes: Baby potatoes (halved) work great; just extend cooking time a few minutes. Sweet potatoes are also delicious with smoked paprika.
Herb switch-up: Finish with fresh thyme or rosemary instead of parsley for a more steakhouse feel.
Extra saucy: Add 2 tbsp beef broth when you add the butter, then simmer 1 minute to make more sauce to spoon over everything.

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 splash of water or broth to loosen the garlic butter; cook just until warmed through to avoid overcooking the steak. The microwave works in a pinch, but the skillet brings back the best texture.

FAQ

What’s the best steak for steak bites?

Sirloin is the sweet spot for weeknights: tender, flavorful, and not wildly expensive. Ribeye and strip steak are even juicier, while tenderloin is super tender but pricier. Just aim for a steak with good marbling and cut it into similar-size bites so it cooks evenly.

How do I keep the steak bites from getting tough?

Two things: high heat and short cook time. Sear the bites quickly and pull them as soon as they’re done (they’ll keep cooking a little when tossed with the hot potatoes and butter). Also, add garlic at the end so you’re not stuck cooking longer while it burns.

Can I make this recipe with baby potatoes?

Yes. Halve them (or quarter if large) and cook a bit longer, usually 14–18 minutes depending on size. Covering the pan for 2–3 minutes mid-cook can help them soften faster, then uncover to re-crisp.

What pan works best for one-pan steak bites and potatoes?

A cast-iron skillet is ideal for deep browning and heat retention. A stainless-steel skillet also works well. Nonstick is okay for convenience, but you may get less browning on both the potatoes and the steak.

Can I prep anything ahead to make it even faster?

Totally. Cube the potatoes and steak up to a day ahead and store separately in the fridge. You can also pre-mince the garlic. When it’s time to cook, pat the steak and potatoes dry before seasoning so they sear and crisp properly.