Easy One-Pan Steak and Potatoes Skillet: Your Ultimate Weeknight Dinner Solution
There’s nothing quite like a hearty, satisfying meal that comes together with minimal fuss, and this incredibly flavorful one-pan steak and potatoes skillet is a perfect example. Imagine tender, succulent steak bites, deeply infused with a rich marinade, nestled amongst perfectly crispy, seasoned baby potatoes – all cooked to perfection right on your stovetop. This isn’t just a meal; it’s a culinary experience designed for ease and maximum flavor, proving that gourmet taste doesn’t require hours in the kitchen or a pile of dirty dishes.
Whether you’re looking for a quick weeknight dinner, a impressive yet simple dish for guests, or simply craving classic comfort food, this recipe delivers on all fronts. It’s a complete meal in one pan, simplifying both the cooking process and the cleanup, making it a true hero in any busy household. Get ready to elevate your dinner routine with this irresistible steak and potato combination that promises big flavor with little effort.
Why This One-Pan Steak and Potatoes Skillet is a Must-Try
Few combinations are as universally loved as steak and potatoes, and this skillet version takes that classic duo to new heights while keeping things incredibly simple. The magic truly lies in the balance of flavors and textures achieved with minimal effort. We’re talking juicy, tender steak bites that practically melt in your mouth, perfectly complemented by golden-crisp potatoes, all seasoned to savory perfection. This isn’t just another dinner; it’s an experience that’s surprisingly easy to achieve, even for novice cooks.
Our secret weapon for truly exceptional flavor is a robust marinade, like our incredible bourbon marinade, which imparts a rich umami depth to every piece of cubed steak. This isn’t just about tenderness; it’s about building a foundational flavor that permeates the meat. Meanwhile, the humble baby potatoes are transformed into crispy, golden-brown delights through a simple yet effective seasoning blend and stovetop technique. The combination of these two elements ensures that every bite is packed with deliciousness, making it a hit even with the pickiest eaters at your table. Plus, the entire meal comes together in under an hour, making it an ideal choice for busy weeknights when you crave something special without the fuss.
Beyond its deliciousness, this recipe is a win for its convenience. By cooking everything in a single skillet, you drastically cut down on cleanup time, leaving you more moments to enjoy your meal and less time scrubbing pots and pans. It’s a testament to the power of thoughtful preparation and smart cooking methods, delivering maximum impact with minimum complication. Once you try this one-pan wonder, you’ll understand why it quickly becomes a regular in your meal rotation.
Essential Ingredients for Your Skillet Steak and Potatoes
To create this sensational one-pan meal, you’ll need a handful of fresh ingredients and pantry staples. Each component plays a crucial role in building the layers of flavor that make this dish so irresistible. Below is a comprehensive list, and for precise measurements and detailed instructions, remember to check the printable recipe card located at the end of this post.
Ingredient Spotlight & Smart Substitutions
Understanding your ingredients is key to successful cooking. Here’s a closer look at what goes into our skillet steak and potatoes, along with suggestions for when you need to make a swap.
STEAK – For this recipe, we highly recommend sirloin tip steak. It’s an excellent choice because it’s wonderfully lean, yet tender, which is absolutely ideal for quick cooking in a skillet. Cubing it into smaller pieces ensures each bite cooks evenly and absorbs maximum flavor from the marinade. If you’re looking for alternatives, both ribeye and New York strip steaks make fantastic, albeit richer, steak bites. Just be sure to cube them similarly to ensure consistent cooking. For a slightly more economical choice, flank steak or skirt steak can also work, but they might benefit from a slightly longer marinating time to maximize tenderness.
POTATOES – Baby Yukon Gold potatoes are our star for this dish. Their thin skin means no peeling is necessary, and their creamy interior combined with a tendency to crisp beautifully makes them perfect for pan-frying. When cut in half, they offer a perfect surface for browning, leading to that coveted crispy exterior. If baby Yukon Golds aren’t available, small red potatoes or even larger Yukon Golds cut into 1-inch pieces will work well. The key is consistent sizing to ensure all potatoes cook through at the same rate. Avoid starchy russet potatoes unless you’re aiming for a different texture, as they tend to be fluffier rather than creamy-crisp.
MARINADE – The foundation of our steak’s incredible flavor is our signature bourbon marinade. This blend doesn’t just add a fantastic taste; it also helps tenderize the meat, making the steak bites extra juicy. The bourbon brings a unique, savory-sweet, and slightly smoky undertone that truly elevates the dish without an overpowering alcohol flavor. You don’t need to marinate the steak cubes for an extended period to achieve a burst of flavor with this particular recipe, but even 30 minutes makes a difference. For other fantastic options, you could try our classic steak marinade or a specialized ribeye steak marinade, depending on your preferred flavor profile.
SEASONINGS – A simple yet effective blend of garlic salt, chili powder, and black pepper forms the backbone of the potato seasoning. Garlic salt provides both saltiness and aromatic garlic flavor, while chili powder adds a touch of warmth and subtle spice, enhancing the overall savory profile without making it overtly spicy. Freshly minced garlic boosts the flavor even further, ensuring a robust and well-rounded taste for your potatoes. Feel free to adjust the chili powder to your heat preference or add a pinch of smoked paprika for extra depth.
OLIVE OIL – Divided in the recipe, olive oil is essential for both the potato seasoning blend and for searing in the skillet. It helps distribute the dry seasonings evenly over the potatoes and provides a high smoke point for achieving that perfect crispy sear on both the potatoes and the steak. Using good quality olive oil can also contribute a subtle, fruity note to the finished dish.
Crafting Your Skillet Steak and Potatoes: Step-by-Step Guide
This hearty skillet meal is surprisingly straightforward to prepare. These step-by-step photos and detailed instructions are here to guide you, helping you visualize each stage of making this delicious recipe. For the complete printable version, including all exact measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Prepare the Steak: Begin by cutting your sirloin tip steak into uniform 2-inch cubes. This ensures even cooking and perfect bite-sized pieces. Place the cubed steak into a bowl and combine it thoroughly with your chosen marinade. Give it a good toss to ensure all surfaces are coated, then set it aside to allow the flavors to penetrate the meat while you prepare the potatoes. Even a short marinade time will make a difference!
- Create Potato Seasoning: In a separate mixing bowl, combine your dry seasonings: garlic salt, chili powder, black pepper, and minced garlic. Whisk these ingredients together until well combined. Now, add half of the total olive oil measurement to this seasoning blend and whisk again until you have a cohesive, aromatic paste. This mixture will adhere beautifully to your potatoes, ensuring every bite is bursting with flavor.
- Season the Potatoes: Take your baby Yukon Gold potatoes and cut them in half. This increases their surface area, allowing for better browning and crisping. Pour the seasoning mixture you just prepared over the halved potatoes. Using your hands or a spoon, toss the potatoes thoroughly until each piece is evenly coated with the savory seasoning. This step is crucial for developing that amazing flavor and crispy texture.
- Heat the Skillet: Place a large, heavy-bottomed skillet over medium-high heat. Add the remaining olive oil to the hot skillet. You’ll know the oil is ready when it begins to shimmer, but isn’t smoking excessively. This high initial heat is important for getting a good sear on the potatoes.
- Cook the Potatoes to Crispy Perfection: Carefully add the seasoned potato halves to the hot skillet, making sure to place them cut-side down. This allows the flesh to brown and crisp up beautifully, creating a delicious crust. Once they’ve had a chance to get some color, turn the heat down to low, and partially cover the skillet. Let them cook for about 20 minutes, or until they are tender when pierced with a fork. The lid will help steam them through while the low heat maintains that golden crust.
- Sear the Steak and Combine: Once the potatoes are fork-tender, carefully remove them from the skillet and set them aside. Increase the heat slightly if needed, then add the marinated steak bites to the hot skillet. Cook the steak, stirring occasionally, until it’s beautifully browned on all sides and cooked to your desired doneness. Since they are small cubes, this will happen quickly. Finally, return the cooked potatoes to the skillet with the steak and toss gently. Cook for just a few more minutes, stirring, to ensure everything is thoroughly heated through and the flavors meld together.
Frequently Asked Questions & Expert Tips for Success
To maintain freshness and flavor, store any leftover steak and potatoes skillet in an air-tight container in the refrigerator for up to 4 days. When reheating, for the best results, we recommend reheating the potatoes first in a skillet over medium-low heat with a small amount of oil until they regain their crispness. Then, add the steak bites and heat for a few more minutes until everything is warmed through. This two-step process helps prevent the potatoes from becoming soggy. Alternatively, you can reheat the entire dish on a baking sheet covered loosely with aluminum foil in a 250°F (120°C) oven for about 20 minutes, or until warm.
Absolutely! This skillet meal is wonderfully versatile for incorporating additional vegetables. Bell peppers (any color), sliced mushrooms, or diced onions would be excellent additions. For bell peppers and onions, simply toss them into the skillet with the potatoes during their initial cooking phase. Mushrooms can be added halfway through the potato cooking, or even quickly sautéed with the steak for a minute or two. Ensure not to overcrowd the pan, as this can lead to steaming instead of searing, compromising the crisp texture of your other ingredients.
A large, heavy-bottomed skillet is ideal for this recipe. Cast iron skillets are fantastic because they retain heat exceptionally well, leading to superior browning and crispiness for both the potatoes and the steak. If you don’t have cast iron, a good quality stainless steel skillet will also work. Just ensure it’s large enough to hold all ingredients in a single layer without overcrowding, which is crucial for achieving that desirable sear rather than steaming the food.
For maximum crispiness, a few tips are key. First, ensure your potatoes are completely dry before seasoning them; excess moisture prevents browning. Second, don’t overcrowd the skillet – cook the potatoes in a single layer. If your skillet isn’t large enough, consider cooking them in two batches. Third, ensure the oil is shimmering hot before adding the potatoes. Finally, resist the urge to constantly stir them; let them sit undisturbed on the cut side to develop that beautiful golden crust.
Yes, you can! To save time, you can cut the steak into cubes and marinate it up to 24 hours in advance, keeping it covered in the refrigerator. The potatoes can also be washed and halved ahead of time. Store them in a bowl covered with cold water in the fridge for a day or two to prevent browning, then drain and pat them completely dry before seasoning and cooking. This pre-prep makes dinner even faster on a busy night.
Perfect Pairings & Serving Inspirations
This skillet steak and potatoes meal is wonderfully hearty and satisfying all on its own, easily serving as a complete dinner. However, adding a fresh, vibrant side can truly complete the experience and add a burst of complementary flavors and textures. A simple green element beautifully contrasts the richness of the steak and potatoes, making the meal feel even more balanced and wholesome.
Consider serving it alongside a crisp, fresh dinner salad with a light vinaigrette, offering a refreshing counterpoint to the savory main dish. Other excellent vegetable companions include tender-crisp roasted green beans, caramelized Brussels sprouts, or elegant roasted asparagus, which all cook relatively quickly and require minimal extra effort. For a touch of gourmet flair, a side of warm, crusty garlic bread is always a welcome addition, perfect for soaking up any delicious pan juices.
For an absolute flavor explosion, we highly recommend drizzling your finished steak and potatoes with a generous amount of homemade chimichurri sauce. Its bright, herbaceous, and garlicky notes cut through the richness of the meat and potatoes beautifully, adding an irresistible zest. Enjoy experimenting with these pairings to find your perfect meal combination!
Discover More Delicious Steak & Potato Recipes
If you loved this skillet steak and potatoes, you’ll be thrilled to explore more of our steak-centric and comfort food recipes. Each one offers a unique twist on classic favorites, perfect for expanding your culinary repertoire:
- Air Fryer Steak: Achieve perfectly cooked, juicy steak with a fantastic crust in your air fryer, a speedy and convenient alternative to pan-searing.
- Beef Stroganoff: Dive into a creamy, savory classic featuring tender strips of beef and mushrooms in a rich sauce, served over noodles for the ultimate comfort meal.
- Salisbury Steak Meatballs: A delightful twist on Salisbury steak, these flavorful meatballs are smothered in a rich gravy, perfect for a cozy family dinner.
- Blue Cheese Crusted Steak: Elevate your steak game with a decadent blue cheese crust that adds a pungent, tangy flavor and a beautiful texture to every bite.
- Air Fryer Steak Bites: If you’re a fan of quick and tender steak, these perfectly seasoned air fryer steak bites are an irresistible snack or a speedy addition to any meal.
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Steak and Potatoes Skillet
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound sirloin tip steak
- 1.5 pounds baby Yukon gold potatoes
- ½ cup bourbon marinade
- 2 teaspoons garlic salt
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 2 teaspoons minced garlic
- ¼ cup olive oil divided
Things You’ll Need
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Large heavy bottomed skillet
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Mixing bowls
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Whisk
Before You Begin
- We used our bourbon marinade recipe here for its exceptional depth of flavor. For other options, feel free to try our classic steak marinade or a rich ribeye steak marinade. Please note: the nutrition facts listed below do not include the marinade itself. For accurate nutritional information regarding the marinade, refer to its individual recipe, keeping in mind that typically only a small amount of marinade is consumed.
- Sirloin tip steak is an excellent choice for this skillet recipe due to its lean and tender qualities, which are perfect for quick cooking. However, you can easily substitute it with other cuts like ribeye or New York strip for your steak bites if you prefer a different texture or flavor profile. Ensure all steak is cut into uniform 2-inch cubes for even cooking.
- For best results with the potatoes, ensure they are thoroughly dried after washing and before tossing with seasonings. This helps them achieve that coveted crispy exterior in the skillet.
Instructions
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Cut steak into 2-inch cubes. Combine with marinade and set aside.
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In a mixing bowl, combine garlic salt, chili powder, black pepper, and minced garlic. Add half of the olive oil and whisk together.
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Cut potatoes in half. Pour seasoning mixture over the potatoes and toss to coat.
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Add remaining olive oil to a skillet over medium-high heat until shimmering.
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Add potatoes, cut side down, to brown the flesh. Turn heat down to low and partially cover, cooking for 20 minutes, or until fork tender.
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Remove potatoes from skillet and add marinated meat. Cook until browned and add the potatoes back in. Cook long enough to heat through.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat the potatoes first in a skillet over medium-low heat with a bit of oil until crisped, then add the steak bites and heat for a few more minutes until warmed through. You can also reheat this dish on a baking sheet covered with aluminum foil. Bake at 250F until warm, around 20 minutes or so.
- For extra crispy potatoes, ensure they are completely dry before seasoning. Do not overcrowd the skillet; cook in batches if necessary to allow for proper searing.
- Consider adding a splash of beef broth or red wine to the skillet after cooking the steak to deglaze the pan and create a quick, flavorful sauce to drizzle over your meal.
- Don’t be afraid to adjust the seasonings to your taste. A pinch of onion powder or a dash of smoked paprika can add even more depth to the potatoes.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.