Steak Bites and Potatoes are an easy one-pan dinner. It's full of delicious flavor and comes together in less than 30 minutes- the perfect option for meat-and-potatoes on a weeknight.
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Why You'll Love Garlic Butter Steak Bites And Potatoes
I married a man who is extremely picky. We compare his palate to that of a toddler and joke that he's the kids menu guy since those are the foods he prefers. But he's also a big steak and potatoes guy. So, having good steak recipe options is a must for us.
We all love a good steak dinner (Ps if you want something that's hearty and tender and works for your slow cooker or Instant Pot try these awesome Steak Tips!). Having them in bite-size pieces in the same pan as deliciously crispy potatoes is a surefire way to impress your family on a busy weeknight! Here's why I love this recipe:
- 30-minute meal
- Super comforting and flavorful
- Great for entertaining
- Easy enough for weeknights
- Hearty and satisfying
- Kid-friendly
Ingredient Information And Substitutions
- Steak- My preferred cut for this is Top Sirloin as it's very economical for a weeknight dinner. If you prefer a different cut, you can totally use that (perhaps avoid braising cuts like chuck and short ribs as those tend to be tough when they aren't slow cooked). The key here is uniform cuts for even cooking, I trim off gristle and extra fat and aim for 1.5 inch - 2 inch chunks.
- Potatoes- I like using baby potatoes. Any color and variety works, Once again make sure you cut the potatoes to uniform size so they cook evenly. I aim for 1 inch chunks.
- Fats- Olive oil and salted butter are my fats of choice for this. The oil helps keep the butter from burning.
- Seasonings- My preferred seasonings for this are onion powder, garlic powder, Kosher salt and black pepper. For the steak, you can use your favorite steak seasoning. I use low sodium Montreal Steak seasoning but I included alternate measurements for a full sodium steak seasoning as well.
- Fresh herb garnish- This is totally optional but a sprinkle of fresh chopped parsley for garnish is always a pretty and tasty way to finish a dish.
How To Make Sirloin Steak Tips and Potatoes
Step 1: Cook potatoes
Heat butter and oil in a sauté pan. Combine salt, pepper, onion powder, and garlic powder in a bowl. Add potatoes to pan along with half the seasonings. Cook 4-5 minutes.
Step 2: Prep top sirloin filet bites
While the potatoes cook, toss the sirloin steak tips in the Montreal Steak Seasoning.
Step 3: Remove Potatoes
Turn the potatoes and sprinkle with the rest of the seasoning. Continue cooking, then remove from the pan and cover with foil to help finish cooking with the steam.
Step 4: Add steak
Add more butter to pan and add top sirloin steak. Cook until brown on all sides.
Step 5: Finish cooking
When the top sirloin bites are almost done add potatoes back to the pan. Let rest for 2 minutes then serve with chopped parsley. Enjoy!
Frequently Asked Questions
Sirloin comes from the rear portion of the cow and it comes in two parts, top and bottom. I prefer top sirloin steak because it tends to be more tender. But both types will work- the key to this cut is short cooking time a quick sear on each side makes for the perfect medium rare- you can cook longer for more doneness if you prefer.
While I wouldn't encourage you to cook the whole top sirloin steak recipe ahead, you can cut the steak ahead of time, wash the potatoes and even measure out the seasonings.
Yes, just cut them to a uniform size (around 1 inch is ideal).
Yes! Just sub in a non-dairy butter alternative or even olive oil.
While this recipe are best served immediately, the leftovers will last 3 days covered in the refrigerator and can be reheated in a pan or the microwave.
Tips For Making Garlic Steak Bites
- Room temperature is best. I like to pull the top sirloin filet out at the beginning and let it sit and come closer to room temperature for 30 minutes while I prep and cook the potatoes.
- Dry sirloin steak tips. Pat the steak dry for optimal pan searing.
- Uniform-sized is key. Cut the potatoes and steak pieces to around the same size so that they cook evenly. I prefer 1 inch chunks for the potatoes and 1 ½ - 2 inch chunks for the beef.
- Combine butter and oil for best results. Using a mix of butter and olive oil helps prevent the butter from burning.
- Cook evenly. Turn the potatoes often to help crisp each side evenly. I find the flat sides brown up super nice
- Steak cooks quickly. The cooking goes pretty fast with the steak- in terms of cooking time, I cook mine about 2 minutes per side so they're a nice medium rare inside but if you like them a little more well done, just keep them in a minute or two longer (just remember- you can always put them back into the pan if they're under cooked- but once they're overcooked you can't go back).
- Turn often. Be sure you're turning the steak bites often to brown each side. The idea is to get a quick sear so you're not overcooking.
- Don't forget to rest it! Let the steak rest for a couple minutes before serving.
- Prep ahead: Cut meat, wash potatoes and measure seasonings.
- Storage and Leftovers: Leftovers will last up to 3 days covered in the refrigerator.
What To Serve With Garlic Butter Steak Bites
Round your dinner out with the delicious recipes:
Other Fantastic Steak Recipes
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Steak Bites and Potatoes
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons salted butter, divided
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 pound baby potatoes halved to 1 inch chunks (or full size potatoes cut to 1 inch chunks)
- 2 pounds top sirloin steak, cut to 2 inch chunks
- 1 teaspoon Low Sodium Montreal Steak Seasoning (or ½ teaspoon if full sodium)
- Fresh parsley chopped- for garnish
Instructions
- In a large saute pan, melt 1 Tablespoon butter and olive oil over medium high heat.
- In a small bowl combine, salt, pepper, onion powder and garlic powder. Set aside.
- Once oil is shimmering, add potatoes flat-side down to the pan in a single layer and sprinkle them with ½ the seasoning mixture. Cook for around 4-5 minutes.
- While potatoes cook, toss steak bites in Montreal Steak Seasoning.
- Turn the potatoes and sprinkle with remaining seasoning. Cook for 4-5 more minutes. Remove from pan to a bowl and cover with foil to steam. Set aside.
- Melt 1 Tablespoon butter and add steak bites in a single layer. Cook for 2 minutes per side for medium rare (or a little long if you'd like it more well done). Turn frequently to brown all sides- this goes fast!
- Add potatoes back into the pan and cook for 1 more minute.
- Rest for 2 minutes and serve immediately with a sprinkle of parsley for garnish.
Video
Notes
- Room temperature is best. I like to pull the top sirloin filet out at the beginning and let it sit and come closer to room temperature for 30 minutes while I prep and cook the potatoes.
- Dry sirloin steak tips. Pat the steak dry for optimal pan searing.
- Uniform-sized is key. Cut the potatoes and steak pieces to around the same size so that they cook evenly. I prefer 1 inch chunks for the potatoes and 1 ½ - 2 inch chunks for the beef.
- Combine butter and oil for best results. Using a mix of butter and olive oil helps prevent the butter from burning.
- Cook evenly. Turn the potatoes often to help crisp each side evenly. I find the flat sides brown up super nice
- Steak cooks quickly. The cooking goes pretty fast with the steak- in terms of cooking time, I cook mine about 2 minutes per side so they're a nice medium rare inside but if you like them a little more well done, just keep them in a minute or two longer (just remember- you can always put them back into the pan if they're under cooked- but once they're overcooked you can't go back).
- Turn often. Be sure you're turning the steak bites often to brown each side. The idea is to get a quick sear so you're not overcooking.
- Don't forget to rest it! Let the steak rest for a couple minutes before serving.
- Prep ahead: Cut meat, wash potatoes and measure seasonings.
- Storage and Leftovers: Leftovers will last up to 3 days covered in the refrigerator.
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