Tender sirloin steak strips, creamy cubed potatoes, and colorful veggies come together in this flavorful steak and potatoes skillet. Cooked with mouthwatering citrus and soy marinade, it’s destined to be a weeknight favorite!
Tender One-Pan Steak and Potatoes Recipe
This easy steak and potatoes skillet is filling, flavor-packed, and easy on the wallet. New weeknight favorite, coming in HOT!
With family meals, we can’t go wrong with meat and potatoes. This steak dinner is similar to my skillet steak bites with potatoes, with a twist: a zesty, mouthwatering sauce made from citrus, soy sauce, and spices. The flavors are next-level delicious, but the ingredients are simple.
I love that this steak and potatoes recipe is suited to any time of the year. It’s cozy and stick-to-your-ribs in wintertime, and vibrant enough for summer dinners. And my favorite part? The whole thing – steak, veggies, and sauce – cooks up all in one skillet.
Why You’ll Love This Easy Steak Dinner
- One skillet. Have a cozy, healthy dinner ready in under an hour, all in a single skillet for easy cleanup.
- Loads of flavor. Words cannot describe how tasty this steak dinner is. The sauce ticks all the boxes with its sweet-tangy-spicy flavors, plus rich umami from the soy sauce. SO GOOD.
- Satisfying. Steak and potatoes are the perfect combination for a hearty dinner. I bulk things up with even more veggies for a meal-in-one. Or, serve your skillet with some easy sides. You’ll find my suggestions below!
What You’ll Need
So, what’s in this steak and potatoes skillet? Let’s go over the key ingredients. Be sure to scroll down to the recipe card for a full ingredient list and detailed instructions.
- Olive Oil, Salt, and Pepper: Extra virgin olive oil for sauteing and searing, plus salt and fresh cracked pepper for seasoning.
- Onion and Garlic: Slice up a large yellow or brown onion, plus three cloves of garlic. You can adapt the number of garlic cloves to taste.
- Mushrooms: You can make this recipe with any variety of mushrooms you’d like (or leave them out if mushrooms aren’t your thing). White or cremini mushrooms work well and they’re available in most produce aisles.
- Sirloin Steak: Sirloin is a lean cut of beef that sears up nicely in a skillet. If you can’t find sirloin, other good cuts for this recipe are flank steak, rib eye, or New York strip steak.
- Yukon Gold Potatoes: We love the creaminess of Yukon gold potatoes, but another boiling potato or waxy potato will also do the trick. Red potatoes, fingerlings, or baby potatoes are good options.
- Carrots: Four large carrots, chopped, for an extra dose of veggies.
For the Sauce
- Citrus Juice: I make this sauce with a mixture of fresh lemon, lime, and orange juices.
- Seasoning: You’ll whisk your citrus juices together with chili powder, oregano, and cumin.
- Soy Sauce: Low-sodium soy sauce adds a punch of umami to balance the zesty, spicy flavors.
How to Make This Steak and Potatoes Skillet
Ready to get cookin’? Here’s how to make this delicious one-pan dinner:
- Saute the veggies and steak. First, season and saute the onions with a bit of olive oil. Stir in garlic, followed by the mushrooms. Once the veggies are tender, transfer them to a plate. Next, in the same skillet, brown the steak strips on all sides.
- Cook the potatoes. Remove the steak strips from the pan, and add water. Stir in your potatoes and carrots. Bring the skillet to a boil, then reduce the heat and cover, simmering until the potatoes are fork-tender.
- Combine. While your potatoes are cooking, whisk your sauce ingredients together in a bowl. When the potatoes and carrots are ready, take the lid off of the skillet and stir in the steak and onions, followed by the sauce. Cook for another few minutes to heat everything through and thicken the sauce.
- Serve. Take your skillet off the heat and sprinkle on some fresh parsley. All that’s left to do is dig in! See below for easy ways to serve steak and potatoes.
Tips for Success
Follow these tips to ensure your steak comes out juicy and your potatoes turn out tender:
- Avoid starchy potatoes, as they become much softer than waxy potatoes and won’t hold their shape as well when cooked.
- Slice the steak against the grain. This is key to tender steak strips. The grain is the direction that the muscle fibers (thin white lines) run throughout the meat. Use your knife to slice across the grain, rather than parallel to it.
- Don’t overcook the steak. Depending on the thickness of your strips, you only need to brown the steak for a minute or two per side. The meat can become tough if it’s overcooked.
- To save time, boil your potatoes and carrots in a separate pot while you saute the veggies and steak. It won’t be a one-skillet meal, but it can speed things along if you’re pressed for time.
- Make it a foil-pack dinner. Turn this easy skillet meal into steak and potato foil packs instead. Toss your steak strips and potatoes with the citrus soy sauce, marinate, and then wrap them in foil to cook in the oven or over the fire.
This zesty steak and potatoes skillet is a complete meal in one. To add some green to the plate, try sesame snap peas or baby bok choy. Of course, there’s always good old-fashioned air fryer roasted broccoli. Or, serve your steak and potatoes with a side of kale salad for a filling, balanced meal.
Storing and Reheating Leftovers
- Fridge: Once your leftovers have cooled, store the steak and potatoes airtight in the fridge for up to 5 days. Reheat in a skillet on the stove or the microwave until warmed through. Add a sprinkle of broth or water if you find the steak is getting too dry.
- Freezer: Alternatively, you can freeze leftovers for up to 3 months. Thaw the frozen steak and potatoes overnight in the fridge before reheating.
More Easy Skillet Dinner Ideas
- Chicken and Vegetables Skillet
- Steak and Eggs
- Skillet Bourbon Steak
- Smoked Sausage and Peppers Skillet
- Philly Cheesesteak Skillet
- Rib Eye Steak Dinner
Steak and Potatoes Skillet
- 3 tablespoons olive oil , divided
- 1 large yellow onion , sliced
- 3 garlic cloves , chopped
- 8- ounces sliced mushrooms
- 1- pound sirloin steak , cut into 4-inch long strips
- 1/3- cup water
- 6 yukon gold potatoes , cut into cubes
- 4 large carrots , cut into rough chunks
- salt and fresh ground pepper , to taste
- juice of 1 lemon
- juice of 1 lime
- 3 tablespoons fresh orange juice
- 1 teaspoon chili powder , or to taste
- 1 tablespoon dried oregano leaves
- 1/2 tablespoon ground cumin , or to taste
- 3 tablespoons low-sodium soy sauce
- fresh chopped parsley , for garnish.
- In a large skillet heat 2 tablespoons olive oil.
- Add onions and season with salt and pepper; cook over medium-high heat, stirring frequently, for 1 to 2 minutes, or until they begin to soften.
- Add garlic and cook for 30 seconds.
- Stir in mushrooms and continue to cook for 3 minutes, or until veggies are tender.
- Remove onion mixture from skillet.
- Return skillet to heat and add remaining olive oil.
- Add steak strips and cook until browned on all sides; about 2 minutes.
- Remove steak strips from skillet.
- Add water to the skillet and stir in potatoes and carrots.
- Season with salt and pepper.
- Bring to a boil.
- Reduce to a simmer, cover skillet with a lid and let cook for 12 to 15 minutes, or until vegetables are tender.
- Combine all ingredients in a small mixing bowl and whisk until thoroughly combined.
- Remove lid from skillet.
- Add in steak and onion mixture.
- Stir in the prepared sauce and continue to cook for 4 minutes, or until heated through.
- Remove from heat.
- Garnish with fresh parsley and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.