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These tender steak bites and potatoes are pan-seared in one skillet and then tossed in a flavorful garlic and herb butter. It’s a quick and easy dinner idea that’s ready in 30 minutes!
There’s nothing like a good ol’ skillet meal to satisfy the whole family! These juicy steak bites and crispy Yukon gold potatoes go together like peanut butter and jelly. This isn’t your average steak and potatoes recipe, either. No siree.
Just like my favorite sausage and peppers recipe, this easy one-pan meal transforms humble ingredients into a savory, spicy delight. Tender flank steak bites paired with crisp, caramelized potatoes are tossed in the most mouthwatering garlic butter sauce. It’s truly the perfect last-minute dinner, ready for the table in 30 minutes or less!
Why You’ll Love This Steak Bites Recipe
- Perfect for weeknights. I love skillet dinner recipes, especially on busy weeknights. These skillet steak bites and potatoes pair wonderfully with tons of easy sides and always hit the spot.
- Flavorful. Marinating the steak bites in a zesty combination of soy sauce and hot chili sauce makes the beef full of flavor and oh-so-tender. Add crispy potatoes and garlicky herb butter to the mix, and you have one flavorful dinner.
- Quick and easy. Everything cooks up in a single pan in about 30 minutes. And as a bonus, one skillet means there’s only one pan to clean!
Recipe Ingredients
There are minimal ingredients involved in this flavor-packed steak bites skillet recipe. It’s a total win! I go over the jist of what you’ll need below. Be sure to scroll down to the recipe card for a full ingredient list and detailed instructions.
- Steak: As mentioned, flank steak is my favorite. If you can’t find a flank steak, feel free to swap it for sirloin, rib eye, tenderloin, or a New York strip steak.
- Potatoes: I make this recipe with baby Yukon gold potatoes. They’re perfect for pan-frying as they hold their shape while becoming crispy on the outside, and soft and fluffy inside. Other good options are waxy potatoes like fingerlings or red potatoes.
- Marinade: I make a quick and spicy steak marinade by combining soy sauce with hot sauce and olive oil. Super quick, and so tasty!
- Garlic and Herbs: You’ll need about 4 freshly minced garlic cloves for the garlic butter sauce, along with your favorite Italian seasoning blend, and salt and pepper to taste. I like to garnish my steak and potatoes with fresh parsley, too.
What Cut of Steak Should I Use?
Steak bites are nothing more than bite-sized pieces of regular steak. So, you can use just about any cut of beef for this recipe. However, I’ve found that the best cut of steak for steak bites is flank steak.
Flank steak comes from the flank of the cow, below the loin and sirloin. It’s sometimes labeled as a London broil or jiffy steak in the grocery store. I love it because it’s relatively inexpensive and cooks quickly in the pan while staying flavorful, juicy, and tender.
How to Make Steak Bites and Potatoes in a Skillet
Steak can always feel a little tricky to get right. I promise, with recipes like this one, you’ll be chowing the juiciest steak that’s cooked to perfection before you can say “steak and potatoes”. Let’s get started:
- Marinate the steak. In a bowl, combine the pieces of steak with soy sauce, hot sauce, and a drizzle of olive oil. Toss to coat, and set aside while you get your potatoes going on the stove.
- Cook the potatoes. Next, heat your skillet. Sauté the quartered potatoes in a bit of butter and oil until they’re golden and fork-tender, about 15 minutes. Don’t forget to stir! Afterward, transfer the cooked potatoes to a plate.
- Cook the steak. In the same skillet, melt additional butter, then stir in garlic and Italian seasoning. Once fragrant, add the marinated steak cubes. Stir while the steak cooks for a couple of minutes on each side.
- Combine. When the steak is evenly browned, return the potatoes to the pan. Stir everything together for another minute or two while the potatoes heat through.
- Garnish and serve. Lastly, give your skillet a seasoning with salt and pepper to taste, and voila! Your steak bites and potatoes are ready to serve. I like to sprinkle on some fresh chopped parsley, but you do you. See below for more serving suggestions!
Recipe Tips
- Cut the potatoes into even-sized pieces. This way they’ll cook evenly. If your potatoes are taking a while to become tender, you can add a couple of spoonfuls of water to the skillet, then cover and steam them for a couple of minutes to help them soften.
- Cut the steak against the grain. For the best skillet steak and potatoes, when cutting your flank steak into cubes, make sure to cut against the grain (the direction that the fibers run in the meat). This will make each bite of steak super tender.
- Don’t skip the marinade. Marinating steak helps to tenderize the meat. Plus, it adds tons of flavor!
- Keep a close eye on the steak bites while they cook. Small pieces of steak cook quickly, and it’s easy for them to become overcooked.
Variation Ideas
This easy steak and potatoes recipe leaves loads of room for customization. You can flavor your sauce however you’d like, and add in any veggies you prefer. Here are some ideas:
- Herbs. Flavor the butter with different herbs, like fresh sprigs of rosemary or thyme (take inspiration from my garlic butter steak bites recipe with rosemary).
- Marinade. Borrow the sweet and garlicky marinade from my churrasco steak for a Portuguese-style spin.
- Seasoning. Add a sprinkle of Cajun seasoning, fajita or taco seasoning, or Herbs de Provence in place of Italian seasoning.
- Veggies. Try chopped onions and carrots, as I do in this citrusy steak and potatoes skillet variation. Or, use another vegetable, like asparagus, broccoli, or mushrooms for a well-rounded meal. They can all be sauteed in the same skillet!
- Bacon. Crumbled bacon alongside tender steak and potatoes would be delish.
- Foil packets. Want to take a similar recipe along on a camping trip? Try my steak and potatoes foil packets!
Serving Suggestions
This steak bites recipe is a whole meal in one skillet but there’s always room for extras. Accompany your steak with a side of this spinach and blackberry salad or a light and easy lemon kale Caesar salad. Serve with sauteed spinach or kale, garlic broccolini, or these cheesy Brussels sprouts.
I love steak and potatoes paired with easy veggie sides like roasted green beans, grilled asparagus, or these mixed oven-roasted vegetables. Amp up the flavors and top your steak with chimichurri, parsley pesto, or ajvar.
Can I Prepare This Recipe In Advance?
For sure! You can cut your steak into cubes and chop the potatoes the day before. Store the steak bites airtight in a container or Ziploc bag with the air removed. Store the chopped potatoes airtight, submerged in water to keep them from oxidizing. Both must be kept in the fridge.
How to Store and Reheat Leftovers
- Once your steak and potatoes have cooled to room temperature, place any leftovers together in an airtight container. Store leftovers in the fridge for up to 5 days, or in the freezer for up to 3 months. Defrost in the fridge before reheating.
- To reheat your steak and potatoes, add everything to a skillet over medium-low heat, stirring occasionally until the steak and potatoes are heated through. Add a bit more soy sauce or a splash of beef broth if you notice that the steak has become dry.
Easy Steak Dinner Ideas
- Rib Eye Steak Dinner
- Skillet Bourbon Steak
- Air Fryer Steak Bites and Mushrooms
- Honey Garlic Steak Bites
- Reverse Sear Steak
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Steak Bites and Potatoes
Ingredients
For the Steak and Marinade
- 1½ pounds flank steak,, cut into 1-inch cubes
- ¼ cup low sodium soy sauce
- 2 tablespoons hot sauce,, I use Frank’s Red Hot Sauce
- 1 tablespoon olive oil
For the Potatoes
- 1 pound baby Yukon gold potatoes,, rinsed, dried, and quartered
For the Skillet
- 3 tablespoons butter,, divided
- 1 tablespoon olive oil
- 4 cloves garlic,, minced
- 1 tablespoon dried Italian Seasoning
- salt and fresh ground pepper,, to taste
- chopped fresh parsley,, for garnish
Instructions
- In a medium sized bowl combine cubed steak, soy sauce, hot sauce, and olive oil; set aside.
- Melt 1 tablespoon butter and heat up 1 tablespoon olive oil in a large skillet set over medium-high heat.
- Add potatoes to the hot oil and cook for 13 to 15 minutes, or until golden and tender. Stir frequently.
- Remove potatoes from skillet and set aside.
- Set skillet back over medium heat and add remaining butter; melt.
- Add garlic to the skillet and Italian seasoning; stir and cook for 20 seconds, or until fragrant.
- Stir in the prepared steak cubes and cook for 2 minutes per side, or until browned.
- Add potatoes back to the skillet and cook for 1 minute, or until heated through.
- Taste for salt and pepper and adjust accordingly.
- Remove from heat.
- Garnish with parsley and serve.
Nutrition
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.
Making this tonight! Any good substitutions in the marinade for people that don’t like hotsauce?
Hi!
You could try a tablespoon of Worcestershire with a tablespoon of citrus juice. Or even half lemon juice, half red wine vinegar, and stir in a little Dijon if you like. You can mix and match depending on what you have and what flavors you like. ☺️
This steak dinner is calling my name! I can’t wait to throw this together tonight for dinner.
I hope you enjoy it! 🙂 Thank YOU!
NOT your basic meat & potatoes! So delicious!
Thank you so much, Cathy! 🙂
Can you use canned potatoes?
This is the kind of dinner that my whole family would love!
I hope you and your family enjoy it! Thank YOU! 🙂
This recipe is good, I’ve made it twice, but be aware there is no way that baby potatoes, even quartered, pan-cook in 15 mins. It’s more like 25-30 mins for the potatoes!
I’m glad you enjoyed it! Thank YOU! 🙂
I made this tonight using 1. 5 pd about 3/4″thick sirloin steak. The recipe was showing making marinade up olive oil, worshire, low sodium soy sauce which I put in gallon sz bag. Had cut up meat chucks marinating in bag while working up potatoes. Used unsalted butter and olive oil didn’t do as much potatoes as you. Used rosemary, thyme, minced garlic (didn’t have real garlic. Put potatoes in said medium heat for 7 minutes they were no where done finished off 10 minutes in air fryer. Cooked meat chucks until temp said 150 degrees and removed from heat. Said I was supposed to put the potatoes on my plate and then finish the meat and put them on a plate. I salt and peppered and potatoes it turned out good but this recipe here is different of course I just joined as a member. But I was trying to find the one before I became a member It was a bit different with using different spices and no hot sauce. The meat was great my husband loved potatoes. If you happen to run across the original recipe I used this evening can you please send me the link? I would make it again.
You know exactly what I love for dinner! Cannot wait to eat this!
I hope you enjoy it! Thank YOU! 🙂
I really love how tasty this is! Thanks for the recipe!
I’m very glad you enjoyed it! Thank YOU! 🙂
I used red potatoes because that’s all i had on hand and they burned. I’ll try it again with yukon.
It is definitely a quick and easy to make recipe. My husband and I enjoyed it, it was so tasty and full of flavor!
I’m very glad you and your husband enjoyed it!! Thank YOU! 🙂
Gosh I love an easy dinner that comes together quickly and the flavors in this recipe are so good. I loved the crispy herbed potatoes!
I’m glad you enjoyed ti, Cyd! Thank YOU! 🙂
I made this a few nights ago and it was so delicious! My husband loves it. I will definitely be making this again!
I’m glad you and your husband enjoyed it! Thank you, Beth! 🙂
Made this last night. Beyond delicious! We loved it. I used a small filet mignon steak and also added a little sliced onion with the potatoes. Cut down on the hot sauce a bit. All in all an excellent recipe we will repeat often.
I am very happy you enjoyed it! Thank YOU! 🙂