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Posted: 6/1/22
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This garlic butter steak bites and potatoes recipe is easy to make and cooks up in under 20 minutes! The steak bites are incredibly tender and the potatoes get beautifully golden brown right in the pan.
I love steak. But, I don’t cook steak all that often because it’s a little more involved. The solution? Steak bites!
I make stir fry dishes most weeknights, including my Healthy Beef and Broccoli Stir Fry and Salmon Stir Fry. But, I really wanted to experiment with new ways to cook steak in the skillet. Turns out, it’s very easy to cook juicy and tender steak bites in a matter of minutes! It’s now become my favorite way to make steak because it’s fast and the searing is foodproof.
While the ingredients are simple, this recipe is insanely delicious because of two additions: garlic and butter. If you’re sensitive to lactose, use ghee instead of butter. I’m confident you’re going to love this garlic butter steak bites and potatoes recipe as much as I do. It’s become a regular one-pan weeknight meal for us and the kids love it!
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Simple Ingredients
There are just a few simple ingredients you’ll need to make this steak bites and potatoes recipe. The ingredients are fresh and gluten free:
- Ghee or butter, divided
- Olive oil
- Yukon gold potatoes
- Garlic cloves
- Thyme
- Oregano
- Sea salt
- Ground black pepper
- Sirloin steak
- Parsley
Recipe Variations
- Don’t have yukon gold potatoes? You can use any small potato varieties, including yellow, red, or fingerling potatoes.
- Any tender steak will work in this recipe, including sirloin steak, strip steak, beef tenderloin, or ribeye.
- You can use any other dried herbs in place of the thyme or oregano, including rosemary, basil, or parsley.
How to Make Garlic Butter Steak Bites and Potatoes
- Prep: Heat a large cast iron skillet over medium heat. Add the olive oil and two tablespoons of the ghee to the pan.
- Cook the potatoes: Once the ghee is melted, add the potatoes and sprinkle the garlic, thyme, oregano, salt, and pepper over top of the potatoes in the pan. Cook for 2-3 minutes before stirring the potatoes. Stir the potatoes and cook until they are golden brown and fork tender, about 6-8 minutes. Stir frequently, about every minute, to prevent sticking. Remove the potatoes and the browned bits from the pan and set aside.
- Sear the steak: Increase the heat to medium-high and add the remaining two tablespoons of ghee to the pan. Once melted, add the steak pieces and season with a dash of salt and pepper. Cook for at least 2 minutes before stirring the steak pieces. You want to make sure you get a good sear on them. Stir and continue to cook until golden brown, about 1-2 minutes.
- Combine: Add the potatoes back to the pan and stir to combine. Add more salt and pepper to taste. Top with freshly chopped parsley. Serve and enjoy!
Recipe FAQs
What are steak bites made of?
Steak bites are simply small cubes of beef, typically from sirloin steak or strip steak. Cutting steak into smaller pieces allows it to cook up quickly while still remaining juicy and tender. Steak bites are typically cooked in a skillet until seared and golden.
What type of steak is best for steak bites?
You can use any tender, boneless steak that can be cut into cubes, including sirloin steak, strip steak, beef tenderloin, or ribeye. Typically, steak bites are seared in a skillet over high heat for two minutes, then turned and cooked for an additional 1-2 minutes. High heat and a short cooking time is what helps the steak bites remain juicy and tender. Learn more about the different types of steak here.
What size skillet should I use?
For steak bites, it’s best to use a large 10-inch or 12-inch skillet so the potatoes and steak bites aren’t overcrowded. Overcrowding the pan will result in undercooked or overcooked steak and potatoes. A cast iron skillet is best because it works great for high heat searing, and allows the potatoes to get crispy.
Cooking Tips
- You can use other small potato varieties in this recipe, including yellow, red, or fingerling potatoes.
- Cut the potatoes small and even. It will help them cook up quickly.
- A cast iron pan is best for getting the potatoes crisp and the steak golden.
- Fight the urge to disturb the meat. Let the steak pieces sear and get golden before stirring.
- Use a splatter screen when searing the meat to keep the mess to a minimum.
Storage and Freezing
TO STORE: Store any leftovers in the fridge in an airtight storage container for up to 5 days.
TO FREEZE: To freeze, let the mixture come to room temperature, then place the steak bites and potatoes in an airtight storage container or freezer safe zip-top storage bag. It will keep in the freezer up to three months. Let it defrost in the refrigerator before reheating.
TO REHEAT: For the best texture, I recommend reheating in the skillet with a little extra ghee added over medium heat until warm. You can also reheat it in the microwave in 15-20 second intervals until warm.
Serving Suggestions
Because this dish contains meat and garlic butter potatoes, it’s great on its own! If you’re looking for something extra to serve it with, I recommend going with a simple vegetable like roasted asparagus or a side salad. I also love to serve this with my Roasted Sheet Pan Veggies!
More Easy Dinners
- Healthy Beef and Broccoli Stir Fry
- Zucchini and Beef Taco Skillet
- Sheet Pan Steak Fajitas
- Homemade Healthy Sloppy Joes
- Grilled Chicken Skewers
Garlic Butter Steak Bites and Potatoes
This garlic butter steak bites and potatoes recipe is easy to make and cooks up in under 20 minutes! The steak bites are incredibly tender and the potatoes get beautifully golden brown right in the pan.
Prep: 10Cook: 19Total: 29 minutes
Servings: 4 1x
Ingredients
- ¼ cup ghee or butter, divided
- 1 tablespoon olive oil
- 1 lb yukon gold potatoes, cut into ½ inch cubes
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 1 ¼ lb sirloin steak, cut into ½ inch cubes
Instructions
- Prep: Heat a large cast iron skillet over medium heat. Add the olive oil and two tablespoons of the ghee to the pan.
- Cook the potatoes: Once the ghee is melted, add the potatoes and sprinkle the garlic, thyme, oregano, salt, and pepper over top of the potatoes in the pan. Cook for 2-3 minutes before stirring the potatoes. Stir the potatoes and cook until they are golden brown and fork tender, about 8-10 minutes. (Note: this will take longer if the potatoes are crowded in the pan, or your potato pieces are larger.) Stir frequently, about every 1-2 minutes, to prevent sticking. Remove the potatoes and the browned bits from the pan and set aside.
- Sear the steak: Increase the heat to medium-high and add the remaining two tablespoons of ghee to the pan. Once melted, add the steak pieces and season with a dash of salt and pepper. Cook for at least 2 minutes before stirring the steak pieces. You want to make sure you get a good sear on them. Stir and continue to cook until golden brown, about 1-2 minutes.
- Combine: Add the potatoes back to the pan and stir to combine. Add more salt and pepper to taste. Top with freshly chopped parsley. Serve and enjoy!
Notes
- You can use other small potato varieties in this recipe, including yellow, red, or fingerling potatoes.
- Cut those potatoes small and even! It will help them cook up quickly.
- Fight the urge to stir the meat to early. Let them sear before stirring.
What did you think about this steak bites and potatoes recipe? Come back and share with me in the comments below!
Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa
Casey Colodny says
My friends couldn’t stop raving about these! The potatos get so crispy and juicy, delicious leftover with some fried eggs!
Noelle Tarr, NTP, CPT says
Yes… such a great meal with friends because everyone loves it!
Joel Fredrich says
Not sure if I did something wrong but it took almost 25 minutes just to cook the potatoes
Noelle Tarr, NTP, CPT says
Hey Joel! Next time, make sure to cut the potatoes into small pieces. Also, use a large pan and make sure the potatoes are in a single layer. Potatoes that are larger in size or crowded in a pan will create longer cooking times.
Tiffany says
Mouth watering good! And guilt free, we loved this!
Noelle Tarr, NTP, CPT says
So so good! Thanks for sharing tiffany!
auntcandie says
Yumm! Followed exactly. Excellent!
Noelle Tarr, NTP, CPT says
So glad you loved it! Thanks for sharing.
Therese says
This recipe was good and simple! Even the kids enjoyed it!
Noelle Tarr, NTP, CPT says
Thank you so much! I’m so glad you loved it!
Tara says
If I wanted to add mushrooms, when would you recommend I do that?
Noelle Tarr, NTP, CPT says
After you cook the steak, remove the steak from the pan and cook the mushrooms. Once cooked, add the potatoes and steak back to the pan and stir to combine.
Tara Hawks says
This recipe is a win all around. Simple, delicious and with minimal clean up. Thank you Noelle! My husband loved it and I’m recommending it to the rest of my family.
Kenny` says
this one is so good! I love the combo of the seasoning with the potatoes and the steak.
Latoya Coley says
This meal was so good. My son and I both enjoyed it so much that we have put it in rotation for our weekly meals.
Georgia says
best steak and potatoes ever
Noelle Tarr, NTP, CPT says
So glad you think so! Thanks for sharing, Georgia!
Suzanne meek says
Do you have to use cast iron skillet? I have a glass top stove.
Noelle Tarr, NTP, CPT says
It’s necessary to let the potatoes get golden and the steak brown. You can also use stainless steel!
Pam says
I made this dish added mushrooms, onion , bell pepper a little beef stock and a lid for steak. Con sometimes be a little chewy. Other than that we great
Pay Wilgocki says
Great recipe! Had a really good flavor and not very heavy.
Noelle Tarr, NTP, CPT says
Thanks for sharing, Pay! So glad you liked it.
Stephanie says
I made this once and I’m making it again today. The kids and hubby liked it. I air fried it because I didn’t have a cast iron skillet.
Noelle Tarr, NTP, CPT says
Ohh that’s a good idea! Thanks for sharing!
Andrea says
I am new to air frying. Can you share the times you used?
Angie says
Can I use beef stew pieced instead? Do I do anything different? Thanks
Noelle Tarr, NTP, CPT says
Hey. Angie! You can, but stew pieces generally do better cooked slow and low because they tend to be tougher.
Susie Shipley says
I’m excited to try your recipes.
Emily says
Delicious recipe! Husband and I will definitely make this more often. However, I cut my potatoes into 1/2 inch cubes and they took almost 15-20 mins to cook rather than the 7-8 min cook time! Definitely need to cook them longer than recipe says. Overall great recipe though!
Anson says
Absolutely delicious
Olga says
This was great! I used a seasoning blend that had cardamom, peppercorns and garlic. Then made a demi glaze with the pan drippings! Yum!
Noelle Tarr, NTP, CPT says
Love that! Thanks for sharing.
Stephane says
This recipe was a big hit in our family. I made it according to the directions with only one exception. I added sliced onions when I cooked the steak. This recipe will be added to our rotation.
Joe says
I added my own side; red raspberry Jam and honey mixed together dipping the beef bits in.. and OH MY GOD so good! I genuinely recommend this to anyone who is visiting this recipe!
Noelle Tarr, NTP, CPT says
That sounds AMAZING. Thanks for sharing!
Cat M. says
How can they be garlic butter when there is no garlic in your recipe?
Noelle Tarr, NTP, CPT says
I think you might need to check the recipe again.
Susan says
There is garlic in the list of ingredients but nowhere in the recipe does it say when to add the garlic. I added it after putting the potatoes back in with the meat, so the garlic didn’t overcook.
Noelle Tarr, NTP, CPT says
Hi Susan! If you check the recipe card, it’s listed in Step 2. You’ll see: “…add the potatoes and sprinkle the garlic, thyme, oregano, salt, and pepper over top” Hope that helps!
Annette H says
So good!! Toddler and husband approved! My heavy stainless steel skillet is only 10 inches so the taters took a bit longer and I crowded the meat a bit. What a good excuse to get a 12 inch one for next time! Definitely making again!
Noelle Tarr, NTP, CPT says
Good call—I think and XL pan (12-inch) works best for this recipe. Thank you for sharing!!
Tara says
This is in the weekly family rotation and everyone is excited when this meal is announced to my group of picky eaters! We can’t seem to ever have leftovers 😭🙃😂
Noelle Tarr, NTP, CPT says
Ha! No leftovers is literally the worst part!
Shelby says
Would it be the same if I used ribeye instead of sirloin?
Noelle Tarr, NTP, CPT says
Yes! It will work great. 🙂
Keyia says
Cooked this last night, used garlic powder bc I was out of minced—and seasoned the steak with my own steak seasoning. Followed all other steps to a T and it was sooo good!
Sandra Lecce says
If I am using blade steak,how long do I cook the bites and at what temperature?
Noelle Tarr, NTP, CPT says
Blade steak isn’t ideal for this recipe since it’s a tougher cut and can turn chewy with a quick sear like sirloin. If you do use it, cut the pieces small and against the grain, and cook over medium-high heat for 3–4 minutes per side to avoid overcooking. For best results, lower the heat and let it cook a bit longer