When the days are long and time is tight for getting dinner from the stove to the table, this steak and potato skillet is one of my go-to recipes. It’s a hearty one-pot meal that’s full of flavor and makes everyone happy at mealtime.
What Makes This Steak and Potato Skillet Recipe Special?
There’s no shortage of reasons to love this simple skillet!
- Full of Flavor. When people refer to “meat and potatoes” they’re sometimes indicating that something is boring — this dish is anything but! It hits all the right flavor notes with seasoned meat, bright veggies, and a sauce that’s full of both sweetness and umami.
- It’s a Timesaver. Cooking the meal all in one pan makes it super easy to make but it saves on cleanup time, too.
- Hearty. There’s no need to get a bunch of other pots and pans of food going on the stove for side dishes. This is a complete meal that will satisfy everyone’s hunger at the end of a long day.
Ingredients
These simple ingredients come together in one skillet for a mind-blowingly easy main dish you’ll want to make on the regular.
- Flank Steak – Slice the steak into cubes against the grain. Be sure to make them fairly uniform so that they cook evenly.
- Steakhouse Steak Rub – You can buy a version of this at the grocery store or make your own steak rub.
- Vegetable Oil – Used for sauteeing, the oil helps to ensure the ingredients don’t stick to your pan.
- Baby Potatoes – Quarter the baby potatoes. They come in several different colors — you can choose whichever you like.
- Mushrooms – I typically use white mushrooms but you can use any variety that you like or a combination.
- Red Onion – Red onion adds some bright color to the dish, along with its signature pungent flavor.
- Red Bell Pepper – Red bell pepper also adds a bit of color as well as subtle sweetness.
- Garlic – I prefer to use fresh garlic, but if needed you can use the jarred variety.
- Unsalted Butter – This dish gets plenty of salt from other ingredients so using unsalted butter will prevent it from turning out too salty. If you prefer to add more saltiness at the end of cooking, just sprinkle in some kosher salt to taste.
- Worcestershire Sauce – Worcestershire sauce gives the skillet a more complex flavor profile.
- Dark Brown Sugar – Sugar helps to sweeten the sauce and gives it balance.
- Dijon Mustard – Dijon adds some tangy earthiness to the dish.
Variations
We’re in love with this basic recipe but you can always switch things up, too!
- Potato Prep – If you’re short on time and crisp-tender potatoes aren’t your number one priority, you can pre-cook them in the microwave before adding them to the large skillet.
- Potatoes – If you can’t find baby potatoes (also called new potatoes) try using a larger variety but still slice them down to the small size of quartered baby potatoes. Yukon Gold potatoes, russet potatoes, or red potatoes will work well.
- Steak – You can choose another cut like tenderloin, New York strip steak, or sirloin steak. You could even use a ribeye steak or filet mignon — nearly any cut will work, so choose your favorite.
- Meat – Switch out the beef for chicken or pork. Also, you can slice the beef into strips instead of cubes if you prefer.
- Steakhouse Rub – Use your own favorite rub instead of the steakhouse style.
- Heat – Spice it up with some crushed red peppers, hot sauce, Sriracha, or cayenne pepper powder,
- Oil – Instead of vegetable oil, use olive oil or avocado oil.
- Soy Sauce – For a little bit of saltiness and more umami flavor, add a splash of soy sauce.
- Fresh Herbs – Herbs are always a welcome addition to a dish. Try sprinkling in fresh rosemary or fresh thyme. Or, garnish with chopped parsley.
- Garlic – While I enjoy minced garlic in this dish, you can substitute garlic powder in a pinch.
How to Make a Steak and Potato Skillet
This dish is a breeze to make with just a few easy steps.
- Sear steak. Place the steak and rub in a preheated and oiled large skillet and sear it on all sides. Transfer the steak to a plate.
- Cook potatoes. Place the potatoes into the same skillet in a single layer.
- Add veggies. Once the potatoes are fork-tender, add the mushrooms, peppers, onions, and garlic to the skillet and cook until the vegetables begin to soften. Add more oil if needed.
- Add remaining ingredients. Then, add the remaining ingredients and stir until the sauce becomes silky smooth.
- Return steak to skillet. Place the steak back in the skillet with the vegetables and potatoes and stir until everything is coated with the sauce.
- Continue to cook briefly before transferring to a larger bowl to serve.
What to Serve With a Steak and Potato Skillet
This one-pan dish can be served as a complete meal but you can also round it out with some side dishes. We like to add pan-fried broccolini, peas and pearl onions, or roasted asparagus. It’s also great over a bed of cauliflower rice.
If you’re looking for cold sides to serve with the skillet, try kale salad, a beet and goat cheese salad, or a simple side salad.
And don’t think you have to reserve this dish for dinner! For a unique take on steak and eggs, heat it up and top it with scrambled eggs or poached eggs.
Storage and Freezing
This dish stores well and is just as tasty when it’s reheated!
Since the elements of this dish are easily cooked together, there’s no need to make one part ahead of time. However, if you want to make the whole meal ahead of time as part of your meal prep plan, you can do that and quickly microwave it to reheat.
How to Store Steak and Potato Skillet
Store the steak and potatoes in an airtight container for three to four days in the fridge.
Can I Freeze This Steak and Potato Skillet?
Yes you can! You can freeze leftovers in a freezer-safe container or freezer bag for up to three months.
Common Questions About Steak and Potato Skillet
You can cook meat and potatoes together. However, depending on the size of each, the the cut of meat, and your preferred doneness, they may have different cook times.
Potatoes are perfect when they are paired with steak. You can prepare them in all sorts of different ways from baking or pan-frying to serving them mashed.
Just a little bit of oil is all you need to keep your steak from sticking to the pan.
More Beefy Recipes
I did write a cookbook about beef, so naturally we have a ton of great beef main dishes!
Cubed Steak and Gravy
Beef Pad Thai
Mini Beef Wellington
Steak and Potatoes Skillet
Ingredients
- 1 pound flank steak , cut into bite-sized pieces against the grain
- 1 tablespoon SteakHouse Steak Rub
- 2 teaspoons vegetable oil
- 10 baby potatoes , quartered
- 8 ounces mushrooms , sliced
- 1/2 red onion , cut into eighths
- 1/2 red bell pepper , chopped
- 2 cloves garlic , minced
- 2 tablespoons unsalted butter
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark brown sugar
- 2 teaspoons Dijon mustard
Instructions
- Heat the oil in a large skillet over medium high heat. Add the cubed steak and Steakhouse Rub, turning until all sides are browned (beef will not be fully cooked), about 3-4 minutes. Remove to a plate and set aside. Do not rinse out the skillet.
- Add the potatoes and cook for 11-15 minutes, or until they are soft when pierced with a fork.
- Add the mushrooms, red bell peppers, onions and garlic. Continue to cook until starting to soften and mushrooms reduce by half, approximately 3-4 minutes. If the skillet is dry, add another 1 teaspoon vegetable oil.
- Stir in the butter, Worcestershire sauce, dark brown sugar and Dijon mustard, tossing until the sauce is smooth. Return the steak to the skillet and toss to coat, cooking another 1-2 minutes before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
I went looking for a nice pepper cream sauce for steak and have been perusing your site, your recipes look delicious, I’ll definite be trying a few of them very soon!
What a great idea for a quick and easy stir fry!
This dish looks easy and delicious and quick to make too. Love to have it for Dinner as well.
Such a robust recipe; I know what I will be making for dinner tomorrow night! Delish!
Love the flavors used in this dish, not your traditional stir fry seasoning and flavors. Can’t wait to give it a try!
What a perfect weeknight meal! Love it!