Blog | Sue Recipe

Creamy Chicken Tortilla Soup

August 5, 2025 by Sue Leave a Comment

This Creamy Chicken Tortilla Soup is a rich, flavorful blend of tender shredded chicken, sweet corn, black beans, spicy jalapeño, and tomatoes—all simmered in a creamy, cheesy broth. I top it off with crispy tortilla strips, fresh avocado, lime, and a dollop of sour cream for a bowl that’s comforting and satisfying every time.

Why You’ll Love This Recipe

I love how easy this soup is to make, whether on the stovetop or in a crockpot. The ingredients are pantry-friendly, and the flavors are deep and comforting. The cream cheese and cheddar make the broth velvety, while the taco seasoning and jalapeño add a flavorful kick. I also like that it’s hearty enough for a full meal and perfect for freezing or reheating later.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter
1 small yellow onion, diced
1 jalapeño pepper, diced
3 cloves garlic, diced
1 tablespoon tomato paste
1 (15 oz) can corn, drained
1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
1 (15 oz) can black beans, drained and rinsed
5 cups chicken broth
2 small boneless skinless chicken breasts (or about 2 cups shredded chicken)
A pinch of cayenne pepper
1 teaspoon cumin
1–2 teaspoons hot sauce
1 oz packet taco seasoning (about 3 tablespoons)
1½ cups shredded cheddar cheese
⅓ cup softened cream cheese

For topping: crispy tortilla strips, avocado, lime wedges, cilantro, sour cream, jalapeños

directions

I melt the butter in a large pot over medium heat. I add diced onion and jalapeño, sautéing for about 4 minutes. Then I stir in garlic and cook for another minute.
I mix in tomato paste, corn, Rotel, black beans, chicken broth, raw chicken breasts, cayenne, cumin, hot sauce, and taco seasoning. I bring everything to a gentle simmer and cook uncovered for 20–25 minutes, until the chicken is cooked through.
I remove the chicken, shred it using two forks, and return it to the pot.
I lower the heat and gradually stir in the shredded cheddar and softened cream cheese until the soup is smooth and creamy.
I ladle the soup into bowls and top with crispy tortilla strips, avocado, cilantro, a squeeze of lime, and sour cream.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

I like using rotisserie chicken for convenience—it saves time and still soaks up the flavor well.
When I want a milder version, I leave out the jalapeño and cayenne pepper.
I sometimes replace the cream cheese with a splash of heavy cream for a richer texture and less tang.
For a vegetarian version, I skip the chicken and use vegetable broth instead.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It also freezes well—I divide it into individual portions and freeze for up to 3 months. When I’m ready to reheat, I warm it on the stove over medium heat or in the microwave, stirring occasionally. If it thickens too much, I just add a little broth or water to loosen it up.

FAQs

How can I make it spicier?

I add more jalapeño, an extra dash of hot sauce, or even a chopped chipotle pepper in adobo sauce if I want more heat.

Can I use cooked chicken instead of raw?

Yes, I often use leftover shredded chicken or rotisserie chicken. I just add it toward the end of the cooking time to warm through.

Is this soup gluten-free?

Yes, as long as I use gluten-free taco seasoning and check all canned ingredients, this soup is naturally gluten-free.

What’s the best way to make crispy tortilla strips?

I slice corn tortillas into thin strips and fry them in a little oil until golden. I drain them on paper towels and sprinkle with salt.

Can I make this in a crockpot?

Definitely. I sauté the onion, garlic, and jalapeño first, then transfer everything except the cheese to the slow cooker. I cook on low for 6 hours, shred the chicken, and stir in the cheese at the end.

Conclusion

This Creamy Chicken Tortilla Soup has everything I want in a comforting meal: bold flavor, creamy texture, and easy prep. It’s a go-to for chilly nights, family dinners, or make-ahead lunches. Whether I make it spicy or mild, it always hits the spot and never lasts long in my kitchen.

Grape Jelly Meatballs (Crockpot)

August 5, 2025 by Sue Leave a Comment

I love how this crockpot grape jelly meatballs recipe turns just three simple ingredients into a sweet and savory dish that’s always a hit. Whether I’m hosting a party, bringing something to a potluck, or just want an easy appetizer, these meatballs deliver every time.

Why You’ll Love This Recipe

I like how effortless this recipe is—no need to make meatballs from scratch or simmer sauce on the stove. Everything goes into the crockpot, and a few hours later, I have juicy, flavorful meatballs coated in a glossy, sweet BBQ glaze. It’s a no-fuss, minimal-cleanup dish that always impresses.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• BBQ sauce
• Grape jelly
• Frozen cooked meatballs

directions

I start by combining the BBQ sauce and grape jelly directly in the crockpot, stirring until smooth. Then I add the frozen meatballs and stir to coat them evenly in the sauce. I set the crockpot to low and cook for about 4 to 5 hours, or on high for 2 hours. If I’m around, I give them a stir halfway through to make sure everything cooks evenly.

Servings and timing

This recipe makes about 10 servings. It takes around 10 minutes to prep and cooks for 2 hours on high or 4 to 5 hours on low, giving me a total time of about 2 to 5 hours depending on the heat setting I use.

Variations

Sometimes I swap the grape jelly with cranberry sauce or apricot preserves to change up the flavor. I’ve also added a dash of hot sauce or chili flakes for a spicier kick. If I’m out of frozen meatballs, I use homemade or turkey meatballs—both work just as well.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them for up to 2 months. When it’s time to reheat, I use the microwave in short bursts or warm them on the stovetop with a splash of extra sauce to keep them moist. Reheating in the crockpot on low works great too if I’m serving a crowd again.

FAQs

How long can I keep these meatballs in the fridge?

I keep them refrigerated for up to 4 days in a sealed container.

Can I use homemade meatballs instead of frozen?

Yes, I’ve made this with fully cooked homemade meatballs, and it works just fine.

Do I need to thaw the meatballs before cooking?

No, I add them straight from the freezer. They cook perfectly in the crockpot.

Can I use a different kind of jelly?

Absolutely. I’ve tried cranberry, apricot, and even apple jelly, and each gives a different but delicious flavor.

What’s the best way to keep them warm for a party?

I leave them in the crockpot on the “warm” setting. They stay saucy and hot for hours that way.

Conclusion

This crockpot meatballs recipe is my go-to when I want something easy, delicious, and guaranteed to please a crowd. With only three ingredients and almost no prep, it’s the kind of dish I keep in my back pocket for any occasion.

Grape Jelly Meatballs (Crockpot)

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Author: Sue
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Yield: 10 servings
Category: Appetizer
Method: Crockpot
Cuisine: American
Diet: Halal

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Description

This easy crockpot grape jelly meatballs recipe combines just three ingredients—BBQ sauce, grape jelly, and frozen meatballs—into a sweet and savory party favorite, perfect for effortless entertaining.

Ingredients

18 oz BBQ sauce
18 oz grape jelly
32 oz frozen cooked meatballs (about 50 meatballs)

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Instructions

In a crockpot, mix together the BBQ sauce and grape jelly until smooth.
Add the frozen meatballs and stir until all meatballs are well coated in the sauce.
Cook on low for 4 to 5 hours or on high for about 2 hours.
Stir occasionally if possible for even coating.
Serve warm directly from the crockpot or transfer to a serving dish.

Notes

Try cranberry jelly or pineapple chunks as alternatives for a different flavor twist.
Add chili sauce or hot sauce for a spicy kick.
Homemade or turkey meatballs can also be used.
Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 2 months.
Reheat gently on the stovetop or in the microwave for best results.

Nutrition

Serving Size: 1/10 of recipe
Calories: 300
Sugar: 18g
Sodium: 600mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 14g
Cholesterol: 40mg

Pumpkin Spice Chex Mix

August 5, 2025 by Sue Leave a Comment

This Pumpkin Spice Chex Mix is the ultimate fall-inspired snack—sweet, crunchy, and filled with cozy flavors like cinnamon, pumpkin pie spice, and maple. It’s a perfect treat to munch on during movie nights, holiday gatherings, or anytime I crave something festive and flavorful.

Why You’ll Love This Recipe

I love how easy this recipe is to throw together. It only takes a few minutes of prep, and the oven does most of the work. The combination of crunchy cereal, nuts, pretzels, mini marshmallows, and sweet white chocolate chips creates the perfect texture, and the pumpkin spice syrup brings everything together with warm autumn flavor. It’s ideal for sharing, gifting, or snacking straight from the bowl.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups pumpkin Cheerios
4 cups cinnamon Chex mix
2 cups salted pretzels
1½ cups sliced almonds
1½ cups chopped pecans
1½ cups mini marshmallows
½ cup white chocolate chips
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
½ cup honey
⅓ cup maple syrup
4 tablespoons butter, melted

directions

I preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a large mixing bowl, I combine the pumpkin Cheerios, cinnamon Chex, pretzels, almonds, pecans, mini marshmallows, and white chocolate chips. Then I sprinkle in the cinnamon and pumpkin pie spice.
In a separate bowl, I mix together the honey, maple syrup, and melted butter until fully blended.
I spread the dry mixture evenly on the prepared baking sheet, then drizzle the honey mixture over the top, making sure to coat everything.
I bake for about 15 minutes, just until the marshmallows start to toast slightly.
I let the mixture cool for around 5 minutes, then gently transfer it into a large bowl, breaking it into chunks if desired.

Servings and timing

Servings: About 14 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I like switching up the ingredients depending on what I have on hand. Sometimes I add caramel chips, dried cranberries, or candy corn for extra sweetness. If I don’t have cinnamon Chex, I use plain Chex and increase the spices slightly. I’ve also swapped in different nuts like walnuts or cashews, or even left them out for a nut-free version. It’s easy to personalize and still get that delicious fall flavor.

storage/reheating

I store the mix in an airtight container at room temperature, and it stays fresh for up to 3 days. For longer storage, I freeze it in sealed bags for up to 4 weeks. There's no need to reheat—this snack is best enjoyed at room temperature, right out of the bag or bowl.

FAQs

What can I use instead of pumpkin Cheerios?

If I don’t have pumpkin Cheerios, I use regular Cheerios or another fall-flavored cereal. The pumpkin pie spice still brings out the seasonal flavor.

Can I make this recipe nut-free?

Yes, I just leave out the nuts entirely or substitute with seeds like pumpkin or sunflower seeds for some extra crunch.

Will the mix get soggy?

If I let it cool completely before storing, it stays crisp. I avoid sealing it while warm to prevent any condensation.

Can I double the recipe?

Absolutely. I just use two baking sheets and rotate them halfway through baking to ensure even toasting.

Is it safe to store with marshmallows and chocolate?

Yes. Once cooled, the marshmallows and white chocolate chips stay intact and don’t melt further. I just keep the mix sealed in a cool, dry place.

Conclusion

This Pumpkin Spice Chex Mix is my go-to autumn snack. It’s easy to make, full of warm and cozy flavors, and completely addictive. Whether I’m enjoying it at a party or sneaking a handful between tasks, it always brings that little taste of fall that I crave.

Slow Cooker Beef and Potatoes

August 5, 2025 by Sue Leave a Comment

I present my version of a hearty slow cooker casserole layered with seasoned ground beef, sliced potatoes, and melted cheese—effortless to prepare and perfect for feeding a crowd.

Why I’ll Love This Recipe

I’ll love this recipe because it’s so simple and satisfying. The layers of tender golden potatoes, savory beef, creamy sauce, and gooey cheese deliver classic comfort. I barely need to prep anything, and the slow cooker does all the work while I go about my day.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ lb lean ground beef
1 cup diced yellow onion
1 cup unsalted beef broth
2 oz dry onion soup mix
1 ten‑oz can cream of mushroom soup
1 tsp salt
½ tsp black pepper
5 lb golden potatoes, sliced ⅛–¼‑inch thick
16‑oz Colby‑Jack cheese, shredded

directions

I brown the ground beef and diced onion in a skillet over medium‑high heat until the meat is no longer pink and onions are tender. I drain excess fat and set the mixture aside.
I whisk together beef broth, dry onion soup mix, cream of mushroom soup, salt, and pepper in a bowl.
I spray a 6‑quart slow cooker insert with nonstick spray.
I layer one‑third of the potato slices evenly on the bottom.
I top with one‑third of the browned beef mixture.
I pour one‑third of the liquid mixture over that, then sprinkle one‑third of the shredded cheese.
I repeat the layering two more times, finishing with the final third of cheese on top.
I cover and cook on high for about 4½ hours, until the potatoes are fork‑tender. If they're not ready, I continue cooking for up to an additional 30 minutes. I do not remove the lid during cooking.

Servings and timing

This recipe yields approximately 16 servings. Prep time is around 15 minutes, cook time 4½ hours, for a total of 4 hours 45 minutes.

Variations

I sometimes substitute russet or white potatoes for golden potatoes—but I peel them first if their skins are thick.
I swap sharp cheddar or pepper‑jack for Colby‑Jack when I want a bolder flavor.
I use ground turkey or chicken instead of beef for a lighter version.
I try chopped shallots, red, or sweet onions instead of yellow onion for subtle flavor differences.

storage/reheating

Make ahead

I assemble and layer the ingredients in the slow cooker insert ahead of time. I cover and refrigerate until cooking time.

Refrigerator

I store leftovers in an airtight container for up to 3 days. To reheat a portion, I add a splash of broth and microwave for 45–60 seconds, stirring halfway.

Freezing

I freeze portions in airtight containers or freezer‑safe bags for up to 3 months. I thaw in the fridge before reheating.

Reheating methods

Microwave: I heat a portion in 30‑second intervals, stirring in between.
Oven: I preheat to 350 °F (175 °C), cover the dish with foil, and heat for 15–20 minutes until warmed through.
Stovetop: I warm it in a saucepan over low to medium heat, adding broth as needed and stirring until heated.

FAQs

Can I use a different type of potato in this recipe?

Absolutely. I may use russet or white potatoes instead of golden ones. I peel those if their skin is thick so they cook evenly.

Can I add more vegetables to it?

Yes, I can sauté diced bell peppers, celery, or carrots with the onions and beef, then layer them in the slow cooker for color and nutrition.

Can I freeze leftovers?

Yes—I freeze cooled leftovers in airtight containers for up to 3 months, then thaw overnight before reheating.

What if I don’t have unsalted beef broth?

If my broth is already salted, I reduce or omit added salt to prevent over-seasoning the casserole.

Can I substitute the cheese?

Definitely. I occasionally use sharp cheddar, extra-sharp cheddar, pepper‑jack, or a blend depending on how cheesy or spicy I want it.

Conclusion

I find this slow cooker beef and potatoes casserole to be a go-to comfort meal when I need something hearty with minimal fuss. The layers of meat, potatoes, sauce, and cheese cook together into something wonderfully rich and warming. I can prep it quickly, let it cook through the day, and come back to a full dinner. Leftovers are easy to store and reheat, too—making it ideal for meal prep or feeding a crowd.

Creamy Mexican Street Corn Soup Recipe

August 5, 2025 by Sue Leave a Comment

Creamy Mexican Street Corn Soup is a comforting, flavor-packed dish inspired by the classic Mexican elote. This soup brings together roasted corn, smoky spices, and creamy goodness in a bowl that's perfect for any season. It's hearty, satisfying, and loaded with the bold flavors I love in traditional street corn.

Why You’ll Love This Recipe

I love this recipe because it takes a beloved street food and transforms it into a soul-warming soup. It’s rich and creamy with a kick of spice, and it has just the right amount of sweetness from the corn. Whether I’m making it for a cozy night in or serving it at a gathering, it always gets rave reviews. It’s also easy to prepare, uses simple ingredients, and can be made vegetarian or spiced up to suit my preferences.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Corn (fresh, frozen, or canned)
Butter or olive oil
Onion
Garlic
Jalapeño (optional for heat)
Chicken or vegetable broth
Heavy cream or half-and-half
Lime juice
Cotija cheese (or feta as a substitute)
Fresh cilantro
Chili powder or Tajín
Salt and pepper

Directions

I start by sautéing the chopped onion, garlic, and jalapeño in butter or olive oil until soft and fragrant.
Then, I add the corn and cook until it starts to get golden and slightly charred.
Next, I pour in the broth and let it simmer for about 10–15 minutes to meld the flavors.
I blend part of the soup using an immersion blender or in batches in a blender for a creamy texture while still keeping some whole corn kernels for a nice bite.
I stir in the cream and season with salt, pepper, lime juice, and chili powder or Tajín.
Once it's heated through, I ladle the soup into bowls and top it with crumbled cotija cheese, chopped cilantro, and a dash more chili powder.

Servings and timing

This recipe serves about 4 to 6 people. From start to finish, it takes around 30 to 40 minutes to prepare and cook.

Variations

There are plenty of ways I change up this soup depending on what I have:

I use smoked paprika instead of chili powder for a deeper smoky flavor.
For a vegetarian version, I use vegetable broth and skip the cheese or use a dairy-free alternative.
Sometimes I add diced potatoes or zucchini for extra bulk.
If I want it spicier, I throw in an extra jalapeño or a dash of hot sauce.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stovetop over medium heat or in the microwave, stirring every minute or so. If it thickens too much, I add a splash of broth or cream to bring it back to the right consistency.

FAQs

How do I make this soup thicker?

I blend more of the corn and vegetables to create a thicker texture. Adding a spoonful of cornstarch mixed with water can also help.

Can I freeze Mexican Street Corn Soup?

Yes, I freeze it without the cream added, then stir in the cream after reheating for the best texture.

What kind of corn works best?

I prefer using fresh corn when it's in season, but frozen or canned corn works well too, especially when roasted or sautéed for extra flavor.

Is this soup spicy?

It can be! I control the heat by adjusting how much jalapeño or chili powder I use. For a milder version, I leave out the jalapeño entirely.

What can I serve with this soup?

I like serving it with warm tortillas, a simple salad, or grilled cheese sandwiches for a complete meal.

Conclusion

Creamy Mexican Street Corn Soup is one of those recipes I keep coming back to because it's easy, adaptable, and packed with flavor. It’s the perfect way to enjoy the taste of elote in a comforting, creamy bowl of soup. Whether I’m making it as a light lunch or a dinner starter, it always hits the spot

Bang Bang Chicken Skewers

August 5, 2025 by Sue Leave a Comment

Bang Bang Chicken Skewers are a deliciously bold and spicy twist on grilled chicken that brings together crispy, juicy bites of chicken coated in a creamy, tangy, and slightly sweet sauce. Perfect for a summer BBQ, a party appetizer, or even a fun weeknight dinner, these skewers are bursting with flavor and easy to make.

Why You’ll Love This Recipe

I love how this recipe packs such a punch of flavor with minimal effort. The Bang Bang sauce is a creamy, spicy blend that clings perfectly to grilled chicken, and the skewers make them easy to serve and enjoy. Whether I’m hosting friends or cooking for myself, this dish is a go-to for something exciting and satisfying. It’s also great for meal prep and pairs well with rice, noodles, or a fresh salad.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs, cut into bite-sized cubes
Salt and pepper
Garlic powder
Paprika
Skewers (wooden or metal)
Olive oil for brushing

For the Bang Bang Sauce:

Mayonnaise
Sweet chili sauce
Sriracha (adjust to heat preference)
Honey or a touch of sugar (optional, for balance)
Lime juice

directions

I start by soaking wooden skewers in water for at least 30 minutes to prevent burning.
Then, I season the chicken pieces with salt, pepper, garlic powder, and paprika.
I thread the seasoned chicken onto skewers, making sure they’re packed but not overcrowded.
I preheat the grill or grill pan to medium-high heat and brush it with a little oil to prevent sticking.
Grill the skewers for about 10-12 minutes, turning occasionally until the chicken is cooked through and slightly charred on the edges.
While the chicken grills, I whisk together all the sauce ingredients in a bowl until smooth.
Once the chicken is done, I brush or drizzle the Bang Bang sauce generously over the skewers.
I like to garnish with chopped green onions or sesame seeds before serving.

Servings and timing

This recipe serves about 4 people and takes approximately 30–40 minutes total (10 minutes prep, 20–30 minutes cook time depending on grill heat and skewer thickness).

Variations

I sometimes switch things up by using shrimp instead of chicken, which also works beautifully with the Bang Bang sauce. For a low-carb version, I skip the sweetener in the sauce and serve the skewers over cauliflower rice. If I’m aiming for extra crunch, I’ll dredge the chicken in a light cornstarch coating before grilling or baking.

storage/reheating

I store leftover skewers in an airtight container in the fridge for up to 3 days. When reheating, I either pop them in the oven at 350°F for 10–15 minutes or use a skillet over medium heat to warm them through. I avoid microwaving if possible, as it can make the chicken rubbery. I store extra sauce separately and reapply it fresh when serving again.

FAQs

How spicy is Bang Bang Chicken?

It depends on the amount of Sriracha I use. I typically start with a small amount and adjust to taste. The sweet chili sauce balances out the heat nicely.

Can I bake these instead of grilling?

Yes, I bake the skewers at 400°F for about 20–25 minutes, flipping halfway through. I finish them under the broiler for a bit of char.

What’s the best type of chicken to use?

I prefer chicken thighs for juiciness, but breasts work well too if I don’t overcook them. The seasoning and sauce help keep the meat flavorful either way.

Can I make the sauce ahead of time?

Absolutely. I often mix the Bang Bang sauce a day in advance and store it in the fridge. It actually gets better as the flavors meld together.

Are these good for meal prep?

Yes, they’re great for meal prep. I make a batch, portion them into containers with rice or veggies, and store them for up to 3 days.

Conclusion

Bang Bang Chicken Skewers are one of those recipes I keep coming back to because they’re simple, exciting, and always a hit. The spicy-creamy sauce, the charred grilled flavor, and the ease of prep make it a standout dish. Whether I’m cooking for a crowd or a quick solo meal, these skewers never disappoint.

Garlic Butter Steak Bites and Potatoes (Tender & Crispy!)

August 4, 2025 by Sue Leave a Comment

Garlic Butter Steak Bites and Potatoes is one of those meals I always turn to when I need something hearty, satisfying, and full of flavor. The steak is juicy and tender, the potatoes are perfectly golden and crispy, and everything gets coated in a rich garlic butter sauce that ties it all together beautifully.

Why You’ll Love This Recipe

I love this recipe because it comes together in one skillet, making cleanup a breeze. It’s ideal for busy weeknights but still impressive enough to serve guests. The garlic butter adds a luxurious flavor, and the combination of crispy potatoes with seared steak creates that perfect contrast of textures. Plus, it’s easy to adapt with other veggies or seasonings I have on hand.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sirloin steak, cut into bite-sized cubes
Baby potatoes, halved or quartered depending on size
Olive oil
Salt and black pepper
Garlic, minced
Unsalted butter
Fresh parsley, chopped (for garnish)
Optional: crushed red pepper flakes for a bit of heat

directions

I start by heating a skillet over medium-high heat and adding olive oil. Once it's hot, I add the potatoes, seasoning them with salt and pepper, and let them cook until golden brown and fork-tender, stirring occasionally.
I remove the potatoes and set them aside. In the same skillet, I add more oil if needed and sear the steak bites in batches, making sure not to overcrowd the pan. I cook them until browned on all sides and cooked to my preferred doneness.
Once all the steak is cooked, I add minced garlic and butter to the skillet, letting the garlic cook until fragrant.
I return the steak and potatoes to the pan, toss everything together in the garlic butter, and garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 people. From start to finish, it takes about 35 minutes — 10 minutes for prep and around 25 minutes for cooking.

Variations

Sometimes I like to switch things up by adding mushrooms or asparagus to the skillet for an extra boost of veggies. I’ve also tried it with sweet potatoes instead of baby potatoes for a touch of natural sweetness. For a bolder flavor, I occasionally add a splash of Worcestershire sauce or balsamic vinegar to the garlic butter.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using a skillet over medium heat to maintain the crispness of the potatoes and the tenderness of the steak. The microwave works too, but it tends to soften the textures.

FAQs

How do I make sure the steak bites stay tender?

I make sure not to overcook the steak and always sear it over high heat. Letting the steak rest for a few minutes before cutting also helps retain juiciness.

Can I use a different cut of steak?

Yes, I sometimes use ribeye or New York strip. The key is choosing a cut that's tender and suitable for quick cooking.

Do I have to peel the potatoes?

No, I usually leave the skins on baby potatoes because they add texture and flavor. Just make sure to wash them well.

Can I use pre-cooked potatoes?

I can use pre-cooked or leftover roasted potatoes to speed things up, but I always sear them in the pan to bring back that crispy edge.

Is this recipe good for meal prep?

Yes, I often make a big batch and portion it out for the week. It reheats well and stays flavorful even after a few days in the fridge.

Conclusion

Garlic Butter Steak Bites and Potatoes is a go-to recipe when I want something comforting, flavorful, and easy to make. It hits all the right notes — crispy, juicy, buttery, and savory. Whether it’s a busy night or a casual gathering, this dish always satisfies.