Tender, juicy steak bites seared to perfection and tossed with golden, crispy potatoes in a rich garlic butter sauce—this one-pan meal is as satisfying as it is simple. Whether I’m cooking for a weeknight dinner or something hearty on the weekend, these garlic butter steak bites and potatoes never disappoint.
Why You’ll Love This Recipe
I love how quick and easy this recipe is, especially for how much flavor it delivers. It’s a one-pan dish, which makes cleanup a breeze, and it hits that perfect balance between comfort food and satisfying protein. The combination of tender steak with crispy potatoes and savory garlic butter makes this dish feel indulgent without being complicated. It’s also super customizable—perfect for tweaking based on what I have in the fridge.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 ½ pounds sirloin steak, cut into bite-sized cubes – I like using sirloin for its balance of tenderness and flavor
- 1 ½ pounds baby potatoes, halved or quartered – these roast up quickly and get a crispy golden crust
- 2 tablespoons olive oil – helps crisp up the potatoes and gives a nice sear to the steak
- 4 tablespoons unsalted butter – adds richness and makes the garlic butter sauce silky
- 5 cloves garlic, minced – I use fresh garlic for bold flavor
- Salt and freshly ground black pepper, to taste – for seasoning both the steak and potatoes
- 1 tablespoon chopped fresh parsley – I sprinkle this on at the end for color and freshness
- Optional: ¼ teaspoon red pepper flakes – just a bit adds a subtle kick if I want some heat
directions
- I start by boiling the baby potatoes in salted water until they’re just fork-tender, then drain and pat them dry.
- In a large skillet over medium-high heat, I add a bit of olive oil and sear the potatoes until they’re golden and crispy. I remove them and set them aside.
- I season the steak bites with salt and pepper, then add them to the same skillet. I cook them until browned on all sides but still juicy inside, about 3-4 minutes.
- I lower the heat and add butter and garlic to the pan, letting the garlic cook gently for about 30 seconds.
- I return the potatoes to the skillet and toss everything together in the garlic butter until well-coated.
- I finish with a sprinkle of fresh parsley and, if I’m feeling bold, a pinch of red pepper flakes.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Sometimes I swap the sirloin with ribeye or New York strip for a richer bite. If I want a lighter version, I use sweet potatoes instead of regular ones. For extra flavor, I toss in some rosemary or thyme while the garlic butter cooks. When I want to add a vegetable, I stir in sautéed green beans or mushrooms toward the end.
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 keep the potatoes crispy and the steak tender. Microwaving works too, but I try to do it in short bursts to avoid overcooking the steak.
FAQs
How do I make sure the steak stays tender?
I make sure not to overcook the steak. A quick sear over high heat is all it needs. I also let it rest a few minutes after cooking before serving.
Can I make this ahead of time?
Yes, I sometimes prep the potatoes and cube the steak ahead of time. Then it’s just a matter of quick cooking when I’m ready to eat.
What’s the best cut of steak to use?
I prefer sirloin because it’s lean, affordable, and still tender. But ribeye or New York strip also work beautifully for more marbling.
Can I cook everything in the oven?
I’ve roasted the potatoes first and then added seared steak bites for a similar effect. A sheet pan version is doable, but I still like finishing it on the stovetop for that buttery glaze.
Is this dish gluten-free?
Yes, as long as I make sure all ingredients, especially butter and seasonings, are gluten-free.
Conclusion
Garlic butter steak bites and potatoes are my go-to for a hearty, satisfying meal that doesn’t take a ton of effort. The golden potatoes, rich garlic butter, and perfectly seared steak come together in one irresistible pan. Whether I’m feeding the family or just treating myself, this dish always delivers.
Garlic Butter Steak Bites and Potatoes
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Sheet Pan, Oven-Baked
- Cuisine: American
Description
Parmesan Crusted Chicken Sheet Pan Dinner brings together juicy, golden-brown chicken breasts, crispy roasted potatoes, and tender green beans, all baked on a single sheet pan for a no-fuss, flavorful meal. This easy one-pan recipe is perfect for busy weeknights, offering comfort food vibes with minimal cleanup.
Ingredients
For the Chicken:
- 3–4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ⅓ cup grated Parmesan cheese
- ⅓ cup breadcrumbs (Panko or regular)
- 1 tablespoon minced garlic
- Salt and pepper to taste
For the Potatoes:
- 2 pounds red potatoes, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1–2 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
For the Green Beans:
- 1 pound fresh green beans, ends trimmed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Prep the Potatoes: Toss potatoes with olive oil, garlic, Parmesan, salt, and pepper. Spread on one side of the sheet pan.
- Coat the Chicken: Mix olive oil, Parmesan, breadcrumbs, garlic, salt, and pepper. Coat each chicken breast and place beside the potatoes.
- Bake for 20 minutes.
- Season Green Beans: Toss green beans with olive oil, garlic, Parmesan (optional), salt, and pepper.
- Add Beans: After 20 minutes, remove the sheet pan and add green beans in a single layer.
- Continue Baking: Bake for an additional 15–20 minutes, until chicken reaches 165°F and veggies are tender.
- Rest & Serve: Let everything rest for a few minutes before serving.
Notes
- Swap green beans for broccoli, Brussels sprouts, or asparagus.
- Use Romano or Asiago instead of Parmesan for a different flavor profile.
- Add herbs like rosemary, thyme, or Italian seasoning to the breadcrumb coating.
- Best reheated in the oven at 350°F for 10–15 minutes to maintain the crispy texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
