Garlic Butter Steak Bites with Potatoes: A Weeknight Hero

Ever have one of those nights where you’re staring into the fridge, hoping dinner will magically assemble itself? You want something satisfying that feels a little special, but you don’t have the energy for a big production. Well, my friends, let me introduce you to your new weeknight hero: Garlic Butter Steak Bites with Potatoes. It’s a complete, flavor-packed meal that comes together in one skillet. Seriously, what’s not to love about tender steak and crispy potatoes all sizzling in a rich garlic butter sauce?

Top Reasons To Make It

• It’s a complete, satisfying meal all cooked in a single skillet. That means less time cleaning and more time relaxing.
• Ready in about 30 minutes, making it a perfect solution for busy weeknights.
• The combination of savory steak, crispy potatoes, and that irresistible garlic butter sauce is a total crowd-pleaser for the whole family.
• It feels like a restaurant-quality dish without the hefty price tag or the need to leave your house.
• You likely have most of the ingredients already waiting in your pantry and fridge.

Ingredients

• 1 ½ pounds sirloin steak, cut into 1-inch pieces: The perfect cut that’s tender, flavorful, and budget-friendly.
• 1 ½ pounds baby gold or red potatoes, halved: These get wonderfully crispy on the outside and stay fluffy inside.
• 3 tablespoons olive oil, divided: For cooking the potatoes and getting a great sear on the steak.
• 4 tablespoons butter: The rich base for our incredible sauce.
• 5-6 cloves garlic, minced: Because you can never have too much garlic.
• 1 teaspoon fresh thyme leaves (or ½ tsp dried): Adds a lovely earthy note.
• 2 tablespoons fresh parsley, chopped: For a pop of fresh color and flavor at the end.
• Salt and black pepper to taste: The essential seasonings that make everything pop.

Instructions

1. Start with the potatoes. Toss them with 2 tablespoons of olive oil, salt, and pepper in a large skillet. Cook over medium-high heat for about 15-20 minutes, stirring occasionally, until they’re golden brown and fork-tender. Transfer them to a plate.
2. Add the remaining tablespoon of oil to the same skillet. Pat the steak bites completely dry with a paper towel—this is the secret to a good sear! Season them generously with salt and pepper.
3. Add the steak to the hot skillet in a single layer, working in batches if needed to avoid overcrowding. Sear for about 2-3 minutes per side until you get a beautiful brown crust. They’ll finish cooking later, so don’t worry about cooking them all the way through just yet. Remove the steak and set it aside with the potatoes.
4. Reduce the heat to low and add the butter to the skillet. Once it’s melted, add the garlic and thyme. Cook for just about a minute until it becomes incredibly fragrant. Don’t let the garlic burn!
5. Return the steak and potatoes to the skillet. Toss everything together in that glorious garlic butter sauce until everything is well coated and heated through, about 2 minutes.
6. Remove from heat, stir in the fresh parsley, and serve immediately. So good.

Cooking Tips For Perfect Steak Bites

• Dry your steak. This is the most important step for a good sear! Pat the steak pieces thoroughly with a paper towel before seasoning.
• Don’t crowd the pan. If you add too many steak bites at once, they’ll steam instead of sear. Cook in batches for the best crust.
• Let the skillet get hot. Make sure your pan is nice and hot before adding the steak so it sizzles on contact.
• Use a heavy-bottomed skillet, like cast iron or stainless steel. It distributes heat evenly for perfectly cooked potatoes and steak.
• Honestly, don’t skip the fresh herbs. They really brighten up the whole dish and make it taste so, so fresh.
• Resist the urge to constantly stir! Let the potatoes and steak sit undisturbed for a few minutes to develop that delicious browning.

Variations & Substitutions

• No potatoes? Try this with sweet potato cubes or even a bag of frozen cauliflower florets for a lower-carb option.
• Not a beef fan? Chicken breast or thighs, cut into chunks, work beautifully here. Just adjust the cooking time until the chicken is cooked through.
• Want more veggies? Toss in some sliced mushrooms, bell peppers, or asparagus with the steak during the last few minutes of cooking.
• Feeling adventurous? Add a pinch of red pepper flakes to the garlic butter sauce for a little kick.
• For a dairy-free version, simply swap the butter for your favorite plant-based butter alternative. It’ll still be delicious.

Serving Ideas & Pairings

This dish is a full meal all on its own, but it’s also wonderfully versatile. For a lighter touch, I love serving it alongside a simple arugula salad with a lemon vinaigrette. The peppery greens cut through the richness of the garlic butter perfectly. If you’re feeding a bigger crowd or just want to round things out, some crusty bread for soaking up the extra sauce is never a bad idea. Steamed green beans, roasted broccoli, or even some quick-cook zucchini noodles are also fantastic healthy dinner ideas to pair with these steak bites.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To reheat, your best bet is the stovetop. Warm them gently in a skillet over medium-low heat until heated through. You can use the microwave, but the potatoes might get a little soft. I don’t recommend freezing this one, as the potatoes can become grainy and the steak can get tough when thawed.

Frequently Asked Questions

• What’s the best cut of steak to use for steak bites? Sirloin is my go-to because it’s tender, flavorful, and affordable. Flank steak or ribeye are also great choices if that’s what you have.
• Can I make this recipe ahead of time? You can pre-cut the steak and potatoes and keep them separate in the fridge a few hours ahead. But for the best texture, cook it just before serving.
• My family doesn’t like garlic. Can I leave it out? Of course! The butter and herbs will still make a lovely sauce. You could try a tablespoon of sun-dried tomato paste instead for a different flavor profile.
• How do I know when the steak is done? For medium-rare, the internal temperature should be 135°F. For medium, aim for 145°F. The pieces are small, so they cook very quickly!
• Is this really one of those cheap dinners for a family? It can be! Using a more affordable cut like sirloin and buying potatoes in bulk makes this a very economical meal that feels indulgent.