Garlic Butter Steak Bites with Roasted Potatoes

Ever have one of those nights where you’re craving a steakhouse dinner but your schedule and your wallet are both screaming “no way”? Yeah, me too. That’s exactly how this recipe for Garlic Butter Steak Bites with Roasted Potatoes was born in my kitchen. It captures all that juicy, savory, garlicky flavor you love, but it’s on the table in about 30 minutes and uses a more budget-friendly cut of steak. Who says a fancy-feeling meal has to be complicated or cost a fortune?

Why You’ll Love This

Let me count the ways! First, it’s incredibly fast. From prep to plate, you’re looking at half an hour, making it a total weeknight warrior. Second, it feels indulgent. The sizzling garlic butter sauce and tender steak paired with crispy potatoes is a combination that just can’t be beat. So, so satisfying. And finally, it’s a complete meal all in one pan. Well, mostly. We use a sheet pan for the potatoes and a skillet for the steak, but that still means cleanup is a breeze. This dish is a true crowd-pleaser that’ll have everyone asking for seconds.

Ingredients You’ll Need

• 1.5 pounds sirloin steak, cut into 1-inch cubes: A great balance of flavor and affordability.
• 1.5 pounds baby gold or red potatoes, quartered: They get so crispy on the outside and stay fluffy inside.
• 3 tablespoons olive oil, divided: For roasting the potatoes and searing the steak.
• 4 tablespoons butter: The rich, creamy base for our amazing sauce.
• 5-6 cloves garlic, minced: Because is there ever really enough garlic?
• 1 teaspoon fresh thyme leaves (or ½ tsp dried): Adds a little earthy note.
• 1 teaspoon fresh rosemary, chopped (or ½ tsp dried): A wonderful aromatic herb.
• Salt and black pepper to taste: The essential seasonings.

Let’s Get Cooking Step by Step

1. Heat your oven to 425°F (220°C). On a large baking sheet, toss the quartered potatoes with 2 tablespoons of olive oil, a good pinch of salt, and a few cracks of black pepper. Spread them out in a single layer. Roast for 20-25 minutes, or until they’re golden brown and you can easily pierce them with a fork.
2. While the potatoes are roasting, pat your steak bites completely dry with a paper towel. This is the secret to getting a good sear! Season them generously with salt and pepper.
3. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. When the oil is shimmering, add the steak bites in a single layer. You might need to do this in two batches to avoid overcrowding the pan. Cook for about 2-3 minutes per side until they develop a beautiful brown crust. They’ll finish cooking later, so it’s okay if they’re still a little pink inside at this stage. Remove them to a plate.
4. Reduce the heat to low. In the same skillet, melt the butter. Add the minced garlic, thyme, and rosemary. Cook for just about 60 seconds, stirring constantly, until the garlic is fragrant. Don’t let it burn!
5. Return the steak bites (and any accumulated juices) back to the skillet with the garlic butter. Toss everything together until the steak is perfectly coated and cooked to your desired doneness, about another minute. Take the skillet off the heat immediately.
6. Serve your garlic butter steak bites right alongside those crispy roasted potatoes. So good.

Cooking Tips For Perfect Steak Bites

• Dry the steak: I’ll say it again because it’s that important. Patting the steak cubes dry is the number one trick for getting a killer sear instead of steaming them.
• Don’t overcrowd the pan: Giving the steak bites some space ensures they brown instead of steam. If you pile them all in, the pan temperature drops too much.
• Let the skillet get hot: Wait until you see the oil shimmer in the pan before adding the meat. You should hear a good sizzle when they hit the surface.
• Use a timer: Steak bites cook fast! Set a timer for 2 minutes so you remember to flip them and avoid overcooking.
• Honestly, if you’re a garlic lover, feel free to add an extra clove or two. I almost always do.

Variations & Substitutions

This recipe is wonderfully adaptable to what you have on hand or your dietary needs.

• Steak Swap: No sirloin? Ribeye or strip steak are fantastic (though pricier). For a cheaper cut, try flank steak, just be sure to slice it thinly against the grain after cooking.
• Potato Swap: Sweet potatoes or halved Brussels sprouts would be a delicious twist on the roasted veggie side.
• Herb Swap: No fresh herbs? A teaspoon of Italian seasoning blend works in a pinch.
• Extra Veggie: Add some sliced mushrooms to the skillet when you make the garlic butter sauce. They’ll soak up all that amazing flavor.
• Dairy-Free: Simply swap the butter for your favorite plant-based butter alternative. It’ll work just fine.

Serving Ideas & Pairings

This dish is a complete meal all by itself, but it also plays well with others! I love serving it with a simple arugula salad with a lemon vinaigrette to cut through the richness. It’s also fantastic next to some asparagus or green beans that you can quickly sauté while the steak rests. If you’re looking for more easy healthy dinner ideas, these steak bites would be delicious served over a bed of quinoa or tucked into warm tortillas for steak tacos. And for a real family feast, it pairs beautifully with a classic side like my jalapeño cornbread.

Storage & Reheating

• Storage: Let the steak and potatoes cool completely before storing. Keep them in separate airtight containers in the fridge for up to 3 days.
• Reheating: The best way to reheat and keep the steak tender is in a skillet over medium-low heat. You can add a tiny splash of beef broth to help keep it moist. For the potatoes, pop them back in the oven or air fryer at 375°F for a few minutes to get them crispy again. The microwave will work in a hurry, but it can make the steak a bit tough and the potatoes soft.
• Freezing: I don’t recommend freezing the steak bites after they’ve been cooked, as the texture can become mushy upon thawing.

Frequently Asked Questions

• Can I make this with chicken instead? Absolutely! Cubed chicken breast would work great here. Just make sure it’s cooked through to an internal temperature of 165°F.
• What’s the best way to cut the steak? Use a sharp knife and slice against the grain of the meat. This cuts through the muscle fibers and makes each bite incredibly tender.
• Is this recipe gluten-free? Yes, as written, this recipe for Garlic Butter Steak Bites is naturally gluten-free. Just always double-check your specific ingredient labels to be safe.
• How can I make this one-pan? You can try roasting the potatoes and then adding the raw steak bites to the sheet pan for the last 10 minutes of cooking. The steak won’t get the same deep sear as in a skillet, but it’ll still be tasty and save you a pan to wash.