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  • Writer's picturePassport America

Recipes from the Road: Steak and Potatoes

When you need a delicious dinner in a hurry, I’ve got you covered with this skillet Steak and Potatoes recipe! This recipe only has a handful of ingredients and is ready in under 20 minutes. Recipe and photo courtesy of Becky - The Cookie Rookie


1 tablespoon olive oil

4 tablespoons unsalted butter divided (½ stick)

1 lb. Yukon Gold potatoes diced into cubes

4 cloves garlic minced

1 teaspoon dried rosemary

1 teaspoon dried oregano

½ teaspoon kosher salt

½ teaspoon ground pepper

1½ pounds sirloin steak cut into 1-inch cubes

Freshly chopped parsley optional, for garnish


Heat cast iron skillet over medium-high heat. Add olive oil & 2 tablespoons of the butter. Let the butter melt completely.

Add cut potatoes, garlic, rosemary, oregano salt, and pepper. Cook for approximately 4 minutes without disturbing. Stir and cook an additional 3-4 minutes, or until fork tender. Remove potatoes from pan and set aside in a bowl.

Return the skillet to stove and increase heat to high. Add 2 tablespoons of butter and stir to melt. Add the steak bites in a single layer and cook 1 minute. Flip or stir the steak for another 1-2 minutes, or until desired doneness. Remove the skillet from the heat.

Add the cooked potatoes back to the skillet and toss together. Add additional salt and pepper if desired.

Top with fresh chopped parsley (optional). 

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