Easy Steak and Potato Skillet – 30-Minute One-Pan Dinner

As a busy mom, I know the struggle of getting a hearty dinner on the table after a long day. That's why I love this steak and potato skillet – it's simple, satisfying, and uses just one pan, which means less cleanup and more time with my family.

The key is to get a good sear on the steak and let the potatoes get crispy edges. It's a meal that feels special but comes together with minimal fuss. My kids always ask for seconds, and my husband says it's his favorite weeknight meal.

I've included a few tricks I've learned along the way to make sure your steak stays juicy and your potatoes are perfectly crispy every time.

About the Ingredients

1.5 lbs (680g) sirloin steak, cut into 1-inch cubes

Sirloin is a great choice for this recipe – it's tender and affordable. You can also use ribeye or strip steak for extra richness. If you're on a budget, flank steak works well too.

1.5 lbs (680g) baby potatoes, halved

Baby potatoes are perfect because they cook quickly and get crispy. Yukon Gold or red potatoes also work great. No need to peel them – just scrub well.

2 tablespoons olive oil, divided

Olive oil helps get a nice sear on the steak and crisp up the potatoes. You can substitute with avocado oil or canola oil if that's what you have.

1 medium yellow onion, sliced

Yellow onion adds sweetness and flavor. If you prefer a milder taste, use a sweet onion or shallots.

3 cloves garlic, minced

Fresh garlic is best, but in a pinch you can use 1 teaspoon of garlic powder.

1 teaspoon smoked paprika

Smoked paprika adds a deep, smoky flavor. Regular paprika works if you don't have smoked, but the smoked version really elevates the dish.

1 teaspoon dried thyme

Thyme pairs beautifully with steak. If you have fresh thyme, use 1 tablespoon of chopped fresh leaves.

1/2 teaspoon salt

Adjust to your taste. If you use salted butter or broth, you may need less salt.

1/4 teaspoon black pepper

Freshly ground black pepper gives the best flavor.

1/2 cup beef broth

Beef broth adds moisture and helps create a light pan sauce. You can use chicken broth or even water if needed.

2 tablespoons chopped fresh parsley, for garnish

Parsley adds a fresh, bright finish. If you don't have parsley, chives or green onions work nicely.

Tips & Tricks

• Pat the steak cubes dry with paper towels before seasoning – this ensures a good sear and prevents steaming.
• Don't overcrowd the pan when searing the steak. Cook in batches if needed to get a nice crust.
• Make sure the skillet is hot before adding the oil and steak. A hot pan is key to browning.

Step-by-Step Instructions

1. Season the steak

In a medium bowl, toss the steak cubes with salt, pepper, smoked paprika, and dried thyme. Let sit at room temperature while you prep the potatoes (about 10 minutes).

2. Par-cook the potatoes

Place the halved baby potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 5 minutes, until slightly tender. Alternatively, you can boil them for 5 minutes. This step gives them a head start.

3. Sear the steak

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (about 375°F/190°C). Add the steak cubes in a single layer, working in batches if needed. Sear for 2-3 minutes per side until browned and cooked to your liking (internal temperature of 135°F/57°C for medium-rare). Remove the steak from the skillet and set aside.

4. Cook the potatoes

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the par-cooked potatoes, cut side down. Cook undisturbed for 4-5 minutes until golden brown and crispy. Stir and cook for another 3-4 minutes until fork-tender and browned on all sides.

5. Add onion and garlic

Add the sliced onion to the skillet and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.

6. Combine and deglaze

Return the steak to the skillet along with any juices. Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes until the sauce thickens slightly and coats everything.

7. Garnish and serve

Remove from heat and sprinkle with fresh parsley. Serve hot, straight from the skillet.

Delicious Variations

• Add bell peppers or mushrooms along with the onion for extra veggies.
• Swap the potatoes for sweet potatoes for a different flavor and extra nutrients.
• Make it spicy by adding a pinch of cayenne pepper or red pepper flakes with the paprika.

How to Store Steak and Potato Skillet

Frequently Asked Questions

Give this steak and potato skillet a try tonight – it's a guaranteed crowd-pleaser that will make your weeknight dinner feel special. Here's to a calmer home, one drawer at a time.

Steak and Potato Skillet

This savory steak and potato skillet is a quick, hearty one-pan meal that brings restaurant flavor to your weeknight table in 30 minutes.

★★★★½ 4.8 (231 ratings)

15 minPrep time25 minCook time4Servings485 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1.5 lbs (680g) sirloin steak, cut into 1-inch cubes
• 1.5 lbs (680g) baby potatoes, halved
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup beef broth
• 2 tablespoons chopped fresh parsley, for garnish

📋 Instructions

1. 1Season the steak — In a medium bowl, toss the steak cubes with salt, pepper, smoked paprika, and dried thyme. Let sit at room temperature while you prep the potatoes (about 10 minutes).
2. 2Par-cook the potatoes — Place the halved baby potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 5 minutes, until slightly tender. Alternatively, you can boil them for 5 minutes. This step gives them a head start.
3. 3Sear the steak — Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (about 375°F/190°C). Add the steak cubes in a single layer, working in batches if needed. Sear for 2-3 minutes per side until browned and cooked to your liking (internal temperature of 135°F/57°C for medium-rare). Remove the steak from the skillet and set aside.
4. 4Cook the potatoes — In the same skillet, add the remaining 1 tablespoon of olive oil. Add the par-cooked potatoes, cut side down. Cook undisturbed for 4-5 minutes until golden brown and crispy. Stir and cook for another 3-4 minutes until fork-tender and browned on all sides.
5. 5Add onion and garlic — Add the sliced onion to the skillet and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
6. 6Combine and deglaze — Return the steak to the skillet along with any juices. Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes until the sauce thickens slightly and coats everything.
7. 7Garnish and serve — Remove from heat and sprinkle with fresh parsley. Serve hot, straight from the skillet.

👨‍🍳 Chef's Note: For the best flavor, let the steak come to room temperature before searing. This helps it cook more evenly.

Servings: 4

Cuisine: American

Course: Main Course

Nutrition (per serving): 485 kcal · 35g protein · 30g carbs · 24g fat

Written by Elena Vasquez
Elena writes about home organization and decluttering from a busy parent's perspective. She focuses on simple, low-cost systems that actually work in real life. Her articles emphasize small daily habits over perfect aesthetics.