Steak Potato Skillet Recipes

CHEESY STEAK AND POTATO SKILLET

Steps:

• Sprinkle beef pieces with 1/4 teaspoon of the seasoned salt and 1/4 teaspoon of the garlic-pepper blend. In 12-inch nonstick skillet, cook beef over medium-high heat 3 to 4 minutes, turning once or twice, until brown and desired doneness. Remove from skillet; keep warm.
• In same skillet, melt butter over medium heat. Cook stir-fry vegetables in butter 2 minutes, stirring frequently. Add potatoes; sprinkle with remaining 1/2 teaspoon seasoned salt and 1/4 teaspoon garlic-pepper blend. Cook uncovered 8 to 10 minutes, stirring frequently, until tender.
• Place beef in skillet with potatoes, pushing potatoes around beef. Cook 1 to 2 minutes, turning beef once, until thoroughly heated. Sprinkle with cheese; cover and heat until cheese is melted.

GARLIC BUTTER STEAK AND POTATOES SKILLET

Steps:

• Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides.
• Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes one each side until nice and browned. Transfer to a plate and set aside.
• Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and saute 3-5 minutes until browned. Push potatoes to one side of the pan and return steaks to the other side of the pan.
• Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.
• Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topping with chopped thyme and parsley before serving.

SKILLET GARLIC BUTTER HERB STEAK AND POTATOES

Steps:

• In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes or until fork tender. Remove and set on a plate.
• Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
• Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.

STEAK & POTATO SKILLET

Steps:

• Steak Marinade: In a medium bowl combine steak, onion, lime juice, olive oil, garlic powder, salt, and pepper. Cover with plastic wrap and refrigerate for 20 minutes.; Pre-heat oven to 425°F.; Scallion Pico de Gallo: In a small bowl combine tomato, scallion, cilantro, jalapeño, lime juice, and salt. Cover with plastic wrap and refrigerate until ready to use.; Skillet: Place potato rounds into a large bowl with 2 Tbsp. olive oil, paprika, garlic powder, black pepper, and kosher salt. Toss potatoes until well coated. Place potatoes on a rack atop a sheet tray and bake for 12 minutes.; Pre-heat an 8-inch cast iron skillet on high heat for 2 minutes. Add in ½ Tbsp. of olive oil, heat for 10 seconds. Add in marinated steak and onions, cook for 2 minutes. Remove meat and onions from skillet onto a bowl.; On the same skillet, place half of the potatoes around the skillet to cover the bottom. Add half the amount of flank steak and onions on top, add 1 cup shredded Chihuahua® cheese on top of the steak and onions. ; Place another layer of potatoes on top of the cheese and add remaining steak and pan drippings, top with remaining Chihuahua® cheese. Place skillet in oven for 8 minutes at 425°F.; Once ready, spoon sour cream on top while skillet is warm and Scallion Pico de Gallo. ENJOY!

ONE-SKILLET ROASTED STEAK & POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Cut steak in bite-sized pieces.
• Cut potatoes into chunks-don't peel them.
• In a large bowl, combine the cut-up steak, potatoes and onion. Add the olive oil and toss to coat.
• Place the steak/potatoes mixture in a 10-inch totally oven-proof skillet. Sprinkle with salt, pepper and garlic powder. If you don't have a skillet that is completely oven-proof, you can use a regular metal or ceramic baking dish.
• Bake at 350 degrees F for 40-45 minutes, or until steak is browned and potatoes are cooked through.
• NOTE: Steak will be well done, not rare, however, it is very tender.

STEAK AND POTATOES SKILLET

Steps:

• In a large skillet heat 2 tablespoons olive oil.
• Add onions and season with salt and pepper; cook over medium-high heat, stirring frequently, for 1 to 2 minutes, or until they begin to soften.
• Add garlic and cook for 30 seconds.
• Stir in mushrooms and continue to cook for 3 minutes, or until veggies are tender.
• Remove onion mixture from skillet.
• Return skillet to heat and add remaining olive oil.
• Add steak strips and cook until browned on all sides; about 2 minutes.
• Remove steak strips from skillet.
• Add water to the skillet and stir in potatoes and carrots.
• Season with salt and pepper.
• Bring to a boil.
• Reduce to a simmer, cover skillet with a lid and let cook for 12 to 15 minutes, or until vegetables are tender.