Tender, juicy pieces of sirloin and baby potatoes are tossed with seasoning and coated in an irresistible garlic butter sauce to make these Steak Bites and Potatoes. Ready in under 30 minutes, this easy steak dinner is perfect for any night of the week!
If you like this recipe, don’t miss our skillet steak made with a barbecue butter sauce. It’s so simple, yet so fantastic!
Skillet Garlic Butter Steak Bites
After you make this garlic butter steak bites and potatoes recipe, your mouth will water just thinking about it. If you love a juicy, perfectly cooked steak for dinner, these easy steak bites are one way to satisfy that craving right on the stovetop.
This skillet steak and potatoes recipe is so easy, with just a handful of ingredients – sirloin, potatoes, garlic, butter, and seasoning. The potatoes and steak are cooked right in the same skillet so there are minimal dishes and clean-up is a breeze.
Ingredients Needed
This easy steak dinner requires just 3 main ingredients, plus oil and seasonings.
(Scroll below to the printable recipe card for details and measurements.)
- Olive oil
- Baby potatoes – Halved or quartered so they are no bigger than 1-inch wide.
- Montreal seasoning – My preferred steak seasoning for this recipe but feel free to substitute your own favorite.
- Steak – I used sirloin as it’s tender and has loads of flavor.
- Salt & pepper
- Butter – For the garlic butter.
- Garlic – For aromatics and flavor.
What Steak Should I Use For Steak Bites?
Sirloin is tender, has a lot of flavor, and is not very expensive, but you could use beef tenderloin, ribeye, or New York strip steak instead. Since the cubes of meat are cooked quickly, I do not recommend large cuts of meat that require longer cooking time for the fat to break down.
How to Make Steak Bites and Potatoes
These steak bites make a great easy dinner idea as they take less than 30 minutes to prepare.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Cook the potatoes. Toss the potatoes with half of the Montreal seasoning then lay them flat, cut side down in a skillet with olive oil. Cover with a lid and cook for about 5 minutes until they have a nice golden crust. Uncover, increase heat and cook for another 10 to 15 minutes. Transfer to a plate and cover with foil to keep warm.
- Cook the steak. Season the steak with the remaining Montreal seasoning, salt, and pepper. Heat the remaining olive oil until shimmering. Cook the steak in a single layer, undisturbed for 1 minute, then for another 3 minutes, stirring occasionally. You may need to do this in batches.
- Add the garlic butter. Add the butter and garlic to the skillet. Cook for a minute, stirring to coat the meat.
- Enjoy. Return the potatoes to the skillet, toss to coat in the sauce, and enjoy.
A Note On Cooking Time
The cook time for this recipe renders medium-well meat. Note that it can change slightly depending on the thickness and size of the pieces of beef. If you’d like them medium or medium-rare, just cook them for less time.
Tips & Variations
Here are a few things to keep in mind when making this garlic butter steak and potatoes skillet.
- Use regular potatoes. Instead of baby potatoes, you can use regular red potatoes and cut them into about 1-inch cubes. Keep an eye on your potatoes and cook them until they are fork-tender.
- Don’t overdo it on the salt. Montreal steak seasoning is made with a lot of salt, so keep that in mind when adding in additional salt.
- Heat the oil before adding the steak. Make sure your skillet is very hot before adding the meat, so it can develop a nice crust. I recommend a cast iron pan, which retains heat very well. I also prefer to saute in olive oil and finish with butter, so you can get the rich flavor without it burning.
- Cook in batches. If needed, you can cook the steak bites in two batches. It’s better to do this than crowding the pan, which can prevent them from searing.
Video: Steak Bites Recipe with Potatoes
What to Serve with Steak and Potatoes
Garlic butter steak bites can be served as an appetizer with toothpicks or you can turn it into a complete meal. A simple side salad or caesar salad goes well with steak and potatoes, along with some crusty dutch oven bread to soak up all the garlic butter. Roasted broccoli would also be a good veggie side.
Before serving, I sometimes add a bit of fresh chopped parsley for color.
How to Store Leftovers
Leftover steak bites and potatoes can be stored in the fridge in an airtight container for up to 4 days. Reheat on the stovetop or microwave until heated through.
More Easy Beef Dinner Ideas:
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Garlic Butter Steak Bites and Potatoes
Ingredients
- 3 tablespoons olive oil , divided
- 1 pound baby potatoes , halved or quartered (they should be no bigger than 1-inch wide pieces)
- 2 teaspoons Montreal seasoning , divided
- 1 & 1/2 pounds sirloin steak , cut into small 1-inch cubes
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 2 cloves garlic , minced
Instructions
- Warm half the olive oil in a large nonstick skillet over medium heat. Once shimmering, add in the potatoes and toss with half the Montreal seasoning, then arrange them so they lay flat, cut-side down. Cover the skillet with a tight-fitting lid and cook until the potatoes develop a nice golden crust, about 5 minutes. Uncover, increase the heat to medium-high and cook, stirring occasionally, for another 10 to 15 minutes until fork tender. Transfer the potatoes to a plate and cover them with foil to keep warm.
- Season the steak with the remaining Montreal seasoning, salt, and pepper. Increase the heat to high and warm the remaining olive oil. Once shimmering (but not smoking), place steak in the skillet in a single layer (you may need to cook in batches, depending on the size of your pan.) Cook undisturbed for 1 minute, then cook for another 3 minutes or so, stirring occasionally, until the steak is golden brown on all sides. (Repeat with remaining meat, if needed.)
- Reduce heat to medium, add the butter and garlic to the skillet; cook for about 1 minute, stirring to coat the meat in the sauce.
- Add the potatoes back into the skillet, toss, and serve.
This was a tasty meal. I served it with the roasted broccoli.