Tender beef bites sautéed in a rich garlic butter sauce and paired with crispy golden potatoes — this one-pan wonder is pure comfort food with minimal cleanup and maximum flavor.
Why You’ll Love This Recipe
I love how this recipe brings together hearty steak bites and crispy potatoes in just one skillet. The garlic butter adds deep, savory notes that soak into every bite, and the whole thing comes together in under 40 minutes. It’s cozy, filling, and incredibly satisfying without being complicated. Plus, I only need one pan, so cleanup is a breeze — perfect for busy weeknights or when I want something comforting and homemade without too much fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 g beef steak, cut into bite‑sized cubes
400 g potatoes, peeled and diced into small cubes
3 tablespoons unsalted butter, softened
3 cloves garlic, minced
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon fresh parsley, chopped (for garnish)
Directions
I start by parboiling the diced potatoes in salted boiling water for about 5 minutes, just until they begin to soften. Then I drain and set them aside.
In a large skillet over medium‑high heat, I add 1 tablespoon of olive oil. I toss in the potatoes and cook them, stirring now and then, until they’re golden and fork‑tender — this takes about 10 to 15 minutes. Once done, I remove them and set them aside.
I pat the beef cubes dry with paper towels and season them with salt and pepper.
In the same skillet, I add the remaining olive oil and sear the beef bites on all sides until browned, which takes around 4 to 6 minutes. Then I remove them and set them aside too.
I lower the heat to medium, then add the butter and minced garlic to the skillet. I sauté just until fragrant, about 1 minute, being careful not to let the garlic burn.
I return both the potatoes and beef to the skillet and toss everything together so that the garlic butter coats every piece. I let it cook for another 1–2 minutes to bring the flavors together.
I finish with a sprinkle of chopped parsley and serve it right away.
Servings and timing
This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
I sometimes swap out the potatoes for sweet potatoes or baby potatoes for a slightly different taste and texture.
If I’m craving a kick, I add a pinch of red pepper flakes with the garlic butter.
Fresh herbs like rosemary or thyme go beautifully with the garlic — I add them in during the last few minutes of cooking.
For a richer flavor, I occasionally use ghee instead of butter.
When I want to stretch the dish further, I serve it over steamed rice or cauliflower rice.
Storage/Reheating
I keep any leftovers in an airtight container in the fridge for up to 2–3 days. To reheat, I warm them gently in a skillet over low heat, adding a touch of butter or olive oil to revive the flavors. I avoid microwaving if I can — the potatoes can turn mushy.
FAQs
How do I make sure the beef stays tender?
I make sure not to overcook the beef and always pat it dry before searing. Searing quickly on high heat helps lock in moisture.
Can I make this ahead of time?
Yes, I prep the beef and potatoes in advance, then cook them fresh when I’m ready to eat. It tastes best freshly cooked, but it reheats well too.
What cut of beef works best?
I like to use sirloin or ribeye for the best tenderness and flavor, but flank or strip steak can also work if sliced thinly and cooked quickly.
Can I use pre-cooked potatoes?
Absolutely. I often microwave the diced potatoes for 4–5 minutes instead of boiling them — it saves time and works just as well.
Is this recipe freezer-friendly?
I don’t recommend freezing it. The texture of the potatoes can get grainy after freezing and thawing. It’s best enjoyed fresh or from the fridge within a couple of days.
Conclusion
This garlic butter beef bites with potatoes recipe has become one of my go-to comfort meals. It’s quick, uses simple ingredients, and delivers bold, savory flavors every time. Whether I need a weeknight dinner or something cozy for a weekend treat, this dish never lets me down.
Tender beef bites sautéed with garlic butter and roasted potatoes — a one‑pan, flavorful comfort dish.
Ingredients
500 g beef steak, cut into bite‑sized cubes
400 g potatoes, peeled and diced into small cubes
3 tablespoons unsalted butter, softened
3 cloves garlic, minced
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon fresh parsley, chopped (for garnish)
Instructions
Parboil the diced potatoes in salted boiling water for about 5 minutes, until they begin to soften. Drain and set aside.
In a large skillet over medium‑high heat, add 1 tablespoon of olive oil. Add the potatoes and cook, stirring occasionally, until golden and fork‑tender (about 10–15 minutes). Remove from skillet and set aside.
Pat the beef cubes dry with paper towels, season with salt and pepper.
In the same skillet, add the remaining olive oil. Add the beef bites and sear on all sides until browned (about 4–6 minutes total). Remove and set aside.
Reduce heat to medium. Add butter and minced garlic to the skillet. Sauté until fragrant (about 1 minute), taking care not to burn the garlic.
Return the potatoes and beef to the skillet. Toss everything so the garlic butter coats all pieces. Cook for another 1‑2 minutes to meld flavors.
Garnish with chopped parsley and serve immediately.
Notes
You can precook the potatoes in the microwave (4–5 min) instead of boiling to save time.
Use a heavy skillet (cast iron works well) for even heat and good searing.
Do not overcrowd the skillet when searing beef, or it may steam instead of brown.
Adjust garlic amount to your taste; you may add herbs like thyme or rosemary for variation.
Leftovers keep in the fridge for 2–3 days; reheat gently over low heat.
