This Steak and Potato Skillet meal is one of my husband’s favorites! I could call it Steak, Potato and Spinach Skillet but that’s too long and also, sometimes I use kale. I’ve even used leftover Braised Collards!
I make it pretty often on Meal-Prep Sundays and Wednesdays. I love how easy and versatile it is, and I’m always happy about fewer dishes so one-pot meals are the best.
Steak and Potato Skillet Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Steak and Potato Skillet recipe:
- NY strip steak: You’ll want a lean but tender cut for this, and you’ll want to cut it into tips, about 1″ across. I’ve used filet, strip, and top sirloin. I don’t recommend using already cut stew meat that you’d find in the store, because that’s meant for braising and will be too tough. Look for meat advertised as kabobs or ask the butcher to do it.
- Baby potatoes: I use a mixture of baby yellow and red potatoes. Check out the photos to see what I mean: they are TEENY. You can also use regular yukon gold and red potatoes, just cut them into 1/2″ pieces and follow with the rest of the Steak and Potato Skillet recipe as written.
- Baby spinach leaves: Chop it up so this is easier to eat, if you like. And it doesn’t have to be spinach: baby kale works well here, too! I’ve also used frozen spinach, too, but frozen veggies need to be prepared in a different pan because they’ll water down everything too much if you add ’em directly to the skillet. Just follow package directions to cook it and stir it in at the end with the steak tips.
- Beef broth: We simmer the potatoes in beef broth until fork tender. It gives them an extra kick of flavor! After it’s mostly evaporated we add the spinach and butter, and form a nice, velvety sauce.
- Vegetable oil: Only as much as is needed to sear the steak tips.
- Butter: For color, flavor, and mouthfeel. And also because I just like butter. I guess it’s optional for this Steak and Potato Skillet recipe. Meh.
- Dehydrated minced onion, crushed red pepper flakes, ground white pepper, garlic powder: This is a quick and easy meal-prep option in our house, so I opted for dried onion flakes and garlic powder, but feel free to mince a little ellow onion and a couple of garlic cloves and add those to the pan with the potatoes. Another option? Replace all of these listed seasonings with a few teaspoons of my Homemade Onion Soup Mix and use water instead of beef broth.
- Kosher salt, cracked black pepper: Our staples. Use as much as you need so your Steak and Potato Skillet isn’t bland.
How to Make Steak and Potato Skillet
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Steak and Potato Skillet recipe:
- Mmmm, steak. Add your steak tips to a large bowl and season liberally with about two teaspoons of salt, along with all of the garlic powder and ground white pepper. Place a large skillet with a tight fitting lid over medium-high heat and allow it to preheat for 2 minutes. Drizzle in just enough oil to coat the surface, and add the steak in a single layer. Don’t crowd the pan, and go in batches if you need to. Sear undisturbed for 2 minutes, then flip and sear on that side for another 3-4 minutes. Remove and set aside.
- “PO-TA-TOES“. Add about half of the butter to the pan, then the potatoes. Season the potatoes with a couple of pinches of salt, then pour in one cup of beef broth. Bring to a boil, then reduce the heat to medium. Give the potatoes another stir, then cover with the lid and simmer for 12-15 minutes, or until the potatoes are fork tender and the broth is absorbed. If the broth absorbs before the potatoes are cooked through, add in the extra 1/4 C of beef broth.
- Wilt the spinach. When the broth is damn near gone and potatoes are tender, go ahead and dump the spinach right on top of them, then sprinkle the red pepper flakes and minced onion over top and replace the lid. Let the spinach wilt for about 2-3 minutes, then uncover and stir the spinach and potatoes together. Increase the heat back to medium-high and let the excess moisture cook off for a few minutes, stirring occasionally. Finally, add the butter and the steak back into the pan and you’ve got a Steak and Potato Skillet! Stir together until well combined and the butter has melted. When the steak is cooked to your liking, remove it from the heat and serve. Dassit!