Why You’ll Love This Recipe
Steak and Potato Bowls are the ultimate comfort food—tender, juicy steak paired with crispy roasted potatoes and flavorful toppings like cheese, sour cream, and scallions. These bowls are hearty, satisfying, and easy to customize with your favorite ingredients. Perfect for a weeknight dinner or weekend indulgence, they bring together rustic flavors in a simple yet delicious presentation.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
russet potatoesolive oilgarlic powderpaprikaonionsalt and peppersteak (sirloin, ribeye, or your preferred cut)butterfresh garliccheddarsour creamscallionsoptional toppings (avocado, hot sauce, sautéed mushrooms)
directions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Dice the potatoes into bite-sized pieces. Toss with olive oil, garlic powder, paprika, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes, turning halfway, until golden and crispy.
While the potatoes roast, season the steak with salt and pepper. Heat a skillet over medium-high heat, add a bit of oil, and sear the steak for 3-4 minutes per side for medium-rare, or to your preferred doneness.
Add butter and fresh garlic to the skillet for the last minute of cooking. Spoon the garlic butter over the steak. Let rest for 5 minutes before slicing thinly.
Assemble the bowls: start with a base of roasted potatoes, add slices of steak, and top with cheddar, sour cream, scallions, and any additional toppings you like.
Servings and timing
This recipe serves 4 people.Preparation time: 15 minutesCooking time: 30 minutesResting and assembly time: 10 minutesTotal time: 55 minutes
Variations
Use sweet potatoes for a slightly sweeter and healthier twist.
Add a fried egg on top for a brunch-style bowl.
Incorporate grilled veggies like bell peppers and zucchini for extra nutrition.
Try a drizzle of chimichurri or garlic aioli for added flavor.
Make it spicy with jalapeños or sriracha.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.To reheat, warm the steak and potatoes in a skillet over medium heat or microwave in short intervals until heated through.Reassemble the bowl with fresh toppings just before serving.
FAQs
What cut of steak is best for this recipe?
Sirloin, ribeye, or New York strip are great choices for tenderness and flavor.
Can I make this recipe ahead of time?
Yes, you can roast the potatoes and cook the steak ahead. Store separately and assemble bowls when ready to serve.
Is this dish gluten-free?
Yes, as long as all toppings and sauces used are gluten-free.
Can I use leftover steak?
Absolutely, this is a great way to repurpose leftover steak into a new, satisfying meal.
What toppings go well with this?
Sour cream, cheese, green onions, avocado, salsa, and sautéed mushrooms are all excellent choices.
Can I grill the steak instead?
Yes, grilling adds a delicious smoky flavor to the steak.
What’s a good vegetarian substitute?
Try roasted mushrooms or grilled tofu as a protein substitute.
Can I use frozen potatoes?
Yes, just be sure to roast them until crispy according to package directions.
Do I need to peel the potatoes?
No, but you can if you prefer a softer texture.
What can I serve with these bowls?
A simple green salad or steamed veggies pair nicely with these hearty bowls.
Conclusion
Steak and Potato Bowls are a delicious way to enjoy a hearty and fulfilling meal with minimal fuss. They combine the bold flavors of seared steak, crispy potatoes, and your favorite toppings into one satisfying dish. Great for customizing and perfect for any night of the week, this recipe is sure to become a staple in your dinner lineup.
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Steak and Potato Bowls Recipe for a Hearty Dinner
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 bowls
- Category: Main Dish
- Method: Roasting and Sautéing
- Cuisine: American
- Diet: Low Fat
Description
Hearty and flavorful steak and potato bowls topped with veggies and a savory sauce—perfect for a filling dinner.
Ingredients
- 1 lb flank or sirloin steak, thinly sliced
- 1 lb baby potatoes, quartered
- 2 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup corn kernels (fresh or frozen)
- 1 bell pepper, thinly sliced
- ½ red onion, thinly sliced
- 2 cups baby spinach or mixed greens
- 2 tbsp butter
- ¼ cup sour cream or Greek yogurt
- 1 tbsp chopped fresh parsley or cilantro (optional)
Instructions
- Preheat oven to 425 °F (220 °C). Toss quartered baby potatoes with 1 tbsp olive oil, garlic powder, paprika, salt and pepper. Spread on a baking sheet and roast 20–25 min until golden and tender.
- While potatoes roast, season sliced steak with salt, pepper, and a bit more paprika.
- Heat 1 tbsp olive oil in a skillet over medium‑high heat. Add steak slices and sear 2–3 min per side until browned but still juicy. Remove steak and set aside, tented with foil.
- In same skillet, add butter. Sauté bell pepper, red onion and corn for 4–5 min until slightly charred and softened. Season with salt and pepper.
- Warm sour cream or Greek yogurt in a small bowl; season with salt, pepper, a squeeze of lemon if desired.
- Assemble bowls: base of spinach or greens, top with roasted potatoes, sautéed veggies, and steak slices.
- Drizzle sour cream sauce over bowls and garnish with parsley or cilantro. Serve immediately.
Notes
- Feel free to swap steak for chicken or tofu for a twist.
- Make it kid‑friendly by milder seasoning and skipping spicy add‑ins.
- Double the veggies for extra color and nutrition.
- Leftovers can be stored up to 3 days; reheat gently in a skillet.