Steak Bites + Garlic Parmesan Potatoes Recipe

This Steak Bites + Garlic Parmesan Potatoes recipe is everything you want in a cozy, satisfying dinner on one pan. Juicy, golden-seared steak cubes are paired with crispy-edged baby potatoes tossed in garlic, butter, and a generous shower of parmesan. Every bite is rich, savory, and comfortingly familiar, with just enough herbs and seasoning to keep it bright and flavorful. It works beautifully for a relaxed weeknight meal, but feels special enough for date night at home. Serve it straight from the skillet or pan, and watch it disappear in minutes.

This dish is a natural fit for busy evenings because the potatoes roast while you prep the steak, and everything cooks in just a few simple steps. You can serve it as a one-pan meal, or round it out with a bright green salad, steamed vegetables, or a simple garlic bread. Swap in your favorite steak cut, use sweet potatoes, or add chili flakes for heat. It’s also great for meal prep, reheating well for hearty lunches.

Ingredients

Here’s everything you need to make tender steak bites and crispy garlic parmesan potatoes using simple pantry staples and a single pan.

For the Garlic Parmesan Potatoes:

• Baby potatoes (yellow or red), halved – 1.5 lb (about 680 g)
• Olive oil – 3 tablespoons
• Unsalted butter, melted – 2 tablespoons
• Garlic, minced – 3 cloves
• Grated parmesan cheese – ½ cup (freshly grated if possible)
• Dried Italian seasoning – 1 teaspoon
• Paprika – ½ teaspoon
• Salt – 1 teaspoon (or to taste)
• Black pepper – ½ teaspoon
• Fresh parsley, chopped – 2 tablespoons (for garnish)

For the Steak Bites:

• Steak (sirloin, ribeye, or strip), cut into 1-inch cubes – 1.5 lb (about 680 g)
• Olive oil – 1 tablespoon
• Unsalted butter – 2 tablespoons
• Garlic, minced – 3 cloves
• Paprika – 1 teaspoon
• Dried thyme or rosemary – ½ teaspoon
• Salt – 1 teaspoon (or to taste)
• Black pepper – ¾ teaspoon
• Red pepper flakes – ¼ teaspoon (optional, for heat)
• Extra grated parmesan – 2–3 tablespoons (for topping)
• Extra chopped parsley – 1–2 tablespoons (for topping)

Servings

This recipe makes about 4 generous servings as a main dish, especially when served on its own or with a light side salad. As part of a larger spread, it can comfortably serve 5–6 people.

How to Make It

Prep the potatoes

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it. Halve the baby potatoes and pat them dry with a clean towel so they crisp up better.

Season and roast the potatoes

In a large bowl, toss the potatoes with olive oil, melted butter, minced garlic, parmesan, Italian seasoning, paprika, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet, cut side down. Roast for 20–25 minutes, flipping once, until golden and crisp.

Season the steak bites

While the potatoes roast, pat the steak cubes very dry with paper towels. In a bowl, toss them with olive oil, paprika, thyme or rosemary, salt, black pepper, and red pepper flakes if using, until the pieces are evenly coated.

Sear the steak bites

Heat large cast-iron skillet over medium-high heat. Add the butter and let it foam. Arrange the steak bites in a single layer, working in batches if needed. Sear for 2–3 minutes per side until browned outside and just cooked to your preferred doneness. Transfer to a plate.

Add garlic butter flavor

Reduce the heat to medium-low. In the same skillet with the browned bits, add the minced garlic and cook for 30–60 seconds until fragrant, stirring constantly. Return the steak bites to the skillet and toss to coat in the garlic butter. Sprinkle with extra parmesan and parsley.

Combine and serve

Remove the potatoes from the oven once they are crispy and golden. Transfer them to the skillet with the steak, or serve side by side on a large platter. Garnish with more parsley and parmesan if desired, and serve immediately while hot.

Pro Tip

For ultra-juicy steak bites, slightly undercook them in the pan, then let them rest for a few minutes; the carryover heat finishes cooking without drying them out.

FAQs

Q1. Can I use a different cut of steak?
A1. Yes. Sirloin, ribeye, strip, or even tenderloin work well. Choose a well-marbled cut for the juiciest, most flavorful steak bites.

Q2. Can I make this with chicken instead of steak?
A2. You can substitute boneless chicken thighs or breasts cut into cubes. Cook until fully done (no pink) and follow the same garlic butter steps.

Q3. How do I make this recipe more light or “healthy”?
A3. Reduce the butter slightly, use less parmesan, and pair with a big green salad or steamed veggies. You can also use olive oil instead of some butter.

Q4. How should I store and reheat leftovers?
A4. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore crisp edges, or in the oven.

Q5. Can I prep this ahead of time?
A5. You can cut the potatoes and steak in advance and store them separately in the fridge. Season and cook just before serving for the best texture.

Q6. Why aren’t my potatoes getting crispy?
A6. Make sure the potatoes are well-dried, use a hot oven, don’t overcrowd the pan, and keep them in a single layer with the cut side down for maximum crisping.