Beef · 35 minutes

One pan steak and potatoes

Name: One pan steak and potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-5 servings
Ingredients: 1 lb sirloin or tenderloin steak tips, cut into bite size pieces; 1 tsp salt, for the steak; 1 tsp black pepper, for the steak; 1 tbsp olive oil; 2 tbsp butter; 1 yellow onion, diced; 2 tsp salt, for the onion; 1 tsp garlic powder, for the onion; 1 tsp paprika, for the onion; 2 tsp dried thyme, for the onion; 1.5 lb baby potatoes, halved or diced; 1 cup beef broth; 8 oz broccolini, cut into bite size pieces; 1 cup heavy cream; 1/2 cup grated parmesan cheese

By Frida Sofia35 min totalServes 4-5 servings

PrintPin It

↓ Jump to Recipe

If you're a steak and potatoes household, this one is going to be your new favorite. It has everything you love about that classic plate, the seared steak bites, the potatoes, the seasoning, except it all happens in one pan and the sauce is creamy. The beef broth and heavy cream build a sauce right in the pan. Every potato is coated and every piece of steak has something to sit in!

Why You'll Love This

•One pan, one mess
•Steak dinner on a weeknight, ready in about 30 minutes
•Protein, potatoes, and greens all in one pan, so no sides to worry about

Ingredients

Steak

Sirloin or tenderloin tips are my pick here because they're tender, affordable, and they sear great in a hot pan. Chuck steak or stew meat cut into smaller cubes will do the job too, just know they want a little more time to get tender.

Potatoes

Baby potatoes are my favorite because the skin is thin enough that you don't have to peel anything. Halve the small ones, dice the bigger ones, and aim for even pieces so they finish at the same time. Yukon golds cut into chunks are a great swap and hold their shape just as well.

Broccolini

It cooks fast, the stems stay a little crisp, and it doesn't turn to mush the way regular broccoli can in a creamy sauce. Regular broccoli florets, asparagus, or green beans all work if that's what you have. Just add them at the same point in the recipe and keep an eye on the timing.

Heavy cream

This is what pulls everything together into a sauce, and it won't split the way milk can. Half and half works if you want it lighter, but the sauce will be thinner. Add a splash more parmesan if you go that route.

Storage

Leftovers keep in an airtight container in the fridge for up to 4 days. The sauce thickens a lot as it cools, so if you’d like you can add a splash of beef broth or cream when you reheat and stir it back together.