Garlic Butter Steak and Loaded Potato Skillet

• 1.5 pounds sirloin steak, thinly sliced
• 2 cups baby potatoes, halved
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 2 green onions, sliced
• 2 tablespoons olive oil

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Season steak with salt, pepper, paprika, and thyme. Sear steak for 2-3 minutes per side until browned.
3. 3 Remove steak and set aside. In the same skillet, add potatoes and cook for 10 minutes, stirring occasionally.
4. 4 Add butter and garlic to the skillet with potatoes, cook for another 5 minutes until potatoes are tender.
5. 5 Return steak to the skillet, reduce heat to low, and cover for 5 minutes to let everything warm through.
6. 6 Sprinkle cheddar cheese over the top and cover until melted.
7. 7 Garnish with green onions before serving.

Equipment

• Large skillet
• Tongs
• Meat thermometer (optional)

Variations

• Add sautéed mushrooms for an earthy twist.
• Swap sirloin for ribeye for extra richness.

Substitutions

• Use olive oil in place of butter for a dairy-free version.
• Substitute sweet potatoes for regular potatoes for a hint of sweetness.

Pairings

• Red wine
• Corn on the cob

Nutrition

Tips

• For extra flavor, marinate the steak in garlic and olive oil for 30 minutes before cooking.
• Use a meat thermometer to ensure steak reaches desired doneness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with a side of crusty bread to soak up the garlicky sauce.

FAQ