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Meat and Potatoes go extra.  My daughters were just educating me on the term ‘extra’ and this Garlic Potato and Steak Bites Recipe is definitely EX-TRA!  (my girls are cringing right now)  The potatoes get a gorgeous and flavorful sear in the pan first and then garlic and beef filet cubes are added with sweet peppers.  You get fantastic salty, buttery, tender steak and potatoes in each and every mouthwatering bite! 

Petite Beef Filet:  The secret is revealed! 

This recipe uses a lesser known cut of super tender beef, known as the Petite Filet, which comes from the shoulder.  It’s similar in flavor to the more well known Beef Tenderloin filet, but without the most expensive price tag.  In fact, you are likely to find petite filets at over 50% LESS cost/pound than a tenderloin filet. 

The petite filet is a very lean cut, generally about 165 calories per 4 oz. serving.  If you haven’t tried this cut, be sure to look for it or ask your butcher the next time you are at the store!  You will LOVE IT!

Here are other recipes where I’ve used petite beef filet: Mini Beef Wellington Bites and my Spiced Cauliflower Rice with Beef Filet.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need a large skillet or frying pan for this recipe. You can use a cast iron skillet for this, but it isn’t necessary. I used my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR GARLIC STEAK BITES AND POTATOES

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you can prepare in the day(s) in advance (See the full recipe below).

The prep for this recipe includes chopping the fresh parsley, mincing the garlic, quartering the creamer potatoes (the smaller, the faster they will cook), and cutting the steak into bite-size cubes.  You can also season the steak in advance with salt and pepper. 

Store each of these ingredients separately in the fridge or just keep aside as you get ready to cook.

Can I use another cut of beef?

There are a few different cuts that you can use for this recipe, all cooking about the same time.  I prefer tender cuts that simply sear.  I find that the tenderloin and petite beef tenderloin are the most forgiving.  In other words, if you over cook them, they don’t immediately get too tough, they stay pretty tender.  You can also use sirloin, rib eye or New York strip steak.  Be careful not to over cook these cuts as they can get tough and chewy on you.

Can I use other types of potatoes?

Yep!  You can use just about any potato that you want, as long as you cut it into small bite-size pieces.  The best potatoes are going to be small creamer or yukon potatoes as the skins are thin and tender so you don’t have to worry about peeling them.  If you use russet potatoes or sweet potatoes, you will want to peel them first.  Sweet potatoes may also take a bit longer to cook, so test them with a fork to make sure they are cooked through before moving on to the steak.

COOK YOUR GARLIC STEAK BITES AND POTATOES 

The basic steps for cooking this are: 1. sear and cook the potatoes then remove 2. sear and cook the steak bites and the peppers 3. add the potatoes back and finish.

For the potatoes, since you cut them into small pieces, they should cook pretty fast, about 10 minutes.  Add olive oil, potatoes, salt, black pepper, thyme, and oregano to a hot skillet. Cook for about 4-5 minutes, stir and cook and additional 3-5 minutes until fork tender. Remove and set aside on a plate.

Turn the skillet to high heat. Add the 1 tablespoon butter and then the steak bites. Let the steak sear for a minute, then add in the minced garlic and sliced sweet peppers, stir everything and continue to cook for another 4-5 minutes.

Add the potatoes back and cook for a final 2-3 minutes, just to warm it all together.

Top everything with the chopped parsley and serve!

Do I need a cast iron skillet for this recipe?

A cast iron skillet will give you a beautiful sear and crust to the potatoes and the steak.  However, you don’t have to use one.  You can use any large skillet or frying pan for this recipe.  I used my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking.

How do I reheat Steak Bites?

The best way to reheat this recipe is back in a pan on the stove with a little bit of extra olive oil and butter to reintroduce moisture.  You could also place everything on a sheet pan and reheat in the oven 400 F degrees for 10 minutes.  You can reheat this in the microwave, however, I don’t recommend it as it the potatoes will not get crispy, but rather soggy.  

What to serve steak bites with

All you really need to go with this recipe is a vegetable side and it’s a completely balanced meal.  A simple roasted veggie, such as broccoli with a drizzle of olive oil, garlic, lemon zest, salt, and pepper is perfect!  Or Roasted Cumin Carrots are delicious with this.  Or go with a Simple Mesclun salad for a cool side.

ENJOY!  😍 Carrie