One Pan Potatoes and Pepper Steak
Savor the bold, savory flavors of this One Pan Potatoes and Pepper Steak recipe, a hearty and satisfying dish that’s as easy to prepare as it is delicious. Tender strips of ribeye steak (or sirloin) are seared to perfection alongside golden, bite-sized yellow potatoes, vibrant bell peppers, and sweet onions, all brought together in a rich, garlicky soy sauce glaze. This one-pan wonder is a quick and fuss-free dinner, taking just 40 minutes to serve up a well-balanced meal with minimal cleanup. Perfect for busy weeknights, this recipe is packed with flavor, loaded with colorful veggies, and finished with a sprinkle of fresh parsley for a pop of brightness. Whether you’re feeding the family or meal-prepping for the week, this comforting skillet meal is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound Ribeye steak (or sirloin)
- 1.5 pounds Yellow potatoes
- 2 large Bell peppers (any color)
- 1 medium Yellow onion
- 3 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 3 large Garlic cloves
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 0.5 teaspoon Paprika
- 1 tablespoon Cornstarch
- 0.5 cup Beef broth
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Slice the ribeye steak into thin strips, about 1/4 inch thick, and set aside.
Wash and dice the yellow potatoes into bite-sized cubes, leaving the skin on if preferred.
Slice the bell peppers into thin strips and chop the onion into wedges.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced potatoes, season with half the salt, black pepper, and paprika, and cook for 10-12 minutes, stirring occasionally, until golden and tender. Remove the potatoes from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onions and bell peppers. Sauté for 5-6 minutes until they are slightly softened but still retain some crunch. Remove from the pan and set aside.
Raise the heat to high and add the steak strips to the skillet. Sear the meat for 2-3 minutes per side until browned and cooked to your desired doneness. Remove the steak and set aside.
Lower the heat to medium and add the minced garlic to the pan. Sauté for 30 seconds until fragrant. Stir in the soy sauce, beef broth, and cornstarch. Whisk well to create a smooth sauce, allowing it to simmer for 1-2 minutes until it thickens.
Return the cooked potatoes, bell peppers, onion, and steak strips to the skillet. Stir everything together to coat evenly with the sauce. Cook for another 2-3 minutes to warm everything through.
Adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 188.8 g | 69% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 28.0 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 245 mg | 19% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5377 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
