Garlic Butter Beef Bites with Potatoes: A Casual Comfort Dinner

Okay, Let’s Talk About My Go-To One-Pan Wonder

If you’ve ever come home starving and just wanted dinner to practically make itself, you’re in my club. Garlic Butter Beef Bites with Potatoes is one of those dishes I make when I want magic from minimal effort. The first time I cooked this, I honestly forgot to add half the spices, and it was still delicious—my brother devoured it straight from the pan, didn’t even notice the missing parsley. Classic! (And if you’re like me and don’t love washing up—this one pan thing is a real life saver.)

Why You’ll Probably (Definitely) Love This

I make this when the weather’s chilly or when my family is circling like sharks for dinner—mostly because it’s fast, filling, and, honestly, so garlicky you’ll be dreaming about it. My partner literally requests it on Sunday nights; he calls it “comfy beef.” Oh, and I adore how the potatoes soak up all that garlicky butter too. (Confession: I once tried to substitute sweet potatoes—it was… not great. Regular ones are better, trust me!)

What You’ll Need (+ My Occasional Swaps and Grandma’s Theories)

• 1 pound beef steak, cut into bite-sized cubes (I usually use sirloin, but whatever’s on sale—stew meat works; ribeye is dreamy if you’re fancy)
• 3 to 4 medium potatoes, diced into small cubes (I like Yukon Gold, but russets or red potatoes are totally fine—I’ve used leftovers too)
• 4 tablespoons butter (salted, unsalted, whatever’s in your fridge—I mix in a splash of olive oil if I start running low)
• 4 garlic cloves, minced (more if you want, and you probably do—powder in a pinch, but it’s just not the same)
• Salt and pepper to taste
• 1 teaspoon Italian seasoning (honestly, dried oregano and thyme works; sometimes I skip it if I’m out)
• A good handful of chopped fresh parsley (optional, but it makes it look like you tried!)

Alright, Let’s Get Messy—Directions (with Interruptions)

1. First, heat a big skillet over medium-high heat. I go for nonstick, but cast iron gives you fancier browning. Melt 2 tablespoons butter, swirl it around—it’ll foam, don’t panic.
2. Add in your diced potatoes. Season the heck out of them with salt and pepper (I eyeball it). Cook, flipping every few minutes, until they’re golden and fork-tender. Usually takes 10-12 minutes? Sometimes longer if I cut them big, whoops. Remove potatoes and sneak one—chef’s treat.
3. Toss the steak cubes with salt, pepper, and Italian seasoning. I do this on the chopping board to save washing a bowl (is that lazy?).
4. In the same skillet, melt the remaining butter. Toss in garlic—don’t walk away, it goes from golden to burned fast. When it smells wild and garlicky, add the steak.
5. Spread the beef out, let it sear for a minute or two on each side. You might want to use tongs for flippy action. I like mine a bit pink inside, so I pull them early. Don’t crowd the pan; do it in two batches if needed.
6. Chuck the potatoes back in with the steak. Stir everything together for another minute, get it all coated in butter and garlicky glory. Taste for seasoning. Actually, at this point, it’ll smell so good you’ll want to stick your face in the pan. Resist.
7. Take it off the heat, sprinkle with parsley, and serve straight from the skillet. (Or scoop onto a platter if you like pretending it’s fancy dinner.)

Notes I Wish I’d Known Earlier

• If your potatoes take forever, microwave them for a bit first—cheat code unlocked.
• Don’t be afraid of more garlic. Seriously, you can’t overdo it unless you’re expecting a vampire.
• Actually, I find it works better if you let the beef warm up on the counter for 15ish minutes before searing—it browns instead of stewing.

If You’re Feeling Adventurous—Variations I’ve Tried

• I once swapped beef for chicken thighs. Not bad! Just cook the chicken a bit longer.
• Added a handful of green beans once—didn’t cook them long enough, and they were annoyingly squeaky. Next time, I’ll steam them first.
• More herbs? I threw in rosemary last time, and the kitchen smelt like a forest (in a good way).

The Stuff You Need (or Don’t)

• A large skillet—cast iron if you can, but honestly, nonstick does fine. Did this with a battered old sauté pan once, no regrets.
• A decent knife. Or, if you (like me) can never find the sharp one, just… go slow.
• Tongs are handy, but a spatula plus some attitude works.

Storing Leftovers (If, Miraculously, You Have Them)

Pop any leftovers in an airtight container, they’ll keep in the fridge for 2-3 days. It’s actually even tastier the next day—soaks up flavor like a sponge. Though honestly, in my house it never lasts more than a day, so I wouldn’t bet on needing to store anything.

How We Eat It: Serving Ideas From My Family Table

I usually plop a big spoonful onto warm plates and serve with a side salad (if I remember). My youngest likes ketchup with hers—who am I to judge? Sometimes, if we’re all a bit peckish, sliced bread to mop up every drop is a must. Grandma swears by a squeeze of lemon on top—controversial, but pretty tasty.

Pro Tips (Yep, I Learned Most the Hard Way)

• Don’t rush searing the beef. I tried cranking up the heat to speed things up—ended up with smoky cubes and a noisy smoke alarm. Take your time.
• If the pan looks dry, splash a bit of oil in. Nothing fancy, just whatever’s on hand.
• Don’t stress if it’s not pretty. Ugly food tastes just as good—I’d argue sometimes better!

Let’s Chat—FAQs Straight From My DMs

• Can I use frozen potatoes or pre-cooked roasties?
  Yep, done it in a pinch—just thaw first and be gentle stirring, or they fall apart like cheap cake.
• What cut of beef is best?
  I like sirloin or anything labeled “stir fry beef” at the shop; but honestly, anything tenderish works—just not stew beef unless you’ve got patience (and time—so much time).
• What about making this dairy-free?
  Swap butter with a dairy-free spread or olive oil. Not exactly the same, but gets the job done.
• Can I double it?
  Absolutely, but use two pans or you’ll end up steaming the beef. Learned that the steamy way.
• Why do my potatoes stick?
  Hotter pan, more oil, and let them sit before flipping—don’t fuss too much.

If you make it, let me know how it turns out (unless you hate it, in which case, maybe try again—I promise it’s worth it).

★★★★★ 4.90 from 36 ratings

Garlic Butter Beef Bites with Potatoes

yield: 4 servings

prep: 15 mins

cook: 25 mins

total: 40 mins

Tender beef steak bites and crispy potatoes cooked in a rich garlic butter sauce for a fast, hearty skillet dinner that’s both indulgent and comforting.

🖨️ Print Pin Recipe

Ingredients

• 1 pound beef steak, cut into bite-sized cubes (I usually use sirloin, but whatever’s on sale—stew meat works; ribeye is dreamy if you’re fancy)
• 3 to 4 medium potatoes, diced into small cubes (I like Yukon Gold, but russets or red potatoes are totally fine—I’ve used leftovers too)
• 4 tablespoons butter (salted, unsalted, whatever’s in your fridge—I mix in a splash of olive oil if I start running low)
• 4 garlic cloves, minced (more if you want, and you probably do—powder in a pinch, but it’s just not the same)
• Salt and pepper to taste
• 1 teaspoon Italian seasoning (honestly, dried oregano and thyme works; sometimes I skip it if I’m out)
• A good handful of chopped fresh parsley (optional, but it makes it look like you tried!)

Instructions

1. 1
   First, heat a big skillet over medium-high heat. I go for nonstick, but cast iron gives you fancier browning. Melt 2 tablespoons butter, swirl it around—it’ll foam, don’t panic.
2. 2
   Add in your diced potatoes. Season the heck out of them with salt and pepper (I eyeball it). Cook, flipping every few minutes, until they’re golden and fork-tender. Usually takes 10-12 minutes? Sometimes longer if I cut them big, whoops. Remove potatoes and sneak one—chef’s treat.
3. 3
   Toss the steak cubes with salt, pepper, and Italian seasoning. I do this on the chopping board to save washing a bowl (is that lazy?).
4. 4
   In the same skillet, melt the remaining butter. Toss in garlic—don’t walk away, it goes from golden to burned fast. When it smells wild and garlicky, add the steak.
5. 5
   Spread the beef out, let it sear for a minute or two on each side. You might want to use tongs for flippy action. I like mine a bit pink inside, so I pull them early. Don’t crowd the pan; do it in two batches if needed.
6. 6
   Chuck the potatoes back in with the steak. Stir everything together for another minute, get it all coated in butter and garlicky glory. Taste for seasoning. Actually, at this point, it’ll smell so good you’ll want to stick your face in the pan. Resist.
7. 7
   Take it off the heat, sprinkle with parsley, and serve straight from the skillet. (Or scoop onto a platter if you like pretending it’s fancy dinner.)

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 26 gg

Fat: 22 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 29 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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