If You’re Hungry and Tired, This Garlic Butter Beef Bites with Potatoes Is Your Dream Dinner
You know those days when dinner feels like a hurdle and you’re ready to raid the cereal box? Yeah, been there more times than I care to admit. But the first time I threw together these Garlic butter beef bites with potatoes, I had one eye on the stove and one on my phone— texts rolling in from my sister and the dog on full zoomies patrol. That said, it turned out way better than expected (started skeptically, ended up licking the spoon). The real magic is in all the sizzly browned bits that stick to the pan. Oh, and honestly, the garlicky butter smell makes your kitchen feel like the coziest pub on a rainy day. Even my dad, who claims to be a potato “connoisseur,” declared this a winner (high praise from a man who eats potatoes at every meal).
I Make This Whenever I Want to Feel Like a Weeknight Wizard
I make these beef bites when I don’t want to think—just eat. My family basically starts hovering as soon as they hear the sizzle, and let’s just say leftovers are mythical creatures in our house (they don’t exist). My cousin asks for the “crispy potato beefy thing” every time he visits. And honestly, I used to stress about getting the potatoes cooked right, or having them go mushy—turns out, you just have to accept a little messiness, embrace the golden brown edges, and add more butter than you think is reasonable. That’s the secret. Trust me, no one ever complains about extra garlic butter.
What You’ll Need (and a Couple Cheeky Swaps)
- 500g sirloin steak, cut into bite-sized chunks (I’ve also used rump or even stew beef in a pinch—it’s fair game, just maybe marinate tougher cuts a bit longer)
- 3 large Yukon Gold potatoes, diced into about 1/2-inch cubes (sometimes I go for red potatoes, and my friend swears by sweet potato, though it’s not my fave for this)
- 4 tablespoons unsalted butter (salted butter works fine too, just go easy on extra salt later)
- 2 tablespoons olive oil (or any neutral oil you’ve got handy; honestly, I once used avocado oil and nobody noticed)
- 6 cloves garlic, minced (I love garlic, but 4 will do if you’re not keen)
- 1 teaspoon dried Italian herbs (oregano, thyme, whatever dried mix I dig form the back of the cupboard)
- Salt and pepper, to taste (or as my gran says, “a good pinch plus a smidge”)
- Chopped fresh parsley, for garnish (totally optional, but it looks fancy)
Let’s Cook—Here’s What I Do (Most Days!)
- Start by heating a large skillet (preferably nonstick or cast iron— I’ve done this in ancient pans, still tasty) over medium-high heat. Drizzle in a tablespoon of olive oil, and toss in the potatoes. Sprinkle with a little salt. Cook, stirring off and on, for about 12–15 minutes, until they’re golden and fork-tender. A lid helps them steam; just don’t forget to take it off for the last few mins to crisp.
- Scoop those potatoes out onto a plate (try not to eat half of them—harder than it sounds). Wipe down the pan if needed (or don’t, the crispy bits left behind are lovely).
- Add another tablespoon olive oil and 2 tablespoons butter to the same pan. Let it melt, then chuck in the beef chunks in a single layer. Don’t crowd the pan—do it in batches if needed. Give them space!
- Let the beef cook undisturbed for about 1–2 minutes to get a sear, then flip and sear for another 1–2 minutes. Season with salt, pepper, and dried herbs. Don’t stress if some pieces get more brown—those are the tastiest.
- Add the garlic and remaining butter. Stir everything together; enjoy the wild garlicky aroma. Toss the cooked potatoes back in, give a quick gentle stir just until everything is coated in buttery goodness.
- Take off the heat. Scatter parsley over the top if you’re feeling fancy. Grab a spoon, sneak a bite before serving—just don’t burn your tongue (guilty, nearly every time).
Things I’ve Learned the Hard (Or Funny) Way
- If your skillet is small, do two batches or you’ll steam that steak, not sear it. I’ve rushed it and ended up with beef, not bites.
- Butter can go from “mmm” to “Ack!” fast if your pan is too hot. Keep a close eye on things—it’s not a do-the-dishes kind of dish.
- Crispy potato bits stuck to the bottom? Scrape them up and toss them in—extra flavor. Not “burn,” just… caramelized, right?
If You’re Feeling Adventurous (Or Just Ran Out of Ingredients)
- Tried swapping beef for chicken—works, but I actually prefer beef (the bite is better, you know?).
- Added a handful of chopped mushrooms one night; big hit with the mushroom lovers, but my nephew wasn’t impressed (“too squishy!”).
- I once tried tossing in a splash of soy sauce instead of salt—pretty good, gives it a kinda umami punch, just use less salt if you try it.
What If I Don’t Have…?
Don’t have a skillet? Use a big saucepan. Or in dire straits, a sheet pan in the oven—just roast potatoes first, then broil beef at the end. I might’ve done that with questionable results when my skillet disappeared after a party (don’t ask!).
Storing Leftovers (If You Get That Lucky)
Stick leftovers in a sealed container in the fridge—they’ll keep for about 2 days. But honestly, this barely ever makes it to lunchtime the next day in my house, so I can’t swear to any longer. And actually, I think these beef bites taste even better cold from the fridge (just me?).
How We Serve It (Tradition or Just Habit?)
I usually dump everything in the middle of the table and let people fork what they want. Sometimes I slide a fried egg on top (overkill? maybe, but so good). My sister likes hers with a splash of hot sauce. Oh, and green veggie on the side makes everyone think it’s a balanced meal.
Stuff I Learned the Hard Way
- Don’t crank up the heat at the end thinking you’ll save time; you’ll just burn the garlic. I did that once and the house smelled like garlicky sadness for hours.
- Resist the urge to stir the beef every ten seconds. Let it sit for that crust!
Questions Friends (Or Random People) Have Actually Asked Me
- “Can I use frozen potatoes?” I mean, if you must… but expect mushier results. Maybe try pre-cooked roasted ones?
- “What cut of beef is best?” Sirloin is my fave, but I’ve used everything from strip steak to weird leftover shank. As long as it’s not shoe-leather tough, you’re golden.
- “Do leftovers reheat okay?” Yeah—though the potatoes get softer. Honestly I just eat them cold if I’m feeling particularly lazy.
- “Is this spicy?” Not unless you add chili flakes. (Which you totally should if that’s your jam.)
On a completely unrelated note—I once tried making this during a power outage. Candlelight cooking is not for the faint-hearted. But in the end, everyone ate it straight out of the pan and called it rustic. Go figure.
Ingredients
- 500g sirloin steak, cut into bite-sized chunks
- 3 large Yukon Gold potatoes, diced into about 1/2-inch cubes
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
-
1Start by heating a large skillet (preferably nonstick or cast iron— I’ve done this in ancient pans, still tasty) over medium-high heat. Drizzle in a tablespoon of olive oil, and toss in the potatoes. Sprinkle with a little salt. Cook, stirring off and on, for about 12–15 minutes, until they’re golden and fork-tender. A lid helps them steam; just don’t forget to take it off for the last few mins to crisp.
-
2Scoop those potatoes out onto a plate (try not to eat half of them—harder than it sounds). Wipe down the pan if needed (or don’t, the crispy bits left behind are lovely).
-
3Add another tablespoon olive oil and 2 tablespoons butter to the same pan. Let it melt, then chuck in the beef chunks in a single layer. Don’t crowd the pan—do it in batches if needed. Give them space!
-
4Let the beef cook undisturbed for about 1–2 minutes to get a sear, then flip and sear for another 1–2 minutes. Season with salt, pepper, and dried herbs. Don’t stress if some pieces get more brown—those are the tastiest.
-
5Add the garlic and remaining butter. Stir everything together; enjoy the wild garlicky aroma. Toss the cooked potatoes back in, give a quick gentle stir just until everything is coated in buttery goodness.
-
6Take off the heat. Scatter parsley over the top if you’re feeling fancy. Grab a spoon, sneak a bite before serving—just don’t burn your tongue (guilty, nearly every time).
Approximate Information for One Serving
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.
Did you make this recipe?
Please consider Pinning it!
