Smoky Steakhouse Potato Skillet with Pickled Peppers
Seared steak and crisp potatoes meet smoky paprika, buttery onions, and bright pickled peppers in one fast skillet dinner.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (207 reviews)
INSPIRED BY
Inspired by steakhouse potato plates, pepper relish, and the smoky comfort of a cast-iron dinner.
Story
Theo wants a steak dinner with some road-trip attitude, not a sink full of pans. This one comes together with a hot skillet, browned potatoes, and peppers that bring a briny little jolt. The broth turns every crisp corner into sauce. It is the kind of dinner that makes a Tuesday feel like a stop at a legendary roadside grill.
By Theo
Ingredients
- 1 pound baby gold potatoes, quartered
- 1 tablespoon olive oil
- 12 ounces sirloin steak, cut into thin strips
- 1/2 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/3 cup sliced pickled banana peppers
- 1/4 cup sour cream
- 2 tablespoons chopped parsley
Instructions
- Put the potatoes in a microwave-safe bowl with 2 tablespoons water, cover, and microwave for 5 minutes until barely tender.
- Pat the steak dry and season it with half the paprika, thyme, salt, and pepper.
- Heat the oil in a large skillet, sear the steak for 2 minutes per side, and transfer it to a plate.
- Add the potatoes and onion to the skillet and cook for 8 minutes until browned; stir in the garlic and remaining paprika.
- Pour in the broth and Worcestershire sauce, scrape up the browned bits, and simmer for 3 minutes until glossy.
- Return the steak to the pan, fold in the pickled peppers, and finish with sour cream and parsley.
Chef Tips
- Cut the steak across the grain so every bite stays tender.
- Drain the peppers well if you want the sauce to stay thick.
- Use a very hot skillet for the steak and avoid crowding it.
- Serve with a simple green salad to balance the rich skillet.
Cook's Notes
- **Steak:** Sirloin, strip steak, or leftover roast beef all work.
- **Potatoes:** Quarter them evenly so the centers finish at the same time.
- **Heat:** Let the pan get hot again before searing the steak.