Steak and Potatoes 20 Ways: Cozy Dinners That Taste Like a Steakhouse Night at Home

Some dinners just feel like home, and steak and potatoes might be the most American one of all. It is the meal Dad asks for on his birthday, the plate that shows up after a long week, and exactly the kind of dinner you crave when football is on and the air turns cool. You do not need a fancy steakhouse to get it right. Here are our favorite cozy ways to make it, from one skillet bites to slow cooker comfort..

Garlic Butter Steak and Potatoes in One Skillet

One skillet, about 30 minutes, and the whole house smells like a steakhouse. Par cooking the baby potatoes first means they get crispy in the pan while the steak bites sear fast and stay juicy. Then everything gets tossed in melted garlic butter with fresh herbs. This is the version that keeps going viral, and one bite tells you why. Would you serve it with a salad or just grab a fork?

You will need: 1 1/2 pounds sirloin steak (cut into 1 inch cubes), 1 pound baby potatoes (halved), salt and pepper, 2 tablespoons oil, 4 tablespoons butter, 5 garlic cloves (minced), 1 teaspoon fresh thyme, 2 tablespoons chopped parsley, flaky salt.

How to make it: Microwave or boil the potatoes for 6 to 8 minutes until just tender, then pat dry. Brown them in 1 tablespoon oil in a cast iron skillet for 8 minutes and move aside. Season the steak, add the rest of the oil and sear in one layer for 2 to 3 minutes, turning once. Add butter, garlic and thyme and toss for 1 minute. Finish with parsley and flaky salt.

Sheet Pan Steak and Potatoes

Put the potatoes in first because they need a head start, then add the steak for the last few minutes under the broiler. You get crisp potatoes, a juicy steak and only one pan to wash. It is the easiest weeknight steak dinner we know. Do you like your steak medium rare, medium or well done?

You will need: 1 1/2 pounds baby potatoes (halved), 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, salt and pepper, 2 sirloin steaks (1 inch thick), 2 tablespoons butter, rosemary.

How to make it: Heat the oven to 425 F. Toss potatoes with oil, garlic powder, paprika, salt and pepper and roast 25 minutes. Season the steaks. Push the potatoes aside, add steaks and switch to broil. Broil 4 to 5 minutes per side to your liking. Top steaks with butter and rosemary and rest 5 minutes before slicing.

Slow Cooker Steak and Potatoes

This is exactly the kind of dinner you want on a busy Sunday: brown it in the morning, walk away and come back to tender beef and soft potatoes in a rich gravy. Chuck roast or stew meat works best because it gets more tender the longer it cooks. Who else loves walking into a house that already smells like dinner?

You will need: 2 pounds beef chuck (cut into chunks), salt and pepper, 2 tablespoons flour, 1 tablespoon oil, 1 1/2 pounds gold potatoes (quartered), 3 carrots, 1 onion, 4 garlic cloves, 1 1/2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon thyme.

How to make it: Toss the beef with salt, pepper and flour and brown it in oil. Put potatoes, carrots, onion and garlic in the slow cooker and add the beef on top. Mix broth, Worcestershire and thyme and pour over. Cook on low 7 to 8 hours or high 4 hours until the beef is fork tender. Spoon the gravy over each plate.

Steak and Potatoes in Foil Packets

Foil packets are made for busy nights, camping trips and tailgates. Everything seals up with butter and seasoning, steams in its own juices and comes out tender. Each person gets their own packet, so there is almost nothing to clean. Grill or oven, which do you prefer?

You will need: 1 pound sirloin (cubed), 1 pound baby potatoes (quartered thin), 1 cup green beans or corn, 4 tablespoons butter (melted), 3 garlic cloves, 1 teaspoon Italian seasoning, salt and pepper, parsley.

How to make it: Heat the grill to medium high or the oven to 425 F. Toss steak, potatoes and vegetables with butter, garlic, seasoning, salt and pepper. Divide onto 4 large sheets of heavy foil and fold into sealed packets. Grill or bake 20 to 25 minutes until the potatoes are tender. Open carefully and sprinkle with parsley.

Cowboy Butter Steak With Smashed Potatoes

Cowboy butter makes steak and potatoes taste brand new. It is a bold, herby butter with garlic, mustard, lemon and a little chili. Spoon it over a hot steak and crispy smashed potatoes and watch it melt into every crack. Smashing boiled potatoes and roasting them gives you crunchy edges and fluffy middles. This is the plate you make when you want to impress without much work.

You will need: 2 ribeye or strip steaks, salt and pepper, 1 1/2 pounds small potatoes, 3 tablespoons olive oil. Cowboy butter: 1 stick softened butter, 2 garlic cloves, 1 teaspoon Dijon, 1 tablespoon lemon juice, 1 tablespoon parsley, 1 teaspoon chives, 1/2 teaspoon chili flakes, 1/2 teaspoon paprika.

How to make it: Boil the potatoes until tender, drain and smash each one flat on an oiled sheet pan. Drizzle with oil, salt and pepper and roast at 450 F for 25 minutes. Mix the cowboy butter ingredients. Season and sear the steaks in a hot pan 3 to 4 minutes per side. Rest, slice and spoon cowboy butter over steak and potatoes.

Leftover Steak and Potatoes Hash With Eggs

Leftover steak and potatoes turn into the best breakfast you will have all week. Crisp the diced potatoes, toss in the steak just to warm it, and crack eggs right into the pan. Runny yolks become the sauce. Breakfast for dinner counts too. Over easy, sunny side up or scrambled?

You will need: 2 cups leftover cooked steak (diced), 3 cups diced potatoes (cooked or raw), 1 onion, 1 bell pepper, 2 tablespoons oil, 1 tablespoon butter, 1/2 teaspoon smoked paprika, salt and pepper, 4 eggs, chives.

How to make it: Cook the potatoes in oil in a large skillet for 12 to 15 minutes until golden (raw potatoes need a lid for the first 5 minutes). Add onion and pepper for 5 minutes. Stir in butter, paprika and steak to heat through. Make 4 wells, crack in the eggs, cover and cook 4 minutes until the whites set. Season and add chives.

Philly Steak and Potato Skillet

All the flavor of a Philly cheesesteak, but in a skillet with crispy potatoes instead of a roll. Thin sliced steak, peppers, onions and melty provolone over golden potatoes makes a hearty one pan dinner. Serve with a fork or pile it into a hoagie for the full experience. Peppers on your cheesesteak, yes or no?

You will need: 1 pound ribeye or sirloin (sliced very thin), 1 1/2 pounds potatoes (diced small), 1 green bell pepper, 1 onion, 2 tablespoons oil, 1 tablespoon Worcestershire sauce, 1/2 teaspoon garlic powder, salt and pepper, 6 slices provolone.

How to make it: Cook the potatoes in 1 tablespoon oil, covered, for 10 minutes, then uncover and crisp 5 minutes more. Push aside, add the rest of the oil, pepper and onion and cook 5 minutes. Add the steak, Worcestershire, garlic powder, salt and pepper and cook 2 to 3 minutes. Lay provolone on top, cover until melted and serve.

Pepper Steak With Crispy Potatoes

Here is a fresh take on steak and potatoes. Classic pepper steak with tender strips of beef and colorful peppers in a savory sauce usually comes with rice. Try it over crispy roasted potatoes instead and you have a new family favorite. Slice the beef thin across the grain and it will stay tender. Do you have a favorite takeout dish you make at home?

You will need: 1 pound flank steak (sliced thin), 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 2 tablespoons oil, 2 bell peppers, 1 onion, 2 garlic cloves, 1 1/2 pounds potatoes (cubed and roasted).

How to make it: Roast the potatoes at 425 F with oil and salt for 30 minutes. Toss the beef with cornstarch and 1 tablespoon soy sauce. Sear the beef in hot oil for 2 minutes and remove. Cook peppers and onion 4 minutes, add garlic, then the beef, the rest of the soy, oyster sauce and sugar. Toss 1 minute and spoon over the potatoes.

Steakhouse Loaded Baked Potato With Sliced Steak

A baked potato piled high with sliced steak, cheese, sour cream and chives is a complete dinner in one. Rubbing the skins with oil and salt makes them crisp like at a steakhouse. Set out the toppings and let everyone build their own. What is your must have topping: bacon, cheese or sour cream?

You will need: 4 large russet potatoes, olive oil, coarse salt, 1 pound cooked steak (sliced thin), 1 cup shredded cheddar, 1/2 cup sour cream, 4 slices cooked bacon (crumbled), 2 tablespoons butter, chives, black pepper.

How to make it: Heat the oven to 425 F. Scrub and dry the potatoes, prick with a fork, rub with oil and salt and bake directly on the rack for 50 to 60 minutes. Split open and fluff with butter. Pile on warm steak and cheese and return to the oven 3 minutes to melt. Top with sour cream, bacon, chives and pepper.

Steak and Potato Soup for Chilly Nights

When the temperature drops, this hearty soup is pure comfort. Seared steak bites, soft potatoes and vegetables in a rich beef broth taste like a slow simmered stew but come together in under an hour. A crusty roll for dipping is not optional. Who in your family always goes back for seconds?

You will need: 1 pound sirloin (cubed), salt and pepper, 2 tablespoons oil, 1 onion, 2 carrots, 2 celery stalks, 3 garlic cloves, 2 tablespoons tomato paste, 6 cups beef broth, 1 1/2 pounds potatoes (diced), 1 teaspoon thyme, 1 cup peas, parsley.

How to make it: Season and brown the steak in oil, then remove. Cook onion, carrots and celery 6 minutes, add garlic and tomato paste for 1 minute. Pour in broth, scraping the pot. Add potatoes, thyme and the steak and simmer 25 to 30 minutes until tender. Add peas for 3 minutes, season and top with parsley.

Air Fryer Steak and Potatoes

The air fryer makes steak and potatoes almost hands free. Potatoes go in first to crisp, then the steak bites join them for the last few minutes so they stay pink inside. It is a great option when you do not want to heat up the oven. Craving a bigger cut? Our steak dinners that beat a fancy steakhouse night have you covered.

You will need: 1 pound sirloin (1 inch cubes), 1 pound baby potatoes (quartered), 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, salt and pepper, 2 tablespoons melted butter, parsley.

How to make it: Toss the potatoes with 1 tablespoon oil, half the seasonings, salt and pepper. Air fry at 400 F for 15 minutes, shaking once. Toss the steak with the rest of the oil and seasonings, add to the basket and air fry 5 to 7 minutes, shaking halfway. Toss everything with melted butter and parsley.

Chimichurri Steak With Roasted Potatoes

Chimichurri is a bright green Argentinian sauce of parsley, garlic, oregano, vinegar and olive oil. It cuts through rich grilled steak like nothing else and makes plain roasted potatoes taste amazing too. Make it a few hours ahead so the flavors blend. Have you tried chimichurri before?

You will need: 1 1/2 pounds flank or skirt steak, salt and pepper, 1 1/2 pounds potatoes (cubed), 2 tablespoons oil. Chimichurri: 1 cup parsley (chopped), 3 garlic cloves, 1 teaspoon dried oregano, 1/4 teaspoon chili flakes, 3 tablespoons red wine vinegar, 1/2 cup olive oil, 1/2 teaspoon salt.

How to make it: Mix the chimichurri ingredients and let them sit. Roast the potatoes with oil and salt at 425 F for 30 minutes. Season the steak and grill or sear over high heat 4 to 5 minutes per side. Rest 10 minutes, slice thin across the grain and spoon chimichurri over steak and potatoes.

Steak Frites, the Bistro Classic

Steak frites is simply steak and fries, done the French bistro way. A pan seared steak with a quick peppercorn cream sauce next to a pile of crispy fries feels like date night in Paris. Use frozen fries baked extra crispy if you want an easy shortcut. Pepper sauce or garlic butter on top?

You will need: 2 strip steaks, salt, 1 tablespoon crushed black peppercorns, 1 tablespoon oil, 1 tablespoon butter, 1 shallot (minced), 1/3 cup beef broth, 1/3 cup heavy cream, 1 teaspoon Dijon, fries (homemade or frozen), parsley.

How to make it: Bake or fry the fries until crisp. Season steaks with salt and press peppercorns into one side. Sear in oil 3 to 4 minutes per side, then rest. Lower the heat, add butter and shallot for 1 minute, then broth, scraping the pan. Add cream and Dijon and simmer 2 minutes. Serve steaks with sauce, fries and parsley.

Steak and Potatoes on a Stick: Easy Kabobs

Kabobs make dinner feel like a backyard party. Par cook the potato chunks first so they finish at the same time as the steak, then thread everything with peppers and onions. A garlic herb marinade does the rest. Kids love helping build their own skewers. What would you add to yours?

You will need: 1 1/2 pounds sirloin (1 1/2 inch cubes), 1 pound baby potatoes (halved and par boiled 8 minutes), 1 bell pepper, 1 red onion, 1 zucchini. Marinade: 1/4 cup olive oil, 2 tablespoons soy sauce, 1 tablespoon Worcestershire, 3 garlic cloves, 1 teaspoon Italian seasoning, pepper.

How to make it: Marinate the steak for 30 minutes to 4 hours. Cut vegetables into chunks. Thread steak, potatoes and vegetables onto skewers (soak wooden ones first). Grill over medium high heat for 8 to 12 minutes, turning every few minutes, until the steak is done to your liking. Rest 5 minutes before serving.

Steak Tacos With Crispy Potatoes

Steak and potatoes in a tortilla is a taqueria favorite for good reason. Crispy seasoned potato cubes add crunch and stretch a pound of steak to feed the whole family. Pile them into warm corn tortillas with onion, cilantro and lime. Taco Tuesday just got an upgrade. Salsa verde or salsa roja?

You will need: 1 pound flank or skirt steak, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, salt, juice of 1 lime, 2 cups diced potatoes, 2 tablespoons oil, 12 corn tortillas, diced white onion, cilantro, lime wedges, salsa.

How to make it: Rub the steak with spices, salt and lime juice. Fry the potatoes in oil with a pinch of the spice mix for 12 to 15 minutes until crisp. Sear the steak over high heat 4 minutes per side, rest and chop. Warm the tortillas. Fill with potatoes and steak and top with onion, cilantro, salsa and a squeeze of lime.

Steak With Warm Potato Salad

A warm potato salad with a tangy mustard dressing is lighter than a mayo version and goes perfectly with sliced steak. Toss the potatoes while they are still warm so they soak up all the flavor. It is great for picnics and the last warm evenings of fall. Mayo potato salad or mustard potato salad?

You will need: 2 strip or sirloin steaks, salt and pepper, 2 pounds small potatoes, 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon, 1 teaspoon honey, 1 shallot (minced), 2 tablespoons chopped dill or parsley, 2 green onions.

How to make it: Boil the potatoes in salted water until tender, drain and cut in halves. Whisk oil, vinegar, Dijon, honey and shallot, and toss with the warm potatoes and herbs. Season and sear the steaks 3 to 4 minutes per side. Rest, slice and serve over or beside the potato salad.

Pan Seared Sirloin on Garlic Mashed Potatoes

There is something about a juicy steak resting on a pillow of garlic mashed potatoes that makes any night feel special. Simmer the garlic cloves right with the potatoes so they turn soft and sweet, then mash it all together. A spoon of pan juices on top ties it together. Is this your idea of a perfect Sunday dinner?

You will need: 2 sirloin steaks, salt and pepper, 1 tablespoon oil, 2 tablespoons butter, 2 pounds Yukon Gold potatoes, 6 garlic cloves (peeled), 4 tablespoons butter, 3/4 cup warm milk, chives.

How to make it: Boil the potatoes and garlic in salted water until very soft, about 18 minutes. Drain and mash with butter and warm milk, then season. Season the steaks and sear in oil 3 to 4 minutes per side, adding butter at the end to baste. Rest 5 minutes, slice and serve on the mash with pan juices and chives.

Steak and Potato Breakfast Burritos

Wrap up leftover steak and potatoes with scrambled eggs and cheese and you have a breakfast that keeps everyone full until lunch. They freeze beautifully too, so make a batch on Sunday and reheat on busy mornings. A spoon of salsa inside makes them sing. Do you meal prep breakfast, or grab and go?

You will need: 1 1/2 cups diced cooked steak, 2 cups diced potatoes, 2 tablespoons oil, 8 eggs, salt and pepper, 1 1/2 cups shredded cheddar or pepper jack, 6 large flour tortillas, salsa, green onions.

How to make it: Fry the potatoes in oil for 12 to 15 minutes until crisp. Add the steak to warm through. Scramble the eggs softly and season. Warm the tortillas. Fill each with potatoes, steak, eggs, cheese, salsa and green onions. Roll up tightly, then toast seam side down in a dry pan for 1 minute per side.

Steak With Creamy Potato Gratin

For a holiday version of steak and potatoes, nothing beats a golden potato gratin next to a perfectly cooked steak. Thin slices of potato bake slowly in garlic cream and cheese until tender and bubbly on top. It is make ahead friendly, so you can focus on the steak when guests arrive. Would this be on your holiday table?

You will need: 2 pounds Yukon Gold potatoes (sliced 1/8 inch thin), 1 1/2 cups heavy cream, 1/2 cup milk, 2 garlic cloves, 1 teaspoon salt, 1/2 teaspoon pepper, pinch of nutmeg, 1 cup grated Gruyere, 2 to 4 steaks of your choice, salt, pepper, butter.

How to make it: Heat the oven to 375 F. Warm cream, milk, garlic, salt, pepper and nutmeg. Layer potatoes in a buttered dish with some cheese between layers, pour over the cream and top with the rest of the cheese. Cover and bake 40 minutes, uncover and bake 25 more until golden. Sear the steaks, rest and serve with the gratin.

Ribeye With Potato Wedges and Herb Butter

We saved the simplest for last. A thick ribeye, seasoned only with salt and pepper, next to crispy oven wedges and a slice of herb butter melting on top. It is the steak and potatoes plate that never goes out of style. Simple, honest and so good. What would be on your plate for your birthday dinner?

You will need: 2 ribeye steaks (1 inch thick), salt and pepper, 1 tablespoon oil, 3 russet potatoes (cut into wedges), 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon paprika. Herb butter: 4 tablespoons soft butter, 1 tablespoon parsley, 1 teaspoon chives, 1 small garlic clove.

How to make it: Toss the wedges with oil, garlic powder, paprika and salt and roast at 425 F for 35 to 40 minutes, flipping once. Mix the herb butter. Season the ribeyes and sear in hot oil 4 to 5 minutes per side for medium rare. Rest 5 minutes and top each steak with a spoon of herb butter. Serve with the wedges.