Cheddar Steak Bites with Roasted Potato Cubes (Print-Friendly Version)

Roasted potato cubes, seared steak and melted cheddar make a loaded skillet meal with bacon and cool sour cream on top. The potatoes cook first so the steak needs only a brief return to the oven. This is a spoonable potato-and-steak bake rather than a stuffed whole baked potato.

in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile

House placeholder — AdSense units launch here

# Ingredients You’ll Need:

→ Potatoes

01 - 3–4 small to medium russet or Yukon gold potatoes, diced into 1.25 cm cubes

02 - 2 tablespoons olive oil

03 - 1 teaspoon garlic powder

04 - Salt, to taste

05 - Black pepper, to taste

→ Steak

06 - 450 g sirloin or ribeye steak, cut into 2.5 cm cubes

07 - 1 tablespoon olive oil or butter

08 - Salt, to taste

09 - Black pepper, to taste

10 - Optional: 1/2 teaspoon steak seasoning or smoked paprika

→ Toppings

11 - 120 g shredded cheddar cheese

12 - 4 slices bacon, cooked and crumbled

13 - 60 ml sour cream

14 - 2 green onions, chopped

15 - Optional: chopped chives, hot sauce, or ranch drizzle

# How to Make It:

01 - Heat the oven to 425°F, approximately 220°C. Toss the half-inch potato cubes with their two tablespoons of oil, garlic powder, salt and pepper.

02 - Spread on a rimmed tray in one layer and roast, turning once, starting to check at twenty minutes. Continue until a knife enters the centers easily and the edges have browned.

03 - Pat the one-inch steak cubes dry and season with salt, pepper and the optional steak seasoning or paprika. Heat the separate tablespoon of oil or butter in a skillet and sear the steak in an uncrowded layer.

04 - Turn to brown the sides and check thick pieces reach 145°F; rest for at least three minutes. Put the tender potatoes and cooked steak in an oven-safe skillet or shallow dish.

05 - Scatter the cheddar and cooked bacon over them and return to the oven about five minutes, just until the cheese melts. Finish with sour cream and green onions and serve promptly.

# Extra Suggestions:

01 - Cut the potatoes into roughly half-inch cubes and keep their size consistent.

02 - Start searing when the potatoes are nearly tender.

03 - The last oven stage melts cheese over already cooked components.

Return