One-Pan Beef and Potato Skillet with Vegetables
One-Pan Beef and Potato Skillet with Vegetables
Ingredients
For the Skillet
- 3 potatoes, large, peeled and cut into 1/2-inch thick wedges
- 1/4 cup olive oil, divided
- 1 1/4 pounds beef sirloin, cut into 1-inch strips
- 1 onion, large, thinly sliced
- 1 red bell pepper, large, cored, deseeded, and thinly sliced
- 2 tomatoes, medium, cut into wedges
- 4 garlic, cloves, finely minced
- 1/4 cup green onions, chopped
- 1/4 cup fresh dill, chopped
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Instructions
- 1
Heat half of the olive oil (about 2 tablespoons) in a large, heavy-bottomed skillet over medium-high heat. Add the potato wedges in a single layer, working in batches if necessary to avoid overcrowding. Fry until golden brown and crispy on the outside but still slightly firm inside, about 10-12 minutes. Remove potatoes from the skillet and set aside on a plate.
⏱️ 12 min
- 2
Add the remaining olive oil to the same skillet. Add the beef strips and cook over medium-high heat, stirring occasionally, until browned on all sides and any moisture has evaporated, about 6-8 minutes.
⏱️ 8 min
- 3
Add the thinly sliced onion to the skillet with the beef. Sauté, stirring frequently, until the onion softens and becomes translucent, about 4-5 minutes.
⏱️ 5 min
- 4
Stir in the salt, paprika, and black pepper. Mix well to coat the beef and onions evenly.
⏱️ 1 min
- 5
Add the sliced red bell pepper and tomato wedges to the skillet. Cook for 2-3 minutes, stirring gently, until the vegetables start to soften slightly but still retain some bite.
⏱️ 3 min
- 6
Return the fried potato wedges to the skillet. Sprinkle the minced garlic, chopped green onions, and fresh dill over the entire dish. Gently stir to combine all ingredients, ensuring everything is well mixed and heated through. Remove from heat immediately.
⏱️ 2 min
- 7
Serve hot directly from the skillet or transfer to a large serving platter. Enjoy this hearty one-pan meal!
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Beef and Potato Skillet with Vegetables
Ingredients
For the Skillet
- 3 potatoes, large, peeled and cut into 1/2-inch thick wedges
- 1/4 cup olive oil, divided
- 1 1/4 pounds beef sirloin, cut into 1-inch strips
- 1 onion, large, thinly sliced
- 1 red bell pepper, large, cored, deseeded, and thinly sliced
- 2 tomatoes, medium, cut into wedges
- 4 garlic, cloves, finely minced
- 1/4 cup green onions, chopped
- 1/4 cup fresh dill, chopped
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Instructions
- 1
Heat half of the olive oil (about 2 tablespoons) in a large, heavy-bottomed skillet over medium-high heat. Add the potato wedges in a single layer, working in batches if necessary to avoid overcrowding. Fry until golden brown and crispy on the outside but still slightly firm inside, about 10-12 minutes. Remove potatoes from the skillet and set aside on a plate.
⏱️ 12 min - 2
Add the remaining olive oil to the same skillet. Add the beef strips and cook over medium-high heat, stirring occasionally, until browned on all sides and any moisture has evaporated, about 6-8 minutes.
⏱️ 8 min - 3
Add the thinly sliced onion to the skillet with the beef. Sauté, stirring frequently, until the onion softens and becomes translucent, about 4-5 minutes.
⏱️ 5 min - 4
Stir in the salt, paprika, and black pepper. Mix well to coat the beef and onions evenly.
⏱️ 1 min - 5
Add the sliced red bell pepper and tomato wedges to the skillet. Cook for 2-3 minutes, stirring gently, until the vegetables start to soften slightly but still retain some bite.
⏱️ 3 min - 6
Return the fried potato wedges to the skillet. Sprinkle the minced garlic, chopped green onions, and fresh dill over the entire dish. Gently stir to combine all ingredients, ensuring everything is well mixed and heated through. Remove from heat immediately.
⏱️ 2 min - 7
Serve hot directly from the skillet or transfer to a large serving platter. Enjoy this hearty one-pan meal!