Beef and Potato Onion Skillet (Comfort-Style)

Beef and Potato Onion Skillet (Comfort-Style)

Serves

3–4 people
Prep time: 15 minutes
Cook time: 30–35 minutes

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Ingredients

Main

• 1½ lb beef sirloin or chuck steak, cut into bite-size cubes

• 2 medium potatoes, peeled and diced (Yukon gold works best)

• 1 large onion, cut into large chunks

• 3 tbsp neutral oil (vegetable or avocado)

Seasoning

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp garlic powder

• ½ tsp paprika

• ½ tsp ground cumin (optional but recommended)

• ¼ tsp chili flakes (optional)

Flavor Boost (Optional but great)

• 2 cloves garlic, minced

• 1 tbsp soy sauce or Worcestershire sauce

• 2 tbsp beef broth or water

• 1 tsp butter

Garnish

• Fresh parsley or green onions, chopped

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Instructions

1. Prep the Ingredients

• Pat the beef dry with paper towels (important for browning).

• Dice potatoes evenly so they cook at the same rate.

• Cut onions into chunky pieces so they don’t melt away.

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2. Cook the Potatoes

1. Heat 1½ tbsp oil in a large skillet over medium heat.

2. Add potatoes in a single layer.

3. Season lightly with salt and pepper.

4. Cook for 10–12 minutes, stirring occasionally, until golden and fork-tender.

5. Remove potatoes from the pan and set aside.

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3. Brown the Beef

1. Increase heat to medium-high.

2. Add remaining oil.

3. Add beef cubes in batches (don’t overcrowd).

4. Season with salt, pepper, paprika, garlic powder, and cumin.

5. Sear 2–3 minutes per side until nicely browned.

6. Remove excess grease if needed.

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4. Cook the Onions

1. Lower heat to medium.

2. Add onions directly to the beef.

3. Cook 5–7 minutes, stirring occasionally, until soft and lightly caramelized.

4. Add minced garlic and cook 30 seconds until fragrant.

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5. Bring It All Together

1. Return potatoes to the pan.

2. Add soy sauce (or Worcestershire), beef broth, and butter.

3. Toss everything together and cook 3–5 minutes until coated and glossy.

4. Taste and adjust seasoning.

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6. Finish & Serve

• Sprinkle with fresh parsley or green onions.

• Serve hot as-is, or with rice, flatbread, or a fried egg on top.

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Tips for Best Flavor

• Chuck = more tender if cooked a little longer.

• Sirloin = quicker cook, leaner bite.

• Let the beef sit untouched while searing — that crust is everything.

• A squeeze of lemon at the end brightens the whole dish.