Steak and Potato Bowls

Steak and Potato Bowls are a satisfying, well-rounded meal featuring juicy steak, crispy roasted potatoes, and a mix of vegetables or grains. These bowls are hearty, customizable, and perfect for both weeknight dinners and meal prepping.

Why You’ll Love This Recipe

• Hearty and filling with balanced protein, carbs, and veggies
• Highly customizable with endless topping and seasoning options
• Great for meal prep—store components and assemble when needed
• Simple ingredients and easy cooking steps
• Delicious and comforting with bold flavor combinations

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Steak (sirloin, flank, or ribeye), seasoned and grilled
• Potatoes (Yukon Gold, red, or sweet), diced and roasted
• Olive oil
• Salt, pepper, garlic powder, paprika (or seasoning blend)
• Optional: cooked rice, quinoa, or salad greens
• Toppings: sautéed onions, corn, cherry tomatoes, cheese, avocado
• Sauce: garlic butter, chimichurri, lime crema, or ranch dressing

Directions

this recipe

1. Preheat oven to 425°F. Toss diced potatoes with olive oil and seasonings. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy.
2. While potatoes cook, season steak with salt, pepper, and garlic powder. Grill or sear in a hot skillet until desired doneness. Rest and slice.
3. If using grains or greens, prepare or arrange them in serving bowls.
4. Assemble bowls: layer with grains or greens (if using), roasted potatoes, sliced steak, and your favorite toppings.
5. Drizzle with your chosen sauce and serve warm.

Servings and timing

• Servings: 2–4
• Prep time: 15 minutes
• Cook time: 25–30 minutes
• Total time: 40–45 minutes

Variations

• Use sweet potatoes for a slightly sweet twist
• Add Cajun or taco seasoning for bold flavor
• Make it vegetarian with tofu, tempeh, or black beans
• Swap steak for chicken, shrimp, or salmon
• Mix in grilled vegetables like bell peppers, mushrooms, or zucchini

Storage/reheating

• Store components separately in airtight containers in the fridge for up to 3 days
• Reheat steak and potatoes in the microwave or oven until warmed through
• Assemble bowls fresh each time for best texture
• Freeze roasted potatoes and cooked steak separately for up to 2 months

FAQs

1. What kind of steak is best?

Sirloin, flank, or ribeye all work well. Choose based on your preference and budget.

2. Can I make this vegetarian?

Yes, replace steak with tofu, beans, or a grilled veggie patty.

3. How do I make potatoes extra crispy?

Roast at high heat (425°F) and don’t overcrowd the baking sheet.

4. Are these bowls good for meal prep?

Yes, prep the ingredients ahead and assemble when ready to eat.

5. What sauce pairs well with these bowls?

Garlic butter, chimichurri, lime crema, ranch, or balsamic vinaigrette are great options.

6. Can I use leftover steak?

Absolutely—this is a great way to repurpose leftovers.

7. What other vegetables can I add?

Try sautéed onions, grilled corn, roasted peppers, or fresh greens.

8. How long do leftovers last?

Up to 3 days in the fridge if stored properly.

9. Can I use a different base instead of potatoes?

Yes, try rice, quinoa, or a salad base.

10. Is this recipe gluten-free?

Yes, as long as you ensure all sauces and seasonings are gluten-free.

Conclusion

Steak and Potato Bowls are a satisfying and versatile meal that’s easy to prepare, full of flavor, and endlessly customizable. Whether you’re planning a quick dinner or prepping meals for the week, these bowls are a delicious, crowd-pleasing option.

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