One-Pan Potatoes & Pepper Steak

This one-pan dinner gets a complete meal on the table in 30 minutes by using a smart shortcut: the potatoes get microwaved first while you prep and sear the steak.

Thinly sliced flank steak tossed with garlic pepper hits a screaming-hot skillet for just three minutes. Fast and hard is the goal. You want a seared crust on the outside while the inside stays pink and tender. The beef comes out, green bell pepper strips go in for another three minutes, then the pre-cooked potato slices get sautéed until they pick up some golden color.

Everything reunites in the pan for a final toss, and that’s dinner. The garlic pepper seasoning is the only spice needed. It coats the beef during the initial sear and the fond left in the pan flavors the peppers and potatoes as they cook in the same skillet.

Chef Tips

• Slice the flank steak as thin as possible, against the grain. Thin slices sear faster and stay tender.
• Get the skillet very hot before adding the beef. If the pan isn’t hot enough, the meat steams instead of searing and turns gray.
• Microwave the potatoes just until tender, not mushy. They finish cooking in the skillet and overcooked slices fall apart.
• Cook in stages as directed. Removing the beef before adding the vegetables ensures nothing overcooks or steams from crowding.

Variations

• Add sliced red bell pepper alongside the green for more color and sweetness.
• Toss in sliced onions with the peppers for extra flavor.
• Drizzle with soy sauce and a splash of sesame oil at the end for an Asian-inspired version.