Best Cheesy Steak And Potato Skillet Recipes

STEAK AND POTATOES SKILLET

Steps:

• In a large skillet heat 2 tablespoons olive oil.
• Add onions and season with salt and pepper; cook over medium-high heat, stirring frequently, for 1 to 2 minutes, or until they begin to soften.
• Add garlic and cook for 30 seconds.
• Stir in mushrooms and continue to cook for 3 minutes, or until veggies are tender.
• Remove onion mixture from skillet.
• Return skillet to heat and add remaining olive oil.
• Add steak strips and cook until browned on all sides; about 2 minutes.
• Remove steak strips from skillet.
• Add water to the skillet and stir in potatoes and carrots.
• Season with salt and pepper.
• Bring to a boil.
• Reduce to a simmer, cover skillet with a lid and let cook for 12 to 15 minutes, or until vegetables are tender.

CHEESY STEAK AND POTATO SKILLET

Steps:

• Sprinkle beef pieces with 1/4 teaspoon of the seasoned salt and 1/4 teaspoon of the garlic-pepper blend. In 12-inch nonstick skillet, cook beef over medium-high heat 3 to 4 minutes, turning once or twice, until brown and desired doneness. Remove from skillet; keep warm.
• In same skillet, melt butter over medium heat. Cook stir-fry vegetables in butter 2 minutes, stirring frequently. Add potatoes; sprinkle with remaining 1/2 teaspoon seasoned salt and 1/4 teaspoon garlic-pepper blend. Cook uncovered 8 to 10 minutes, stirring frequently, until tender.
• Place beef in skillet with potatoes, pushing potatoes around beef. Cook 1 to 2 minutes, turning beef once, until thoroughly heated. Sprinkle with cheese; cover and heat until cheese is melted.

SKIRT STEAK WITH CHEESY MASHED POTATOES

Steps:

• Put the potatoes in a medium saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the pan.
• Meanwhile, season the steak generously with pepper and the seasoned salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook until well browned, about 4 minutes per side for medium rare (reduce the heat if necessary). Transfer the steak to a cutting board.
• Combine the milk, cheese and butter in a small saucepan over medium heat. Cook, stirring, until melted and smooth. Pour into the potatoes and mash, adding some of the reserved cooking water as needed to loosen. Stir in the white and light green parts of the scallions and season with salt and pepper. Cover to keep warm.
• Heat the peas as the label directs. Slice the steak and divide among plates along with the mashed potatoes. Top the potatoes with the peas and scallion greens. Serve with steak sauce.

CHEESY SKILLET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
• Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
• Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.