This post may contain affiliate links. Please read our disclosure policy.
Easy one pan steak and potatoes skillet with carrots, mushrooms, and a savory sauce. Perfect for a quick meal the family will love!
If you’re craving a satisfying meal without the hassle of multiple pots and pans, this One Pan Steak and Potatoes recipe is your answer. Tender sirloin steak, red potatoes, carrots, and mushrooms come together in a single skillet. Tossed with a citrus soy sauce, you will love this quick and easy recipe!
Pin this now to save it for later
Pin It NowHow to Make Steak and Potatoes in One Skillet
There’s nothing better than a satisfying meal that can be made entirely in one skillet. Here’s a brief overview of how to make steak and potatoes in one pan.
- Brown the steak – we’re using thinly sliced sirloin for this recipe!
- Cook the onions and garlic – measure the garlic with your heart!
- Add mushrooms
- Cook potatoes and carrots – this will take about 12-15 minutes until the veggies are tender.
- Make the sauce – you’ll need orange juice, lemon juice, soy sauce, oregano, ginger, paprika, and chili powder. Trust me – this combo is delicious!
- Combine it all and finish!
I also chose to add carrots and mushrooms along with the potatoes to add color, texture, and a little sweetness. I think this was a good call because it was delicious!
I think the best thing about this meal is the vibrant citrus-soy flavor you get from the lemon, soy sauce, orange juice, and ginger. The flavor is very tasty and makes the meal feel light, even though it’s satisfying like a big plate of steak and potatoes. Perfect!
A quick tip: try popping the steak in the freezer for about 5-10 minutes before slicing. This will make the steak much easier to slice than when it’s fully thawed.
One Pan Steak and Potatoes
Ingredients
- 3 tbsp olive oil divided
- 1 large yellow onion sliced
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 3 cloves garlic minced
- 10 cremini mushrooms sliced
- 1 1/2 lbs sirloin steak thinly sliced
- 1/2 cup chicken broth or stock
- 3 red potatoes cut into cubes
- 3 carrots diced
- 2 tbsp orange juice
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp soy sauce low sodium
- 1/2 tsp dried oregano
- 1/4 tsp dried ginger
- 1/2 tsp paprika
- 1/2 tsp chili powder
Instructions
- Cook the steak:Heat 1 tablespoon of olive oil in a large skillet over high heat. Add 1½ pounds of thinly sliced sirloin steak. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Remove the steak from the skillet and set aside.
- Cook the onions and garlic:While the steak is cooking, slice your onion, mince garlic, and prepare the mushrooms, potatoes, and carrots.Add 1 more tablespoon of olive oil to the skillet along with the sliced onion. Season with 1 tsp kosher salt and ½ tsp black pepper. Cook over medium-high heat for 3–4 minutes, stirring frequently, until the onions begin to soften. Add 3 minced garlic cloves and cook for 1 minute.
- Add mushrooms:Stir in 10 sliced cremini mushrooms and cook for another 3 minutes until the vegetables are tender.
- Cook the potatoes and carrots:Pour ½ cup chicken broth into the skillet. Add 3 cubed red potatoes and 3 diced carrots. Bring to a boil, then reduce to a simmer. Cover with a lid and cook for 12–15 minutes, or until the vegetables are tender.
- Make the sauce:In a small bowl, whisk together 2 tablespoons orange juice, 1 tablespoon lemon juice, 2 tablespoons soy sauce, ½ teaspoon dried oregano, ¼ teaspoon dried ginger, ½ teaspoon paprika, and ½ teaspoon chili powder.
- Combine and finish cooking:Return the cooked steak to the skillet. Pour the sauce over everything and stir to combine. Cook for an additional 4–6 minutes, or until heated through.
- Serve:Remove from heat and serve hot.
