🥩 Loaded Steak & Potato Bowl with Broccoli
Ingredients
For the steak:
1 lb sirloin or ribeye steak, cut into chunks
Salt, pepper, garlic powder, smoked paprika
1 tbsp olive oil or butter
For the potatoes:
3–4 medium russet or Yukon potatoes, diced
2 tbsp olive oil
Salt, pepper, garlic powder
1 tsp parsley (optional)
For the cheese & toppings:
1½ cups shredded cheddar cheese
4 slices cooked bacon, crumbled
Chopped parsley or green onions
For the broccoli:
2 cups broccoli florets
1 tbsp olive oil
Salt and pepper
For the dipping sauce:
Ranch dressing or garlic aioli
Instructions
Roast the potatoes & broccoli:
Preheat oven to 425°F (220°C).
Toss diced potatoes in olive oil and seasoning; spread on one side of a baking sheet.
Toss broccoli in oil and seasoning; spread on the other side.
Roast for 25–30 minutes, flipping once, until golden and tender.
Cook the steak:
Season steak chunks with salt, pepper, garlic powder, and paprika.
Heat oil or butter in a skillet over medium-high heat.
Sear steak bites 2–3 minutes per side until desired doneness. Set aside to rest.
Melt the cheese:
Once potatoes are roasted, sprinkle them with cheddar and bacon.
Return to oven for 2–3 minutes to melt the cheese.
Assemble the bowl:
In a foil pan or meal prep container, layer:
Roasted cheesy potatoes
Roasted broccoli
Seared steak bites
Garnish with parsley or green onion.
Serve with dipping sauce on the side.