One Pan Parmesan Steak and Potatoes

Busy weeknights call for easy one-pan dinners, and my Parmesan Steak and Potatoes is an absolute winner. Tender chunks of marinated sirloin steak are skewered, broiled on top of potatoes, and finished with a garlic parmesan paste, resulting in one of the most delicious steak and potato dishes you’ll ever have.

A weeknight favorite

Like most families, we are always busy during the week but still want to sit down and enjoy a home-cooked meal. Dishes like my one pan Greek lemon chicken and potatoes, and these Parmesan steak skewers and potatoes are dishes I turn to frequently because they’re easy, delicious, and my kids love them.

I especially like this one because I can marinade the beef earlier in the day or even the night before, which makes it even easier for me when it comes time to cook dinner.

The marinade combines garlic, vinegar, and Dijon, and is used for both the beef and the potatoes, while the garlic parmesan paste is slathered on the steak and potatoes at the very end. What makes this dish so good is that as the steak broils on the skewers, the juices drip onto the potatoes, infusing them with tremendous flavor!

While this is a one-pan dinner, I do like to serve it with a green side like a mixed green salad or Italian broccoli salad.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Beef. Sirloin steak is economical and great for skewers/kebabs, but you could also use beef tenderloin or ribeye. You could also use other proteins, such as boneless skinless chicken thighs or pork loin and tenderloin.
• Potatoes. I prefer to use Yukon Gold potatoes because their waxy texture hold up best to the roasting process.
• Marinade. The simple marinade for these steak skewers combines Dijon mustard, garlic, olive oil, red wine vinegar, black pepper, and sea salt.
• Paste. My favorite part of this dish is the paste that gets added to the steak and potatoes at the end. The paste is made up of olive oil, garlic, dried oregano, red pepper flakes, and grated Parmesan cheese, similar to the paste used in chicken savoy. You can use white vinegar in place of red wine vinegar, and Pecorino in place of parmesan.

See the recipe card for full information on ingredients and quantities.

How to make parmesan steak skewers and potatoes

Each number corresponds to the numbered written steps below.

1. Blend the marinade ingredients together until smooth and pour into a sealable bag with the steak chunks. Set in the fridge for at least 4 hours but preferably overnight. Remove from the fridge 1 hour prior to broiling. If using wooden skewers, soak them in water for at least 30 minutes before using.
2. Blend the olive oil, red pepper flakes, garlic, dried oregano, and parmesan cheese to form a thick paste. If the paste is too thick, add a tablespoon of olive oil to loosen it up. If the paste is too loose, add some extra grated Parmesan cheese.

3. Add the potatoes to a baking dish and pour half the used marinade on top of them. Use your hands to thoroughly coat the potatoes.
4. Season with salt and pepper, then place in a 450°F oven on the middle rack.
5. Bake for 40 minutes or until the potatoes are tender and lightly brown.
6. Meanwhile, thread the marinated steak chunks onto 4 skewers and place them on top of the potatoes.

7. Turn on the broiler and place the potatoes and steak on the middle rack and broil for 4 minutes. Remove from the oven, rotate the skewers, and spread the paste all over the steak. Any remaining paste can be spread on the potatoes.
8. Return the steak and potatoes to the oven and broil for another 4-5 minutes or until the internal temperature of the beef reaches 130°F. Sprinkle with parsley and serve.

More recipes you’ll love

If you enjoyed this parmesan steak and potatoes recipe, give these others a try!

• Marinated London broil
• One pan Greek meatballs and potatoes
• Garlic butter steak bites