Steak & Loaded Ranch Potato Skillet
This Steak & Loaded Ranch Potato Skillet is a hearty, one-pan wonder combining tender steak, crispy potatoes, and creamy ranch for an irresistible, cozy meal.
Servings: 4 servings
Ingredients
- 1 lb flank steak cut into thin strips
- 3 medium russet potatoes diced into bite-sized pieces
- 2 tbsp olive oil
- 4 slices turkey bacon chopped
- 1 small onion diced
- 1 cup corn kernels fresh or frozen
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese sharp or mild
- 2 tbsp green onions sliced, for garnish
- to taste salt and pepper
Instructions
- Start by washing, peeling (optional), and dicing your russet potatoes into bite-sized pieces. Heat the olive oil in your skillet over medium heat. Once hot, add the diced potatoes, season with salt and pepper, and cook for about 10-12 minutes, stirring occasionally until they’re golden brown and tender on the inside.
- Push the potatoes to one side of the skillet or remove them temporarily to a plate. Add the chopped turkey bacon to the pan and cook until it’s crisp, about 4-5 minutes. Then add the diced onion and sauté until it softens and becomes translucent, about 3 minutes.
- Increase the heat to medium-high. Add the flank steak strips to the skillet. Season with a little salt and pepper. Cook the steak for about 3-4 minutes, stirring frequently, until it’s browned but still juicy. Avoid overcooking to keep it tender.
- Reduce the heat to medium. Stir in 1 cup of corn kernels, mixing everything well. Let it cook together for another 2-3 minutes so the flavors meld.
- Drizzle the 1/2 cup ranch dressing evenly over the skillet. Sprinkle the shredded cheddar cheese on top, cover with a lid or foil, and let it melt for 2-3 minutes.
- Finish by sprinkling sliced green onions over the skillet. Serve this Steak & Loaded Ranch Potato Skillet hot, straight from the pan for a rustic, satisfying meal.
Equipment
- Large non-stick or cast-iron skillet
- Sharp Chef’s Knife
- Cutting Board
- Spatula or wooden spoon
- Measuring cups and spoons
Notes
- For extra crispy potatoes, soak the diced potatoes in cold water for 15 minutes before cooking to remove excess starch. Dry thoroughly before adding to the skillet.
- Flank steak benefits from quick cooking over high heat—avoid crowding the pan to prevent steaming instead of searing.
- If you want to amp up the flavor, consider adding a sprinkle of smoked paprika or garlic powder when seasoning the steak and potatoes.