My mother loved making roasted potatoes on Sundays, but what makes this bowl special in my kitchen is how everything comes together in one hearty dish — the golden potatoes, the juicy steak strips, and that drizzle of tangy mustard dressing that brightens the whole bowl. In her version, the potatoes were buttery and soft, but in mine, they’re crisp on the edges and seasoned perfectly with rosemary and paprika for an earthy aroma. The Steak and Roasted Potato Bowl is one of those meals that feels warm, cozy, and filling while still looking elegant enough to serve to guests. The combination of juicy, tender steak with crispy roasted potatoes, fresh greens, and a light balsamic dressing makes it the kind of recipe that fits any occasion. It’s a wholesome dish with a restaurant-style feel that you can easily make at home without much effort.

I have cooked this bowl countless times, and it never fails to impress. I use sirloin or ribeye steak — always seared until it has that brown crust but still juicy inside. The roasted potatoes are coated in olive oil, garlic powder, and paprika for flavor and crunch. Always finish the steak with a pat of butter to give it that glossy, flavorful finish. It’s my secret to making it taste like something out of a steakhouse!

You can serve this meal as is, or pair it with a few extras — some roasted vegetables, a fresh garden salad, or even a warm slice of garlic bread. It’s also wonderful with a side of creamy soup or a chilled drink to balance the richness of the steak.

Its Perfect For:

• Quick, satisfying weeknight dinners.
• Cozy weekend lunches with family or friends.
• Meal prep for work lunches or busy schedules.
• A fancy-looking dish for guests with minimal effort.
• Post-workout refueling — protein-rich and comforting.

Ingredients

• 1 lb sirloin or ribeye steak, trimmed and cut into strips
• 1 lb baby potatoes, halved
• 1 tablespoon olive oil (for potatoes)
• 1 tablespoon olive oil (for steak)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste
• 1 tablespoon butter (optional, for finishing steak)
• 2 cups fresh spinach or arugula
• 1/4 cup crumbled feta or blue cheese (optional)
• 2 tablespoons fresh parsley, chopped

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Kitchen Equipment You’ll Need

• Large skillet or grill pan
• Baking sheet
• Mixing bowls
• Tongs
• Whisk
• Sharp knife
• Cutting board

How to Make Steak and Roasted Potato Bowl

Step 1

Prepare the potatoes: Preheat your oven to 425°F (220°C). Rinse and halve the baby potatoes, then place them on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with garlic powder, smoked paprika, rosemary, salt, and pepper, then toss until evenly coated. Spread them out in a single layer so they roast properly. Bake for 25–30 minutes or until golden and crispy, flipping halfway through for even browning.

Step 2

Prepare the dressing: While the potatoes roast, whisk together olive oil, Dijon mustard, balsamic vinegar, honey, salt, and pepper in a small bowl. Set aside. This tangy and slightly sweet dressing will bring all the flavors together later.

Step 3

Cook the steak: Heat a skillet or grill pan over medium-high heat. Pat the steak strips dry with paper towels — this helps them sear instead of steam. Drizzle olive oil into the pan and add the steak strips in a single layer. Sear for about 2–3 minutes on each side until browned and cooked to your preferred doneness. Reduce the heat, add butter for extra richness, and toss the steak so it gets lightly glazed. Let it rest for a few minutes before assembling your bowl.

Step 4

Assemble the bowl: In serving bowls, add a base of fresh spinach or arugula. Top with the roasted potatoes and warm steak strips. Drizzle the dressing generously over everything, letting it soak slightly into the greens. Sprinkle crumbled feta or blue cheese and chopped parsley on top for color and extra flavor.

Step 5

Final touch: Give the bowl a light toss or leave it layered for a restaurant-style presentation. The juicy steak, crispy potatoes, and fresh greens come together perfectly with the tangy balsamic dressing — hearty, balanced, and satisfying!

Tips for the Perfect Steak and Roasted Potato Bowl

• Dry the Steak First: Pat the steak dry with paper towels before cooking. This helps it brown evenly and creates that delicious, flavorful crust.
• Avoid Overcrowding the Pan: Give the steak room to sear. Overcrowding traps steam and prevents caramelization.
• Use Fresh Herbs: Fresh rosemary or thyme adds a burst of fragrance and enhances the flavor of both steak and potatoes.
• Preheat Properly: Make sure your oven is fully preheated to 425°F (220°C) before roasting potatoes. It ensures they turn out crispy, not soggy.
• Flip Midway: Halfway through roasting, flip the potatoes for an even golden-brown crispiness on all sides.
• Rest the Steak: Always rest the steak for at least 5 minutes before slicing. It locks in the juices and keeps the meat tender.
• Add Dressing at the End: Pour the dressing only when you’re ready to serve. This prevents your greens from wilting and keeps the texture fresh.

Optional Ingredients

• Crumbled feta or blue cheese for tanginess
• Sliced avocado for creaminess
• Roasted cherry tomatoes for sweetness
• Red onion slices for crunch
• Toasted walnuts or almonds for extra texture
• Lemon zest for brightness

How to Serve Steak and Roasted Potato Bowl

I like to begin with a generous base of greens — usually spinach or arugula — in a wide, shallow bowl. Then, I add the warm roasted potatoes right over the greens. The heat slightly wilts them, releasing a lovely aroma and making the bowl feel hearty and cozy. After that, I layer the juicy slices of steak across the top, still warm and glistening from the butter.

Once everything is in place, I drizzle the balsamic-Dijon dressing evenly across the bowl. The tangy sweetness ties everything together and cuts through the richness of the meat. I also like sprinkling a handful of crumbled feta or blue cheese and chopped parsley over the top. It gives the dish color and a pop of flavor in every bite.

When serving for guests, I love bringing the bowls to the table with an extra side of dressing and freshly ground pepper. A glass of red wine or iced tea complements this dish beautifully. It’s a meal that feels luxurious yet so easy to make, and it’s just as good for family dinners as it is for impressing friends.

Is Steak and Roasted Potato Bowl Healthy?

Yes, it’s a wholesome and balanced meal rich in protein, fiber, and essential nutrients. The steak provides iron and amino acids, the potatoes offer complex carbohydrates, and the olive oil-based dressing adds healthy fats. It’s a filling meal that keeps you energized without feeling heavy.

For a lighter version, you can use lean cuts of steak like sirloin, reduce the amount of dressing, and add more greens. This way, you keep all the flavor while lowering the calorie count — a perfect mix of comfort and health.

Variations and Substitutions

• Chicken and Potato Bowl: Swap steak for grilled chicken breast for a lighter version that still packs plenty of protein.
• Vegetarian Version: Use grilled tofu or tempeh instead of steak, keeping the same seasonings and dressing for that savory balance.
• Sweet Potato Swap: Replace regular potatoes with roasted sweet potatoes for extra nutrients and a touch of natural sweetness.
• Asian-Style Bowl: Glaze the steak with soy sauce, ginger, and garlic, and toss potatoes in sesame oil for a fusion twist.
• Tex-Mex Style: Add corn, black beans, avocado, and a squeeze of lime for a southwestern flavor explosion.
• Garlic Butter Steak Bowl: Skip the dressing and toss everything in a rich garlic butter sauce instead — indulgent and perfect for weekends.
• Low-Carb Option: Swap potatoes for roasted cauliflower or zucchini to cut down on carbs while keeping all the flavor.
• Breakfast Bowl: Add a fried egg on top — the runny yolk mixes perfectly with the steak and potatoes for a hearty morning meal.

How to Store and Reheat

To store leftovers, place the steak, potatoes, and greens in separate airtight containers. Keep the dressing in a small sealed jar to prevent sogginess. When stored properly, everything lasts for up to 3 days in the refrigerator without losing taste or texture.

When reheating, warm the steak and potatoes together in a skillet over low heat for about 5–8 minutes or bake them in the oven at 350°F (175°C) until hot. Avoid microwaving the greens — add them fresh when serving. Drizzle the dressing only when you’re ready to eat so the flavors stay vibrant.

Frequently Asked Questions About Steak and Roasted Potato Bowl

Can I grill the steak instead of pan-searing it?
Definitely! Grilling gives the steak a smoky, charred flavor that enhances the bowl. Just make sure to slice against the grain afterward for tenderness.

Can I make this bowl gluten-free?
Yes, it’s naturally gluten-free as long as you use gluten-free mustard and vinegar. Double-check your condiments to be sure.

Can I use an air fryer for the potatoes?
Absolutely! Air-fried potatoes come out super crispy. Cook them at 400°F (200°C) for about 18–20 minutes, shaking the basket halfway through.

How do I make the steak extra tender?
Use a meat thermometer and don’t overcook it — medium doneness (about 135°F / 57°C) keeps it juicy. Letting it rest before slicing makes a big difference.

Steak and Roasted Potato Bowl Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Enjoy this hearty Steak and Roasted Potato Bowl Recipe — juicy steak, crispy potatoes, and fresh greens drizzled with tangy balsamic dressing. A wholesome, flavorful bowl perfect for dinner, lunch, or meal prep!

Ingredients

• 1 lb sirloin or ribeye steak, trimmed and cut into strips

• 1 lb baby potatoes, halved

• 1 tablespoon olive oil (for potatoes)

• 1 tablespoon olive oil (for steak)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried rosemary

• Salt and black pepper, to taste

• 1 tablespoon butter (optional, for finishing steak)

• 2 cups fresh spinach or arugula

• 1/4 cup crumbled feta or blue cheese (optional)

• 2 tablespoons fresh parsley, chopped

• For the Dressing:

• 2 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon balsamic vinegar

• 1 teaspoon honey

• Salt and pepper, to taste

Directions

• Prepare the potatoes: Preheat your oven to 425°F (220°C). Rinse and halve the baby potatoes, then place them on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with garlic powder, smoked paprika, rosemary, salt, and pepper, then toss until evenly coated. Spread them out in a single layer so they roast properly. Bake for 25–30 minutes or until golden and crispy, flipping halfway through for even browning.
• Prepare the dressing: While the potatoes roast, whisk together olive oil, Dijon mustard, balsamic vinegar, honey, salt, and pepper in a small bowl. Set aside. This tangy and slightly sweet dressing will bring all the flavors together later.
• Cook the steak: Heat a skillet or grill pan over medium-high heat. Pat the steak strips dry with paper towels — this helps them sear instead of steam. Drizzle olive oil into the pan and add the steak strips in a single layer. Sear for about 2–3 minutes on each side until browned and cooked to your preferred doneness. Reduce the heat, add butter for extra richness, and toss the steak so it gets lightly glazed. Let it rest for a few minutes before assembling your bowl.
• Assemble the bowl: In serving bowls, add a base of fresh spinach or arugula. Top with the roasted potatoes and warm steak strips. Drizzle the dressing generously over everything, letting it soak slightly into the greens. Sprinkle crumbled feta or blue cheese and chopped parsley on top for color and extra flavor.
• Final touch: Give the bowl a light toss or leave it layered for a restaurant-style presentation. The juicy steak, crispy potatoes, and fresh greens come together perfectly with the tangy balsamic dressing — hearty, balanced, and satisfying!