Savor the Flavor of Pepper Steak Medallions with Potatoes

There’s something deeply comforting about a meal that brings the whole family to the table, even after the busiest days. Pepper Steak Medallions with Potatoes is one of those dishes for me—it’s hearty, flavorful, and surprisingly simple to make, which is a lifesaver when you’ve got kids clamoring for dinner and your own energy running low. I remember the first time I made this recipe, juggling a toddler on my hip and trying to keep my preschooler from sneaking raw potatoes off the counter. The kitchen was a mess, the counters sticky, but the smiles around the table made every bit of chaos worth it. This recipe is a true reflection of my cooking philosophy: real food, real flavors, and zero fuss.

Why You’ll Love This Pepper Steak Medallions with Potatoes

If you’re anything like me, you want meals that feel like a warm hug but don’t require an entire day in the kitchen. Pepper Steak Medallions with Potatoes is exactly that kind of recipe. It’s quick enough for weeknights, but impressive enough to serve when guests pop by unexpectedly. The peppery crust on the tender steak medallions pairs beautifully with golden, crispy potatoes that soak up all those wonderful pan juices. It’s a dish that satisfies both your taste buds and your soul.

Growing up, my dad would stir big pots of lentils and rice, telling stories about his childhood meals—simple ingredients, bold flavors, and lots of love. This recipe is a nod to that tradition. It’s not about perfection or fancy plating, but about feeding the people you care for with something hearty and homemade. Plus, with just a handful of ingredients and minimal prep, it’s a win for anyone who’s ever had to scramble dinner plans around school pickups and bedtime routines.

Ingredients You’ll Need for This Pepper Steak Medallions with Potatoes

• 1.5 pounds sirloin or top round steak, cut into 1-inch thick medallions
• 4 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons olive oil, divided
• 1 teaspoon freshly ground black pepper (adjust to taste)
• 1 teaspoon kosher salt, divided
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika (optional, but adds great depth)
• 1/2 cup beef broth or stock (low sodium preferred)
• 2 tablespoons unsalted butter
• Fresh parsley, chopped, for garnish
• Substitutions: If you don’t have sirloin, flank steak or ribeye medallions work well. For potatoes, red potatoes or fingerlings are excellent alternatives. Beef broth can be swapped with mushroom broth for a vegetarian-friendly variation on the potatoes side.

Nutrition Facts

• Calories: Approximately 450 per serving
• Protein: 38g
• Fat: 18g
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 2g
• Sodium: 550mg

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Steps to Create Your Pepper Steak Medallions with Potatoes

1. Start by patting your steak medallions dry with paper towels. This helps create that beautiful peppery crust. Season both sides generously with salt and freshly ground black pepper. Set aside while you prepare the potatoes.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the potato chunks and sprinkle with half a teaspoon of salt and the smoked paprika, if using. Cook, stirring occasionally, until the potatoes are golden and crispy on the outside and tender inside—about 15-20 minutes. If they start to stick, add a splash of water or a bit more olive oil.
3. Once potatoes are cooked, remove them from the skillet and keep warm. Wipe out the pan if necessary, then add the remaining tablespoon of olive oil.
4. Turn the heat to high and add the steak medallions in a single layer. Sear for about 3-4 minutes on each side for medium-rare, adjusting time if you prefer your steak more or less done. Resist the urge to move them too much—they need that contact to form a crust.
5. When the steaks are almost done, add the minced garlic to the pan and sauté for 30 seconds until fragrant. Pour in the beef broth to deglaze the pan, scraping up those delicious browned bits with a wooden spoon. Let the broth reduce slightly, about 2-3 minutes.
6. Turn off the heat and stir in the butter until melted and glossy. This creates a rich pan sauce that ties everything together beautifully.
7. Plate the steak medallions alongside the golden potatoes, spooning the pan sauce over the top. Garnish with freshly chopped parsley for a pop of color and freshness.
8. Serve immediately and watch how quickly those quiet bites turn into happy, satisfied smiles. Trust me, once you’ve made this dish, it’ll become a go-to in your weeknight arsenal.

Tips for Making the Best Pepper Steak Medallions with Potatoes

From my days squeezing dinner prep in between bedtime stories and work calls, I learned a few shortcuts and tricks that save time without sacrificing flavor:

• Don’t skip drying the steak: Moisture is the enemy of a good sear. A dry surface means a better crust.
• Use a heavy skillet: Cast iron is ideal for even heat and that crave-worthy caramelization.
• Let the steak rest: After cooking, give the meat 5 minutes to rest before slicing. This keeps the juices where they belong—inside.
• Prep potatoes ahead: You can parboil potatoes for 5 minutes before roasting to cut down on cooking time.
• Adjust pepper levels: If your family isn’t big on spice, start with less black pepper and add more at the table. My kids prefer just a hint, but my husband loves it extra peppery!
• Use leftover potatoes: This recipe is forgiving. Leftover roasted or boiled potatoes can be tossed in at the pan sauce stage for a quick reheat.

Serving Suggestions and Pairings

This dish is a cozy, complete meal on its own, but there’s always room to add a touch of green or a fresh crunch. Here are some of my favorite ways to round out the plate: Learn more: Savor the Flavor of Grilled Salsa Verde Pepper Jack Chicken

• Steamed green beans or roasted asparagus with a drizzle of lemon juice
• A simple mixed green salad with vinaigrette—something bright to contrast the richness
• Garlic bread or crusty rolls to soak up every last bit of sauce
• A glass of medium-bodied red wine like Merlot or a cold beer for casual dinners
• For a kid-friendly twist, swap the peppery steak with a milder herb rub and serve with ketchup or mild dipping sauce for the potatoes

One of my favorite memories is sharing this meal on a chilly weekend evening, kids bundled in sweaters, everyone gathered around the table with laughter so loud it nearly drowned out the sizzling sounds from the kitchen. It’s these moments that remind me why I cook—not for perfection, but for connection.

Storage and Reheating Tips

Life with little ones means leftovers are a reality, and thankfully, Pepper Steak Medallions with Potatoes reheat well if stored properly:

• Allow the dish to cool completely before refrigerating in an airtight container.
• Store for up to 3 days in the fridge—longer than that, and the steak tends to lose its tenderness.
• Reheat gently in a skillet over medium-low heat to preserve texture, adding a splash of broth or water if the potatoes seem dry.
• Avoid microwaving if possible, as this can toughen the steak and make potatoes soggy. But if you’re in a hurry (and honestly, I often am), microwave on medium power in short bursts, stirring potatoes halfway through.
• If you want to freeze, separate steak and potatoes, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

As a mom who’s juggled work and family, I can’t stress enough how having a go-to meal like this, that holds up well as leftovers, is a game changer in the chaos of everyday life.

Frequently Asked Questions

What are the main ingredients for Pepper Steak Medallions with Potatoes?

The main ingredients for Pepper Steak Medallions with Potatoes include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Pepper Steak Medallions with Potatoes?

The total time to make Pepper Steak Medallions with Potatoes includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Pepper Steak Medallions with Potatoes ahead of time?

Yes, Pepper Steak Medallions with Potatoes can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Pepper Steak Medallions with Potatoes?

Pepper Steak Medallions with Potatoes pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Pepper Steak Medallions with Potatoes suitable for special diets?

Depending on the ingredients used, Pepper Steak Medallions with Potatoes may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Pepper Steak Medallions with Potatoes is more than just a recipe—it’s a slice of home, a quick fix for busy nights, and a reminder that good food doesn’t need to be complicated. It’s a dish born from my own kitchen stories, where the counters are messy, the plates are full, and the love is always the main ingredient. Whether you’re a seasoned home cook or just starting out, this recipe offers a perfect balance of flavor, simplicity, and comfort.

So the next time you’re staring into an overstuffed fridge, wondering how to pull dinner together in a flash, remember this one. It’s a meal that’s stood up to the test of my two little food critics, a recipe that’s fed my family through hectic days, and one I hope will find a place in your kitchen too. Because at the end of the day, it’s not about perfection—it’s about sharing food, stories, and laughter around the table, one imperfect but delicious meal at a time.