Juicy steak, crispy-edged garlic potatoes and roasted broccoli make these Steak & Garlic Potato Meal-Prep Bowls a satisfying way to prepare four protein-packed lunches or dinners at once.
Why You’ll Love These Bowls
- Approximately 42–50 grams of protein per serving
- Four complete meal-prep portions
- Juicy steak with golden garlic-herb potatoes
- Roasted broccoli adds color, fiber and volume
- Easy to customize for different calorie goals
Ingredients
Makes 4 servings
Garlic Potatoes and Broccoli
- 1 1/2 pounds baby potatoes, halved
- 5 cups broccoli florets
- 2 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Steak Bites
- 2 pounds sirloin steak, trimmed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- Optional: lemon wedges or red pepper flakes for serving
Step-by-Step Instructions
1. Start the Potatoes
Preheat the oven to 425°F. Toss the potatoes with 1 tablespoon olive oil, half of the minced garlic, Italian seasoning, smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange cut-side down on a large sheet pan and roast for 15 minutes.
2. Add the Broccoli
Toss the broccoli with the remaining tablespoon of olive oil, remaining garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Flip the potatoes, add the broccoli to the pan and roast for another 15–20 minutes until the potatoes are tender and the broccoli is browned at the edges.
3. Season the Steak
Pat the steak cubes dry with paper towels. Toss them with garlic powder, onion powder, smoked paprika, salt and black pepper.
4. Sear the Steak Bites
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the steak for 2–3 minutes per side or until it reaches your preferred safe doneness. Transfer the cooked steak to a plate.
5. Add the Garlic Butter
Reduce the heat to medium-low. Melt the butter in the skillet, add the minced garlic and cook for 30 seconds. Return the steak to the skillet, toss briefly in the garlic butter and finish with parsley.
6. Assemble the Bowls
Divide the steak bites, garlic potatoes and roasted broccoli evenly among four meal-prep containers. Allow the food to cool slightly before sealing and refrigerating.
Estimated Nutrition
Per serving, based on 4 servings: approximately 650–780 calories, 42–50 grams of protein, 50–65 grams of carbohydrates and 28–38 grams of fat.
Nutrition values are estimates and will vary based on the steak cut, trimming, potato portions, butter, cooking oil and exact serving sizes used.
Meal-Prep and Storage Tips
- Refrigerator: Store cooled bowls in airtight containers for up to 4 days.
- Reheating: Microwave in short intervals until thoroughly heated, or warm the steak and potatoes in a skillet. Avoid overheating the steak.
- Best texture: Let the steak sit at room temperature for 10–15 minutes before reheating when practical.
- Freezer: Freeze for up to 2 months. The potatoes and broccoli may soften after thawing.
- Extra flavor: Add fresh parsley, lemon juice or red pepper flakes after reheating.
Easy Swaps and Variations
- Replace sirloin with trimmed flank steak or lean strip steak.
- Use sweet potatoes instead of baby potatoes.
- Swap broccoli for green beans, asparagus or Brussels sprouts.
- Reduce the butter or oil to adjust the fat and calorie content.
- Add mushrooms and onions to the steak skillet.
- Serve with a Greek-yogurt herb sauce for extra creaminess.
Steak Temperature and Food Safety
For whole cuts of beef, USDA guidance recommends a minimum internal temperature of 145°F followed by a 3-minute rest. Refrigerate cooked food within two hours, keep it at 40°F or below and reheat leftovers thoroughly before serving.
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