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Beef and Potato Skillet Dinner with Roasted Red Pepper Sauce
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Prep Time:
30 minutes
Total Time:
30 minutes
Satisfying beef and potato dish with quick-frozen broccoli, ready in just 30 minutes.
Ingredients:
  • 1 jar (7 or 7.25 oz) roasted red bell peppers, drained
  • 1/2 cup half-and-half
  • 4 teaspoons vegetable oil
  • 1 bag (20 oz) refrigerated cooked diced potatoes with onions
  • 1 lb boneless beef sirloin steak, cut into thin strips
  • 1/4 teaspoon pepper
  • 1 bag (12 oz) frozen broccoli florets, thawed
  • 1 teaspoon chopped fresh tarragon leaves
Instructions:
  • Combine roasted peppers and half-and-half in a food processor or blender. Blend on medium-high speed for 30 seconds until smooth. Set aside.
  • Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add potatoes and cover. Cook for 10 to 12 minutes, stirring occasionally, until tender. Remove from skillet and cover to keep warm.
  • Heat the 2 remaining teaspoons of oil in the same skillet over medium-high heat. Cook the beef with salt and pepper in the oil for 2 to 3 minutes, stirring frequently, until the beef is browned.
  • Combine broccoli and potatoes in the pan. Pour the reserved red pepper sauce over the mixture and gently toss to coat everything. Lower the heat to simmer and cook uncovered for 2 to 3 minutes until the broccoli is crisp-tender. Finish by sprinkling with tarragon.

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