Ribeye Tips with Veggies
Steak is one of the dinner staples in our family. Both kids have been steak-obsessed since about a year old. I am definitely raising some serious carnivores here. And that’s completely fine with me, because I am a big believer in red meats.
We usually grill our steaks and serve them medium with potatoes and corn on the cob. However, when it got so cold outside, all the cooking moved indoors for a foreseeable future. That doesn’t mean that people here stopped craving steak, so pan sautéed steak with veggies it usually is.
I like this recipe because it’s pretty simple. I am not a kitchen creature, so the faster I can be in and out of there, the better. I still want to serve my family fresh and healthy meals though, so I am always on the lookout for simple recipes with ingredients that don’t require multiple shopping trips. I have Instacart do most of my grocery shopping, but still, who wants to spend whole bunch of money on produce and spices?
We always go for a ribeye, because it has a nice balance of fat and lean meat and is usually soft. This time I had two steaks in the freezer, so dinner plan was a no brainer. Onions, mushrooms, and bell peppers always reside in the refrigerator in my house. And I always have milk and potatoes, because I would die without potatoes and my son would do the same without milk.
Steak with potatoes and pickles might not be the healthiest dinner choice, but if you don’t eat it every day and don’t pile up your plate too high, even Nutrisystem might not frown upon it.
Finally, to make this cooking experience completely out of this world, get some personalized utensils and cutting boards from Personalization Mall and you’ll feel like Gordon Ramsey.
- 2 ribeye steaks
- ½ of organic sweet onion
- 3 organic carrots
- 5-6 organic mushrooms
- Olive oil
- Salt and pepper
- 1 organic bell pepper
- 4-5 medium size organic potatoes
- 1 tablespoon of organic sour cream
- 1 tablespoon of butter
- Pickles or cucumbers for serving
I start with potatoes, because cooking them and making smashed potatoes takes longer than for ribeye tips to get sautéed.
Peel the potatoes, cut each in 4 parts and place in salted water.
When the pot starts boiling, reduce the heat and cook them fully.
While potatoes are cooking, slice steaks in thin cuts and place them in the frying pan.
Cut onion into thin straws, peel and cube carrots, mushrooms, and bell pepper, and put everything together with meat.
Add some olive oil for the beginning and turn the pan to mediums heat.
Season everything generously with salt and pepper or your choice of seasoning mix.
Cook meat and veggies until fully done, stirring from time to time.
When potatoes are done cooking, pour the water out and place the pot back on the stove for a quick drying up.
Then add butter, sour cream, and mash everything with a fork.
You want to leave your smashed potatoes lumpy and buttery because it’s not mashed potatoes, which would have to be creamy.
We love this meal with pickles or cucumbers, but you can make salad, serve it with tomatoes or sour kraut – it’s completely up to you.
Enjoy and stay healthy!