When the air turns crisp and the day feels long, there’s a particular kind of comfort in a meal that’s both hearty and straightforward. This high protein beef and potatoes dish has this way of hitting that spot — it’s filling, flavorful, and somehow makes the kitchen feel warmer just by being there.

I remember one evening last fall, when I was halfway through a work project, distracted by emails and the usual noise of the day. The smell of garlic and rosemary roasting in the oven pulled me away, making me pause just long enough to appreciate the small moment before dinner. The potatoes had that perfect golden crust, the beef juicy and tender beneath a smoky, spiced crust. I wasn’t expecting it to be ready exactly when it was, so I grabbed a fork a little too soon and burned my tongue. Not my proudest moment, but it didn’t stop me from diving right back in. Sometimes those imperfect little kitchen mishaps just make the meal more memorable.

It’s the kind of dish that doesn’t demand all your attention but rewards you with layers of flavor and texture — crispy edges, tender meat, and a touch of savory sauce tying everything together.

Simple ingredients come together to create a satisfying and nourishing meal.
The balance of crispy potatoes and tender beef offers a delightful contrast.
It’s simple — and that’s kind of the point.
Perfect for lunch or dinner when you want something filling but not complicated.
Some of the seasoning blends might feel familiar, but the roasting and simmering add a homey depth.

If you’re ever worried about timing or juggling too many dishes, this one’s forgiving. You can prep the potatoes ahead or let the beef simmer a little longer if needed. It’s a dish that adapts easily to the pace of your day.

High Protein Beef and Potatoes

Print Recipe

A hearty and nutritious high-protein meal featuring tender beef and crispy roasted potatoes, perfect for a satisfying lunch or dinner.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4

Ingredients

Scale

1.5 pounds (680 grams) lean beef sirloin, cut into 1-inch cubes
1.5 pounds (680 grams) Yukon Gold potatoes, washed and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1/4 cup low sodium beef broth
1 tablespoon Worcestershire sauce

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Instructions

Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the cubed potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried rosemary. Toss well to coat evenly.
Spread the seasoned potatoes in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, turning halfway through, until golden and crispy.
While the potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the beef cubes to the skillet, seasoning with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried rosemary. Sear the beef for 3-4 minutes on each side until browned but not fully cooked through. Remove beef from skillet and set aside.
In the same skillet, add the sliced onion and minced garlic. Sauté for 3-4 minutes until onions are translucent and fragrant.
Return the beef to the skillet with the onions and garlic. Add the beef broth and Worcestershire sauce, stirring to combine.
Reduce heat to medium-low, cover, and simmer for 8-10 minutes until the beef is cooked through and the sauce has slightly thickened.
Remove the potatoes from the oven once crispy and golden.
Serve the cooked beef and onion mixture over the roasted potatoes immediately.

Don’t stress about fancy equipment here — just a good roasting pan and skillet will do. I usually serve this with a simple green salad or steamed veggies when I want to keep things light. Sometimes, I toss in a handful of fresh herbs at the end for a brighter touch, but that’s optional. Also, I haven’t tested it with other types of potatoes, but Yukon Golds seem to roast up just right. You could try swapping the beef sirloin for a chuck cut if you like it a bit more tender and don’t mind a longer cook time. And if you’re in a hurry, skipping the simmer step changes the texture but keeps the flavor pretty close.

FAQ

Can I make this ahead of time? Yes, leftovers keep well in the fridge for a few days and reheat nicely in a skillet or microwave.

Is this recipe spicy? Not really — the smoked paprika adds warmth without heat.

Can I use other seasonings? Absolutely, although the recipe’s blend creates a nice balance that’s worth trying first.

What’s the best way to get crispy potatoes? Make sure they’re in a single layer and flipped halfway through roasting.

When the craving for something both nourishing and cozy strikes, this beef and potatoes dish is a reliable companion. It’s straightforward without being boring — exactly what you want on those busy, restless evenings.