Steak & Potato Salad Skillet

Preparation Time: 15 minutes, Cooking Time: 12 minutes


  • 1  pound beef top sirloin steak, 1 inch thick, trimmed 
  • 1-1/2  teaspoons lemon pepper
  • 2 cloves garlic, finely chopped
  • 4  teaspoons olive oil, divided
  • 1 small onion, cut into thin wedges
  • 1 can (15 ounces) READ German potato salad
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup frozen peas, thawed
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh basil
  • Salt and black pepper, to taste


Makes 4 servings.

  1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch slices.  Toss with lemon pepper and garlic to coat evenly.  Heat 2 teaspoons oil in large (12-inch) nonstick skillet over medium-high heat; add half the beef and stir-fry 2 minutes, or until outside of beef is no longer pink.  Remove and set aside.  Repeat with remaining beef mixture, adding 1 teaspoon more oil, if necessary.  Remove beef and reserve.
  2. Heat remaining oil in same skillet over medium heat.  Add onion and cook, stirring often, 5 to 7 minutes until softened.  Stir in potato salad.  Return beef to skillet; stir in tomatoes, peas, sour cream and basil; cook until heated through, about 1 minute.  Season with salt and pepper. 

Ground Beef & Potato Skillet Variation: 

Substitute 1 pound lean ground beef for the steak.  Omit olive oil.  Brown ground beef, onion and garlic in large nonstick skillet over medium heat until beef is no longer pink,   8 to 10 minutes; drain.  Season with lemon pepper.  Stir in potato salad.  Stir in tomatoes, peas, sour cream and basil; cook until heated through.  Season with salt and pepper

Nutrition Information 

Per serving (1/4 of recipe): 394 calories; 34g carbohydrate; 26g protein;  17g fat; 762mg sodium;  76mg cholesterol; 3g dietary fiber; 3mg iron;  0.2mg thiamin;  1442IU Vitamin A;  8mg Vitamin C.