If you’ve ever dreamed of recreating a restaurant-style steak night in your own kitchen, this Sizzling Sliced Steak with Creamy Peppercorn Sauce & Roasted Potatoes is your ticket to success. Tender slices of seared steak meet a rich, velvety peppercorn sauce that’s both bold and elegant, while golden roasted potatoes add a perfect crispy complement. This dish is indulgent yet approachable, impressive enough for guests but easy enough for a weeknight treat. I first made this when craving a classic steakhouse meal without the hefty bill—and it turned out even better than expected. The sauce alone is so flavorful, you’ll find yourself wanting to drizzle it over everything!
Why You’ll Love This Recipe
This steak dinner delivers on every level: juicy, flavorful meat, a silky and slightly spicy sauce, and perfectly roasted potatoes that tie it all together. It’s hearty, comforting, and feels truly luxurious. The creamy peppercorn sauce balances richness with a subtle bite, while the potatoes roast to golden perfection with just a touch of seasoning. Best of all, this meal comes together in under an hour and requires minimal effort. It’s proof that you don’t need to dine out to enjoy a high-end steak experience.
Print
Sizzling Sliced Steak with Creamy Peppercorn Sauce & Roasted Potatoes
- Total Time: 50 mins
- Yield: 4 servings
- Diet: Halal
Description
Sizzling Sliced Steak with Creamy Peppercorn Sauce & Roasted Potatoes is a restaurant-style meal featuring juicy, perfectly seared steak slices topped with a rich and peppery cream sauce, served alongside crispy roasted potatoes. Elegant yet easy enough for a weeknight dinner.
Ingredients
- 1 1/2 pounds sirloin or ribeye steak
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- For the Peppercorn Sauce:
- 2 tablespoons butter
- 2 teaspoons black peppercorns, crushed
- 1 small shallot, finely minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt, to taste
- For the Roasted Potatoes:
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until golden and crisp.
- Meanwhile, pat the steak dry and season generously with salt and pepper.
- Heat olive oil and butter in a skillet over high heat. Add minced garlic and the steak; sear for 3–4 minutes per side for medium-rare (adjust time as preferred).
- Remove steak and let it rest for 5–10 minutes before slicing thinly against the grain.
- In the same skillet, melt butter for the peppercorn sauce. Add shallots and crushed peppercorns; sauté for 1–2 minutes.
- Pour in beef broth, scraping up any browned bits from the pan. Stir in Dijon mustard, Worcestershire sauce, and heavy cream.
- Simmer until thickened, about 3–5 minutes, then season to taste with salt.
- Serve sliced steak drizzled with creamy peppercorn sauce, alongside roasted potatoes.
Notes
- For extra depth of flavor, deglaze the pan with a splash of brandy or cognac before adding the cream.
- Letting the steak rest before slicing helps retain its juices.
- Pair this dish with sautéed green beans or a side salad for a complete meal.
- Use freshly cracked peppercorns for the most aromatic sauce.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Pan-Seared & Roasted
- Cuisine: French-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak: Choose a tender cut like ribeye, sirloin, or strip steak. Each delivers a perfect balance of juiciness and flavor. Allow it to rest at room temperature before cooking for even searing.
Black peppercorns: Freshly cracked black peppercorns are key to the sauce. They add heat, aroma, and that classic peppery bite that defines this dish.
Heavy cream: Creates the luscious base of the sauce, thick and smooth with just enough richness to complement the steak.
Butter: Used for both searing the steak and enriching the sauce. It adds a silky finish and enhances flavor depth.
Olive oil: Helps achieve that perfect sear while keeping the butter from burning.
Garlic: Infuses the steak and sauce with a savory, aromatic backbone that ties everything together.
Beef broth: Adds depth and umami to the sauce, blending perfectly with the cream and pepper.
Brandy or cognac (optional): Adds a touch of elegance and depth. The alcohol burns off, leaving behind a subtle, rich flavor.
Salt: Essential for seasoning the steak and balancing the sauce’s creaminess.
Potatoes: Yukon Gold or baby potatoes roast beautifully to a crisp exterior and fluffy interior.
Rosemary or thyme: Adds an earthy, fragrant note to the roasted potatoes. Fresh herbs elevate the entire dish.
Parmesan (optional): A sprinkle over the roasted potatoes before serving adds a savory, nutty finish.
Directions
- Prepare the potatoes: Preheat oven to 425°F (220°C). Cut potatoes into even chunks, toss with olive oil, salt, pepper, and rosemary. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and crisp.
- Season the steak: Pat the steak dry and season generously with salt and cracked pepper. Let it rest for 10–15 minutes.
- Sear the steak: Heat a large skillet over medium-high heat with olive oil and a pat of butter. Sear the steak for 3–4 minutes per side (for medium-rare), or until browned to your liking. Remove from the pan and let it rest.
- Make the sauce: In the same pan, melt a little butter. Add crushed peppercorns and garlic, stirring for 30 seconds. Pour in brandy (if using) and let it reduce briefly. Add beef broth and simmer until slightly reduced, then stir in heavy cream. Cook until the sauce thickens to a silky consistency. Season to taste.
- Slice and serve: Slice the rested steak thinly against the grain. Arrange over a plate with roasted potatoes and spoon the creamy peppercorn sauce generously over the top. Garnish with extra cracked pepper and fresh herbs.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Heavy skillet or cast-iron pan for searing
- Baking sheet for roasting potatoes
- Mixing bowl for tossing potatoes
- Sharp knife and cutting board
- Tongs for flipping steak
- Small saucepan (if making sauce separately)
Servings and timing
This recipe serves 2 to 3 people.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Storage/reheating
Store leftover steak and potatoes separately in airtight containers for up to 3 days. Reheat the steak gently in a skillet over low heat with a splash of broth or butter to maintain tenderness. The sauce can be reheated over low heat—add a little cream or broth to restore its texture. Roasted potatoes can be crisped in an oven or air fryer at 375°F (190°C) for 5–8 minutes.
Variations and Customizations
Filet Mignon with Peppercorn Sauce – Use filet for a tender, melt-in-your-mouth version of this dish.
Steak with Mushroom Peppercorn Sauce – Add sautéed mushrooms to the sauce for an earthy, hearty twist.
Garlic Herb Butter Steak – Finish the steak with a dollop of homemade garlic herb butter for extra richness.
Creamy Green Peppercorn Sauce – Use green peppercorns for a milder, more aromatic flavor.
Dairy-Free Option – Replace cream with coconut cream and butter with olive oil for a rich, dairy-free sauce.
Spicy Cajun Steak – Rub the steak with Cajun seasoning before searing for a bolder, spicier bite.
Red Wine Sauce Variation – Substitute brandy with red wine for a deep, robust flavor.
Potato Wedges Instead of Cubes – Cut potatoes into wedges for extra crunch and visual appeal.
Add Vegetables – Roast bell peppers or asparagus alongside the potatoes for a balanced meal.
Parmesan Herb Potatoes – Toss roasted potatoes in Parmesan and herbs right before serving for an irresistible finish.
FAQs
1. What kind of steak works best for this recipe?
Ribeye, sirloin, or New York strip are ideal for flavor and tenderness.
2. Can I make the sauce without brandy?
Yes, just skip it or replace it with extra beef broth.
3. How do I crush the peppercorns?
Use a mortar and pestle or place them in a bag and gently crush with a rolling pin.
4. Can I use pre-ground pepper instead?
Freshly cracked peppercorns give the sauce its signature flavor; pre-ground is milder but acceptable.
5. Can I grill the steak instead of pan-searing?
Absolutely—grilled steak works beautifully; just make the sauce separately on the stove.
6. Can I use half-and-half instead of cream?
Yes, though the sauce will be slightly thinner. Add a bit more butter to enrich it.
7. What side dishes go with this meal?
Roasted potatoes, green beans, or a crisp Caesar salad complement it perfectly.
8. How can I make the potatoes extra crispy?
Soak them in cold water for 15 minutes before roasting, then pat dry thoroughly.
9. Can I prepare the sauce in advance?
Yes, it reheats well—just stir over low heat and add a splash of cream if needed.
10. What wine pairs well with this dish?
A Cabernet Sauvignon or Malbec pairs beautifully with the rich, peppery flavors.
Conclusion
This Sizzling Sliced Steak with Creamy Peppercorn Sauce & Roasted Potatoes is the kind of meal that turns any dinner into a special occasion. Juicy steak, crisp potatoes, and a sauce so decadent it could rival any fine dining experience—this recipe proves that elegance doesn’t have to be complicated. I once tried making the sauce with a splash of red wine instead of brandy, and it added a deep, rich flavor that paired perfectly with the steak. Whether you’re cooking for guests or treating yourself, this dish guarantees a sizzling, flavor-packed experience that feels truly indulgent.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!