Bourbon Cowboy Steak and Hash
Bourbon, steak, and potatoes! You can’t go wrong with that combo! This Bourbon Cowboy Steak and Hash is a real treat for any steak and potatoes guy or girl. With crispy fried potato slices, sliced sirloin, fresh vegetable, savory herbs and seasoning, and a splash of bourbon, this one-pan dish is easy to make and fun to eat!
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Steakhouse Worthy Meal!
Have you ever been shopping and, as you exit your car, there’s this overpowering aroma in the air from a nearby restaurant? Or you step outside around dinner time and you can smell a neighbor is grilling? I think we all have. And I think we all, or at least most of us say, “Mmmm! Now I want steak!”
This is truly a steak and potato lover’s dream come true! A steakhouse meal that you can make right in your own home.
Grab a sirloin next time you’re in the grocery store, and make sure you have some bourbon (both for this meal and some to sip on). This dish is going to rock your world!
Bourbon Cowboy Steak and Hash
Bourbon Cowboy Steak and Hash is a simple one-pan meal. There are three cooking stages to this recipe – 1) the potatoes, 2) the vegetables, and 3) the steak.
The potatoes you want a crispy outside and a soft inside. I prefer the sliced potatoes rather than dicing them. They cook quickly and add a nice texture.
The vegetable you also want a crunch, so be sure to not overcook them. Since you will remove them from the pan to cook the steak, they will continue to cook. So you want them to still be firm when you remove them.
The steak cooks quickly. So it will most likely still be a little red when you proceed to the next steps. But that’s OK! It will continue to cook.
Potatoes. I use regular Russet potatoes here because they are perfect for getting a crisp on them while leaving them a little soft on the inside.
What Ingredients Go in Bourbon Cowboy Steak and Hash?
- Canola Oil
- Sirloin Steak
- Russet Potatoes
- Bell Peppers, diced (various colors)
- Onions, diced
- Fresh Garlic, minced
- Bourbon (like Jack Daniels)
- Worcestershire Sauce
- Dried Oregano
- Chili Powder
- Dried Tarragon
Ingredient Notes and Substitutions
Sirloin – This works well here, but you can use a variety of cuts of beef. I have also used rib-eye and even ground beef. Our favorite is sirloin
Onions – I like using sweet onions, but you can sub yellow, white, or Vidalia.
Bourbon – I like using Jack Daniels or Jim Beam. There is only a slight difference, almost unnoticeable, taste
How Is Bourbon Cowboy Steak and Hash Made?
- Heat 1/4 cup of the canola oil in a large skillet or cast-iron skillet over medium-high heat. Start cooking the potatoes. Season with salt and pepper. Once cooked, set aside.
- Note: Cooking time will vary depending on if you slice the potatoes or dice them. If you sliced them, you may need to work in batches. They should be done in 15 minutes.
- Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Add the bell peppers and onions and season with salt and pepper. Cook for 4 minutes and add the garlic and cook for another minute. You want the vegetables to be firm. Place on a plate and set aside.
- In the same skillet, add the remaining 2 tablespoons of canola oil. Add the steak and season with salt and pepper. Cook for about 2 minutes and add the vegetables back in.
- Next, add in the bourbon. Using a grill lighter, ignite the bourbon to burn off the alcohol. When the flames go out, add the potatoes, Worcestershire sauce, oregano, chili powder, and tarragon. Stir to mix thoroughly. Heat for about 5-7 minutes until all or most of the liquid has been absorbed.
Bourbon Cowboy Steak and Hash FAQ’s
Place them in an airtight container and store it in the fridge up to 4 days. I recommend reheating this on the stove in a skillet. Add a little oil first. The microwave will make the potatoes soggy and the meat rubbery.
Can I Freeze the Leftovers?
Yes, you can. This will keep up to 6 months frozen in an airtight container. Thaw on the counter and use the recommended reheating instructions above.
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Bourbon Cowboy Steak and Hash
Ingredients
- 1/2 cup Canola Oil
- 1.5 pounds Sirloin Steak, sliced thin
- 2 pounds Russet Potatoes, sliced or diced
- 2 cups Bell Peppers, diced (various colors)
- 2 cups Onions, diced
- 1 clove Garlic, minced
- 1/2 cup Bourbon (like Jack Daniels)
- 1/2 cup Worcestershire Sauce
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Dried Tarragon
Instructions
-
Heat 1/4 cup of the canola oil in a large skillet or cast iron skillet over medium-high heat. Start cooking the potatoes. Season with salt and pepper. Once cooked, set aside.
Note: Cooking time will vary depending on if you slice the potatoes or dice them. If you sliced them, you may need to work in batches. They should be done in 15 minutes.
-
Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Add the bell peppers and onions and season with sale and pepper. Cook for 4 minutes and add the garlic and cook for another minute. You want the vegetables to be firm. Place on a plate and set aside.
-
In the same skillet, add the remaining 2 tablespoons of canola oil. Add the steak and season with salt and pepper. Cook for about 2 minutes and add the vegetables back in.
-
Next, add in the bourbon. Using a grill lighter, ignite the bourbon to burn off the alcohol. When the flames go out, add the potatoes, Worcestershire sauce, oregano, chili powder, and tarragon. Stir to mix thoroughly. Heat for about 5-7 minutes until all or most of the liquid has been absorbed.
