Crispy Accordion Sweet Potatoes with Garlic Butter Steak

Imagine a single skillet that delivers both a perfectly seared steak and a side of potatoes so crispy they shatter. These accordion sweet potatoes fan open in the oven, their edges caramelizing into golden, blistered crunch, while tender sirloin cubes sizzle in garlic herb butter.

Tossed together and showered with parmesan, this is a one-pan dinner that feels like a steakhouse production but comes together in under an hour.

This recipe turns two humble ingredients—sweet potatoes and sirloin steak—into a restaurant-worthy meal. The accordion cut is the star: slicing the potatoes between chopsticks creates a fan of thin layers that crisp up beautifully in a hot oven, while the interior stays tender and sweet.

The steak cubes are hard-seared in a screaming-hot skillet, then finished with butter, garlic, and fresh thyme for that classic steakhouse flavor. The result is a dish with contrasting textures—crunchy, juicy, buttery, and savory—all in one pan.

Ingredients

Why this recipe works

The accordion cut maximizes surface area, which means more caramelization and more crisp edges. Roasting at a high 410°F (210°C) drives off moisture quickly, turning the potato slices shatteringly crisp while the centers remain soft and creamy.

The parmesan melts into the crevices, adding a salty, nutty crust that complements the sweet potato's natural sugars.

Hard-searing the steak cubes in a smoking-hot skillet creates a deep, beefy crust through the Maillard reaction. The butter, garlic, and thyme are added at the end, off the highest heat, so the garlic perfumes the butter without burning.

Tossing the roasted potatoes in that same pan coats them in the savory fat, making every bite taste like the best parts of a steak dinner.

Notes and substitutions

Choose sweet potatoes that are similar in size and shape—long and even—so they roast evenly. The chopsticks act as a guide, preventing the knife from slicing all the way through, which is essential for the accordion effect. If the potatoes are very thick, you can microwave them for 2 minutes before slicing to soften slightly, but this is optional.

For the steak, sirloin is a lean, affordable cut that works well when cubed and seared. For a more indulgent result, use ribeye or New York strip. The parmesan should be finely grated so it melts quickly; pre-grated cheese may not melt as smoothly. If you don't have fresh thyme, use 1 teaspoon dried, but add it with the butter so it rehydrates.

• sirloin steak: Ribeye or New York strip, cut into cubes
• fresh thyme: 1 tsp dried thyme
• parmesan: Pecorino Romano or asiago
• olive oil: Avocado oil or canola oil

Equipment

• Large cast iron skillet
• Baking sheet
• Parchment paper
• Chopsticks
• Chef's knife
• Cutting board
• Tongs
• Pastry brush