Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Ingredients:

• 1 lb ribeye or sirloin steak, cut into bite-sized cubes
• 1.5 lbs baby potatoes, quartered or cubed
• 1 cup shredded sharp cheddar (or a blend of cheddar and pepper jack)
• 6 strips bacon
• 2 tbsp butter (divided)
• 4 cloves garlic, minced
• 1 bunch green onions, chopped
• Sour cream for topping
• 1 tbsp olive oil (for the steak)
• Uncle Dibbz Texas Steak Rub (for steak)
• Uncle Dibbz Straight Drop Rub (for potatoes)

Instructions:

1. Parboil the Potatoes:

   In a large pot, bring salted water to a boil. Add the cubed or quartered baby potatoes and parboil for about 8 minutes, just until they start to become tender but not fully cooked. Drain the potatoes and set them aside.

2. Cook the Bacon:

   While the potatoes are boiling, heat a cast iron skillet over medium heat. Add the bacon strips and cook until crispy, about 6-8 minutes, flipping halfway through. Once done, remove the bacon from the skillet and place it on a paper towel to drain. Crumble the bacon once it cools. Leave about 2 tablespoons of bacon grease in the skillet for flavor (you can discard any excess).

3. Prepare the Steak:

   In a mixing bowl, add the cubed steak and drizzle with 1 tablespoon of olive oil. Toss to coat the steak evenly. Season the steak generously with Uncle Dibbz Texas Steak Rub . Toss again to ensure the seasoning is evenly distributed.

4. Sear the Steak:

   In the same skillet with the bacon grease, sear the steak over medium-high heat for about 2-3 minutes, just until browned on the outside but still juicy inside. Remove the steak from the skillet and set it aside.

5. Cook the Potatoes:

   Reduce the heat to medium, then add 1 tablespoon of butter to the skillet. Once melted, add the parboiled potatoes. Season the potatoes generously with Uncle Dibbz Straight Drop Rub . Sauté the potatoes, stirring occasionally, for about 8-10 minutes until they are golden and crispy on the outside. Add the minced garlic during the last 2 minutes of cooking and stir until fragrant. If needed, add the remaining tablespoon of butter to enhance the flavor and prevent sticking.

6. Combine and Melt:

   Return the seared steak to the skillet, mixing it with the potatoes. Sprinkle the shredded cheddar cheese evenly over the steak and potatoes. Let the cheese melt for about 2 minutes, until it's gooey and slightly bubbling.

7. Top it Off:

   Remove the skillet from the heat. Sprinkle crumbled bacon and chopped green onions on top. Serve directly from the skillet with sour cream on the side for dipping or drizzling.