This cast iron skillet dinner will be become a family favorite and become part of your weekly dinner meal plan. It is simple, delicious, and healthy.
This is one of my favorite meals to make because I can make it in one dish. Any meal that requires less dishes is a favorite for me! Plus, you can load it up with vegetables and make several variations.
At the end of the day I like to think back on how many different vegetables we ate. It is kind of like a game I play and it excites me the longer the list is, anyone else do this? Or is it just me? Meals like this really help me add a lot to that list.
I started making this awhile ago and because it is topped with cheese I call it a “melt”. However, most the time I make it I eliminate the cheese because we don’t do much dairy over here, but we still call it a melt. You can use any type of meat you prefer and it always turns out delicious.
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CAST IRON SKILLET DINNER FOR FAMILY VIDEO
CAST IRON SKILLET DINNER FOR FAMILY
- 2 pounds steak (I used deer because that is what I had but you can also use beef.)
- 6-8 small red potatoes
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 block of cheese (My favorite is organic sharp cheddar!)
- 3 tablespoons of coconut oil for cooking
- Pink Himalayan All Purpose Seasoning (This is my favorite seasoning, you can find it here.)
- Add 1 tablespoon of coconut oil to a cast iron skillet and heat over medium heat.
- Sprinkle the steaks with the seasoning and place them in a heated cast iron skillet, let cook for 5 minutes, and then flip them. Sprinkle the other sides with the seasoning and let cook for 5 more minutes. While the meat is browning dice the red potatoes, onion, carrots, and celery.
- Once the meat is done remove from the pan.
- Add in the rest of the coconut oil, diced red potatoes, and carrots. Let them cook for about 10 minutes or until starting to feel soft. Add in the onions and celery. Cover with a lid and let them cook until soft. Turning only once!
- Once the vegetables are soft add the steaks back into the skillet. Stir in and let cook for about 5 minutes.
- Cover with cheese and place in a 400 degree oven for 5 minutes or until the cheese is melted.
DIFFERENT VARIATIONS TO TRY
This is the really cool part about this meal, you can switch it up and make it several different ways. Use different meats, vegetables, or spices to change the taste of the meal to be the way you want it.
We have made this with beef, turkey, chicken, steak, and tuna. Get creative folks!
GROUND BEEF, TURKEY, OR VENISON
We buy our beef from a local cattle farmer that raises grass fed cows. If you don’t have access to local meat you can find grass fed meat at the store. Be sure to read your labels! It is important for the label to say 100% grass fed and not just grass fed. A lot of times cows will eat some grass or be finished on grain to fatten them up, it is hard to find meat that is truly grass fed. The problem with this is that they are fed GMO corn and usually given added antibiotics and hormones.
My husband is a deer hunter and usually we have a freezer full of venison. I love this because they are wild and grass fed. It is a great way to get healthy meat cheaper. We have made this dish with deer meat and it is delicious. You can also use ground turkey.
Usually I will make a chicken melt the night after we make a whole chicken with the leftover meat. It is a great way to use leftover chicken and stretch it into another meal. You can also bake chicken breast or chicken legs to use for this recipe.
I always prefer to use chicken with the bone so I can make bone broth. And I think it is more tasty!
Adding streak strips to this dish is another variation you can do. Sear steaks right in your cast iron skillet and then cut it into strips. My family gets extra excited when I make a steak melt!
This one was my husbands idea and I have to be honest, I turned my nose up when he suggested using tuna the first time. But it was actually really good and we make this one often! We add in two cans of tuna once the vegetables are soft and cook until hot.
I don’t know if I have ever made this dish the same way twice. The vegetables I add in depends on the season or what I have laying around. During the summer it feels as if I have unlimited amounts of zucchini, tomatoes, and yellow squash coming from my garden. This time of year squash is expensive so I stick to potatoes and onions. Add in handfuls of spinach, frozen peas, sautéed mushrooms, or diced tomatoes. Any vegetables work and the more the better!
The cheese adds a lot to this dish but it can be eliminated if you are dairy free, eating paleo, or on the whole 30. We have made this a lot without cheese and it is still good.
When we do eat cheese I stick to a few “rules” to make sure it is healthy. First thing, I never buy shredded cheese because it has a lot of additives in it to cause it not to clump. Usually it is seasoned and can contain gluten, MSG, or cellulose. Shredding your own adds an extra step, but eliminates these ingredients. As always, check your labels!
I also like to buy organic, raw, and grass fed cheese. This makes the cheese a bit more pricey but it is so delicious!
I am a sharp to extra sharp kind of girl but you can use any kind.
Again, this is time to get creative! During the summer I throw in fresh herbs and during the winter I add in essential oils. You can go the Mexican route and add in cilantro and lime. Or you can go Italian and add in basil, thyme, oregano, and rosemary. Or keep it simple with slat and pepper. I don’t think there is a wrong way to do it.
Try out some of my homemade season salts with this recipe.
Try this dish out and let me know what you tired and liked. I always love having new and fresh suggestions!
PIN IT FOR LATER
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Cast Iron Skillet Steak Melt
- 2 lbs steaks
- 6-8 small red potatoes
- 1 onion
- 2 celery stalks
- 1 block sharp cheddar cheese
- 3 tbsp coconut oil for cooking
- Seasoning Salt
Add 1 tablespoon of coconut oil to a cast iron skillet and heat over medium heat.
Sprinkle the steaks with the seasoning and place them in a heated cast iron skillet, let cook for 5 minutes, and then flip them. Â Sprinkle the other sides with the seasoning and let cook for 5 more minutes. Â While the meat is browning dice the red potatoes, onion, carrots, and celery.
Once the meat is done remove from the pan.
Add in the rest of the coconut oil, diced red potatoes, and carrots. Let them cook for about 10 minutes or until starting to feel soft. Add in the onions and celery. Cover with a lid and let them cook until soft. Turning only once!
Once the vegetables are soft add the steaks back into the skillet. Stir in and let cook for about 5 minutes.
Cover with cheese and place in a 400 degree oven for 5 minutes or until the cheese is melted.