Save A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
The first time I made this Southwest Steak & Potato Skillet, my family devoured it and asked for seconds. The blend of savory steak and zesty veggies makes this a weeknight favorite.
Ingredients
- Sirloin steak: 1 lb (450 g), cut into 1-inch cubes
- Baby potatoes: 1 lb (450 g), quartered
- Red bell pepper: 1, diced
- Red onion: 1 small, diced
- Corn kernels: 1 cup (150 g), fresh or frozen
- Jalapeño: 1, seeded and minced (optional)
- Garlic: 2 cloves, minced
- Chili powder: 2 tsp
- Ground cumin: 1 tsp
- Smoked paprika: 1/2 tsp
- Dried oregano: 1/2 tsp
- Salt: 1/2 tsp, plus more to taste
- Black pepper: 1/2 tsp, plus more to taste
- Olive oil: 2 tbsp, divided
- Fresh cilantro: 1/4 cup, chopped (for garnish)
- Lime: 1, cut into wedges (for serving)
Instructions
- Sear the steak:
- In a large skillet over medium-high heat add 1 tablespoon olive oil. Once hot add steak cubes. Season lightly with salt and pepper. Sear for 2–3 minutes until browned but not fully cooked. Remove steak from skillet and set aside.
- Cook the potatoes:
- Add remaining tablespoon olive oil to the skillet. Add potatoes and cook stirring occasionally for 10–12 minutes or until golden and just tender.
- Saute vegetables:
- Add red bell pepper red onion corn jalapeño (if using) and garlic to the skillet. Sauté for 5–6 minutes until vegetables are softened.
- Add spices:
- Sprinkle chili powder cumin smoked paprika oregano 1/2 tsp salt and 1/2 tsp pepper over vegetables. Stir to coat evenly.
- Combine and cook:
- Return steak and any juices to the skillet. Stir well and cook for another 3–5 minutes until steak is cooked to desired doneness and everything is heated through.
- Finish & serve:
- Remove from heat. Garnish with chopped cilantro and serve with lime wedges.
Save I love bringing this skillet to the table for a casual family dinner everyone enjoys. It is comfort food with a fun southwestern twist and lots of flavor in every bite.
Variations
Try swapping the sirloin for flank or strip steak. You can also add black beans or top with shredded cheese or sour cream for extra richness.
Serving Suggestions
Serve this skillet hot with warm tortillas or over steamed rice. Garnish with extra fresh cilantro or sliced jalapeños if you want more heat.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat with a splash of water or oil until warmed through.
Save This steak and potato skillet is bursting with flavor and freshness. Enjoy a satisfying one-pan meal any night of the week!
Recipe FAQ Section
- → What cut of steak works best for this dish?
Sirloin steak cut into 1-inch cubes is ideal for quick, even cooking and tender results. Flank or strip steak can also be used as alternatives.
- → How do I make the potatoes crispy without drying them out?
Cook the quartered baby potatoes in olive oil over medium-high heat, stirring occasionally until golden and tender to achieve crisp edges while keeping the interior soft.
- → Can I adjust the spice level in this skillet?
Yes, add more jalapeño or a pinch of cayenne pepper to increase heat, or omit the jalapeño for a milder flavor.
- → What sides complement this dish well?
Serve with fresh lime wedges for a citrusy finish and garnish with chopped cilantro. A simple green salad or steamed vegetables also pair nicely.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients used are gluten-free, making this a safe and hearty choice for gluten-sensitive diners.
- → Can I prepare this dish ahead of time?
It’s best enjoyed fresh, but you can prep the vegetables and steak cubes in advance. Reheat gently in a skillet before serving.