Save A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
I first made this skillet dinner on a busy weeknight and loved how it brought everyone to the table with its colorful look and irresistible aroma. Whether you're feeding a family or meal-prepping for the week, this recipe delivers on both flavor and convenience.
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 steak:
- In a large skillet over medium-high heat, add 1 tablespoon olive oil. Once hot, add the 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 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.
- Sauté vegetables:
- Add the 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 the vegetables. Stir to coat evenly.
- Combine and finish:
- Return the steak and any juices to the skillet. Stir well and cook for another 3–5 minutes, until the steak is cooked to desired doneness and everything is heated through.
- Serve:
- Remove from heat. Garnish with chopped cilantro and serve with lime wedges.
Save This Southwest Steak & Potato Skillet has become a family favorite, especially when we gather for game night or just need something hearty after a long day. Everyone gets excited to dig in and customize with their favorite toppings.
Serving Suggestions
Top with shredded cheese, a dollop of sour cream, or extra jalapeños for extra kick. Pair with a quick side salad or warm tortillas for a complete meal.
Variations
Swap out sirloin for flank or strip steak if desired, or use sweet potatoes in place of regular potatoes for a flavor twist. You can also add black beans or canned green chiles for more Southwest flair.
Make-Ahead & Storage
The steak and veggies reheat well in a skillet or microwave. Store any leftovers in an airtight container in the fridge for up to 3 days.
Save This Southwest Steak & Potato Skillet brings a taste of the Southwest to your table in under an hour. Enjoy bold flavors and easy cleanup!
Recipe Questions & Answers
- → What cut of steak works best for this dish?
Sirloin steak is ideal due to its tenderness and flavor, but flank or strip steak can be swapped as alternatives.
- → Can I use frozen vegetables instead of fresh?
Yes, frozen corn kernels and peppers work well and can be added directly to the skillet during cooking.
- → How can I adjust the spiciness of the dish?
Add more jalapeño or include a pinch of cayenne pepper to enhance the heat level according to your preference.
- → Is it necessary to cut the potatoes into quarters?
Quartering baby potatoes helps them cook evenly and develop a crispy texture while remaining tender inside.
- → What garnishes complement this skillet meal?
Freshly chopped cilantro and lime wedges provide a bright finish, enhancing the savory and spicy notes.