Save A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
I remember the first time I made this Southwest Steak & Potato Skillet for my family. The aroma from the pan had everyone gathering around the kitchen, eager to dig in, and it quickly became a weeknight favorite for us.
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
- Black pepper: 1/2 tsp
- Olive oil: 2 tbsp, divided
- Fresh cilantro: 1/4 cup, chopped (for garnish)
- Lime: 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 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.
- Add 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.
- Finish the skillet:
- 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.
- Garnish and serve:
- Remove from heat. Garnish with chopped cilantro and serve with lime wedges.
Save Sharing this skillet meal around our dinner table always brings everyone together. Even picky eaters love the crispy potatoes and the hearty steak pieces mixed with those bright veggies.
Required Tools
Large skillet, cutting board, chefs knife, wooden spoon or spatula
Allergen Information
Contains none of the major allergens as listed (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans). Always check processed ingredients for possible cross-contamination.
Nutritional Information
Per serving: Calories 410, Total Fat 17 g, Carbohydrates 35 g, Protein 32 g
Save This Southwest Steak & Potato Skillet makes dinner easy, delicious, and crowd-pleasing. Enjoy every bite!
Recipe FAQ
- → What cut of beef works best for this dish?
Sirloin steak cut into 1-inch cubes is ideal for tenderness and quick cooking.
- → Can I use other types of potatoes?
Baby potatoes work best for even cooking and a crispy texture, but Yukon gold or red potatoes are good alternatives.
- → How can I adjust the heat level?
Add or reduce jalapeño quantity or sprinkle a pinch of cayenne to control spiciness.
- → Is it necessary to sear the steak first?
Searing locks in flavors and creates a caramelized crust, enhancing the overall taste.
- → What are good garnishes for this skillet?
Fresh chopped cilantro and lime wedges add brightness and freshness to the dish.
- → Can this dish be made gluten-free?
Yes, all ingredients used are naturally gluten-free, making this suitable for gluten-sensitive diets.