Save A hearty flavorful one-pan dish combining tender steak crispy potatoes and vibrant Southwestern spices for a satisfying meal.
This skillet quickly became a family favorite for busy weeknights when we wanted something comforting and packed with flavor but without spending hours in the kitchen.
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
- Cilantro: 1/4 cup fresh 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 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
- Saute vegetables:
- Add the red bell pepper red onion corn jalapeño (if using) and garlic to the skillet. Saute for 5–6 minutes until vegetables are softened
- Add seasonings:
- Sprinkle chili powder cumin smoked paprika oregano salt and 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
- Garnish and serve:
- Remove from heat. Garnish with chopped cilantro and serve with lime wedges
Save We love sharing this skillet meal right at the dinner table with everyone scooping big hearty portions and squeezing fresh lime as we swap stories from our day.
Serving Suggestions
Top with shredded cheese or a spoonful of sour cream for extra richness or serve with a crisp green salad to round out the meal.
Ingredient Swaps & Variations
Try swapping sirloin for flank or strip steak or add black beans for a plant-forward boost. Adjust the heat by adding extra jalapeño or cayenne pepper if you like things spicy.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to keep the steak tender and potatoes crisp.
Save This Southwest skillet is proof that a simple pan packed with fresh ingredients can deliver a delicious weeknight meal every time.
Recipe Questions
- → What cut of steak works best for this dish?
Sirloin steak cubes are ideal for their balance of tenderness and flavor, but flank or strip steak can be good alternatives.
- → Can I adjust the spice level?
Yes, increase the jalapeño or add a pinch of cayenne pepper to boost the heat according to taste.
- → How do I know when the potatoes are cooked?
Cook the potatoes until they are golden brown and tender when pierced with a fork, usually about 10–12 minutes.
- → Is this dish gluten-free?
Yes, all ingredients used are naturally gluten-free, making this a safe option for gluten-free diets.
- → What garnishes enhance the flavors?
Fresh cilantro adds herbal brightness, and lime wedges provide a zesty finish that complements the spices well.
- → Can I prepare this dish in advance?
For best texture and flavor, it's recommended to prepare and serve fresh, but leftovers can be refrigerated and gently reheated.