Save A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
This Southwest steak and potato skillet has become my go-to weeknight meal whenever we crave something bold yet comforting. It brings restaurant flavors right to our table without any fuss.
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: 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 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.
- Cook Vegetables:
- Add red bell pepper, red onion, corn, jalapeño, and garlic. Sauté 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 & Finish:
- Return steak and any juices to the skillet. Stir and cook for another 3–5 minutes, until steak is cooked to desired doneness and everything is heated through.
- Garnish & Serve:
- Remove from heat. Garnish with chopped cilantro and serve with lime wedges.
Save This skillet dinner is always a hit at our gatherings. I remember my kids requesting seconds because the flavors reminded them of our favorite Tex-Mex spot. It's one of those dishes we now make together on weekends.
Required Tools
Large skillet, cutting board, chef's knife, wooden spoon or spatula
Allergen Information
Contains none of the major allergens. Always verify processed ingredients.
Nutritional Information
Per serving: 410 calories, 17 g fat, 35 g carbohydrates, 32 g protein
Save Try this skillet for an easy weeknight meal packed with Southwest flavor and color. It's extra delicious with fresh cilantro and plenty of lime.
Recipe FAQ Section
- → What cut of steak works best for this skillet?
Sirloin is ideal due to its tenderness and quick cooking time, but flank or strip steak can also be used with similar results.
- → How can I make the dish spicier?
Adding extra jalapeño or a pinch of cayenne pepper will bring additional heat without overpowering the other flavors.
- → What is the best way to cook the potatoes evenly?
Quarter the baby potatoes and sauté them in olive oil, stirring occasionally until golden and just tender to ensure even cooking.
- → Can I substitute any vegetables in this dish?
Yes, vegetables like zucchini or mushrooms can be added or swapped to suit personal taste and seasonal availability.
- → What garnishes complement the flavors?
Fresh cilantro and lime wedges add brightness and balance the smoky spice blend wonderfully.