Pin it 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 for a busy weeknight craving something bold but easy—and now it's a regular request at my table.
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 for seasoning
- Black pepper: 1/2 tsp plus more for seasoning
- 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
- Sauté 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 seasonings:
- Sprinkle chili powder cumin smoked paprika oregano 1/2 tsp salt and 1/2 tsp pepper over vegetables. Stir to coat evenly
- Combine and finish:
- Return steak and any juices to skillet. Stir well and cook for another 3 5 minutes until 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
Pin it My whole family gets excited for this skillet—it brings us together after long days and there are never any leftovers.
Serving Suggestions
Serve with warm tortillas or a crisp side salad for a full Southwestern feast.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.
Nutrition Facts
Each serving: 410 calories 17 g fat 35 g carbohydrates 32 g protein.
Pin it Fresh lime and cilantro brighten every bite—try it for your next weeknight dinner!
Recipe Questions & Answers
- → What cut of steak works best for this dish?
Sirloin steak cubes are preferred for their tenderness and quick cooking time, but flank or strip steak can be good alternatives.
- → Can I adjust the heat level in the skillet?
Yes, adding more jalapeño or a pinch of cayenne pepper increases the spice without overpowering the flavors.
- → How should the potatoes be prepared for best texture?
Quartered baby potatoes cook evenly to a golden crisp while remaining tender inside when sautéed properly.
- → What sides complement this hearty Southwest skillet?
A fresh salad or steamed vegetables balance the rich flavors, while lime wedges add a refreshing zest.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free, making this skillet a safe option for gluten-sensitive individuals.