Pin A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
I first made this skillet after craving something hearty yet easy on a busy weeknight, and it instantly became a family favorite for its big flavor and simple prep.
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
- 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 the 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.
- Season:
- 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.
- Garnish and serve:
- Remove from heat. Garnish with chopped cilantro and serve with lime wedges.
Pin This skillet is perfect for family dinners when you want something cozy and everyone can grab their favorite toppings at the table.
Serving Suggestions
Serve with warm corn tortillas, over rice, or topped with a dollop of sour cream and shredded cheese for extra richness.
Ingredient Swaps
Swap sirloin with flank or strip steak if you have it on hand, or use sweet potatoes instead of baby potatoes for a twist.
Storage & Reheating
Leftovers keep well in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Pin This skillet is bursting with flavor—top with fresh cilantro and a squeeze of lime to brighten every bite.
Recipe Q&A
- → What cut of steak works best?
Sirloin steak is ideal due to its tenderness and flavor when cubed and quickly seared.
- → Can I substitute the baby potatoes?
Yes, small Yukon gold or red potatoes work well if quartered into similar sizes.
- → How do the spices influence the dish?
Chili powder, cumin, smoked paprika, and oregano create a smoky, vibrant Southwest flavor profile.
- → Is the skillet method important?
Cooking everything in one pan allows for easy blending of flavors and efficient cooking.
- → How can I adjust the heat level?
Include the jalapeño or add cayenne pepper for a spicier kick tailored to your taste.
- → What garnishes complement this dish?
Chopped fresh cilantro and lime wedges provide a fresh, zesty finish enhancing the smoky spices.
