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Steak and Sweet Potato Skillet

This Steak and Sweet Potato Skillet is everything you crave in a hearty, flavorful meal.

Tender sirloin steak, creamy sweet potatoes, and vibrant bell peppers, all cooked in one skillet.

What makes this recipe so irresistible? The combination of juicy steak and the sweet, slightly crispy potatoes, with a pop of Cajun spice, creates a perfect balance of savory and sweet.

Plus, it’s quick to make and easily adaptable to fit any dietary needs like Whole30, Paleo, or gluten-free.

With just 10 minutes of prep time, you’ll have a satisfying, delicious dinner on the table in no time!

For Steak and Sweet Potato Skillet

• Sweet Potatoes – Peeled and diced into 1-inch cubes. These provide a creamy texture and natural sweetness to the dish.
• Salt – Used to season the sweet potatoes and enhance flavors.
• Top Sirloin Steak – Cut into 1-inch cubes. It’s tender, juicy, and adds the savory protein base to the dish.
• Cajun Seasoning – Adds a bit of spice and depth to the steak.
• Olive Oil – Used for cooking the steak and vegetables.
• Butter – (optional for Whole30). Adds a rich flavor to the veggies and steak.
• Shallot – Diced for a mild onion flavor that complements the sweetness of the potatoes.
• Garlic – Minced to add a fragrant, savory base to the dish.
• Bell Peppers – Diced for a burst of color and freshness.
• Green Onions – Chopped and divided for topping and added freshness.
• Cilantro – Chopped and divided, used for garnish and a fresh, herbaceous flavor.
• Soy Sauce – Adds umami and saltiness. Use coconut aminos if Whole30 compliant.
• Fresh Ground Pepper – To taste, used to season and balance flavors.

Steak and Sweet Potato Skillet Recipe

Craving a satisfying meal that’s both delicious and packed with nutrients? This Steak and Sweet Potato Skillet brings together juicy sirloin steak, creamy sweet potatoes, and vibrant bell peppers in one easy-to-make dish.

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Course: Main Course

Cuisine: American

Keyword: Steak and Sweet Potato Skillet Recipe

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 se

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Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 teaspoon salt (for sweet potatoes)
• 1 lb top sirloin steak, cut into 1-inch cubes
• Salt and pepper, to taste
• 2 teaspoons Cajun seasoning
• 2 tablespoons olive oil, divided
• 1 tablespoon butter (omit for Whole30)
• 1 large shallot, diced
• 3 cloves garlic, minced
• 2 bell peppers, seeded and diced
• ½ cup green onions, chopped, divided
• ¼ cup chopped cilantro, divided
• 3 tablespoons soy sauce (or coconut aminos for Whole30)
• Fresh ground black pepper, to taste

 

Instructions:

1. Prepare the Sweet Potatoes:
   • Wash the sweet potatoes thoroughly under cool water using a scrubber.
   • Pat dry, then chop them into small 1-inch cubes.
   • Place the cubes in a microwave-safe bowl, sprinkle with 1 teaspoon salt, and microwave for 2 minutes.
   • Stir and microwave for an additional 2 minutes or until they begin to soften. Set aside.
2. Season the Steak:
   • Cut the sirloin steak into 1-inch cubes and season with salt, pepper, and Cajun seasoning.
3. Cook the Steak:
   • Heat a large skillet over high heat.
   • Add 1 tablespoon of olive oil and let it get hot.
   • Add the steak cubes in a single layer and sear for about 2 minutes on each side, or until browned (total cooking time: 4-6 minutes).
   • Remove the steak from the skillet and set it aside to rest.
4. Sauté the Vegetables:
   • Return the skillet to medium-high heat.
   • Add the remaining tablespoon of olive oil and the butter (if using).
   • Add the shallot, garlic, and partially cooked sweet potatoes. Stir occasionally and cook until the sweet potatoes are browned around the edges (5-6 minutes).
   • Add the diced bell peppers and cook for another 4-6 minutes until softened.
5. Combine the Steak and Vegetables:
   • Return the steak (with its juices) to the skillet.
   • Add soy sauce (or coconut aminos for Whole30), half of the green onions, and half of the cilantro.
   • Stir to combine and cook for an additional few minutes until the steak reaches your preferred doneness and the vegetables are tender.
6. Finish and Serve:
   • Season with fresh ground black pepper, if desired.
   • Top with the remaining cilantro and green onions for a fresh, flavorful finish.

 

Optional Modifications:

• For Whole30 or Paleo: Omit the butter and use extra olive oil.
• For Chicken: Swap out the steak for diced chicken breast or thighs.

 

Nutrition

Calories: 213kcal | Carbohydrates: 12g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 967mg | Potassium: 590mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8732IU | Vitamin C: 60mg | Calcium: 43mg | Iron: 2mg

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1. Can I use a different type of steak?

Absolutely! If you don’t have sirloin steak, feel free to use other cuts like ribeye, flank, or even skirt steak.

Just make sure to cut the steak into bite-sized pieces for quicker cooking and even searing!

2. How can I speed up the cooking of the sweet potatoes?

To save time, you can microwave the diced sweet potatoes for 2 minutes, stir, and then microwave for another 2 minutes. This softens them before you start cooking.

This will help reduce the cooking time in the skillet!

3. Do I need a cast-iron skillet for this recipe?

No need for a cast-iron skillet!

Any large, heavy-bottomed skillet will work just fine. Make sure it’s oven-safe if you plan to transfer it there.

4. Can I add more veggies to this skillet?

Yes, you can!

Try adding mushrooms, spinach, or zucchini for extra flavor and nutrients. Adjust the cooking time as needed to ensure the vegetables cook through.

5. How do I store and reheat leftovers?

Simply store the leftovers in an airtight container in the fridge for up to 3-4 days.

Reheat in a skillet over medium heat, adding a splash of broth or water if it gets too dry. You’ll still get that fresh, delicious taste!

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