Save A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
I first tried a version of this skillet after a camping trip in New Mexico and fell in love with how the bold spices and simple ingredients came together for such a comforting meal.
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: 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.
- Spice it up:
- 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.
Save This skillet is a favorite for casual family nights. Everyone loves gathering around the table and digging in straight from the pan.
Serving Suggestions
Serve this hearty skillet with a crisp green salad or your favorite salsa. For extra richness add a sprinkle of shredded cheese or a dollop of sour cream.
Make It Your Own
You can adjust the heat level easily by adding more or less jalapeño or substituting a milder pepper. Try tossing in some black beans for a heartier twist.
Storage & Reheating
Leftovers keep well in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until hot throughout.
Save Enjoy this Southwest steak & potato skillet anytime you crave a filling fuss-free meal. The flavor and texture are sure to impress.
Recipe Guide
- → What cut of steak works best?
Sirloin steak cubes are ideal for tenderness and quick cooking, but flank or strip steak can be good alternatives.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well and adds a sweet crunch when sautéed with the vegetables.
- → How do I achieve crispy potatoes in the skillet?
Cook the quartered baby potatoes in olive oil over medium-high heat, stirring occasionally until golden and tender.
- → How can I adjust the heat level?
Add more minced jalapeño or a pinch of cayenne pepper to increase spiciness to your preference.
- → What garnishes complement this dish?
Fresh chopped cilantro and lime wedges enhance the flavor with brightness and herbal notes.
- → Is this dish gluten-free?
Yes, it contains no gluten ingredients, making it suitable for a gluten-free diet.