Pin it A hearty, flavorful one-pan dish combining tender steak, crispy potatoes, and vibrant Southwestern spices for a satisfying meal.
I made this on a busy weeknight when I wanted something filling and packed with flavor, yet simple to prepare. The whole family loved gathering around the table for this colorful skillet dinner.
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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)
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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.
- Sauté 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.
- Add seasonings:
- Sprinkle chili powder, cumin, smoked paprika, oregano, 1/2 tsp salt, and 1/2 tsp pepper over the vegetables. Stir to coat evenly.
- Finish with steak:
- 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 it My kids love helping sprinkle the spices and garnishing with fresh cilantro. We always enjoy sharing this colorful meal straight from the skillet for a casual family dinner.
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Make It Your Own
Try adding zucchini, sweet potato, or black beans for extra nutrition and a twist on the classic skillet. Adjust the spice level by using more or less jalapeño.
Serving Suggestions
Serve with warm tortillas for scooping or top with shredded cheese and sour cream for even more Southwest flair.
Storage & Leftovers
Leftovers keep well in the refrigerator for up to 3 days; reheat gently in a skillet to maintain the best texture.
Pin it 
This simple skillet will be a new family favorite any night. Bold, satisfying, and so easy to make in just one pan!
Recipe FAQs
- → What cut of steak works best for this dish?
Sirloin steak cut into 1-inch cubes is preferred for tenderness and even cooking, but flank or strip steak can be used as alternatives.
- → Can I adjust the spice level?
Yes, to increase heat, add more minced jalapeño or a pinch of cayenne pepper according to your preference.
- → How do I ensure the potatoes are cooked perfectly?
Cook the quartered baby potatoes over medium-high heat, stirring occasionally until golden and just tender, usually about 10–12 minutes.
- → What is the best way to serve this skillet dish?
Garnish with fresh chopped cilantro and serve with lime wedges to add brightness and balance to the rich flavors.
- → Can this dish be made gluten-free?
Yes, all ingredients are naturally gluten-free, making this a safe option for gluten-sensitive individuals.
