Steak and Sweet Potato Skillet filled with juicy, delicious, and perfectly bite-sized pieces of tender sirloin steak, sweet bell pepper, and creamy sweet potatoes. Gluten-free and easily modified to be Whole-30 compliant.

Steak and Sweet Potato Skillet

Ready in under 45 minutes, this delicious, nutrient-packed steak skillet is one of my favorite dinner recipes whenever I’m craving steak. And my family loves it too. Easily customizable and meal-prep friendly, it’s a no-pressure kind of dinner which is perfect for busy weeknights or lazy weekends. Have I mentioned that it cooks entirely in one skillet? This can only mean one thing – easy cleanup.

Steak and Sweet Potato Ingredients

Steak (I used sirloin steak)
Sweet potatoes
Olive oil
Butter
Shallots
Garlic
Bell peppers
Green onions
Cilantro
Soy sauce

How can you make this recipe gluten-free? To make your steak and veggie skillet gluten-free simply swap the soy sauce, which typically contains gluten, for either coconut aminos or tamari.

How to make whole-30 and paleo compliant? To make this recipe Whole-30, simply omit the butter and swap for additional olive oil.

What Steak Should You Use?

I decided to use top sirloin steak to make this delicious skillet. Top sirloin is known for being one of the more tender cuts of meat, especially when compared to the other sirloin cuts. Of course, the cut of meat you choose to use depends entirely on you and your budget. One thing to keep in mind when you’re out shopping for your steak is to look for one that has lots of marbling and one that is at least 1-1 1/2 inches thick.

Other cuts of steak to consider include,

Flat iron steak
Porterhouse (New York Strip Steak)
T-bone

How to Make This Steak and Sweet Potato Skillet Recipe

1 – Scrub your sweet potatoes first. I like to rinse each sweet potato under cool running water and use a potato scrubber to remove any extra dirt from the skin. Thoroughly dry each potato and chop into small bite-size cubes – approximately 1-inch in size. Transfer the cubed potatoes to a microwave-safe dish and sprinkle with about 1 teaspoon of salt. Microwave for 2 minutes, remove and toss. Microwave for an additional 1-2 minutes or until your potatoes just starting to soften slightly.

2 – Sear the steak. Chop the steak into small 1-inch cubes. Transfer to a mixing bowl and sprinkle with salt, pepper, and Cajun seasoning. Grab a large skillet (at least 12-inches) and heat over high heat. Add a good glug of olive oil (approximately 1 tablespoon), swirl to coat, and add the steak bites in a single layer. Sear for approximately 2 minutes before flipping and cooking the other side. Cook your steak bites for 4-6 minutes, maximum. Remove from your skillet to a clean plate to rest.

3 – Cook the veggies. Remove the same skillet to medium-high heat. Add the remaining tablespoon of olive oil plus a tablespoon or two of butter. Add the minced shallot, garlic, and par-cooked sweet potatoes. Cook, stirring frequently until the potatoes start to brown and turn golden around the outside – 3-4 minutes. Add the bell peppers, toss to combine, and continue to cook for 4-5 minutes.

4 – Put everything together. Finally, add the steak, plus its juices, back to the skillet. Add the soy sauce, a handful of green onions, and cilantro to the steak and veggies. Mix well and cook just until the steak is cooked to your desired doneness (1-2 minutes).

5 – Season with additional salt and pepper, to taste. Serve with fresh chopped cilantro, green onions, or hot sauce, if desired.

Keep leftovers stored in a sealed container in the refrigerator for up to 3-4 days.

RELATED: Chimichurri Steak Bites

Steak and Veggie Skillet Variations

One of the best parts about this delicious steak and veggie skillet is that it is completely customizable. Mix and match to suit your own personal tastes and preferences.

Protein: