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Large cast iron skillet filled with cooked steak bites and cajun spiced sweet potatoes and peppers.
4.83 from 17 votes

Steak and Sweet Potato Skillet

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. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 servings
Calories: 213kcal

Ingredients

  • 2 medium sweet potatoes - diced into 1-inch cubes
  • 1 teaspoon salt
  • 1 lb top sirloin steak - cut into 1” cubes and seasoned with salt and pepper
  • salt and pepper - to season
  • 2 teaspoon Cajun seasoning
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large shallot - diced
  • 3 cloves garlic - minced
  • 2 bell peppers - seeded and diced
  • ½ cup green onions - chopped and divided
  • ¼ cup chopped cilantro - divided
  • 3 tablespoon soy sauce - (or coconut aminos to be whole 30 compliant)
  • fresh ground pepper - to taste

Instructions

  • Thoroughly wash each sweet potato under cool running water using a potato scrubber to remove any dirt from the skin. Dry completely and chop into small cubes - approximately 1-inch in size. Transfer potatoes to a microwave-safe bowl and toss with approximately 1 teaspoon of salt. Microwave for 2 minutes, stir, and microwave for an additional 2 minutes, or until your potatoes start to soften slightly. Set aside.
  • Chop the steak into 1-inch cubes and transfer to a mixing bowl. Sprinkle with salt, pepper, and Cajun seasoning, to season. Heat a large skillet over high heat. Let your skillet get nice and hot before adding 1 tablespoon of olive oil. Add the steak bites in a single layer. Allow your steak to 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.
  • Return the same skillet to medium-high heat. Add the remaining tablespoon of olive oil and 1-2 tablespoons of butter to the skillet. Add the minced shallot, garlic, and sweet potatoes. Mix well to combine, stirring occasionally, until the sweet potatoes are brown around the outside (5-6 minutes). Add the bell peppers a toss to combine. Continue to cook for an additional 4-6 minutes.
  • Return the steak (with its juices) to the skillet. Add the soy sauce, half of the green onions and half of the chopped cilantro to the skillet. Mix well to combine. Continue to cook until steak is cooked to your desired doneness and the vegetables are softened.
  • Season with fresh cracked black pepper, to taste, and sprinkle with the remaining fresh chopped cilantro and chopped green onions, if desired.

Notes

  • To make this recipe Whole30, Paleo and dairy-free omit the butter and swap for additional olive oil.
  • Feel free to swap out the steak for chicken.

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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