Steak Bites with Sweet Potatoes and Peppers

You know those meals that hit every craving at once? That’s this one. These steak bites with sweet potatoes and peppers are savory, slightly sweet, a little smoky, and totally comforting—but still wholesome enough to feel good after you eat it.

It’s a simple one-pan dish, but it packs serious flavor. The sweet potatoes get golden and crispy in the oven, while the steak bites are quickly seared for a juicy, caramelized crust. Toss in some colorful peppers, a little garlic, and a touch of spice, and dinner is ready—no fuss, no fancy steps, just good, solid food.

I started making this on those nights when I wanted something cozy but not heavy. The sweet potatoes add a little natural sweetness, the steak is filling and flavorful, and the peppers bring in color and crunch. And when it all comes together in one skillet? That’s dinner magic.

Why You’ll Love This Recipe

• It’s a one-pan meal. Less cleanup, more time to enjoy your night.
• Balanced and satisfying. Protein, fiber, healthy carbs, and veggies all in one bowl.
• Easy to customize. Swap the steak for chicken, tofu, or even chickpeas for a different spin.
• Big flavor, minimal ingredients. A few pantry staples turn into something amazing.
• Perfect for meal prep. It reheats beautifully and makes great leftovers.

The seared steak bites are juicy with crisp, caramelized edges. The sweet potatoes are tender on the inside and golden on the outside. And the bell peppers soften just enough to soak up the garlic and spices without turning mushy. Every bite is bold, satisfying, and full of texture.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Servings: 4
• Calories per serving: 420
• Protein: 30g | Carbs: 28g | Fat: 20g

Ingredients

For the sweet potatoes:

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste

For the steak bites:

• 1 lb sirloin or flank steak, cut into bite-size pieces
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste

For the peppers:

• 1 red bell pepper, sliced
• 1 yellow or orange bell pepper, sliced
• 1/2 small red onion, sliced (optional)
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Optional: chopped fresh parsley or cilantro for garnish

Step-by-Step Instructions

1. Roast the Sweet Potatoes

• Preheat your oven to 425°F.
• In a bowl, toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper.
• Spread in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and golden brown.

2. Prepare the Steak Bites

• While the sweet potatoes roast, pat the steak pieces dry with paper towels (this helps them sear properly).
• Season with salt, pepper, chili powder, and cumin.
• Heat olive oil in a large skillet over medium-high heat.
• Sear steak bites in a single layer for 1–2 minutes per side, until browned and cooked to your liking. Work in batches if needed to avoid overcrowding.
• In the last 30 seconds, add the minced garlic and stir to coat.
• Transfer steak to a plate and loosely tent with foil to rest.

3. Sauté the Peppers

• In the same skillet, add a bit more oil if needed.
• Add sliced bell peppers (and onion, if using) and season with garlic powder, salt, and pepper.
• Sauté for 4–5 minutes until just tender but still vibrant.

4. Bring It All Together

• Return steak bites to the skillet with the peppers and toss to combine, or keep them separate for plating.
• Serve over a scoop of roasted sweet potatoes. Garnish with fresh herbs and an extra sprinkle of chili flakes if desired.

How to Serve

• Serve in a bowl as-is for a simple, satisfying meal.
• Add a dollop of garlic yogurt sauce, tahini, or avocado crema on top.
• Make it into a wrap using flatbread or lettuce leaves.
• Serve over quinoa, couscous, or rice for a grain-based bowl.
• Top with a fried egg for a breakfast-for-dinner vibe.

Additional Tips for Success

1. Dry the steak well. Moisture on the surface prevents a good sear.
2. Cut everything evenly. Uniform pieces of sweet potato and steak help with even cooking.
3. Don’t crowd the skillet. Cook the steak in batches for better browning.
4. Let the steak rest. Just a few minutes off the heat keeps it juicy.
5. Add spice gradually. You can always add more chili powder or flakes after cooking for extra heat.

Recipe Variations

• Spicy Kick: Add a dash of cayenne or serve with chili garlic sauce.
• Sweet & Savory: Drizzle with a touch of pomegranate molasses or date syrup before serving.
• Herb Swap: Use rosemary or thyme in place of cumin and chili for a more earthy profile.
• Vegetarian Version: Swap steak with roasted chickpeas or sautéed mushrooms.
• Low-Carb Option: Replace sweet potatoes with roasted cauliflower or zucchini.

Serving Suggestions

• With a Dip: Try a garlic yogurt sauce, tahini-lemon drizzle, or avocado crema.
• For Meal Prep: Divide into containers with a grain or leafy greens for a balanced lunch.
• For Kids: Keep seasoning mild and serve with ketchup or honey mustard on the side.
• Side Ideas: Pair with a fresh cucumber-tomato salad, steamed green beans, or warm pita.

Freezing and Storage

• Storage: Store cooked components separately in airtight containers in the fridge for up to 4 days.
• Reheating: Reheat steak bites and veggies in a skillet or microwave until warmed through.
• Freezing: You can freeze cooked steak and peppers for up to 2 months. Sweet potatoes freeze okay but may soften more—best when fresh.

Special Equipment

• Large Cast Iron or Nonstick Skillet: Essential for a hot, even sear on the steak.
• Rimmed Baking Sheet: For evenly roasting the sweet potatoes.
• Tongs or Fish Spatula: Helps flip steak bites without losing the sear.

Frequently Asked Questions

What’s the best cut of steak for this recipe?
Sirloin, ribeye, or flank steak are all great options. Choose something tender and quick-cooking.

Can I use frozen sweet potatoes?
Fresh is best for crispiness, but you can use frozen—just roast a bit longer to reduce moisture.

Can I meal prep this in advance?
Yes! Cook everything ahead and reheat just before serving. It makes great lunches.

Is this recipe spicy?
It has a mild kick from the chili powder, but you can adjust or omit to suit your taste.

Can I use different vegetables?
Absolutely—zucchini, green beans, mushrooms, or even corn would work well here.

What kind of oil should I use?
Olive oil is great for flavor. You can also use avocado oil or any neutral high-heat oil.

Do I need to marinate the steak?
Not for this recipe. A quick dry rub and high-heat sear does the trick.

How do I keep the steak from overcooking?
Cook in small batches and remove as soon as the outsides are browned. Let it rest before serving.

Can I grill the steak instead?
Yes! Grill the steak whole and cube it after, or use a grill pan for the bite-sized pieces.

Can I skip the peppers?
Sure! Add more sweet potatoes, sub another veggie, or just stick with steak and spuds.

Conclusion

Steak Bites with Sweet Potatoes and Peppers is the kind of weeknight meal that feels a little fancy but comes together with no stress. It’s full of bold flavor, satisfying textures, and just enough spice to keep things interesting. Whether you’re cooking for your family, meal prepping for the week, or just treating yourself to something delicious and balanced, this dish has your back.

Give it a try, and let me know how it turns out. I’d love to see your bowl—share a photo or drop a comment with your favorite add-ins or toppings!

Print