Steak and Sweet Potato Skillet

Steak and Sweet Potato Skillet


Tossed in a smokey chipotle sauce to bring it all together for an easy and healthy one-pan dinner recipe. It’s packed with protein, complex carbs, and veggies and is paleo, gluten-free, and Whole30.


  • 2 tablespoons avocado oil (use more if your pan is not well-seasoned)
  • 1 1/2 pounds steak, cut into 1-1½ inch pieces (I like sirloin)
  • 6 cups diced sweet potatoes (3-4 small/24 ounces)
  • 1 heaping cup roughly chopped onion (120 grams)
  • 3 cups diced bell peppers (300 grams/2 medium-large)
  • 1 cup sliced mushrooms (100 grams)
  • salt and pepper, to taste

Chipotle Sauce

  • 1/4 cup lime juice
  • 2 tablespoons chipotle paste
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • salt and pepper, to taste


  1. Make the sauce. Add the lime juice, chipotle paste, garlic powder, cumin, cinnamon, and salt and pepper to a small bowl or jar and mix well to combine. Set aside.
  2. Salt and pepper your steak. Heat a large cast-iron skillet (it needs to be large) over medium heat. Add 1 tablespoon of oil and let it get hot. Add steak in a single layer and cook for 3-5 minutes until browned on the outside, flipping as needed. If needed, you may need to cook in 2 batches. Remove from the pan, leaving the juices behind.
  3. Add 1 tablespoon of oil (you may need more depending on how well seasoned your pan is). Add sweet potatoes and onions and cook for 5-7 minutes, stirring occasionally. If needed, cover with a lid to help speed up the process, but you don’t want them to steam too much. Add peppers and mushrooms and cook for another 5 minutes.
  4. Add steak and juices and mix well to combine. Add chipotle sauce and mix well until combined and warmed through. Top with optional toppings and enjoy!