Whole30 Steak Bites with Sweet Potatoes and Peppers

When the lid comes off the skillet, the sweet potatoes should be nearly tender but not browned yet; that’s when this dinner shifts from steaming to searing. I make these Whole30 steak bites by cooking the potatoes, peppers, and sirloin in turns, then bringing everything back together while it’s hot. That order gives each ingredient room to cook instead of crowding the pan.

The sweet potatoes start with a little water under the lid, which softens their centers before they brown. The steak gets a hotter, less crowded pan of its own, so the pieces have a chance to develop color. A quick toss at the end pulls the juices back into the skillet, along with the warm peppers and potatoes. You get tender cubes, browned edges, and a savory garlic-and-pepper finish.

Why the Sweet Potatoes Cook Before the Steak

These ingredients need different heat and different amounts of time. Sweet potatoes take longer to soften than steak bites, and their centers need a head start before the outside can brown. Covering them with a small amount of water lets them cook through without keeping the skillet crowded for the entire meal. Once the water cooks away, the potatoes can pick up color in the same pan.

Peppers need less time than potatoes, while sirloin benefits from a hot pan and open space around each piece. Cooking the vegetables first lets you move them out of the way instead of trying to stir them around a skillet full of steak. It also means the steak can cook in two uncrowded batches, rather than steaming against a pile of vegetables. That little bit of sequencing is what gives the finished skillet a mix of browned edges and tender centers instead of one uniformly soft, wet jumble.

There’s no need to wash the skillet between stages. The potatoes and peppers leave behind a little oil and seasoning, and the steak finishes with all of it in the pan. Keep the ingredients on a plate while the steak cooks; they’ll go back in for just long enough to heat through.

What the Sirloin, Sweet Potatoes, and Peppers Each Bring

• Sweet potatoes — Their natural sweetness balances the peppery steak, and evenly cut 1/2-inch cubes soften at a similar pace. Choose firm potatoes without soft spots; peeling and cutting them into even cubes matters more here than finding a particular variety. Cauliflower is a lower-carb alternative, but it gives the skillet a less sweet flavor and a softer, less substantial bite.
• Avocado oil — It handles the high heat used for the steak without adding a strong flavor. A neutral oil labeled for high-heat cooking can stand in one-for-one, though the taste may shift slightly. There’s no need to buy a premium bottle for this skillet.
• Bell peppers — They add sweetness and a tender bite without needing much time in the pan. Any color works; green peppers taste sharper, while red, orange, and yellow ones lean sweeter. Remove the seeds and cut the pieces evenly so they soften together.
• Sirloin steak — Sirloin has enough tenderness for quick skillet cooking and holds its shape in 1-inch cubes. Look for a steak with an even thickness so it’s easier to cut into similar pieces. A different tender steak cut can work, but the timing may shift with its thickness and shape.
• Garlic powder and black pepper — Both season the steak evenly without adding moisture to the pan. Granulated garlic can replace garlic powder in the same amount, though its coarser texture is more noticeable. Freshly ground black pepper has a brighter aroma, but ordinary ground pepper works well here.

The Order That Keeps the Potatoes Tender and the Steak Browned

Soften the Sweet Potatoes Under the Lid

Heat a 12-inch skillet with a lid over medium heat. Add 1 tablespoon of avocado oil, the sweet potatoes, 1/2 teaspoon of kosher salt, and the water, then cover and cook for 8–10 minutes, stirring once. The cubes should be nearly tender when pierced, but they don’t need to be browned yet. If they’re still quite firm, give them a little more attention during the uncovered stage rather than rushing the next ingredients into the pan.

Let the Water Cook Away

Uncover the skillet and cook the potatoes for 3–5 minutes, stirring occasionally. Wait until the water has evaporated and the cubes are tender with lightly browned spots before moving them to a plate. If there’s still water in the pan, the potatoes will soften but won’t get those browned edges. Stir gently so the cubes keep their shape.

Soften the Peppers Separately

Add 1 teaspoon of avocado oil and the bell peppers to the skillet, season with 1/4 teaspoon of salt, and cook over medium-high heat for 4–5 minutes. Stir occasionally until the peppers have softened but still hold their shape. Transfer them to the plate with the potatoes once they reach that tender stage. Leaving the peppers in the skillet for the steak sear would crowd the pan and make it harder to brown the meat.

Sear the Steak in Two Batches

Season the steak with the remaining 3/4 teaspoon salt, black pepper, and garlic powder. Raise the heat to high and add the remaining avocado oil, then cook the steak in two uncrowded batches for 4–6 minutes per batch, turning occasionally. Brown the pieces on the outside, and check that the largest ones reach 145°F. Transfer each batch to a plate and let the steak rest for 3 minutes.

Bring the Skillet Back Together

Return the sweet potatoes and peppers to the skillet and cook over medium heat for 1–2 minutes, stirring, until hot. Add the steak and any juices that collected on the plate, then toss everything together. Keep the final toss brief; the meat is already cooked, and it only needs to warm through alongside the vegetables. Serve once the steak and vegetables are evenly mixed.

Three Small Changes for a Different Skillet

Questions That Come Up While Cooking Steak Bites

Whole30 Steak Bites with Sweet Potatoes and Peppers

Whole30 steak bites with sweet potatoes and peppers are cooked in a skillet until the potatoes are tender and lightly browned, the peppers are softened, and the steak is browned. The steak rests briefly before everything is tossed together with its accumulated juices.

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Prep Time 15 minutes mins

Cook Time 29 minutes mins

Resting 3 minutes mins

Total Time 47 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 545

Ingredients Equipment Method Notes

Ingredients

  

• 2 sweet potatoes medium, peeled and cut into 1/2-inch cubes
• 3 tbsp avocado oil divided
• 2 tbsp water
• 1.5 tsp kosher salt divided
• 2 bell peppers stemmed, seeded, and cut into 1-inch pieces
• 1.5 lb sirloin steak cut into 1-inch cubes
• 0.5 tsp black pepper
• 1 tsp garlic powder

Equipment

• 1 12-inch skillet with a lid

Method

 

1. Heat a 12-inch skillet with a lid over medium heat.
2. Add 1 tablespoon of the avocado oil, the sweet potatoes, 1/2 teaspoon of the salt, and the water; cover and cook for 8-10 minutes, stirring once, until the potatoes are nearly tender.
3. Uncover the skillet and cook the potatoes for 3-5 minutes, stirring occasionally, until the water has evaporated and the potatoes are tender and lightly browned; transfer them to a plate.
4. Add 1 teaspoon of the avocado oil and the bell peppers to the skillet, season with 1/4 teaspoon of the salt, and cook over medium-high heat for 4-5 minutes, stirring occasionally, until softened; transfer them to the plate with the potatoes.
5. Season the steak with the remaining 3/4 teaspoon salt, the black pepper, and garlic powder; raise the heat to high and add the remaining avocado oil.
6. Cook the steak in two uncrowded batches for 4-6 minutes per batch, turning occasionally, until browned and the largest pieces reach 145°F; transfer to a plate.
7. Rest the steak for 3 minutes.
8. Return the sweet potatoes and peppers to the skillet and cook over medium heat for 1-2 minutes, stirring, until hot; add the steak and any accumulated juices and toss to combine.

Notes

For the best browning, cook the steak in two uncrowded batches as directed. Refrigerate leftovers for 3–4 days; freezer-friendly for up to 2 months. Use another Whole30-compliant cooking fat in place of avocado oil if needed.