Steak Bites with Sweet Potatoes

Steak bites with sweet potatoes became my weeknight lifesaver after my 16-year-old son Jake proclaimed them “actually better than Chipotle bowls” – which, coming from a teenager who lives on delivery apps, felt like winning a James Beard Award! This protein-packed dinner delivers a solid 29 grams of protein per serving while keeping everyone at the table happy.

The first time I made this recipe was during one of those chaotic Wednesday evenings when everyone wanted something different. My daughter Emma was craving something sweet, my husband needed his post-gym protein fix, and I desperately wanted something that wouldn’t require washing every dish I owned. This one-pan wonder solved all our problems and has been our family’s go-to ever since. The perfectly seasoned, tender steak bites pair beautifully with caramelized sweet potatoes, creating that ideal balance of savory and sweet that makes even my pickiest eater ask for seconds. You’re going to love this one!

Ingredients for Steak Bites with Sweet Potatoes

I always start with quality sirloin steak because it gives you the perfect balance of tenderness and flavor without the premium price tag of ribeye. My go-to technique is cutting against the grain in 1-inch pieces – a game-changer I learned during my competition prep days that makes even tougher cuts incredibly tender.

• 1 pound sirloin steak, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and diced (I recommend choosing firm ones without soft spots)
• 2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (my preference for that extra depth of flavor)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (optional but I always use it for color)

Pro tip from my kitchen: I always let my steak come to room temperature for about 15 minutes before seasoning and cooking. This ensures even cooking throughout each bite and prevents that dreaded gray ring around perfectly cooked centers.

Step-by-Step Instructions

In my experience, the secret to restaurant-quality steak bites at home is high heat and patience – resist the urge to move them around too much.

Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Wash, peel, and dice sweet potatoes into uniform 1-inch cubes. Consistent sizing is crucial for even cooking – nobody wants crunchy centers with mushy edges.

Step 2: Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper in a large bowl. Spread in a single layer on the prepared baking sheet, ensuring pieces don’t touch. Roast for 22-25 minutes, flipping once at the halfway point, until they’re golden brown and easily pierced with a fork.

Step 3: While sweet potatoes roast, season room-temperature steak bites with garlic powder, onion powder, smoked paprika, salt, and pepper. Pat the steak completely dry first with paper towels – this step is non-negotiable for achieving that beautiful golden crust.

Step 4: Heat the remaining tablespoon of olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it shimmers. Add steak bites in a single layer, avoiding overcrowding (work in batches if necessary). Cook undisturbed for 3-4 minutes until deeply browned, then flip and cook another 2-3 minutes for medium-rare (internal temperature of 130-135°F).

Step 5: Add the roasted sweet potatoes to the skillet during the last 2 minutes, stirring gently to combine flavors and coat with any pan drippings. Remove from heat and sprinkle with fresh parsley before serving.

What to Serve with Steak Bites with Sweet Potatoes

This protein-rich dish pairs beautifully with lighter sides that complement rather than compete with the hearty, satisfying flavors and textures.

Fresh Green Salad: A crisp mixed greens salad with lemon vinaigrette cuts through the richness while adding crucial vitamins and fiber to create a well-rounded meal.

High-Protein Breakfast Bowls Adapted for Dinner: Transform this concept into an evening bowl by adding these steak bites over quinoa with roasted vegetables for extra protein and complex carbs.

Steamed Broccoli: The mild, slightly bitter notes of broccoli provide the perfect contrast to the sweet potatoes while boosting your daily vegetable intake significantly.

Garlic Rice: Fluffy jasmine rice with minced garlic soaks up those amazing pan drippings while providing additional energy-sustaining carbohydrates.

Cottage Cheese Cloud Bread: This high-protein bread alternative is perfect for soaking up any delicious pan juices while adding extra protein to your meal.

Storage & Serving Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually develop beautifully overnight, making this perfect for meal prep enthusiasts.

I recommend reheating in a skillet over medium heat with a splash of beef broth to prevent drying out. You can also reheat in the oven at 350°F for 8-10 minutes until warmed through. Avoid microwaving if possible, as it can make the steak tough.

This dish works wonderfully over brown sugar overnight oats for a unique breakfast-for-dinner twist, or serve alongside grilled chicken sweet potato bowls for a protein feast that will fuel any fitness goals.

Conclusion

Steak Bites with Sweet Potatoes

Tender, perfectly seasoned steak bites paired with golden roasted sweet potatoes for a high-protein, balanced meal ready in 35 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound sirloin steak cut into 1-inch bite-sized pieces
• 2 medium sweet potatoes peeled and diced into 1-inch cubes
• 2 tablespoons olive oil divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley chopped, optional for garnish

Equipment

• Large baking sheet
• Large cast iron skillet
• Large mixing bowls
• Sharp knife
• Instant read thermometer

Method

 

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Wash, peel, and dice sweet potatoes into uniform 1-inch cubes for even cooking.
2. Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread in single layer on baking sheet, ensuring pieces don’t touch. Roast 22-25 minutes, flipping once halfway through, until golden brown and easily pierced with a fork.
3. While sweet potatoes roast, let steak come to room temperature for 15 minutes. Pat steak completely dry with paper towels, then season with garlic powder, onion powder, smoked paprika, salt, and pepper.
4. Heat remaining 1 tablespoon olive oil in large cast-iron skillet over medium-high heat until shimmering. Add steak bites in single layer, avoiding overcrowding. Cook undisturbed 3-4 minutes until deeply browned.
5. Flip steak bites and cook another 2-3 minutes for medium-rare (130-135°F internal temperature). Add roasted sweet potatoes during last 2 minutes, stirring gently to combine flavors.
6. Remove from heat and sprinkle with fresh parsley before serving. Let rest 2-3 minutes before plating for optimal juiciness.

Notes

For best results, cut steak against the grain and let come to room temperature before cooking. Use an instant-read thermometer for preferred doneness: 130-135°F for medium-rare, 135-140°F for medium. Don’t overcrowd the skillet when searing steak bites.