It’s been awhile since I’ve been to a steakhouse, but one of my favorite meals was always a nice juicy steak with a baked sweet potato on the side. Something about the combo of rich and savory beef with the tender sweet potato is just sublime.

This recipe is a riff on that. It has all the same flavor profiles, but with a bit of an upgrade. A few sliced jalapenos add heat and grassiness, while Los Muertos Barbecue seasoning blend gives it a bold and zesty taste that compliments both the steak and potatoes.

While you could cube the potatoes, one of the things I was going for here was quick cooking, so instead julienned them into noodles. This way, they cook in a few minutes, and have a slight crunch when you bite into them, which contrasts nicely with the tenderness from the beef. It’s an amazingly fast dinner, and one that can easily become a weeknight staple.

Steak and Sweet Potato Bowl

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Course: Main Course
Prep Time: 20 minutes
Servings: 2
Calories: 944kcal


  • spiral slicer or a julienne peeler



  • In a heavy skillet, heat the oil to medium high heat. Add the steak and seasoning, cook until done to your liking and remove from pan. 
  • Add the jalapeno and sweet potato noodles. Stir and cook forabout 2 minutes. 
  • Turn off heat and add the lime juice. 
  • Transfer to a bowl and serve with the steak.


Calories: 944kcal | Carbohydrates: 47g | Protein: 45g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Cholesterol: 159mg | Sodium: 244mg | Potassium: 1477mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32151IU | Vitamin C: 16mg | Calcium: 86mg | Iron: 7mg