This creamy chipotle steak potato meal prep makes weekday lunches simple, satisfying, and packed with protein. Ready in about an hour, it keeps well and flavors improve after a day in the fridge.
Why you will love this recipe, and how it helps your week:
- High protein, balanced carbs, and a creamy, tangy sauce that makes leftovers feel fresh.
- Sheet pan cooking minimizes dishes, so you can prep four meals in one go.
- Flexible for swaps or diet needs, while still delivering bold chipotle flavor.
- Great for fitness-focused meal plans, or anyone craving a fast, hearty lunch.
For more make-ahead ideas that pair well with this bowl, see this roundup of high protein meal prep lunches to make ahead.
Ingredients
- 1.5 lbs sirloin steak, cut into bite-sized pieces, at room temperature
- 2 lbs baby potatoes, halved
- 1 red bell pepper, diced
- 1 yellow onion, sliced
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- Salt and pepper, to taste
- 0.5 cup Greek yogurt, for sauce
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 clove garlic, minced
- 0.25 cup fresh cilantro, chopped
Ingredient notes and substitutions:
- Sirloin is lean and cooks quickly, you can swap for skirt steak or flank for more beefy flavor, slice against the grain.
- Use Yukon gold or red baby potatoes for creamy texture, sweet potatoes work as a gluten-free alternative.
- Greek yogurt keeps the sauce high-protein and tangy, replace with full-fat sour cream if dairy tolerance is a concern.
- Reduce chipotle peppers for milder heat, or add an extra pepper if you like it smoky and spicy.
Photo of ingredients laid out, and a quick pantry check photo help make prep easier. For a variation with sweet potatoes and similar protein balance, check the sweet potato taco bowl recipe that inspired a few seasoning swaps.
Where to find specialty items:
- Chipotle peppers in adobo are usually in the international aisle or Hispanic foods section of most grocery stores, or online.
- If fresh cilantro is unavailable, use 1 tablespoon dried cilantro and adjust to taste.
STEP-BY-STEP
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Tip, a hot oven gets crispy potato edges fast.In a large bowl, toss the halved potatoes with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet and roast for 20 minutes until golden at the edges. Visual cue, potatoes should show browned spots but not be collapsed.
While the potatoes roast, season the steak pieces generously with salt and pepper on all sides. Let them sit at room temperature for the full 20 minutes. This helps even cooking.
After 20 minutes, remove the baking sheet and add the seasoned steak, diced bell pepper, and sliced onion to the sheet with the potatoes. Drizzle with the remaining tablespoon of olive oil and toss gently to combine. Check the distribution, keep items in a single layer for even roasting.
Return to the oven and roast for 10 to 15 minutes, or until the steak reaches 140 to 145°F internal temperature for medium, 135°F for medium-rare, and vegetables are tender. Check steak with an instant read thermometer for best results.
While everything finishes cooking, make the chipotle sauce by combining Greek yogurt, minced chipotle peppers, adobo sauce, lime juice, minced garlic, and chopped cilantro in a blender or food processor. Blend until smooth, 30 seconds to 1 minute.
Divide the steak and vegetable mixture evenly among 4 glass meal prep containers. Pack the creamy chipotle sauce separately in small 2-ounce containers. Store in the refrigerator until ready to eat. Reheat in microwave for 2 to 3 minutes with a splash of water, or warm in a skillet over medium heat.
For alternate meal prep formats and warm bowls, try pairing this plate with other protein-forward options like these high protein kielbasa recipes.
TIPS & VARIATIONS
Make-ahead and storage instructions:
- Keeps 3 to 4 days refrigerated in airtight containers, sauce stored separately to avoid sogginess.
- Freeze cooked steak and potatoes for up to 2 months, thaw overnight before reheating.
Variations:
- Low carb, swap potatoes for roasted cauliflower florets.
- Dairy-free, use a coconut yogurt base and add 1 teaspoon apple cider vinegar for tang.
- Extra spice, add smoked paprika and a pinch of cayenne to the sauce.
- Vegetarian, replace steak with seasoned tempeh or firm tofu cubes.
Serving suggestions:
- Top with extra cilantro, a squeeze of lime, or pickled red onions for brightness.
- Serve over mixed greens for a steak salad version.
Pro tips for best results:
- Let steak come to room temperature for even cooking.
- Use an instant read thermometer to avoid overcooking.
- Keep items in a single layer for crisp edges.
For high-protein breakfast or post-workout pairing ideas that complement this meal, explore these high protein oatmeal recipes and quick sandwich options like 3 easy high protein sandwich recipes for varied weekly menus.
COMMON MISTAKES TO AVOID
- Crowding the pan, consequence, steaming not roasting, fix, use two pans or roast in batches.
- Not bringing steak to room temperature, consequence, uneven cooking and toughness, fix, rest steak out for 20 minutes.
- Skipping the thermometer, consequence, guessing doneness leads to overcooked meat, fix, use an instant read thermometer.
- Mixing sauce into containers before storing, consequence, soggy potatoes, fix, pack sauce separately.
- Using wet potatoes, consequence, poor browning, fix, pat potatoes dry after rinsing.
- Overmincing chipotle, consequence, overly spicy sauce, fix, start with one pepper and taste.
- Cutting steak against the grain, consequence, chewier bites, fix, slice across the grain if using larger cuts.
Enjoy making this sheet pan meal prep, it scales easily and stays flavorful through the week.
High Protein Creamy Chipotle Steak Potatoes
Ingredients
For the Potatoes and Steak
- 1.5 lbs sirloin steak, cut into bite-sized pieces, at room temperature Can swap for skirt steak or flank for more beefy flavor.
- 2 lbs baby potatoes, halved Use Yukon gold or red baby potatoes for creamy texture.
- 1 red bell pepper, diced
- 1 yellow onion, sliced
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- Salt and pepper, to taste
For the Chipotle Sauce
- 0.5 cup Greek yogurt Can substitute for full-fat sour cream if dairy intolerance is a concern.
- 2 chipotle peppers in adobo sauce, minced Reduce for milder heat.
- 1 tablespoon adobo sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 clove garlic, minced
- 0.25 cup fresh cilantro, chopped Dried cilantro can be used if fresh is unavailable.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the halved potatoes with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet and roast for 20 minutes until golden at the edges.
Cooking
- While the potatoes roast, season the steak pieces generously with salt and pepper on all sides and let sit at room temperature.
- After 20 minutes, add the seasoned steak, diced bell pepper, and sliced onion to the baking sheet with the potatoes. Drizzle with the remaining tablespoon of olive oil and toss gently.
- Return to the oven and roast for 10 to 15 minutes, or until the steak reaches 140 to 145°F for medium.
- While cooking, make the chipotle sauce by blending Greek yogurt, minced chipotle peppers, adobo sauce, lime juice, minced garlic, and chopped cilantro until smooth.
- Divide the steak and vegetable mixture evenly among 4 glass meal prep containers. Pack the sauce separately in small containers.
