Creamy Chipotle Steak and Potatoes Recipe

This tender, hearty Creamy Chipotle Steak and Potatoes Recipe is made with sirloin steak, baby potatoes, and chipotle peppers, and ready in 30 minutes. The rich, smoky sauce coats the crispy potatoes and juicy beef perfectly as it simmers in the skillet. I love making this for a quick weeknight dinner when cravings hit.

The Secret To Getting It Right

I used to struggle with getting a good sear on the steak while making sure the potatoes cooked completely. The trick is to parboil the potatoes first so they crisp up quickly in the pan. This saves time and ensures an even texture.

Another lesson I learned is to scrape up the browned bits from the skillet before adding the cream. Those pan drippings mix with the adobo sauce to build an incredibly deep, smoky flavor. It makes the sauce truly stand out.

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Creamy Chipotle Steak and Potatoes Recipe Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 1 lb baby yellow potatoes, halved
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

How To Make Creamy Chipotle Steak and Potatoes Recipe

1. Boil the potatoes: Place halved potatoes in a pot of salted water and boil for 8 minutes until fork-tender, then drain.
2. Sear the steak: Heat olive oil in a large skillet over high heat. Season the steak cubes with salt and pepper, then sear for 3 minutes.
3. Sauté the aromatics: Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and chopped chipotle peppers, cooking for 1 minute.
4. Build the sauce: Pour in the beef broth and heavy cream, scraping up any browned bits from the pan. Let the sauce simmer for 3 minutes.
5. Combine and serve: Return the steak and potatoes to the skillet, tossing them in the creamy sauce for 2 minutes to heat through.

Recipe Tips

• Choose the right cut: Sirloin or ribeye works best because they stay tender during a quick, high-heat sear.
• Adjust the heat: If you prefer a milder dish, use only one chipotle pepper and remove the seeds before chopping.
• Do not boil the cream: Keep the heat at a gentle simmer once the heavy cream is added so the sauce does not separate.

What To Serve With Creamy Chipotle Steak and Potatoes

This rich, smoky dish pairs beautifully with a simple, crisp side salad tossed in a sharp vinaigrette. The acid helps cut through the heavy cream. Roasted green beans or grilled asparagus also make excellent sides.

How To Store

Keep leftover steak and potatoes in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth to loosen the sauce. I do not recommend freezing this dish.

FAQs

Can I use chicken instead of steak?

Yes, boneless, skinless chicken thighs or breasts work perfectly. Just ensure the chicken is cooked through completely before adding the sauce.

What can I use instead of heavy cream?

Half-and-half or a dairy-free cream alternative can work. Keep in mind the sauce will be thinner and less rich if you use a lighter option.

Can I make this ahead of time?

You can prep and chop the ingredients in advance, but this dish is best cooked right before serving. The potatoes will absorb the sauce if left sitting too long.

Nutrition

• Calories: 550 kcal
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 120mg
• Sodium: 850mg
• Total Carbohydrate: 25g
• Protein: 32g