Steak Strips with Sweet Potato Wedges
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Discover this easy and protein-rich Steak Strips with Sweet Potato Wedges recipe designed specifically to provide a fast family dinner.
One sheet pan, one hungry teenager, zero complaints — that's the deal this dinner makes. Tender steak strips and sweet potato wedges roast side by side until the meat stays juicy and the edges turn crisp, with everything on the table in about forty minutes. We keep coming back to it as proof that a fast family dinner and real protein aren't enemies.
🥄 Ingredients
- 🫗 1.5 lbs flank or sirloin steak (cut into uniform strips)
- 🫗 3 medium sweet potatoes (cut into wedges)
- 🫗 2 tbsp extra virgin olive oil
- 🫗 1 tbsp garlic powder, smoked paprika, salt, and black pepper
- 🫗 1 tbsp fresh chopped rosemary or thyme
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Toss sweet potato wedges in one tablespoon of olive oil, garlic powder, smoked paprika, salt, and pepper directly on the baking sheet.
Roast the sweet potato wedges for 15 minutes while seasoning the steak strips with remaining salt, pepper, and herbs.
Push sweet potatoes to one side of the sheet pan and add the seasoned steak strips to the open space.
Return the sheet pan to the oven and roast for an additional 10 to 12 minutes until steak strips are cooked to desired doneness and wedges are tender.
Remove from the oven, let the meat rest for 3 minutes, and serve warm with the crispy sweet potato wedges.
⚠️ Common Mistakes
- ✕
Overcrowding the pan: Give sweet potato wedges space on the baking sheet so they roast crispy instead of steaming.
- ✕
Overcooking steak strips: Cook meat strips quickly on high heat to prevent them from becoming dry or tough.
🔄 Variations
Butternut squash swap: Substitute cubed butternut squash for the sweet potato wedges.
Herb butter finish: Add a small pat of garlic herb butter over the warm steak strips before serving.
Dairy-free safety: Naturally 100% dairy-free and nut-free for safe family meal planning.
🧊 Storage
- 📦
Refrigerator leftovers: Store leftover steak strips and sweet potato wedges in airtight containers in the refrigerator for up to 3 days.
- 📦
Reheating habits: Reheat gently in a skillet over medium heat or in the microwave until warmed through.
💡 Chef Tips
Sheet pan convenience: Roasting protein and complex carbohydrates on a single pan ensures fast weeknight cleanup.
Wedge uniformity: Cutting sweet potatoes into equal thickness ensures they roast evenly alongside the quick-cooking steak.
Protein power: Lean beef supplies complete amino acids and iron essential for growing adolescent athletes.
❓ FAQ
Can I prep these steak strips and sweet potatoes ahead of time? A
Yes, you can chop sweet potatoes and slice the steak up to 24 hours in advance for an ultra-fast weeknight assembly.
Is this recipe completely nut-free and dairy-free? A
Yes, this recipe contains zero nuts or dairy, making it safe for common family allergy guidelines.
How much protein does each serving provide? A
Each serving provides approximately 42 grams of complete protein from lean beef.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →