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 survive the school lunch bag and fuel hungry teens.
Bring a gourmet steakhouse lunch to the school cafeteria with tender grilled flank steak strips paired with crispy baked sweet potato wedges and a side of green beans. Engineered for school bento meal prep, it delivers 36 grams of protein and sustained energy.
🥄 Ingredients
- 🫗 1.5 lbs flank steak (seasoned with garlic, salt, and pepper, grilled, and sliced)
- 🫗 3 large sweet potatoes (cut into wedges)
- 🫗 2 cups fresh green beans (trimmed)
- 🫗 2 tbsp olive oil, smoked paprika, garlic powder, and sea salt
- 🫗 1/4 cup chimichurri or garlic herb sauce (packed separately)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Toss sweet potato wedges and green beans with olive oil, smoked paprika, garlic powder, and sea salt.
Roast vegetables on a baking sheet at 400°F (200°C) for 25 minutes until tender and caramelized.
Grill flank steak to medium, slice into clean strips against the grain, and let cool completely.
Allow all roasted wedges and steak strips to cool to room temperature.
Divide the steak strips, sweet potato wedges, and green beans evenly across four airtight bento meal-prep containers.
Pack the chimichurri sauce in a separate small dipping cup and store containers in the refrigerator.
⚠️ Common Mistakes
- ✕
Sealing hot food: Packing warm sweet potatoes creates steam that softens the roasted wedge texture.
- ✕
Overcooking steak: Cook flank steak carefully so it doesn't become tough during meal prep storage.
🔄 Variations
Chicken breast swap: Substitute grilled chicken breast strips for the steak.
Gluten-free friendly: Naturally 100% gluten-free and wholesome.
Nut-free safety: Completely nut-free and school-safe for all allergen policies.
🧊 Storage
- 📦
Refrigerator life: Store sealed meal-prep containers in the refrigerator for up to 3 days.
- 📦
Cooler habits: Pack with an ice pack in an insulated lunch bag if eating cold, or heat thoroughly before enjoying.
💡 Chef Tips
Cooling before packing: Let roasted sweet potato wedges cool completely before sealing bento containers to prevent moisture condensation.
Microwave flexibility: Students can enjoy this meal chilled as a protein salad or microwave for 60 seconds for a warm lunch.
Cutting against the grain: Slicing flank steak against the grain ensures tender, easy-to-eat strips for teenagers.
❓ FAQ
Can this steak meal be eaten cold? A
Yes, tender sliced steak and sweet potato wedges make a wonderful chilled bento box, or they can be microwaved for a warm lunch.
Are these ingredients completely nut-free? A
Yes, this recipe is 100% nut-free and school-safe.
How do I keep the sweet potato wedges from getting soggy? A
Letting all roasted components cool completely before sealing your bento containers preserves their roasted exterior texture.
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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 →