Creamy Gouda Steak & Sweet Potato Skillet

Name: Creamy Gouda Steak & Sweet Potato Skillet
Total time: 30 min
Yield: 2 people
Ingredients: 10 oz Frozen Striploin Steak; 1 medium Sweet Potatoes; 1 medium Bell Pepper; 2 cups Spinach; 0.5 cup Cooking Cream; 0.5 cup Gouda Cheese; 3 cloves Garlic; 1 tbsp Butter; 1 tbsp Olive Oil; 1 tbsp Thyme; 1 tsp Salt; 0.5 tsp Black Pepper

Gluten-FreeUnder 30 MinsHigh ProteinOne-Pot • StovetopDinnerComfort Food

Medium

30min

620kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A decadent, one-pan alternative to chicken florentine featuring seared steak, sweet potatoes, and a rich garlic-gouda cream sauce.

Skip the grocery store run and put your car keys away! This Creamy Gouda Steak & Sweet Potato Skillet is the ultimate pivot from a traditional chicken florentine. By utilizing the ingredients you already have in your fridge, you can create a restaurant-quality meal without leaving the house. Tender strips of juicy striploin steak are seared to perfection, then bathed in a rich, luscious sauce made from fresh cooking cream and melted gouda cheese. The addition of hearty sweet potatoes and crisp bell peppers makes this a complete, satisfying meal, while fresh thyme and garlic infuse every single bite with incredible aromatic flavor. Whatever spinach you have left in the crisper drawer is gently folded in at the very end, wilting perfectly into the warm cheese sauce to give you that classic florentine feel. This Creamy Gouda Steak & Sweet Potato Skillet is a fantastic way to turn a missing ingredient dilemma into a delicious, high-protein weeknight victory. Serve it straight from the pan for a comforting, decadent dinner that is guaranteed to become a new favorite in your household rotation.

Ingredients

300 g Frozen Striploin Steak
200 g Sweet Potatoes
100 g Bell Pepper
60 g Spinach
120 ml Cooking Cream
50 g Gouda Cheese
15 g Garlic
1 tbsp Butter
1 tbsp Olive Oil
1 tbsp Thyme
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Thaw the frozen striploin steak and slice it into thin strips. Peel and dice the sweet potatoes into small half-inch cubes, and chop the bell pepper.
2
Heat the olive oil in a skillet over medium-high heat. Season the striploin steak with salt and black pepper, then sear until browned on all sides. Remove from the skillet and set aside.
3
In the same skillet, melt the butter over medium heat. Add the diced sweet potatoes and bell pepper, sautéing for 8 to 10 minutes until the potatoes are fork-tender.
4
Mince the garlic and pick the leaves from the fresh thyme. Stir them into the skillet and cook for 1 minute until fragrant.
5
Lower the heat and pour in the cooking cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
6
Grate the gouda cheese and gradually whisk it into the cream sauce until fully melted and smooth.
7
Return the cooked striploin steak to the skillet. Fold in the spinach and gently toss everything together until the greens are wilted and coated in the warm cheese sauce. Serve immediately.

Chef's Tips

•Cut the sweet potatoes into small, even cubes so they cook through quickly in the pan.
•If the cream sauce becomes too thick, splash in a little water or broth to reach your desired consistency.
•Ensure your skillet isn't too hot when adding the gouda cheese to prevent the sauce from splitting.

More recipes you might like

Recipe By

Kitchen Buddy Chef