Creamy Chipotle Steak with Yukon Gold Potatoes and Poblano Pepper Recipe

There’s something incredibly satisfying about a dish that brings together smoky, spicy flavors and creamy textures, and that’s exactly what you get with this Creamy Chipotle Steak with Yukon Gold Potatoes and Poblano Pepper Recipe. The way the chipotle powder adds just the right amount of heat, paired with tender ranch steak and velvety sour cream, makes this meal a true standout for weeknights or special dinners alike. Trust me, once you try it, you’ll find yourself wanting to make it again and again.

I’ve always loved recipes that feel luxurious but don’t require hours in the kitchen. This Creamy Chipotle Steak with Yukon Gold Potatoes and Poblano Pepper Recipe hits that sweet spot with simple, fresh ingredients that pack a flavorful punch without fuss. Whether you’re craving comfort food with a twist or looking to impress guests without breaking a sweat, this recipe is your new go-to.

Ingredients You’ll Need

These ingredients come together beautifully — each one playing an important role in balancing flavors and textures. Plus, many are pantry basics or easy to find at any grocery store, so getting started is a breeze.

• Ranch Steak: A lean, flavorful cut that cooks evenly and stays tender when sliced properly against the grain.
• Yukon Gold Potatoes: Their creamy texture and buttery flavor work perfectly roasted or boiled to complement the chipotle sauce.
• Poblano Pepper: Adds mild heat and a smoky depth without overpowering the dish.
• Yellow Onion: Sweet and slightly sharp, it caramelizes nicely when cooked and builds the savory base.
• Scallions: For a fresh, mild onion flavor with a bit of crunch.
• Chipotle Powder: The star spice that brings a smoky, spicy warmth—be gentle if you prefer less heat!
• Lime: Adds bright acidity that cuts through the rich creaminess.
• Corn: Sweet kernels add texture and a hint of natural sweetness to balance the spice.
• Beef Stock Concentrate: Concentrated beef flavor enhances the sauce’s depth.
• Sour Cream (contains milk): Makes the sauce luxuriously creamy and mellow.
• Butter (not included): Use for richness when cooking potatoes and sauce.
• Vegetable Oil: A neutral oil ideal for searing the steak and sautéing veggies.
• Salt & Pepper: Essential seasonings to bring all the flavors to life.

Variations

I love how flexible this Creamy Chipotle Steak with Yukon Gold Potatoes and Poblano Pepper Recipe is. You can tweak it easily to suit dietary needs or just to keep things interesting in the kitchen.

• Variation: Sometimes, I swap the sour cream for a dollop of Greek yogurt for a tangier, lighter sauce, especially in warmer months.
• Variation: For a vegetarian twist, try roasting the poblano and potatoes with smoked tofu and use vegetable broth instead of beef stock.
• Variation: Add more heat by tossing in some fresh jalapeño or chili flakes if you really crave that fiery kick.
• Variation: If you want to make it gluten-free, just double-check your beef stock concentrate has no additives—you’ll be set!

How to Make Creamy Chipotle Steak with Yukon Gold Potatoes and Poblano Pepper Recipe

Step 1: Prep Your Veggies and Potatoes

Start by washing and chopping your Yukon Gold potatoes into bite-sized chunks so they cook evenly. Peel and slice the yellow onion thinly, and julienne the poblano pepper—if you’re sensitive to heat, remove the seeds first. Get your scallions sliced and set aside. I like to boil the potatoes in salted water for about 10 minutes until just tender—don’t overcook, or they’ll turn mushy when we finish cooking later. Drain and let them dry.

Step 2: Sear the Ranch Steak

While your potatoes cook, heat vegetable oil in a heavy skillet over medium-high heat. Season the ranch steak generously with salt, pepper, and a teaspoon of chipotle powder. Sear each side for about 3-4 minutes until you get a nice crust but keep the inside juicy—aim for medium rare to medium for best tenderness. Once cooked, remove from pan and let rest so the juices settle before slicing thinly against the grain.

Step 3: Build the Creamy Chipotle Sauce

In the same pan, add a splash more oil and toss in your sliced onions and poblanos. Sauté until softened and fragrant, about 5-7 minutes. Stir in the remaining chipotle powder and carefully mix in a tablespoon of butter and a spoonful of beef stock concentrate for richness. Lower the heat and stir in sour cream gradually, creating a creamy, smoky sauce. Squeeze in fresh lime juice to brighten everything up—taste and adjust seasoning with salt and pepper.

Step 4: Combine Everything

Return the potatoes to the pan and gently toss them in the sauce so they soak up the chipotle magic. Add the thinly sliced ranch steak and sweet corn kernels last for a fresh pop of sweetness and texture. Warm everything through on low heat for 2-3 minutes, careful not to overcook the steak further. This step brings all the flavors together beautifully.

How to Serve Creamy Chipotle Steak with Yukon Gold Potatoes and Poblano Pepper Recipe

Garnishes

I usually sprinkle chopped fresh cilantro and thin slices of scallion on top for color and a little fresh zing. A light drizzle of extra lime juice right before serving elevates the dish even more. If you like, a small dollop of sour cream on the side adds creaminess and cools down the smoky heat.

Side Dishes

This Creamy Chipotle Steak with Yukon Gold Potatoes and Poblano Pepper Recipe is hearty enough on its own but pairs beautifully with a crisp green salad or some simple roasted vegetables. I especially enjoy serving it alongside lightly dressed baby arugula or a quick avocado salad to balance the smoky spice.

Creative Ways to Present

For dinner parties, I like serving the steak and potatoes on a large platter, garnished with colorful scallions, extra poblano strips, and lime wedges for guests to customize their plates. You can also serve it over a bed of fluffy rice or creamy polenta for a different twist. It’s a real crowd-pleaser when plated family-style.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and refrigerate them promptly. The creamy chipotle sauce holds up well in the fridge for up to 3 days, and the steak stays tender if sliced thinly before storing. Just be sure to keep the potatoes from getting too mushy by not overcooking them before storing.

Freezing

If you want to freeze this dish, I recommend freezing only the steak and sauce components, since Yukon Gold potatoes can become grainy after thawing. Freeze in a well-sealed container or freezer bag, and keep it for up to 2 months. When thawed, stir gently and reheat carefully to avoid separating the sauce.

Reheating

I reheat leftovers on the stovetop over low heat with a splash of water or beef stock to revive the sauce’s creaminess without it breaking. Avoid microwaving if possible, but if you must, do it in short bursts and stir in between to keep things smooth and avoid overheating the dairy.

FAQs

Final Thoughts

This Creamy Chipotle Steak with Yukon Gold Potatoes and Poblano Pepper Recipe has become one of my favorite comfort meals that feels special every time I make it. The blend of smoky chipotle, tender steak, and creamy sauce with the earthy potatoes just hits all the right notes. If you’re looking for something that’s both simple to cook and impressive on the plate, I can’t recommend this enough—give it a shot and you might just find your new signature dish!

Creamy Chipotle Steak with Yukon Gold Potatoes and Poblano Pepper Recipe

★★★★★ 4.4 from 577 reviews

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves 2
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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Description

This Creamy Chipotle Steak recipe combines tender ranch steak with a smoky chipotle-infused sauce, served alongside creamy Yukon Gold potatoes, sautéed poblano pepper, corn, and scallions. The dish is flavored with lime and chipotle powder for a smoky, tangy kick and finished with sour cream for a rich, smooth texture, perfect for a hearty and flavorful meal.

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Ingredients

Scale 1x2x3x

Steak and Marinade

• 1 ranch steak
• 1 unit chipotle powder
• 1 unit lime
• Salt, to taste
• Pepper, to taste
• 7 teaspoons vegetable oil

Vegetables and Sides

• 5 Yukon Gold potatoes
• 1 poblano pepper
• 1 yellow onion
• 1 scallion
• 1 corn ear (corn kernels removed)

Sauce and Finish

• 1 unit beef stock concentrate
• 1 unit sour cream (Contains: Milk)
• 1 tablespoon butter (Contains: Milk)

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Instructions

1. Prepare the potatoes: Wash and peel the Yukon Gold potatoes, then cut them into evenly sized chunks. Boil in salted water until fork-tender, about 15-20 minutes, then drain and set aside.
2. Sauté the vegetables: While potatoes cook, dice the poblano pepper, yellow onion, and scallions. Heat 3 teaspoons vegetable oil in a skillet over medium heat. Add onion and poblano pepper, sauté until softened about 5-7 minutes. Add corn kernels and scallions, cooking for another 3 minutes. Season with salt and pepper and remove from heat.
3. Cook the steak: Pat the ranch steak dry and season generously with salt, pepper, and chipotle powder on both sides. Heat remaining 4 teaspoons vegetable oil in a heavy skillet over medium-high heat. Once hot, add steak and sear for about 4-5 minutes per side for medium doneness or until desired doneness is reached. Remove steak and let rest.
4. Make the chipotle cream sauce: In the same skillet used for steak, add 1 tablespoon butter and beef stock concentrate. Stir and let the beef stock dissolve while scraping up browned bits. Reduce heat to low and stir in sour cream and a squeeze of lime juice, mixing until smooth and creamy. Adjust seasoning with salt, pepper, and additional chipotle powder if desired.
5. Assemble the dish: Mash the boiled potatoes until creamy. Plate the mashed potatoes topped with sautéed vegetables, then slice the rested steak and lay on top. Drizzle the chipotle cream sauce over the steak and garnish with additional scallions or a lime wedge if desired. Serve immediately.

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Notes

• Resting steak after cooking ensures juicy, tender meat.
• You can substitute the ranch steak with sirloin or flank steak if preferred.
• Adjust chipotle powder quantity based on your heat preference.
• Yukon Gold potatoes provide a creamy texture perfect for mashing.
• For a smoother sauce, temper the sour cream by slowly mixing with warm stock before adding it to the hot skillet.

Keywords: Chipotle Steak, Creamy Chipotle Sauce, Yukon Gold Potatoes, Sautéed Vegetables, Easy Steak Dinner