Start by gathering and preparing all your ingredients. Slice the sirloin steak thinly against the grain, which will help tenderize the meat. Chop the tomatoes, onions, and both peppers. You want everything ready to go before you start cooking. Trust me, this will streamline the process and keep your cooking journey enjoyable.

Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the sliced onions and cook until they’re soft and translucent, about 3-4 minutes. Toss in the minced garlic and sauté for an additional minute, allowing the aromas to emerge. The sizzling sound is music to the ears!

Next, push the sautéed vegetables to the side of the skillet and add the sliced beef to the center. Season generously with salt, pepper, and cumin. Cook for about 3-4 minutes, stirring occasionally. You want the beef to be browned but not overcooked—nobody enjoys a tough bite!

Once the beef is browned, add the chopped tomatoes and the tomato sauce to the skillet. Stir well, allowing the flavors to mingle. Let this simmer for about 10 minutes. During this time, you can chop the cilantro and get ready for the next step.

In a separate pot, boil diced potatoes until fork-tender, about 8-10 minutes. Drain and set aside. These starchy gems will lend substance to the dish.

Return to the skillet with the beef and sauce. Add the diced jalapeño and poblano peppers, stirring to incorporate. These will add a wonderful heat and depth of flavor.

Gently fold the cooked potatoes into the beef mixture. Allow everything to simmer together for another 5 minutes, giving time for the sauce to thicken and the flavors to deepen. Feel free to taste and adjust the seasoning as needed.

Once everything is cooked to perfection, remove the skillet from heat. Sprinkle chopped cilantro over the top for a fresh finish. Serve hot, perhaps with some warm tortillas or over rice to soak up the flavorful sauce.