Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a large bowl, toss the halved potatoes with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet and roast for 20 minutes until golden at the edges.

While the potatoes roast, season the steak pieces generously with salt and pepper on all sides. Let them sit at room temperature for the full 20 minutes.

After 20 minutes, remove the baking sheet and add the seasoned steak, diced bell pepper, and sliced onion to the sheet with the potatoes. Drizzle with the remaining tablespoon of olive oil and toss gently to combine.

Return to the oven and roast for 10-15 minutes, or until the steak reaches 140-145°F internal temperature for medium (135°F for medium-rare) and vegetables are tender.

While everything finishes cooking, make the chipotle sauce by combining Greek yogurt, minced chipotle peppers, adobo sauce, lime juice, minced garlic, and chopped cilantro in a blender or food processor. Blend until smooth, 30 seconds to 1 minute.

Divide the steak and vegetable mixture evenly among 4 glass meal prep containers. Pack the creamy chipotle sauce separately in small 2-ounce containers.

Store in the refrigerator until ready to eat. Reheat in microwave for 2-3 minutes with a splash of water or in a skillet over medium heat.