Dinner/ Featured

Pepper Steak

Pepper Steak is quick and easy. Make it a complete meal when served with rice. This is a great dish to prepare during a busy week. You can have supper on the table in less than half an hour. How can you go wrong with delicious slices of beef with peppers and onions in a tasty gravy sauce?

Ingredients

  • 2 tbs Vegetable Oil
  • 1.5-2 lbs Sirloin Steak, Sliced
  • 3 Bell Peppers, Sliced into Strips
  • 1 Large Onion, Sliced
  • 1 c Beef Stock
  • 3 tsp Cornstarch
  • 1 tsp Beef Better Than Bouillon
  • 1/2 tbs Tomato Paste
  • 1 tsp Kosher Salt
  • Cracked Black Pepper, to taste
  • 1/4 tsp Garlic Powder 
  • 4 c Cooked White Rice, for serving
 Southern Pepper Steak
Cook rice according to directions and set aside. If you use minute rice, this will only take 10 minutes.
In a large skillet, heat vegetable oil over medium high heat.
When the skillet is hot, add the strips of steak. I used sirloin but you can use whatever cut of beef you prefer.
Sauté the beef strips 4-5 minutes. Remove from skillet and set aside.
Add the sliced peppers (I used a yellow, red and green bell pepper for a mix of color) and sliced onions to the skillet. Sauté for 5 minutes. This time frame will soften the vegetables and cook them but leave a slight crunch to hold their integrity. If you prefer your vegetables softer, you can continue to cook as desired.
Push the cooked vegetables to the side of the skillet.
In a measuring cup combine beef stock, cornstarch and beef Better than Bouillon by whisking together to form a slurry mixture.
Add the slurry mixture to the skillet and whisk the bottom of the pan to deglaze.
Add tomato paste and whisk to incorporate. The sauce will thicken quickly.
Stir the peppers into the sauce and add the cooked steak back to the skillet. Add seasonings and stir to mix everything together.
Remove from heat and serve over rice. Serves 4-6 people, depending on appetite.
 

Pepper Steak - Southern Style

Print Recipe

Ingredients

  • 2 tbs Vegetable Oil
  • 1.5-2 lbs Sirloin Steak, Sliced
  • 3 Bell Peppers, Sliced into Strips
  • 1 Large Onion, Sliced
  • 1 c Beef Stock
  • 3 tsp Cornstarch
  • 1 tsp Beef Better Than Bouillon
  • 1/2 tbs Tomato Paste
  • 1 tsp Kosher Salt
  • Cracked Black Pepper, to taste
  • 1/4 tsp Garlic Powder 
  • 4 c Cooked White Rice, for serving

Instructions

1

Cook rice according to directions and set aside. If you use minute rice, this will only take 10 minutes.

2

In a large skillet, heat vegetable oil over medium high heat.

3

When the skillet is hot, add the strips of steak. I used sirloin but you can use whatever cut of beef you prefer.

4

Sauté the beef strips 4-5 minutes. Remove from skillet and set aside.

5

Add the sliced peppers (I used a yellow, red and green bell pepper for a mix of color) and sliced onions to the skillet. Sauté for 5 minutes. This time frame will soften the vegetables and cook them but leave a slight crunch to hold their integrity. If you prefer your vegetables softer, you can continue to cook as desired.

6

Push the cooked vegetables to the side of the skillet.

7

In a measuring cup combine beef stock, cornstarch and beef Better than Bouillon by whisking together to form a slurry mixture.

8

Add the slurry mixture to the skillet and whisk the bottom of the pan to deglaze.

9

Add tomato paste and whisk to incorporate. The sauce will thicken quickly.

10

Stir the peppers into the sauce and add the cooked steak back to the skillet. Add seasonings and stir to mix everything together.

You may also be interested in:
See it at:

Pinterest Pepper Steak

You Might Also Like

11 Comments

  • Reply
    Miz Helen
    May 23, 2017 at 4:57 pm

    We would really enjoy your awesome Pepper Steak! Thanks so much for sharing your great post with us at Full Plate Thursday, I really appreciate you sharing with us!
    Come Back Soon!
    Miz Helen

  • Reply
    Kelly Mikolich
    June 1, 2017 at 3:09 am

    This sounds delicious! Thanks for linking on Friday Frenzy!! Xoxo o

  • Reply
    Carrine Judy
    June 14, 2017 at 12:55 pm

    Looks delish! Sounds like a great meal for a summer night when I don't want to heat up the oven!

    • Reply
      Julia
      June 15, 2017 at 11:48 am

      It cooks super fast Carrine.

  • Reply
    Julie Holly
    June 14, 2017 at 6:17 pm

    Thank you for this super delicious recipe! I'm always on the prowl for quick and tasty dinner recipes!

    • Reply
      Julia
      June 15, 2017 at 11:47 am

      Thank you for stopping by Julie!

  • Reply
    Nicole
    June 14, 2017 at 6:29 pm

    This looks delicious. Must pin. I'm wondering if you have a favorite brand of beef stock.

    • Reply
      Julia
      June 15, 2017 at 11:46 am

      Thank you Nicole! I don't really have a favorite brand of stock, but typically buy Kitchen Basics 🙂

  • Reply
    Anonymous
    July 26, 2017 at 5:42 pm

    Is there any way to just print the recipe and not pictures. When I hit print, the recipe and pictures print. Thank you

    • Reply
      Julia
      July 28, 2017 at 3:01 am

      When you click print, there is an option at the top labeled "images" with a drop down menu. You can select "no images" 🙂

  • Reply
    Julie @ Back To My Southern Roots
    February 7, 2018 at 1:50 pm

    I bet this is absolutely delicious!!

  • Leave a Reply