Pepper Steak Recipe

If you’re craving something hearty, flavorful, and surprisingly simple to pull together, this Pepper Steak Recipe is definitely worth your countertop real estate. I absolutely love how this turns out — tender ribeye strips, perfectly seasoned and seared, paired with a medley of sautéed bell peppers and onions, all drenched in a rich tomato and beef broth sauce that hits just the right savory notes. Whenever I make this, it feels like a cozy dinner that doesn’t demand hours in the kitchen, making it perfect for weeknights or even casual weekend meals.

What makes this Pepper Steak Recipe stand out is how the spices—like paprika and Italian seasoning—add depth without overpowering the natural flavor of the ribeye. Plus, the hint of white pepper and smoked paprika gives it a subtle smoky warmth that keeps everyone coming back for seconds. You’ll find that this dish is flexible too; it adapts well to different bell pepper colors and goes beautifully over rice or even quinoa if you want a healthy twist.

this Recipe

Ingredients You’ll Need

Each ingredient in this Pepper Steak Recipe is chosen to build layers of flavor and texture. Using ribeye gives you juicy, tender steak strips, while the trio of bell peppers brightens the dish up and adds crunch. Here’s a bit more about why these ingredients work so well together.

• Ribeye Steaks: This cut is perfect because of its marbling and tenderness, which keeps the beef juicy even after searing.
• Salt and Black Pepper: Essential seasonings that bring out the natural flavors of the meat and veggies.
• Flour: Helps create a light crust on the steak and thickens the sauce slightly for a better consistency.
• Avocado Oil: A high smoke point oil that’s great for searing steak without burning.
• Onions: Slice them thin so they soften quickly and add a subtly sweet base flavor.
• Italian Seasoning: A blend of herbs that gives the sauce a rounded, familiar aroma.
• Paprika & Smoked Paprika: Adds a gentle warmth and smoky complexity without overpowering the dish.
• White Pepper: Offers a bit of heat and subtle pepperiness that complements the black pepper.
• Bell Peppers: Use a mix of colors for visual appeal and a balance of sweet and crisp flavors.
• Garlic: Adds aromatic depth and a hint of pungency that rounds out the flavor profile.
• Tomato Paste: Concentrates the umami and adds a subtle tang to the sauce.
• Beef Stock/Broth: Builds richness and moisture to the sauce, making it silky and delicious.
• Chopped Green Onions: For a fresh, oniony garnish that livens up the final presentation.

Variations

The beauty of this Pepper Steak Recipe is that you can make it your own based on what’s in your fridge or dietary needs. I often mix up the bell pepper colors depending on the season, and sometimes I swap out ribeye for sirloin to make it leaner. Feel free to experiment to find what you and your family love best!

• Vegetarian Version: I once made this with hearty mushrooms instead of steak, and it was packed with umami. Use vegetable broth to keep it veggie-friendly.
• Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of cayenne if you want to dial up the heat.
• Gluten-Free: Skip the flour or use a gluten-free alternative like cornstarch to thicken the sauce.
• More Veggies: Try adding snap peas or baby corn for a crunchier, veggie-packed version.

How to Make Pepper Steak Recipe

Step 1: Season and Coat the Steak

Start by slicing the ribeye into thin strips—this helps the steak cook quickly and stay tender. Season the strips evenly with salt and black pepper, then sprinkle with flour. Toss everything gently but thoroughly until each piece gets a light coating; this creates a beautiful crust when seared and helps thicken the sauce later.

Step 2: Sear the Steak in Batches

Heat your skillet over medium-high heat and add avocado oil. You’ll want it hot enough that the steak sizzles the moment it hits the pan but not so hot that it burns. Sear the steak strips in batches, ensuring they brown nicely on all sides. Avoid overcrowding the pan—that causes steaming instead of searing. Once browned, set those tasty strips aside to rest while you cook the vegetables.

Step 3: Sauté the Veggies and Spices

In the same skillet, toss in the sliced onions, bell peppers, garlic, and all the seasonings—Italian seasoning, paprika, smoked paprika, and white pepper. Sauté everything together until the onions become translucent and the peppers soften but still have a bit of crunch. This step builds the fragrant, colorful base that balances the savory meat perfectly.

Step 4: Build the Sauce and Combine

Stir in the tomato paste and pour in the beef stock slowly, scraping up any browned bits stuck to the pan for extra flavor. Let this mixture simmer gently, thickening slightly and marrying the flavors for a couple of minutes. Then, return the seared steak to the pan and stir it all together. Give it a quick simmer—just until the steak heats through—you don’t want to overcook the beef strips!

Step 5: Serve and Garnish

Spoon the pepper steak over fluffy rice or your preferred side and sprinkle with chopped green onions for freshness and a pop of color. This little garnish elevates the whole dish, making it look restaurant-quality even when you’re just cooking in your own kitchen.

How to Serve Pepper Steak Recipe

Garnishes

I love topping the finished pepper steak with chopped green onions because they add a fresh, subtle crunch and pop of bright color that makes the dish feel lively. Sometimes, I’ll sprinkle a bit of toasted sesame seeds or a few cilantro leaves for a little extra flair if I’m feeling fancy.

Side Dishes

Serving this Pepper Steak Recipe over fluffy white or brown rice is my go-to staple, but you can also try it with creamy mashed potatoes, buttery noodles, or even grain bowls with quinoa or millet for a nutritious twist. Roasted or steamed veggies on the side round out the meal nicely too.

Creative Ways to Present

For special occasions, I like to plate the pepper steak over a bed of colorful fried rice, garnished with thin cucumber ribbons and a wedge of lime to brighten things up. You can also serve it family-style in a large shallow bowl, letting everyone help themselves—that casual vibe adds to the fun!

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so the next day’s meal tastes even better! Just be sure to keep your garnish separate to stay fresh.

Freezing

This Pepper Steak Recipe freezes well, so I often portion it into freezer-safe containers. When frozen, it keeps its texture nicely for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming it gently in a skillet over medium-low heat with a splash of beef broth or water to keep things moist. Avoid microwaving if you can, as it can dry out the steak. Stir frequently to reheat evenly without losing that tender texture.

FAQs

Final Thoughts

This Pepper Steak Recipe holds a special place in my rotation because it’s the kind of dish that feels both comforting and a little fancy without fuss. Whether you’re cooking for family, friends, or just treating yourself, it delivers big on flavor and satisfaction every single time. I hope you’ll give it a try soon—I can’t wait for you to experience just how delicious and easy this meal is to make in your own kitchen.

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