Pepper Steak Recipe

If you’re craving a hearty, flavor-packed meal that comes together quickly, this Pepper Steak Recipe is a total winner in my book. I absolutely love how it balances tender ribeye strips with vibrant bell peppers and a rich, smoky sauce — it’s like a comforting hug on a plate. Whenever I’m pressed for time but want something impressive and satisfying, this recipe hits the spot perfectly.

What makes this Pepper Steak Recipe really special is the way the spices meld with the sautéed veggies and that savory tomato-beef broth sauce. Plus, it’s extremely versatile; you can whip it up for a weeknight dinner or serve it for guests without breaking a sweat. I promise, once you try this, you’ll be adding it to your regular rotation like I did!

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Ingredients You’ll Need

Every ingredient in this Pepper Steak Recipe plays a key role, from the quality of your ribeye to the blend of spices that give the dish its unique kick. I always recommend picking fresh colorful bell peppers to brighten up the plate and beef stock that’s rich and flavorful.

• Ribeye steaks: Choose well-marbled ribeye for tenderness and flavor; thin strips cook quickly and stay juicy.
• Salt: Essential for seasoning your steak and bringing out all the savory notes.
• Black pepper: Freshly ground is best to complement the steak’s richness perfectly.
• Flour: Lightly coats the steak strips to help with browning and thickening the sauce slightly.
• Avocado oil: Great for high-heat searing without burning, plus it has a clean flavor.
• Onions: Thinly sliced sweet onions add a natural sweetness and depth once sautéed.
• Italian seasoning: Adds herby notes that enhance the complexity of the sauce.
• Paprika & smoked paprika: Key to that smoky warmth and vibrant color in the dish.
• White pepper: Brings subtle heat without overpowering — trust me, it’s worth seeking out.
• Bell peppers: Use a mix of colors like red, yellow, and green for sweetness and crunch.
• Garlic cloves: Fresh garlic minced gives the sauce that irresistible aromatic base.
• Tomato paste: Concentrates the tomatoes’ tang and adds body to the sauce.
• Beef stock/broth: Provides a rich, savory liquid to marry the steak and veggies beautifully.
• Rice or favorite side: I love serving this over fluffy rice to soak up every bit of sauce.
• Chopped green onions: For a fresh, crisp garnish that brightens the final dish.

Variations

One of the things I love about this Pepper Steak Recipe is how easy it is to switch up depending on what you have on hand or your dietary preferences. Feel free to customize it — this dish loves a little experimentation!

• Protein Swaps: I’ve tried using flank steak or sirloin instead of ribeye to great success — just adjust cooking time slightly.
• Vegetable Boost: Sometimes I add mushrooms or snap peas to amp up the veggie factor and texture.
• Spice Level: If you want some heat, add a pinch of cayenne or sliced fresh chili when cooking the peppers.
• Gluten-Free: Use cornstarch in place of flour to keep it gluten-free without sacrificing the sauce’s thickness.
• Low-Sodium: Opt for low-sodium beef broth and lightly salt the steak to keep sodium in check.

How to Make Pepper Steak Recipe

Step 1: Season and Flour the Steak Strips

Start by seasoning your ribeye slices generously with salt and freshly cracked black pepper. Then sprinkle and toss them with just enough flour to coat each piece lightly—this helps develop a beautiful crust during searing and gives a subtle thickness to the sauce later. I discovered this tip after struggling with soggy steak and it made a huge difference in texture.

Step 2: Sear the Steak in Batches

Heat avocado oil in a large heavy-bottom skillet over medium-high until shimmering, then sear the steak strips in batches — don’t overcrowd the pan! This is key because crowded meat steams rather than browns. Cook each batch quickly just until browned on the outside but still juicy inside, about 2-3 minutes. Set cooked steak aside on a plate and wipe out excess browned bits if they start to burn.

Step 3: Sauté Onions, Peppers, and Spices

In the same skillet, toss in the sliced onions and bell peppers along with Italian seasoning, paprika, smoked paprika, and white pepper. Sauté over medium heat until they soften and start to caramelize slightly — about 6-8 minutes. The smell here is incredible and sets the stage for the rich sauce.

Step 4: Build the Sauce

Add minced garlic to the skillet, stirring it in just for about 30 seconds before mixing in the tomato paste. Let that cook for a minute to deepen the flavor, then pour in the beef stock, scraping the bottom of the pan to lift all those browned bits — they carry a ton of flavor! Let the sauce simmer and reduce slightly for 3-4 minutes.

Step 5: Combine Steak and Simmer Briefly

Return the seared steak strips to the skillet and stir them gently into the sauce and veggies. Let everything simmer together for another 2-3 minutes so the flavors meld without overcooking the steak. This final step brings everything into perfect harmony — you’ll notice the sauce clings beautifully to each slice.

Step 6: Serve and Garnish

Spoon the pepper steak over a bed of fluffy rice and sprinkle chopped green onions on top for a fresh pop of color and flavor. This is my favorite way to serve it — simple, satisfying, and ready to enjoy in minutes.

How to Serve Pepper Steak Recipe

Garnishes

I always sprinkle freshly chopped green onions on top — they add a subtle oniony crunch and brighten the richness of the dish. Sometimes I add a handful of chopped fresh parsley or even a squeeze of lime juice if I want a little zing. These garnishes aren’t just pretty; they lift the whole meal.

Side Dishes

Rice is my go-to because it soaks up that incredible sauce perfectly. I love using jasmine or basmati rice for their aroma, but brown rice or quinoa work well if you want more fiber. Steamed broccoli or a simple green salad round out the meal nicely without competing with the pepper steak’s bold flavors.

Creative Ways to Present

For a special occasion, I’ve served this Pepper Steak Recipe on a bed of garlic butter mashed potatoes with roasted asparagus on the side — everyone was impressed! You can also transform leftovers into a pepper steak wrap with some crunchy lettuce and cheese for an easy lunch. Playing with the presentation is a fun way to keep this recipe feeling fresh.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pepper steak in an airtight container in the fridge for up to 3 days. Before closing the container, I let the dish cool down slightly to keep the flavors intact and prevent sogginess. When reheated, it tastes almost as good as freshly made — a lifesaver for busy weeks!

Freezing

Freezing this pepper steak works if you want to prep in advance. I portion it into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge and reheat gently to avoid drying out the steak. I recommend freezing without the rice, which you can cook fresh for the best texture.

Reheating

To reheat, I add a splash of beef broth or water and warm it gently on the stove over medium-low heat, stirring occasionally. This prevents the sauce from thickening too much and keeps the steak tender. Microwave works in a pinch, but stovetop reheating really preserves the texture and flavor better.

FAQs

Final Thoughts

This Pepper Steak Recipe has truly become one of my kitchen favorites — it’s quick enough for a weekday but special enough that I’m excited to serve it anytime. I hope you enjoy making it as much as I have; the juicy steak, colorful veggies, and bold spices come together in such a satisfying way. Next time you want a comforting, crowd-pleasing meal, give this recipe a try and watch it become a staple in your home too!

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