Pepper Steak Recipe

If you’re craving a hearty, flavorful dish that tastes like it came from a restaurant but is easy enough for a weeknight, this Pepper Steak Recipe is an absolute winner. I love this recipe because it combines tender ribeye steak strips with sweet bell peppers and a rich, savory sauce that’s nothing short of comforting. When I first tried making pepper steak at home, I was surprised at how quickly it came together and how impressive it looked on the plate—perfect for a casual dinner or even a little weekend treat.

What makes this Pepper Steak Recipe so special is its balance of bold flavors and textures—you’ve got the seared beef with a beautiful crust, the softness of sautéed onions and peppers, and a sauce that ties it all together without being heavy. You’ll find that it pairs wonderfully with rice or quinoa, soaking up every bit of the delicious sauce. Trust me, once you try this, it will become your go-to when you want something satisfying but simple.

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Ingredients You’ll Need

These ingredients work beautifully together to create that classic pepper steak taste with a little extra depth from spices and tomato paste. Using ribeye steak gives you that tender, flavorful bite that’s hard to beat.

• Ribeye steaks: Choose well-marbled cuts for the best flavor and tenderness.
• Salt and black pepper: Simple seasoning that enhances the meat’s flavor.
• Flour: Helps the steak develop a nice crust when searing.
• Avocado oil: Perfect for high-heat searing without smoking.
• Onions: Sliced thin for sweetness and texture.
• Italian seasoning: Adds aromatic herbs that lift the dish.
• Paprika and smoked paprika: Gives warmth and a slight smoky hint.
• White pepper: Adds a subtle heat without overpowering black pepper’s punch.
• Bell peppers: Use a mix of colors for visual appeal and sweetness.
• Garlic cloves: Minced for a fragrant base.
• Tomato paste: Thickens and enriches the sauce uniquely.
• Beef stock or broth: Provides savory depth and moisture to the sauce.
• Chopped green onions: Fresh garnish that adds brightness.
• Rice or your favorite side: Absorbs the sauce deliciously.

Variations

One of the things I enjoy most about this Pepper Steak Recipe is how easy it is to make it your own. Whether you want to add a bit more spice, switch up the veggies, or lighten it up, there’s a variation to suit your taste.

• Vegetable swap: I sometimes toss in mushrooms or snap peas for added texture; it complements the peppers beautifully.
• Spice it up: If you like heat, add crushed red pepper flakes or a dash of cayenne—you’ll get a nice kick without messing up the flavor balance.
• Make it gluten-free: Just swap all-purpose flour for a gluten-free alternative like cornstarch; it works just as well for coating the steak.
• Use different protein: Tried it with thinly sliced chicken breast, and while different, it was still delicious for a lighter option.

How to Make Pepper Steak Recipe

Step 1: Prep and Season the Steak

Start by slicing your ribeye steaks into thin strips—about 1/4 inch thick works great. This cut thickness is crucial because it cooks quickly and stays tender. Then season the strips with salt and black pepper, ensuring every piece is well-coated. Toss the steak strips in a couple of tablespoons of flour; this helps achieve a beautifully browned crust when you sear them later. Don’t skip this step—it’s a game-changer for texture.

Step 2: Sear the Steak Strips

Heat a heavy-bottom skillet over medium-high heat and add avocado oil—it’s ideal because it can handle high heat without smoking. Sear the steak strips in batches; overcrowding the pan causes steaming, so give each piece room to brown nicely. You want a rich brown color, which usually takes about 2 minutes per side. Once browned, remove the steak strips and set them aside. The steak doesn’t need to cook fully at this point because it’ll finish cooking when combined with the veggies.

Step 3: Cook the Vegetables and Build the Sauce

In the same skillet, add sliced onions, bell peppers, and garlic, stirring occasionally until everything softens—usually about 5 minutes. Sprinkle in Italian seasoning, paprika, smoked paprika, and white pepper to build layers of flavor. Then stir in tomato paste; this adds a lovely tang and richness that amps up the sauce. Pour in beef stock or broth to loosen the mixture into a sauce, scraping up any browned bits from the bottom—that’s where much of the flavor lives!

Step 4: Combine and Simmer

Return the seared steak strips to the skillet and stir to coat them evenly in the sauce. Let everything simmer together for about 3-5 minutes so the steak finishes cooking and the sauce thickens slightly. Taste and adjust seasoning if needed—sometimes a pinch more salt or pepper really makes it pop. When the steak is tender and the sauce is glossy, you’re ready to serve.

How to Serve Pepper Steak Recipe

Garnishes

I’m all about the chopped green onions here—they add a fresh, slightly sharp crunch that contrasts perfectly with the rich steak and sauce. Sometimes I throw in a sprinkle of sesame seeds for an extra little crunch. Fresh herbs like parsley or cilantro can work, too, if you want to brighten up the dish visually and flavor-wise.

Side Dishes

This Pepper Steak Recipe pairs beautifully with steamed jasmine or basmati rice, which soaks up every last drop of that savory sauce. For something a bit different, try it with quinoa or cauliflower rice to keep it lighter. Even simple buttered noodles or garlic mashed potatoes are great if you want something cozy and filling.

Creative Ways to Present

For a dinner party, I like to serve pepper steak over a bed of vibrant yellow saffron rice and garnish with slivered almonds and fresh herbs—it always feels special. Alternatively, you can use the pepper steak as a filling for lettuce wraps for a fun appetizer or lighter lunch option. The colors from the peppers and green onions make it very inviting on the plate.

Make Ahead and Storage

Storing Leftovers

I store any leftover pepper steak in an airtight container in the fridge, where it stays fresh for up to 3 days. Since the sauce keeps the steak moist, reheated portions are just as delicious as freshly made. Just be sure to cool it quickly and refrigerate to avoid any safety concerns.

Freezing

If you want to freeze this pepper steak, I like to portion it into freezer-safe containers or bags. It freezes well for up to 3 months. To thaw, move it to the fridge overnight—this helps preserve texture better than quick thawing methods.

Reheating

Reheat leftovers gently in a skillet over medium-low heat, stirring occasionally until warmed through. Adding a splash of water or broth can refresh the sauce and keep the steak juicy. Avoid microwaving if you can; the steak might get a bit rubbery that way.

FAQs

Final Thoughts

This Pepper Steak Recipe holds a special place in my kitchen because it’s reliable, delicious, and quick—three things we all appreciate when life gets hectic. I encourage you to give it a try and make it your own with tweaks that suit your taste buds. Once you master this, you’ll have a tasty, impressive dish ready to wow family and friends anytime.

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