Can I use a different cut of beef for pepper steak?

Yes, you can substitute ribeye with sirloin, flank steak, or even thinly sliced chuck roast . Just be sure to slice against the grain for maximum tenderness.

How do I make the sauce thicker?

If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir it in at the end. Let it simmer for a minute until it thickens.

Can I make pepper steak ahead of time?

Yes! You can prepare the steak and sauce in advance and store them separately in the refrigerator for up to 3 days . Reheat on the stove and add fresh bell peppers for the best texture.

What is the best way to store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months . Reheat in a pan over medium heat , adding a splash of broth to refresh the sauce.

Easy Pepper Steak

Name: Easy Pepper Steak
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 to 2 ½ pounds ribeye steak, thinly sliced; Salt and black pepper, to taste; 2 tablespoons all-purpose flour; 2-3 tablespoons avocado or vegetable oil; 2 small onions, halved and sliced; ½ teaspoon Italian seasoning; ½ teaspoon paprika; ¼ teaspoon smoked paprika; ¼ teaspoon white pepper; 3 bell peppers (green, red, or yellow), cored and sliced; 3 cloves garlic, minced; 5 tablespoons tomato paste; ½ cup beef stock or broth; Chopped green onions, for garnish; Steamed white rice, for serving

Description

This easy homemade pepper steak features tender strips of beef, sautéed bell peppers, and onions in a savory, tomato-based sauce. Perfect for a quick and healthy meal, this one-pan dish comes together in just 35 minutes and pairs beautifully with rice, quinoa, or mashed potatoes.

Ingredients

Scale

2 to 2 ½ pounds ribeye steak, thinly sliced
Salt and black pepper, to taste
2 tablespoons all-purpose flour
2–3 tablespoons avocado or vegetable oil
2 small onions, halved and sliced
½ teaspoon Italian seasoning
½ teaspoon paprika
¼ teaspoon smoked paprika
¼ teaspoon white pepper
3 bell peppers (green, red, or yellow), cored and sliced
3 cloves garlic, minced
5 tablespoons tomato paste
½ cup beef stock or broth
Chopped green onions, for garnish
Steamed white rice, for serving

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Instructions

Prepare the Steak: Slice the ribeye into thin strips and season with salt and black pepper. Sprinkle the flour over the beef and toss to coat evenly.
Sear the Steak: Heat a large cast-iron or heavy-bottomed pan over medium-high heat and add the oil. Once hot, add the beef in batches and sear for about 2 minutes per side until browned but not fully cooked. Remove and set aside.
Sauté the Onions: In the same pan, add a bit more oil and toss in the onions. Sauté for 5-7 minutes, stirring occasionally, until they become soft and slightly golden.
Cook the Peppers and Garlic: Add the sliced bell peppers to the pan and cook for 2-3 minutes, just until they start to soften but remain slightly crisp. Stir in the minced garlic and cook for 30 seconds, releasing its aroma.
Make the Sauce: Stir in the tomato paste and cook for another 30 seconds to deepen the flavor. Pour in the beef broth and mix well, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes to develop flavor.
Combine and Simmer: Return the seared steak to the pan, tossing it in the sauce to coat evenly. Let everything simmer for another 1-2 minutes, allowing the flavors to meld. Adjust seasoning if needed.
Serve and Garnish: Spoon the pepper steak over steamed white rice, quinoa, or mashed potatoes. Garnish with freshly chopped green onions or parsley for a pop of color and added freshness.

Notes

For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
For extra umami flavor, stir in a teaspoon of soy sauce or Worcestershire sauce.
For a lower-carb option, serve over cauliflower rice or zucchini noodles instead of white rice.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 531 kcal
Sugar: 5g
Sodium: 450mg
Fat: 35g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 0.5g
Carbohydrates: 18g
Fiber: 3g
Protein: 38g
Cholesterol: 95mg