Pepper Steak with Bell Peppers

Pepper steak is a vibrant, hearty one pan meal that turns a few simple ingredients into a weeknight favorite packed with bold flavor and color. This is the dish I turn to when I want something impressive yet low fuss for the table, especially when craving rich steak and tender crisp vegetables with a luscious savory sauce.

This is always my go to dish when I want something big on flavor but easy to pull together—my family loves every bite and it is always gone in no time.

Ingredients

• Ribeye steak: Sliced thin, this is the star for buttery flavor and tenderness, look for good marbling for the juiciest results
• Salt and black pepper: Basic but totally key for coaxing out the best flavor in your beef
• Flour: Helps the steak sear beautifully and slightly thickens the sauce, choose unbleached for a clean finish
• Avocado oil: Or another high heat oil to get that great crust on the meat and silky cooked vegetables
• Yellow onions: Classic for adding mild sweetness and building a flavorful foundation, pick ones that feel heavy for their size
• Italian seasoning and two kinds of paprika: These add an earthy background and smokiness, go for a fresh spice mix if you can
• White pepper: An extra layer of gentle heat and warmth
• Fresh bell peppers: Choose assorted colors for sweetness, crunch, and visual appeal, they should feel firm and glossy
• Garlic: A few cloves for aromatic punch, fresh garlic is always best
• Tomato paste: For rich body and a touch of tang, try a double concentrated paste for intensity
• Beef stock or broth: The sauce’s backbone, enhances depth, opt for a low sodium version if seasoning to taste
• Rice or your favorite side: To soak up that sauce, nothing beats fluffy freshly cooked rice
• Chopped green onions: For garnish, a bright pop to finish the dish, look for perky green tops

Step-by-Step Instructions

Prep the Steak and Season

In a large bowl season the sliced ribeye with salt and black pepper until evenly coated then sprinkle over the flour and toss to ensure every piece is well dusted this is the secret to a flavorful crust and silky sauce later

Sear the Steak

Heat a heavy skillet on medium high and add two to three tablespoons avocado oil once shimmering add steak strips in batches spacing them out for a proper sear cook each batch just two minutes to brown the sides quickly then remove onto a plate and repeat with the rest avoid crowding the pan or the meat will steam

Make the Aromatic Base

Add a bit more oil if needed then toss in the onion slices sauté gently for about ten minutes stirring often until they are soft and golden brown season with another pinch or two of salt and black pepper add the Italian seasoning both paprikas and the white pepper stirring well to wake up all those spices as the onions caramelize

Cook the Peppers and Garlic

Add bell peppers to the onions stir and cook for two to three minutes until just softened but still a bit crisp toss in the garlic and cook just until fragrant about thirty seconds so it does not burn

Build the Sauce

Scoot the onions and peppers to the side create a small well then add the tomato paste stir and cook for thirty seconds to develop its flavor mix everything together before pouring in the beef stock or broth scrape the bottom to bring up any flavorful bits and simmer until the sauce becomes glossy and thick taste and adjust salt if necessary

Combine and Warm Through

Return the browned steak strips with their juices to the skillet stir into the pepper onion mix and cook just long enough for the beef to heat through and the sauce to cling to every piece this should take about one minute at most

Serve and Garnish

Pile the pepper steak over hot rice or your favorite side scatter chopped green onions on top and dig in while everything is piping hot

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This recipe is often the centerpiece at our family weekends—a big skillet set in the middle of the table, everyone diving in for seconds and sharing stories over warm bowls of peppery steak and rice.

Storage Tips

Allow pepper steak to cool before storing in airtight containers refrigerate for up to three days for best flavor and texture. For freezing portion out into freezer bags or sturdy containers removing as much air as possible. Thaw in the refrigerator before reheating gently on the stovetop or in the microwave adding a splash of broth if the sauce thickens too much.

Ingredient Substitutions

Swap ribeye for sirloin or strip steak if desired just look for meat with good marbling. If bell peppers are not available try a mix of poblano or Anaheim peppers for a twist and a hint of heat. Chicken thighs cut into strips also work and tofu is a tasty plantbased swap. Use chicken broth in place of beef if that is what you have on hand.

Serving Suggestions

This pepper steak is irresistible over fluffy jasmine or basmati rice. It also goes well with buttery mashed potatoes, steamed noodles, or wrapped in flatbread for a fun twist. For added crunch add a fresh cucumber salad or quick pickled veggies on the side. A sprinkle of sesame seeds or fresh herbs makes a beautiful finishing touch.

Cultural Context

Pepper steak as we know it in American kitchens is influenced by Cantonese stir fry traditions though it developed its own signature style in home kitchens and midcentury diners. The sweet smoky peppers paired with juicy beef and a savory tomato sauce have become a comfort classic across many communities. It is a reliable crowdpleaser that bridges generations and flavors.

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Try this pepper steak for your next dinner—simple to make, packed with color, and guaranteed to bring everyone together around the table.

Frequently Asked Questions

→ What cut of meat works best?

Ribeye is preferred for tenderness, but sirloin or flank steak can also be used for good results.

→ Can I use different peppers?

Yes, a mix of red, yellow, green, or even orange bell peppers adds vibrant color and flavor.

→ How do I keep steak tender?

Slice the meat thinly across the grain and sear it quickly over high heat to retain juiciness.

→ Is it necessary to use flour?

Lightly coating the steak in flour helps develop a golden crust and thickens the pan sauce.

→ What sides pair well?

Steamed rice, cauliflower rice, or mashed potatoes all complement the dish wonderfully.

→ Can I prepare this ahead?

You can prep veggies and slice steak ahead; cook just before serving for best texture.