Pepper Steak Recipe

Nothing says comfort food quite like a sizzling skillet of Pepper Steak: tender strips of juicy ribeye, colorful bell peppers, and sweet onions all tangled together in a deeply savory, glossy sauce. This classic stir-fry comes together in a flash, but tastes like you’ve been doting over it all day—perfect for busy weeknights or anytime you want to impress the family without breaking a sweat.

Ingredients You’ll Need

Everything great about Pepper Steak comes from fresh, simple ingredients, each bringing something special to the skillet! These everyday pantry and produce staples are the secret to both the rich savory base and the gorgeous colors and textures that make this recipe so craveable.

• Ribeye Steaks (2 to 2 ½ pounds, sliced into thin strips): Look for nicely marbled ribeye—this gives you incredibly tender, melt-in-your-mouth steak you just can’t get with leaner cuts. Sirloin or flank steak are good substitutes if you need to swap.
• Salt & Black Pepper: A generous sprinkle right on the beef brings out its natural flavor and gives the whole dish a warm base seasoning.
• Flour (2 tablespoons): Tossing the steak strips in flour ensures the exterior gets that irresistible sear and helps the sauce cling to every slice.
• Avocado Oil: This neutral oil has a high smoke point, perfect for stir-fry; vegetable or canola oil works too for a similar effect.
• Onions (2 small, halved and thinly sliced): Sweet onions caramelize into rich, golden strands—think of them almost as a hidden layer of savory sweetness in every forkful.
• Italian Seasoning, Paprika, Smoked Paprika, and White Pepper: These add subtle depth, a touch of smokiness, and gentle heat, making the sauce complex but not overpowering.
• Bell Peppers (3 medium-large, assorted colors, thinly sliced): Use a mix of green, red, or yellow for both flavor and a pop of vibrant color on your plate.
• Garlic (3 cloves): Essential for a punch of aromatic warmth and classic pepper steak flavor.
• Tomato Paste (5 tablespoons): Adds umami depth and makes the sauce glossy and rich without being heavy.
• Beef Stock/Broth (½ cup): Forms the savory backbone of the sauce and helps everything simmer together into a silky glaze.
• Rice or Favorite Side: The perfect, starchy base for all those beautiful juices—white rice, basmati, or even quinoa will do the trick.
• Chopped Green Onions (for garnish): A sprinkling right before serving adds color, freshness, and crunch.

Variations

The beauty of homemade pepper steak? You can make it entirely your own! Whether you’re adapting for picky eaters, dietary needs, or just cleaning out the fridge, this dish is endlessly customizable without ever losing its delicious spirit.

• Swap the Protein: Not feeling steak? Try thinly sliced boneless chicken thighs, pork, or even pressed tofu for a hearty vegetarian twist.
• Go Gluten-Free: Use cornstarch instead of flour to coat the steak—this keeps things tender and the sauce thick and glossy, minus the gluten.
• Spice It Up: Stir in a splash of sriracha, a sprinkle of chili flakes, or some sliced jalapeños for a pepper steak with real heat!
• More Veggies: Add snow peas, baby corn, or mushrooms for even more color, texture, and flavor.
• Low-Carb Option: Serve over cauliflower rice or sautéed cabbage for a lighter, still hearty meal.

How to Make Pepper Steak

Step 1: Season and Flour the Steak

Add those thinly sliced strips of ribeye to a large bowl, sprinkle with salt and black pepper, and toss with the flour. This simple prep step ensures the steak will brown beautifully and helps it lock in those savory juices—don’t rush it!

Step 2: Sear the Steak in Batches

Heat a heavy-bottomed skillet (cast-iron is perfection here!) over medium-high, swirl in avocado oil, and quickly sear the steak in a single layer. Work in batches so every piece gets a golden-brown crust but stays juicy inside—about 2 minutes per batch. Set seared steak aside for later.

Step 3: Sauté the Onions and Seasonings

Add a drizzle more oil to the same pan. Toss in thinly sliced onions, then soften and caramelize them for about 10 minutes. Sprinkle in another pinch of salt and pepper, plus the Italian seasoning, paprika, smoked paprika, and white pepper. Stir and let the aroma start working its magic.

Step 4: Add Bell Peppers and Garlic

Tip in your bell pepper slices and sauté for a couple of minutes with the onions and spices—the goal is crisp-tender, not mushy. Finish with minced garlic, tossing everything together just until fragrant. The skillet starts looking and smelling irresistible at this stage!

Step 5: Build the Sauce

Stir in the tomato paste and let it cook briefly to remove the raw taste—about 30 seconds will do. Add beef stock, scraping up any golden-brown bits from the pan, and stir until a luscious sauce forms. Taste and adjust seasoning if needed.

Step 6: Finish and Serve

Return the seared steak and any accumulated juices to the pan. Stir to coat everything in that glorious sauce, and let the whole skillet simmer for just 30 seconds to a minute—just enough to heat through and tighten up. Serve your Pepper Steak hot over fluffy rice, garnished with generous green onions.

How to Serve Pepper Steak

Garnishes

A fresh sprinkle of chopped green onions really makes Pepper Steak sing—not only does it add a pop of color, but it also brings a crisp freshness that cuts through the richness of the sauce. Try a pinch of freshly chopped parsley or even thinly sliced red chili for a little heat and extra visual flair.

Side Dishes

The sauciness of pepper steak is made for soaking up—think fluffy steamed white rice (classic!), garlicky basmati, or buttery couscous. For something a little different, serve it over quinoa, brown rice, or even simple fried noodles to stretch the meal a little further and keep things interesting.

Creative Ways to Present

If you want to have a little fun, serve individual portions of Pepper Steak in wide, shallow bowls with a scoop of rice packed in a ring mold for a restaurant-worthy look. Or, load up lettuce cups with the filling for an easy handheld version—great for parties or weekday lunchboxes!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), transfer cooled pepper steak to an airtight container and store in the fridge for up to 3 days. The flavors only deepen as it sits, so tomorrow’s lunch is guaranteed to be a treat!

Freezing

Pepper steak can be frozen for up to 2 months. Let it cool completely, then pack into freezer-safe containers or resealable bags. Thaw overnight in the fridge before reheating for best texture.

Reheating

For best results, gently reheat pepper steak on the stovetop over medium-low heat, adding a splash of beef broth or water to loosen the sauce. If you’re in a hurry, the microwave works too—just cover and heat in short bursts to avoid overcooking the meat.

FAQs

Final Thoughts

I can’t wait for you to experience the savory magic of homemade Pepper Steak—it’s bold, cozy, and always a crowd-pleaser. Don’t be surprised if it becomes your new go-to weeknight dinner! Fire up that skillet, and let the aroma fill your kitchen—there’s nothing quite like it!

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