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Pepper steak with tender ribeye strips, colorful bell peppers, and rich tomato beef sauce served over white rice with fresh green onion garnish

Pepper Steak

Tender ribeye strips with sauteed bell peppers and onions in a rich tomato-kissed beef broth sauce. One pan, bold flavor, ready in 35 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Chinese-American
Calories: 531
Ingredients Equipment Method Notes

Ingredients
  

  • 2 to 2.5 lbs ribeye steaks sliced into thin strips
  • salt to taste
  • black pepper to taste
  • 2 tbsp all-purpose flour
  • 2-3 tbsp avocado oil plus more as needed
  • 2 small onions halved and thinly sliced into semi-circles
  • 0.5 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.25 tsp smoked paprika
  • 0.25 tsp white pepper
  • 3 medium-large bell peppers cored and thinly sliced, roughly 3 cups
  • 3 cloves garlic minced
  • 5 tbsp tomato paste
  • 0.5 cup beef stock or beef broth
  • white rice or favorite side dish for serving
  • chopped green onions or fresh parsley for garnish

Equipment

  • Large cast-iron skillet or heavy-bottomed pan
  • Large mixing bowl
  • Wooden spoon or spatula

Method
 

  1. Add the sliced steak to a large bowl. Season with salt and black pepper, sprinkle over the flour, and toss to coat evenly.
  2. Heat a large cast-iron skillet over medium-high heat with 2 to 3 tablespoons of avocado oil. Once hot and shimmering, sear the beef in batches for about 2 minutes per batch until browned on the outside but still pink inside. Do not crowd the pan. Remove and set aside.
  3. Add a touch more oil to the same pan. Add the sliced onions and saute over medium heat for about 10 minutes until softened and golden. Season with another pinch of salt and black pepper, then add the Italian seasoning, paprika, smoked paprika, and white pepper. Stir to combine and let bloom for 30 seconds.
  4. Add the sliced bell peppers and saute for 2 to 3 minutes until softened but still slightly crisp and vibrant. Stir in the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  5. Stir in the tomato paste and cook for 30 seconds to remove the raw flavor. Pour in the beef broth and stir to bring the sauce together. Taste and adjust seasoning as needed.
  6. Return the seared steak to the pan. Stir to combine and simmer for 30 seconds to 1 minute until the steak is warmed through and the sauce tightens slightly.
  7. Serve over white rice and garnish with fresh green onions or chopped parsley.

Notes

Sear the steak in batches to avoid steaming. Keep bell peppers slightly crisp. Store leftovers in an airtight container for up to 4 days. Reheat in a skillet over low heat with a splash of beef broth to loosen the sauce.