Pepper steak is one of those weeknight dinners that tastes like you put in way more effort than you actually did. Tender ribeye strips, colorful bell peppers, and a rich tomato-kissed beef sauce come together in one pan in just 35 minutes. I make this one when I want something bold and satisfying without spending my whole evening at the stove.
The first time I made pepper steak completely from scratch, I was honestly surprised at how much depth of flavor came together so fast. The trick is searing the beef quickly over high heat so it stays juicy and tender, then building the sauce right in the same pan using all those gorgeous browned bits at the bottom. The smell alone will pull your whole family into the kitchen. This one is a keeper!
Table of Contents
Ingredients for Pepper Steak
I always use ribeye for this recipe because the natural marbling keeps every strip juicy and tender even after a quick high-heat sear. Fresh bell peppers and a good quality tomato paste are what make this sauce taste like it simmered all afternoon.
- 2 to 2.5 lbs ribeye steaks (sliced into thin strips) – I recommend ribeye for the richest, most tender result
- Salt and black pepper (to taste)
- 2 tbsp all-purpose flour
- Avocado oil (2 to 3 tbsp for searing, plus more as needed) – Pro tip: avocado oil handles high heat much better than olive oil and gives the beef a better crust
- 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) – My preference is a mix of red, yellow, and green for both color and a balance of sweetness and bite
- 3 cloves garlic (minced)
- 5 tbsp tomato paste
- 0.5 cup beef stock or beef broth
- White rice or your favorite side dish (for serving)
- Chopped green onions or fresh parsley (for garnish)
Step-by-Step Instructions
In my experience, the two steps that make or break this recipe are the sear and the onions. Rush either one and you lose the deep, layered flavor that makes this pepper steak so satisfying.
Step 1: Add the sliced steak to a large bowl. Season with a couple of good pinches of salt and black pepper, then sprinkle over the flour and toss everything together until the meat is evenly coated.
Step 2: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat with 2 to 3 tablespoons of avocado oil. Once the oil is shimmering hot, add the beef in batches and sear for about 2 minutes per batch until browned on the outside but still pink inside. Do not crowd the pan or the beef will steam instead of sear. Remove and set aside.
Step 3: Add a touch more oil to the same pan, then add the sliced onions. 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 the spices bloom for about 30 seconds.
Step 4: Add the sliced bell peppers to the pan and saute for 2 to 3 minutes until softened but still slightly crisp and vibrant in color. Stir in the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic burn.
Step 5: Stir in the tomato paste and cook for 30 seconds to cook out the raw flavor. Pour in the beef broth and stir to bring the sauce together. Taste and adjust salt and pepper as needed.
Step 6: Return the seared steak to the pan, stir to combine everything, and simmer for just 30 seconds to 1 minute until the steak is warmed through and the sauce tightens slightly around the meat.
Step 7: Serve the pepper steak over white rice and garnish with fresh chopped green onions or parsley.
Best Sides to Serve with Pepper Steak
The best sides for pepper steak are ones that soak up the rich sauce or offer a fresh contrast to the bold, savory flavors.
White or Basmati Rice: The classic pairing and for good reason. Fluffy rice soaks up every drop of that tomato-beef sauce and lets the steak and peppers stay front and center. For extra flavor, stir a clove of pressed garlic into the rice while it cooks.
Beef Pepper Rice Bowl: If you love the pepper and beef flavor combination, this bowl-style recipe is another great option to have in your rotation. It uses similar bold flavors in a slightly different format.
Chinese Pepper Steak with Onions: A close cousin to this recipe with a different sauce profile. Great to compare and see which version your family loves more.
Street Corn Chicken Rice Bowl: The creamy, tangy street corn topping in this bowl would work beautifully as a side alongside the rich beef sauce of the pepper steak.
Mediterranean Steak Bowl: Another steak-based bowl that proves how well beef pairs with bold seasonings and simple sides like rice or greens.
Broccoli and Mushroom Stir Fry: A light, quick vegetable side that balances the richness of the pepper steak without stealing the spotlight. The umami from the mushrooms pairs especially well with the beef.
Simple Green Salad: A crisp salad with a red wine vinaigrette cuts through the richness of the sauce and rounds out the plate with a fresh, bright finish.
How to Store and Reheat Pepper Steak
Pepper steak stores really well, which makes it one of my favorite recipes for meal prep. Let it cool completely before transferring to an airtight container and refrigerating for up to 3 to 4 days.
To reheat, warm it gently in a skillet over low heat. I recommend adding a small splash of beef broth to loosen the sauce and keep the steak from drying out. Avoid reheating on high heat as the beef will toughen quickly.
Pro tip: store the pepper steak and the rice separately in the fridge. This keeps the rice from absorbing all the sauce overnight and makes both much easier to reheat evenly throughout the week.
FAQs
Can I use a different cut of steak instead of ribeye?
Yes. Sirloin and flank steak both work well here. Slice them thin against the grain and sear quickly so they stay tender rather than chewy.
Can I make pepper steak ahead of time?
It reheats beautifully, so yes. Make the full recipe, cool it down, and refrigerate for up to 4 days. The flavors actually deepen a bit overnight.
How do I keep the bell peppers from getting too soft?
Add them to the pan after the onions are already golden and only cook them for 2 to 3 minutes. You want them just softened with a little bite still left and their color still bright.
Conclusion
This pepper steak recipe delivers bold, restaurant-quality flavor with minimal effort and just one pan to clean up. The tender ribeye, vibrant peppers, and rich tomato-beef sauce make it a dinner worth putting on your regular rotation. Give it a try tonight and watch it become a new family favorite.
Pepper Steak
Ingredients
Equipment
Method
- Add the sliced steak to a large bowl. Season with salt and black pepper, sprinkle over the flour, and toss to coat evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve over white rice and garnish with fresh green onions or chopped parsley.
