Pepper Steak
May 27, 2025 • 0 comments
🥩 Sizzling Pepper Steak with Sweet Onions & Tangy Tomatoes 🌶️
Turn up the heat with this bold and hearty Pepper Steak recipe—featuring tender strips of pasture-raised round steak from Happy Life Ranch, flash-seared to perfection and smothered in a rich, savory gravy. Sweet sautéed onions, vibrant green peppers, and juicy tomatoes bring it all together in a mouthwatering medley that’s just as comforting as it is crave-worthy. Served over fluffy basmati rice and perfect with a side of crusty garlic bread, this dish is a guaranteed crowd-pleaser and a delicious way to bring farm-fresh flavor to your table.
- Prep Time:
- Cook Time:
- Servings: 4-6
Directions
Pepper Steak Recipe
Ingredients:
- 1 to 1½ lbs Happy Life Ranch round steak
- 2 cups flour (plus extra for thickening if needed)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tbsp granulated garlic
- 2 large diced onions
- 4 large green peppers, cored and sliced into strips
- 1 (14–15 oz) can whole peeled tomatoes
- ½ cup Worcestershire sauce (adjust to taste)
- Olive oil (for frying)
- 1 gallon freezer bag (for mixing)
Optional:
- Cornstarch (as a thickener if needed)
- Crusty garlic bread (for serving)
To Serve:
- 1 cup Basmati rice, cooked per package instructions
Instructions:
- Prep the Steak:
Slice round steak into Âľ- to 1-inch strips. - Coat the Steak:
- In a large freezer bag, combine flour, salt, pepper, and granulated garlic. Shake to mix.
- If needed, lightly moisten the steak strips with water to help coating adhere.
- Add a few strips at a time to the bag, shake well to coat, then remove and set aside. Continue until all meat is coated.
- Brown the Meat:
- Heat a 12" deep skillet over medium-high heat with enough olive oil to coat the bottom (hot enough that oil pops when tested).
- Brown coated meat in batches to avoid overcrowding, turning to brown all sides. Set aside.
- Cook the Onions:
- In the same pan, add more oil if needed and sauté diced onions until just translucent.
- Make the Gravy:
- Add 1 cup water to the onions, stir and scrape the bottom to deglaze.
- Bring to a boil, then reduce heat and simmer, allowing the mixture to thicken into a gravy.
- If the mixture is too thin, dust lightly with flour or add a small amount of cornstarch slurry.
- Simmer the Meat:
- Return browned meat to the pan.
- Add Worcestershire sauce (½ cup, or to taste).
- Crush tomatoes slightly (by hand or with a spoon) and add them to the pan.
- Cover and simmer on low heat for about 45 minutes, or until meat is tender.
- Add Peppers:
- Add green pepper strips.
- Raise heat slightly and cook uncovered or partially covered until peppers are just tender but not mushy.
- Cook Rice & Serve:
- While peppers are cooking, prepare 1 cup Basmati rice according to package instructions.
- Serve pepper steak over rice.
- Optional: Serve with crusty garlic bread.
Recipe courtesy of Lance Belmont (Melissa's Dad)
