steak and peppers and onions recipe

Written ByJenny Smyth Posted on
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The Best steak and peppers and onions recipe

I’m so excited to share with you one of my family’s favorite recipes – Steak and Peppers and Onions. This dish is a staple in our household, and for good reason. It’s easy to make, packed with flavor, and can be tailored to suit any occasion.

Whether we’re having a quick weeknight dinner or a special Sunday supper, this recipe never fails to impress. As an American mom, I’m always on the lookout for recipes that are not only delicious but also healthy. This dish fits the bill perfectly.

The steak is a great source of protein, while the peppers and onions provide a boost of vitamins and antioxidants. And let’s not forget the added benefit of cooking at home – we can control the ingredients and portion sizes to ensure everyone gets a balanced meal. I first discovered this recipe in my grandmother’s old cookbook, where it was labeled as ‘Steak Fajitas.’

But over time, we’ve tweaked it to make it our own, adding in some extra spices and herbs to give it that extra oomph. Now, it’s a regular feature in our meal planning rotation. The best part about this recipe?

It’s incredibly versatile. We love serving it up with some crusty bread or over rice, but you can also serve it as a taco filling or even use it as a topping for salads. The possibilities are endless!

So if you’re looking for a new recipe to add to your repertoire, look no further than Steak and Peppers and Onions. It’s a crowd-pleaser that’s sure to become a favorite in your household too.

Steak with Peppers and Onions

4.6 from 789 votes

A classic one-pan dish featuring tender strips of steak sautéed with colorful bell peppers and onions. Quick to prepare, it is perfect for a weeknight dinner.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Steak and Vegetables

1 1/2 lbs flank steak or sirloin, thinly sliced against the grain
2 tablespoons olive oil
1 large yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce

👨‍🍳Directions

1Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2Add the sliced steak in a single layer and cook without moving for 2 minutes until a deep brown crust forms, then stir and cook for another 1 minute until the steak is browned on all sides but still slightly pink inside.
3Transfer the steak to a plate and set aside.
4In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat.
5Add the sliced onion and bell peppers, spreading them evenly, and cook for 4 minutes, stirring occasionally, until they begin to soften and the onion turns translucent.
6Stir in the minced garlic, salt, black pepper, smoked paprika, and dried oregano, and cook for 1 minute until fragrant.
7Return the cooked steak to the skillet with the vegetables.
8Drizzle the soy sauce and Worcestershire sauce over the mixture and toss everything together with tongs.
9Cook for 1 to 2 minutes over medium-high heat until the sauce coats the steak and vegetables and the steak is heated through, with no pink remaining if you prefer well done.
10Remove the skillet from the heat.
11Taste and adjust seasoning with additional salt or pepper if needed.
12Serve immediately over steamed rice, in warm tortillas, or alongside crusty bread.

🔧Equipment

Large skillet or cast iron pan
Cutting board
Chef’s knife
Measuring spoons
Tongs or spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 70mg🧂Sodium: 750mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For best results, slice the steak against the grain into thin strips. You can substitute flank steak with sirloin or ribeye. Add a pinch of red pepper flakes for extra heat.

Watch Video Of How Steak with Peppers and Onions Works

This recipe is always a good idea for any occasion – whether you’re hosting a party or just need a quick weeknight dinner solution. And the best part?

It’s incredibly easy to store and reheat leftovers. Simply place them in an airtight container and refrigerate for up to three days or freeze for up to two months.

When you’re ready to reheat, simply pop them into the oven at 350°F for about 15-20 minutes or until warmed through.

❓ Frequently Asked Questions About Steak with Peppers and Onions

Q: What type of steak works best in this recipe?

The type of steak you use will depend on your personal preference, but we find that a lean cut like sirloin or flank steak works best. You can also use ribeye or strip loin if you prefer a fattier cut.

Q: Can I use different colored peppers?

Yes, you can use any color pepper you like! Red peppers will add a sweet and slightly smoky flavor, while green peppers will give it a crisper texture.

Q: How do I prevent the steak from drying out?

To prevent the steak from drying out, make sure to not overcook it. Use a meat thermometer to ensure it reaches your desired level of doneness.

Q: Can I make this recipe in advance?

You can cook the steak and vegetables in advance, but assemble the dish just before serving.

Q: What if I don’t have any bell peppers?

You can substitute sliced zucchini or yellow squash for the bell peppers if you don’t have any on hand.

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