steak and peppers recipe
The Best steak and peppers recipe
I’ve found it’s perfect for a variety of occasions. It’s great for a weeknight dinner when you want something quick but still feels special, or it works just as well for a casual family dinner on a weekend. The steak can be cooked to your preferred doneness, and the peppers let you adjust the spice level to suit everyone’s taste. Plus, it’s versatile enough to serve over rice, pasta, or even just with a simple salad if you’re watching portions. My husband and I often make it for game days or when we’re hosting friends, and it always gets rave reviews. The kids love how it feels like a little bit of a celebration, even if it’s just a simple meal. It’s not too rich, not too bland—just the right balance of flavors that makes it feel like a treat without the fuss.
Classic Steak and Peppers
A hearty one-pan dish featuring tender steak, bell peppers, and a savory tomato sauce, perfect for a comforting weeknight meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs flank steak
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 4 large bell peppers (any color), cut into strips
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup tomato sauce
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Pat the steak dry with paper towels and season generously with smoked paprika, garlic powder, onion powder, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3–4 minutes per side until browned but not fully cooked. -
2
Remove the steak from the skillet, set aside, and reduce heat to medium. Add bell peppers and onion to the skillet, cooking for 5–6 minutes until softened. Stir in minced garlic and cook for 30 seconds. -
3
Pour crushed tomatoes, tomato sauce, oregano, and red pepper flakes into the skillet. Bring to a simmer and cook for 10 minutes. Return the steak to the skillet, spooning sauce over it, and cook for an additional 5 minutes. -
4
Transfer the skillet to a preheated 425°F oven and bake for 10–12 minutes, or until the steak reaches an internal temperature of 145°F.
🔧Equipment
- Cutting board
- Knife
- Large skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Steak and Peppers Works
❓ Frequently Asked Questions About Steak and Peppers
How do I adjust the spice level in this dish?
Add fresh chopped jalapeños or a pinch of cayenne pepper to the sauce for extra heat. If you prefer milder flavor, reduce the bell pepper volume by half and skip the jalapeños entirely.
Can I substitute ground turkey for ground beef?
Yes, but expect a slightly different texture. Cook the turkey at the same 325°F temperature as the beef, but stir more often to prevent drying. The sauce will hold up well, though the dish will be less rich.
What’s the best way to reheat leftovers without drying them out?
Reheat in a covered skillet over medium-low heat, stirring occasionally, until heated through. Alternatively, microwave on low power with a splash of water or broth to restore moisture.
Should I use frozen bell peppers, and if so, how?
Yes, frozen works fine. Thaw them in the fridge overnight, then drain any excess liquid before adding to the pan. Frozen peppers release moisture as they cook, so adjust the sauce slightly if it becomes too watery.
Can I make this dish ahead of time?
Absolutely. Assemble the dish in a baking dish, cover, and refrigerate up to 24 hours before baking. The flavors meld beautifully, and the dish reheats perfectly.
