Pepper steak with gravy is a classic dish that has been enjoyed for generations. The combination of tender beef, flavorful green bell peppers, and savory gravy creates a delicious and satisfying meal that is perfect for any occasion.
Try my Ground Beef and Rice Casserole - it's the perfect comfort food!
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Why You'll Love It
Tender and Juicy Meat: The steak is cooked to perfection, resulting in tender and juicy meat that's bursting with flavor.
Rich and Savory Gravy: The gravy is made with a blend of spices, beef broth, and flour, resulting in a rich and savory sauce that perfectly complements the steak.
Easy to Make: With just a few simple ingredients and easy-to-follow instructions, this recipe will become part of your easy weeknight meals rotation,
Versatile: It's the perfect meal because it tastes great over rice, noodles, or mashed potatoes. It's a hearty and satisfying meal that everyone will love.
Ingredients
Scroll to the bottom of the post for precise amounts and printable recipe card.
Steak - I like t use a top sirloin steak, but you can really use whatever cut of beef you prefer or what's available at your grocery store. I recommend one inch thick pieces, but thicker streaks can also be used, but cook time will need to be adjusted. Cuts like flank steak, ribeye, and New York strip will offer the best flavor. We cooked the steaks whole, but you can cut them into thin slices if you prefer.
Butter - this gives the steak a nice crust and is used to make the roux for the gravy.
Onion - you can use white onion, yellow onion, or red onions
Bell peppers - green peppers are the classic color, but you might want to use a red bell pepper or a combination of the two.
Garlic - season steaks with garlic powder instead if desired.
Flour - I used all purpose flour to make the roux to thicken the gravy
Balsamic vinegar - this adds a touch of sweetness and an unexpected yet delicious depth of flavor.
Worcestershire sauce - I like to use this to help balance the sweetness of the balsamic vinegar and add more of the expected savory flavor. Low sodium soy sauce can be substituted.
Brown sugar - or white sugar. This is optional if you like a sweeter taste.
Beef stock or broth - homemade or store bought. Brown gravy mix can be substituted for homemade gravy in this recipe. Sometimes I use a can of French onion soup and it's delish!
Salt and black pepper
Equipment
- Large skillet - You will need a pan to cook the steak. A frying pan or skillet will work just fine. If you have a cast iron skillet, that's even better. It will help you get a nice sear on the steak and give it a delicious crust.
- Tongs - You will need a pair of tongs to flip the steak and move it around in the pan. Make sure you have a good grip on the steak so it doesn't slip out of the tongs and splatter hot oil everywhere.
- Whisk - You will need a whisk to mix the flour and water together to make the gravy. You can also use a fork or a spoon, but a whisk will give you a smoother, lump-free gravy.
Instructions
STEP ONE: Trim any excess fat from the steaks. Pat dry with a paper towel. Generously season both sides with salt and pepper.
STEP TWO: Heat a large skillet or cast iron pan over medium-high.Add two tablespoons of butter to the skillet. Place steaks in the pan and sear on both sides. Don't over- crowd the pan; be sure they are in a single layer. Cook time will depend on the thickness of the steaks. Thinner steaks will sear in about 2-3 minutes. Thicker steaks will need about 3-4 minutes per side.
STEP THREE: Remove the steaks to a plate and set aside. In the same pan, add a tablespoon of butter if needed. Add sliced peppers and sliced onions and saute until slightly softened, about 2 minutes. Move them over to the same plate with the steaks.
STEP FOUR: Add two tablespoons of butter to the same pan. Melt the butter on medium heat then add the flour, stirring with a whisk to make a roux. Cook the roux for one to two minutes. Add the balsamic vinegar, Worcestershire sauce. Stir, then slowly pour in the broth and keep whisking for a minute or so until the gravy forms. Taste and add sugar if you want.
STEP FIVE: Return the steaks and vegetables back to the pan and let it simmer until steaks reach a desired internal temperature. See below for a time chart.
Serve over a bed of rice, with a side of mashed potatoes, or cauliflower rice if you like to keep it low carb. Garnish with sliced green onions or chopped parsley.
Internal temperature cooking guide for steaks
| Doneness Level | Internal Temperature (°F) | Internal Temperature (°C) |
|---|---|---|
| Rare | 125-130 | 52-54 |
| Medium Rare | 130-140 | 54-60 |
| Medium | 140-150 | 60-65 |
| Medium Well | 150-160 | 65-71 |
| Well Done | 160+ | 71+ |
Please note that these temperatures are approximate and can vary depending on personal preferences and the cut of meat. It's important to use a meat thermometer to ensure accuracy when cooking steak to your desired level of doneness.
Tips
- Seasoning is key: Make sure to season your steak well with kosher salt, pepper or your favorite spices like onion powder or garlic powder before cooking. This will help bring out the flavors of the meat and make it more delicious.
- Get your pan hot: To get a good sear on your steak, make sure your pan is hot before adding the meat. This will help create a nice crust on the outside while keeping the inside juicy.
- If you choose to slice your steaks, be sure to do it against the grain. This will help make it more tender and easier to eat.
- Marinate your steak: To add extra flavor to your steak, consider marinating it for a few hours before cooking. Use ingredients like soy sauce, garlic, ginger, and your favorite spices to create a delicious marinade.
- Let your steak come to room temperature: Before cooking your steak, let it sit out at room temperature for about 30 minutes. This will help it cook more evenly and prevent it from being tough.
FAQ
Yes, you can use other types of meat like chicken or pork. Just make sure to adjust the cooking time accordingly.
No, you can use any type of skillet or pan that you have on hand. Just make sure to use one with a flat bottom to ensure even cooking.
Yes, you can skip the gravy if you prefer. Just make sure to season your steak well and cook it to your desired level of doneness.
Yes, you can make some adjustments to the recipe to make it healthier. For example, you can use cooking spray instead of butter to sear the steaks or substitute it with a healthier oil such as olive oil. To reduce sodium, choose low sodium broth. Additionally, you can serve the pepper steak with brown rice instead of white rice for a healthier option.
How to Store
Proper storage and reheating can help maintain the quality and taste of your dish.
- Let the dish cool down to room temperature.
- Transfer the dish to an airtight container or cover it with plastic wrap.
- Label the container with the date and contents.
- Store the container in the refrigerator for up to 3-4 days.
Reheating
When you are ready to enjoy your leftovers, you can reheat them in a few different ways:
- Microwave: Place the desired amount of pepper steak with gravy in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Microwave on high for 1-2 minutes or until heated through, stirring occasionally.
- Stovetop: Heat a skillet over medium heat and add the desired amount of pepper steak with gravy. Cook for 5-7 minutes or until heated through, stirring occasionally.
- Oven: Preheat your oven to 350°F. Place the desired amount of pepper steak with gravy in an oven-safe dish and cover it with foil. Bake for 10-15 minutes or until heated through.
Yes, you can freeze pepper steak with gravy for up to 2-3 months. To freeze, let the dish cool down to room temperature and transfer it to an airtight container or freezer bag. Label the container with the date and contents and freeze it.
More easy beef recipes
- Easy Creamy Beef Tortellini Soup
- Easy Homemade Sloppy Joes
- Easy Hawaiian Loco Moco (Hamburger Steak with Eggs and Brown Gravy)
- The Best Venison Stew
- One Pot Cheeseburger Pasta
📖 Recipe
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Pepper Steak with Gravy
Ingredients
- 4-5 (6-8 ounce) steaks, about 1 inch thick sirloin, ribeye, New York, flank
- Salt and black pepper
- 5 tablespoon butter divided use
- 1 green bell pepper, sliced
- 1 onion, sliced about ½ cup or to preference
- 2 teaspoon garlic minced
- 2 tablespoon flour
- 2 teaspoon balsamic vinegar
- 2 teaspoon Worcestershire sauce
- 1 cup beef broth or stock more if needed
- 1-2 teaspoon brown sugar or white sugar optional, if you like a sweeter taste
Instructions
- Trim any excess fat from the steaks. Pat dry with a paper towel. Generously season both sides with salt and pepper.
- Heat a large skillet or cast iron pan over medium-high.Add two tablespoons of butter to the skillet. Place steaks in the pan and sear on both sides. Don't over- crowd the pan; be sure they are in a single layer. Cook time will depend on the thickness of the steaks. Thinner steaks will sear in about 2-3 minutes. Thicker steaks will need about 3-4 minutes per side.
- Remove the steaks to a plate and set aside. To the same pan, add a tablespoon of butter if needed. Add sliced peppers and sliced onions, and garlic and saute until slightly softened, about 2 minutes. Move them over to the same plate with the steaks.
- Add two tablespoons of butter to the same pan. Melt the butter on medium heat then add the flour, stirring with a whisk to make a roux. Cook the roux for one to two minutes. Add the balsamic vinegar and Worcestershire sauce. Stir, then slowly pour in the broth and keep whisking for a minute or so until the gravy forms. Taste, and add sugar if desired.
- Return the steaks and vegetables back to the pan and let it simmer until steaks reach a desired internal temperature. See below for a time chart.
- Serve over a bed of rice, with a side of mashed potatoes, or cauliflower rice if you like to keep it low carb. Garnish with sliced green onions or chopped parsley.
Amber
This is the second time I've made your recipe and it's lovely. I would have never thought to use some of the ingredients that you put together , balances one another out very well. I've been trying to recreate my Bapchi's pepper steak meal and this comes very close 💜
Al MacDonald
Would love to make this recipe as it sounds so tasty, but you mention to add flour but I don't see the amount of flour to add??
Maybe you could edit your recipe to include the amount of flour please?
Nikole
Thank you for catching my mistake! You will need 2 tablespoons of flour. I've corrected the recipe card. 🙂