Easy Pepper Steak
There’s just something comforting about a sizzling skillet of tender steak and colorful peppers. This Easy Pepper Steak is one of those meals that tastes like it took all day to make — but really comes together in about 50 minutes.
It’s a fall comfort food recipe that checks every box: quick, hearty, and packed with flavor.
I originally decided to make pepper steak because I had a few extra bell peppers that needed to be used up.
I tried a couple of recipes I found on Pinterest, but honestly, they were a little bland and didn’t have that rich, savory flavor I was craving.
So, I started experimenting a bit — tweaking the sauce, changing up the seasonings, and finally hitting the jackpot after finding Thin Sliced Boneless Ribeye Steak at Aldi.
It turned out to be the perfect cut — tender, flavorful, and affordable — and now this version of pepper steak has become one of my favorite easy weeknight dinners when I want something quick, cozy, and full of flavor.
You get restaurant-quality results without spending a fortune or standing over the stove all night.
Why You’ll Love This Pepper Steak Recipe
- Quick and Easy: Ready in about 50 minutes — perfect for those busy weeknights.
- Full of Color and Flavor: Sweet bell peppers, savory steak, and a glossy sauce that ties it all together.
- Comforting and Satisfying: A cozy, warm dinner that feels like takeout — but homemade.
- Affordable and Delicious: Using Thin Sliced Boneless Ribeye Steak gives you premium flavor without the premium price tag.
What is Pepper Steak?
Pepper steak is a delicious stir-fry dish made with thinly sliced beef and colorful bell peppers, all cooked together in a savory, slightly sweet sauce.
It’s a classic takeout favorite that’s easy to make at home, making it a perfect option for easy weeknight dinners.
The beef is tender, the peppers stay crisp-tender, and the sauce ties everything together for a meal that’s both comforting and satisfying.
This dish is also a great fall comfort food recipe — warm, hearty, and packed with flavor, it’s perfect served over rice or noodles on a cozy evening.
You can customize it with onions, mushrooms, or even broccoli, but the star is always the combination of tender beef and sweet, vibrant peppers.
More Fall Recipes You’ll Love
If you’re in the mood for more cozy fall dinner recipes, try my Classic Minnesota Tater Tot Hotdish or hearty Ham and Potato Soup — both are perfect for chilly evenings.
For dessert, don’t miss my sweet fall favorites like Festive Magic Cookie Bars and Cranberry White Chocolate Cookies. They’re the perfect cozy treats to end your meal on a sweet note!
Ingredients
For the Stir Fry:
- Sliced boneless ribeye steak, cut into strips
- Red bell pepper, sliced
- Green bell pepper, sliced
- Yellow bell pepper, sliced
- Vegetable oil
For the Sauce:
- Soy sauce
- Beef broth
- Brown sugar
- Cornstarch
- Garlic cloves, minced
- Ground ginger
How to make Pepper Steak
In a medium bowl, whisk together soy sauce, beef broth, brown sugar, cornstarch, garlic, and ground ginger.
Toss the steak strips in the sauce and let sit for 15–30 minutes while you prep the vegetables.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the sliced bell peppers and onions, and stir fry for about 4–5 minutes, until they’re tender-crisp and lightly caramelized.
Transfer the vegetables to a bowl and set aside.
Heat a tablespoon of oil in a large skillet or wok over high heat.
Add the marinated steak (in batches if needed) and sear until browned, about 1–2 minutes per side.
Continue cooking for 2–3 minutes, stirring frequently, until the sauce thickens.
Return the cooked peppers and onions to the skillet and continue cooking until the vegetables are well coated in the sauce.
Serve hot over rice, mashed potatoes, or noodles.
Easy Pepper Steak
Ingredients
For the stir-fry
- 1 1/2 lbs boneless, sliced Ribeye
- 1 green pepper sliced
- 1 red pepper sliced
- 1 yellow pepper sliced
- 2 tbsp vegetable oil
For the sauce
- 1 can beef broth
- 1/2 cup soy sauce
- 3 tbsp cornstarch
- 2 tbsp brown sugar
- 2 garlic cloves minced
- 1 tsp ground ginger
Instructions
- In a medium bowl, whisk together soy sauce, beef broth, brown sugar, cornstarch, garlic, and ground ginger.
- Toss the steak strips in the sauce and let sit for 15–30 minutes while you prep the vegetables.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the sliced bell peppers and onions, and stir fry for about 4–5 minutes, until they’re tender-crisp and lightly caramelized.
- Transfer the vegetables to a bowl and set aside.
- Heat a tablespoon of oil in a large skillet or wok over high heat.
- Add the marinated steak (in batches if needed) and sear until browned, about 1–2 minutes per side.
- Continue cooking for 2–3 minutes, stirring frequently, until the sauce thickens.
- Return the cooked peppers and onions to the skillet and continue cooking until the vegetables are well coated in the sauce.
- Serve hot over rice, mashed potatoes, or noodles.
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