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    Home » Main Course

    Easy Pepper Steak with Red Wine Pan Gravy

    Published: Jan 6, 2021 by Diana Reis · This post may contain affiliate links

    ↓ Jump to Recipe

    This Easy Pepper Steak Recipe with tender  sirloin steak, bright Italian  bell peppers, and a rich pan gravy is just the thing you need to warm up on a cold winter’s night. On the table in under an hour, you can get your fill of comfort any night of the week.

    My favorite thing about eating pepper steak is enjoying the amazing pan gravy. The rich red wine and beef juices soak into rice or mashed potatoes and turns the whole plate into a flavor explosion.

    Try Instant Pot Beef Stew and Chimichurri Tri Tip for more budget and time friendly beef recipes!

    Contents hide
    Make this Recipe Tonight, Because...
    Ingredients
    Instructions
    FAQs
    Expert Tips
    📖 Recipe
    Easy Pepper Steak with Red Wine Pan Gravy

    Make this Recipe Tonight, Because...

    This dish is a great way to satisfy a craving for delicious steak on a budget. The browning and slow cooking deliver amazingly tender and fully flavored beef with moderate priced cuts. 

    The sirloin slices are first coated lightly in flour to help the meat brown beautifully. Then, the  excess flour in the pan becomes the base for out of this world red wine pan gravy. 

    A medley of bell peppers and onions add sweetness, spice, and a bit of bite to balance the rich gravy and savory beef. 

    This easy pepper steak recipe is best served simply with mashed potatoes or white rice. 

    White rice is my favorite because each grain soaks up the pan gravy and becomes imbued with the amazing red wine flavor.

    Ingredients

    pepper steak ingredients

    Flour- Dredging the beef in flour serves two purposes. First, the flour helps the beef brown which gives the dish an extra rich flavor. Then, the excess flour that sticks to the pan bottom acts as a thickening agent for the pan gravy. 

    Sirloin Steak- The sirloin is a nice moderately priced piece of beef. It is fairly lean and is great for this Pepper Steak recipe. You can also use a tri-tip strip or flank steak.

    Instructions 

    Step 1

    • Heat a Dutch oven or frying pan on medium/heat.
    • Cutting against the grain, slice sirloin steak into ¼” thick pieces. 
    • Season with dry spices and then coat with two tablespoons of all purpose flour. 
    sliced steak coated with flour

    You can make great meals with moderately priced cuts of beef, if you just treat them right. Cutting meat against the grain is very important and will make the meat much more tender. This Easy pepper steak is the perfect way to make the most of budget friendly cuts.

    Step 2

    • Add olive oil to the hot pan. Then, add the floured, seasoned beef strips to the pan.
    • Spread the meat out over the surface of the pan and then leave it alone until it starts to turn a golden brown. 
    • After 3-4 minutes, turn the beef over and brown the other side.
    • Remove the browned steak from the pan and set aside.
    browed beef slices in the pan

    A good pepper steak has nicely browned beef strips. Good browning will give you a deeper, richer flavor profile.

    Step 3

    • Turn the heat down to medium.
    • Toss the sliced onions, bell peppers, and minced garlic into the hot pan, right into the leftover steak drippings. Cook until the onions are just soft.
     sliced peppers and onions cooking without meat

    Any combination of bell pepper will work. I usually choose one green (which tend to have a bit more spice) and one sweet (red, orange, or yellow) for balance.

    Step 4

    • Deglaze the pan with one cup of red wine. 
    cooked vegetables with red wine

    Be sure to use a wooden spoon to get all of the delicious caramelized bits off the bottom.

    Step 5

    • Add the browned beef back to the cooked peppers and onions. 
    • Bring the wine to a low simmer.
    • Cover the pepper steak and cook for on low for 20 minutes. 
    peppers and browned beef in sauce

    Make sure it stays at a low simmer. You don’t want to boil the beef strips or lose the liquids too quickly.

    FAQs

    How should I cut sirloin steak?

    Always cut a steak against the grain. When preparing a piece of meat like sirloin, tri tip, or flank identify the direction of the grain of the meat. Cut perpendicular or against the grain for tender strips. When you do this, you are breaking the long connective tissues making the beef easier to chew and more tender overall.

    What is deglazing?

    Deglazing is simply adding liquid to a hot pan to loosen up the caramelized bits of meat and seasoning that adhere to the pan bottom during browning.

    Do I need red wine for Pepper Steak?

    If you have a bit of red wine on hand, I highly recommend it, but it isn’t absolutely necessary. You can substitute red wine for beef broth and a tablespoon of red wine vinegar.

    Expert Tips

    Be patient when browning the sirloin pieces. Make sure your pan is hot. Add the flour coated beef strips, spread them out, and then leave them alone until they develop a nice golden brown. Then stir or turn them to get color on the other side. 

    When simmering the pepper steak and vegetables in pan gravy, be sure to keep the temperature low. Simmering will soften and tenderize the beef; boiling will toughen the meat.

    Be sure to work up all of the delicious bits of meat with a wooden spoon when deglazing. Those little bits are flavor gold!

    Make these other comfort food classics!

    Chicken Soup with Egg Noodles

    Homemade Chicken Pot Pie

    Easy Chili con Carne

    Italian Sausage with Peppers and Onions

    Did you make this Easy Pepper Steak in Red Wine Pan Gravy? Follow me on Instagram, post a photo and tag @deliciousbydesigntv. Leave me a 5 Star Review!

    📖 Recipe

    easy peppers steak over rice in a white bowl

    Easy Pepper Steak with Red Wine Pan Gravy

    This Easy Pepper Steak Recipe with tender steak, bright Italian peppers, and a rich pan gravy is just the thing you need to warm up on a cold winter’s night.
    5 from 4 votes
    Print Pin Rate
    Course: Dinner, Main Dish
    Cuisine: American Classic
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    0 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6 People
    Calories: 311kcal
    Author: Diana Reis

    Equipment

    • Dutch Oven or Large Frying Pan

    Ingredients

    • 2 Pounds Sirloin Steak Sliced ¼" Strips
    • 1 Cup Red Wine
    • 2 Bell Peppers Any Color, Sliced
    • 1 Yellow Onion Sliced
    • 3 Cloves of Garlic Minced
    • 2 Tablespoon Parsley
    • 2 Tablespoon Olive Oil
    • 1 Tablespoon Flour
    • 1 Teaspoon Granulated Garlic
    • 1 Teaspoon Granulated Onion
    • 1 Teaspoon Paprika
    • 1 Tablespoon Salt
    • ½ Tablespoon Pepper

    Instructions

    • Heat a Dutch oven or frying pan on medium/heat.
    • Cutting against the grain, slice sirloin steak into ¼” thick pieces.
    • Season the beef strips with dry spices and then coat with two tablespoons of all purpose flour.
    • Add 2 tablespoons of olive oil to the hot pan. Then, add the floured, seasoned beef strips to the pan.
    • Spread the meat out over the surface of the pan and then leave it alone until it starts to turn a golden brown.
    • After 3-4 minutes, turn the beef over and brown the other side. Then, remove the browned steak from the pan and set aside.
    • Next, turn the heat down to medium, and add the sliced onions, bell peppers, and minced garlic into the pan. Cook until the onions are just soft.
    • Deglaze with one cup of red wine. (Make sure to use a wooden spoon to scrape up all of the burned steak pieces.)
    • Add the browned beef back to the peppers, onions, and pan gravy.
    • Bring the pan gravy to a low simmer.
    • Cover the pepper steak and cook on low for 20 minutes.

    Notes

    • Be patient when browning the sirloin pieces. Make sure the pan is hot. Add the flour coated beef strips, spread them out, and then leave them alone until they develop a nice golden brown. Then stir them to get color on the other side. 
    • When simmering the pepper steak and vegetables in the pan gravy, be sure to keep the temperature low. Simmering will soften and tenderize the beef; boiling will toughen the meat.
    • Be sure to work up all of the delicious bits of meat with a wooden spoon when deglazing. Those little bits are flavor gold!

    Nutrition

    Calories: 311kcal | Carbohydrates: 8g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 1255mg | Potassium: 712mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1518IU | Vitamin C: 54mg | Calcium: 59mg | Iron: 3mg
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    Comments

      5 from 4 votes (3 ratings without comment)

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      Recipe Rating




    1. RENEE ROBIDOUX-KWIATKOWSKI says

      December 29, 2021 at 7:09 am

      5 stars
      It's 0200 and I'm worried about making dinner. Sounds crazy, right?! Your recipe and instructions are so easy and clear and understandable to non-cooks. Thank You!!!!

      Reply
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    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

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