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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.
Course Dinner, Main Dish
Cuisine American Classic
Prep Time 15 minutes
Cook Time 35 minutes
0 minutes
Total Time 50 minutes
Servings 6 People
Calories 311kcal
Author Diana Reis


  • Dutch Oven or Large Frying Pan


  • 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


  • 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.


  • 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!


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