Smothered Pepper Steak
Updated February 10, 2026
- Ready In
- 1 hr
- Rating
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Ingredients
1¼ teaspoons seasoned salt, such as Lawry’s
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon black pepper
1½ pounds stir-fry steak, or ribeye, sirloin or New York strip, trimmed and cut into ¼-inch-thick slices, patted dry
¼ cup all-purpose flour
3 tablespoons extra-virgin olive oil, divided, plus more as needed
1 large yellow or sweet onion, halved and sliced
2 small green bell peppers, sliced into ¼-inch-thick strips
1¼ cups chicken broth
1¼ teaspoons Worcestershire sauce
Salt
Rice or mashed potatoes, for serving
Nutritional analysis per serving (4 to 6 servings)
18 grams carbs; 94 milligrams cholesterol; 427 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 28 grams fat; 2 grams fiber; 691 milligrams sodium; 25 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, combine seasoned salt, onion powder, garlic powder and black pepper. Season the steak generously all over with the seasoning mixture, and then transfer to a medium bowl and toss with the flour until coated.
- Step 2
Heat a large (12-inch) cast-iron skillet or sauté pan over high. Add 2 tablespoons of oil to the hot skillet. Working in two batches, shake off any excess flour and add the steak strips to the skillet in a single layer, adding oil between batches as needed. Brown the steak strips (the steak will cook more later), 1 to 2 minutes per side; remove to a plate and set aside. (If the browned bits in the pan start to darken too much, lower the heat.)
- Step 3
Reduce the heat to medium-low and add the remaining 1 tablespoon oil to the pan. Add the onion and bell peppers and cook, stirring occasionally, until the peppers start to become tender and the onion slices are translucent, 7 to 9 minutes. Remove to a bowl.
- Step 4
Add broth and Worcestershire sauce to the pan and bring to a boil, gently stirring and scraping up any browned bits from the bottom of the pan. Return the steak strips and any accumulated juices to the pan and reduce the heat to medium-low. Bring to a simmer and cook until steak is tender, 15 to 20 minutes.
- Step 5
Reduce heat to low and return the onion and bell peppers to the pan; cook, stirring frequently, until the vegetables are tender but still slightly crisp and the sauce is nicely thickened, 8 to 10 minutes more. (If needed, add up to ⅓ cup water to keep things saucy.)
- Step 6
Taste and adjust the salt and pepper if needed. Serve hot with rice or mashed potatoes.
Private Notes
Comments
This went very well with mashed potatoes and parsnips! Family gave it 4.5 stars. It is a fantastic recipe that can be adjusted to taste. My wife thought it could use a little acid, maybe red wine vinegar. Some herbs like thyme could add some flavor as well. I cubed the steak and used one huge red bell pepper. I made some homemade seasoned salt from an online recipe. Everything came together nicely, particularly the gravy. This one will go into the family recipe binder.
Pepper steak? Definitely a triumph of nostalgia over common sense. I remember when Pepper Steak was the only dish besides Chicken Chow Mein that my Dad would order in those once ubiquitous Chinese restaurants with those booths and weak tea.
Seems to me you could also use the dish minus the rice or potatoes as the basis for a Philly Cheesesteak sandwich. Put on a roll and melt provolone cheese over it.
I’m confused by the rave reviews. I used nice NY steak and followed the recipe exactly (as I always do the first time) and served it on white rice. It was among the most-boring dishes I’ve had!
The broth evaporated so quickly. I added probably a half cup of water to save the sauce. Perhaps upping the broth would forestall this issue.
Loved it! Didn’t have seasoned salt so I upped the garlic and onion powders. I ended up having to add a half cup of extra water. Next time I will add herbs as suggested in other comments.