Pepper Steak and Gravy

The Ultimate Pepper Steak and Gravy Recipe | Easy, Savory, and Irresistible

Introduction

Pepper steak and gravy is a timeless comfort food dish that combines juicy slices of beef, vibrant bell peppers, and a velvety gravy bursting with savory flavors. Whether you’re craving a hearty weeknight dinner or impressing guests, this recipe delivers restaurant-quality results with minimal effort. In this guide, we’ll walk you through crafting the best pepper steak and gravy while sharing pro tips for maximizing tenderness and flavor. Plus, we’ve optimized this article with SEO-friendly keywords to help you rank higher on Google. Let’s get cooking!

Why This Recipe Works

  • Quick & Easy: Ready in 45 minutes or less.
  • Budget-Friendly: Uses affordable cuts like flank steak or sirloin.
  • Flavor-Packed: Balanced spices, fresh veggies, and a rich gravy.
  • Versatile: Pair with rice, mashed potatoes, or noodles.

Ingredients for Pepper Steak and Gravy

(Serves 4)

For the Steak:

  • 1.5 lbs flank steak or sirloin (thinly sliced against the grain)
  • 2 tbsp soy sauce (low-sodium preferred)
  • 1 tbsp cornstarch
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil (for searing)

For the Gravy and Veggies:

  • 1 large onion (sliced)
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 3 garlic cloves (minced)
  • 2 cups beef broth (low-sodium)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp brown sugar
  • 2 tbsp cornstarch + 3 tbsp water (slurry for thickening)
  • Salt and pepper to taste

Step-by-Step Instructions

1. Prep the Steak

  • Slice Against the Grain: Cut the steak into thin strips perpendicular to the muscle fibers for maximum tenderness.
  • Marinate: Toss the steak with soy sauce, 1 tbsp cornstarch, and black pepper. Let sit for 15 minutes.

2. Sear the Steak

  • Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  • Sear the steak in batches until browned (2-3 minutes per side). Remove and set aside.

3. Sauté Vegetables

  • Add remaining oil to the skillet. Sauté onions and bell peppers for 4-5 minutes until softened.
  • Stir in garlic and cook for 1 minute until fragrant.

4. Build the Gravy

  • Deglaze: Pour in beef broth, Worcestershire sauce, tomato paste, smoked paprika, and brown sugar. Scrape up any browned bits.
  • Simmer: Bring to a gentle boil, then reduce heat. Let simmer for 5 minutes.

5. Thicken and Combine

  • Stir the cornstarch slurry into the gravy. Cook for 2-3 minutes until thickened.
  • Return the steak to the skillet. Simmer for 3-4 minutes to meld flavors.
  • Season with salt and pepper to taste.

Pro Tips for Success

  • Tenderize the Steak: Marinating with cornstarch and soy sauce breaks down proteins.
  • Fresh vs. Frozen Peppers: Fresh peppers add crunch, but frozen work in a pinch.
  • Gluten-Free Option: Substitute soy sauce with tamari or coconut aminos.
  • Enhance Umami: Add a splash of fish sauce or a dash of MSG to the gravy.

Serving Suggestions

  • Classic Pairings: Serve over steamed jasmine rice, buttery mashed potatoes, or egg noodles.
  • Garnish: Top with chopped parsley, green onions, or a sprinkle of red pepper flakes.
  • Side Dishes: Pair with garlic green beans, roasted asparagus, or a crisp garden salad.

FAQs (People Also Ask)

Q: Can I use a different cut of beef?
A: Yes! Flank, sirloin, or ribeye work best. Avoid tougher cuts like chuck unless slow-cooked.

Q: How do I store leftovers?
A: Keep in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth.

Q: Can I make this in a slow cooker?
A: Absolutely! Sear the steak first, then cook on low for 6-7 hours with veggies and broth.

Q: Why is my gravy too thin?
A: Add more cornstarch slurry (1 tbsp at a time) and simmer longer to thicken.