Quick & Sizzling Peppered Steak Delight Recipe for Dinner Magic

Peppered steak captures the essence of bold, tantalizing flavors that dance across your palate with remarkable intensity.

Robust seasonings elevate an ordinary cut into a culinary masterpiece bursting with rich, savory notes.

Each slice promises a sensory experience that elevates home cooking to restaurant-quality standards.

The marriage of spices creates a complex profile that tingles taste buds and awakens appetite.

Professional chefs and home cooks alike appreciate the artful balance of heat and depth in this classic preparation.

Selecting premium meat ensures the ultimate texture and succulence that makes this dish unforgettable.

The technique requires precision, passion, and a willingness to experiment with seasoning layers.

Peppered Steak for a Flavorful Meal

• Flavor-Packed Slow Cooking: This recipe transforms simple beef strips into a mouthwatering dish through a low-and-slow method that infuses every bite with incredible depth and richness.
• Tender Beef Magic: Searing the beef first and then slow cooking creates incredibly tender meat that practically melts in your mouth, breaking down tough muscle fibers for a restaurant-quality texture.
• Quick Prep, Maximum Taste: With just a few simple steps of searing, chopping, and combining ingredients in a slow cooker, you can create a delicious meal that requires minimal hands-on cooking time and delivers maximum flavor.

Ingredients for Peppered Steak

• Beef Sirloin: Prime cut with rich flavor, best when thinly sliced against the grain for tender texture.
• Beef Bouillon Cube: Concentrated meat stock that adds deep, savory flavor to the gravy base.

• Green Bell Peppers, Red Bell Peppers: Colorful vegetables that provide crunch, sweetness, and visual appeal.
• Onion: Aromatic base that adds depth and sweetness to the overall dish.
• Diced Tomatoes: Juicy ingredient that creates a light, tangy sauce and helps tenderize the meat.

• Garlic Powder: Adds robust, mellow garlic flavor without raw garlic intensity.
• Salt, Black Pepper: Essential seasonings that enhance the meat's natural taste.
• Cornstarch: Thickening agent that creates a smooth, glossy gravy consistency.
• Soy Sauce: Adds umami depth and subtle saltiness to the dish.
• Sugar: Balances the savory flavors and helps caramelize the sauce.
• Cooking Oil: Provides heat conductivity for searing the meat.
• Hot Water: Helps dissolve bouillon and create the gravy base.

How to Prepare Peppered Steak

Step 1: Prepare the Beef

• Garlic powder
• Salt
• Black pepper

Sear beef until browned on both sides, then transfer to slow cooker.

Step 2: Slice Colorful Vegetables

• Green bell peppers
• Red bell peppers
• Onion

Layer sliced vegetables on top of seared beef in slow cooker.

Step 3: Add Tomato Goodness

Pour 1 can of diced tomatoes with its juices over peppers and onions in slow cooker.

Step 4: Create Flavorful Gravy

• Soy sauce
• Sugar

Stir ingredients to combine thoroughly.

Step 5: Slow Cook to Perfection

• Low setting: 6-8 hours
• High setting: 3-4 hours

Cooking slowly allows flavors to blend and beef to become tender.

Step 6: Finish and Serve

• Steamed white rice
• Egg noodles

Enjoy your delicious peppered steak meal!

Best Tips for Peppered Steak

• Sear with Confidence: Get your skillet scorching hot before adding beef to create a perfect golden-brown crust that locks in juicy flavors.
• Slice Strategically: Cut beef sirloin strips against the grain for maximum tenderness, ensuring each bite melts in your mouth.
• Layer Wisely: Arrange vegetables in a single layer to prevent overcrowding, allowing each ingredient to cook evenly and absorb the rich gravy.
• Cornstarch Trick: Whisk cornstarch thoroughly with beef broth to prevent lumps, creating a silky-smooth gravy that coats the meat perfectly.
• Low and Slow Magic: Resist the temptation to peek inside the slow cooker too often, as this releases heat and can extend cooking time, potentially drying out the meat.

Storing and Reheating Peppered Steak

• Refrigeration: Store the peppered steak in an airtight container within two hours of cooking. Properly sealed, the dish will stay fresh for 3-4 days in the refrigerator. Cool the steak completely before sealing to prevent moisture buildup.
• Reheating: Warm the leftovers gently in a skillet over medium-low heat to maintain the meat's tenderness. Add a splash of beef broth or water to prevent drying out. Stir occasionally and heat until the internal temperature reaches 165°F. Alternatively, microwave in short intervals, stirring between each to distribute heat evenly.
• Freezing Option: Freeze the steak in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating.

Pairing Peppered Steak with Sides

• Sip and Savor Wine Pairing: Complement the rich, peppery beef with a bold red wine like Cabernet Sauvignon or Syrah, which match the meat's robust flavors and cut through the gravy's richness.
• Perfect Rice Companion: Opt for jasmine or basmati rice to soak up the delicious gravy, providing a light and fragrant base that enhances the steak's deep, savory notes.
• Crisp Side Salad Solution: Prepare a simple mixed green salad with a tangy vinaigrette to balance the heavy meat dish, adding a refreshing contrast and lightening the overall meal experience.
• Craft Beer Match: Select a medium-bodied amber ale or porter that can stand up to the pepper's intensity and the beef's rich flavors, creating a harmonious and satisfying dining combination.

Peppered Steak Variations to Explore

• Spicy Southwest Pepper Steak: Replace bell peppers with poblano and jalapeño peppers, add ground cumin and chili powder for a robust southwestern kick. Serve over Mexican rice for extra authenticity.
• Asian-Inspired Pepper Beef: Swap soy sauce with oyster sauce, add ginger and sesame oil. Incorporate sliced bamboo shoots and water chestnuts for crunch and classic Asian flavor profile.
• Mediterranean Pepper Steak: Substitute beef bouillon with vegetable broth, add oregano and red wine. Include kalamata olives and sun-dried tomatoes for a Mediterranean touch. Garnish with fresh parsley before serving.
• Creamy Pepper Steak: Stir in heavy cream or sour cream during the last hour of cooking. Include sliced mushrooms and a splash of Worcestershire sauce for deeper, richer flavor complexity.

Peppered Steak Delight Recipe

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4.6 from 31 reviews

• Total Time: 6 hours 20 minutes
• Yield: 4 1x

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Description

Peppered Steak Delight brings bold Texas-style flavors to your dinner table with juicy beef coated in cracked black pepper. Seared to perfection and seasoned with robust spices, this classic dish promises a mouthwatering experience you’ll crave again and again.

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Ingredients

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Main Proteins:

• 2 pounds (907 grams) beef sirloin, cut into 1-inch strips

Vegetables:

• 1 green bell pepper, sliced into long strips
• 1 red bell pepper, sliced into long strips
• 1 onion, chopped or sliced into long strips

Seasonings and Liquids:

• 2 tablespoons (30 milliliters) cooking oil
• Garlic powder to taste
• Salt to taste
• Black pepper to taste
• 14.5 ounces (411 grams) can of diced tomatoes (do not drain)
• ¼ cup (60 milliliters) hot water
• 1 cube beef bouillon
• 1 tablespoon (15 milliliters) cornstarch
• 3 tablespoons (45 milliliters) soy sauce
• 1 teaspoon (5 milliliters) sugar

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Instructions

1. Preheat a large skillet to medium-high temperature and drizzle with of cooking oil, creating a sizzling surface for searing the beef sirloin strips.
2. Season the beef sirloin strips generously with garlic powder, kosher salt, and freshly ground black pepper, ensuring each piece is thoroughly coated with the aromatic spices.
3. Place the seasoned beef strips into the hot skillet, allowing them to caramelize and develop a rich, golden-brown exterior for approximately 2-3 minutes per side.
4. Transfer the seared beef strips into the slow cooker, creating an initial layer of protein for the recipe.
5. Slice green and red bell peppers into uniform, thin strips approximately 1/4 inch (0.6 centimeters) wide, and dice the onion into similar-sized pieces to ensure consistent cooking.
6. Distribute the sliced bell peppers and diced onions evenly over the seared beef strips in the slow cooker, creating a colorful vegetable layer.
7. Open a 14.5-ounce (411 grams) can of diced tomatoes and pour the entire contents, including the juice, over the vegetables to add moisture and acidity.
8. Dissolve one beef bouillon cube in of hot water, creating a flavorful liquid base for the gravy.
9. Whisk of cornstarch into the beef broth until completely smooth, preventing any lumps from forming.
10. Add of soy sauce and of granulated sugar to the cornstarch mixture, stirring to create a well-balanced sauce.
11. Pour the prepared gravy mixture over the ingredients in the slow cooker, gently stirring to ensure even distribution and coating of all components.
12. Cover the slow cooker and set to low temperature for 6-7 hours or high temperature for 3-4 hours, allowing the flavors to meld and the beef to become tender.
13. Once cooking is complete, gently stir the peppered steak to redistribute the gravy and ensure all ingredients are evenly coated.
14. Serve the peppered steak over steamed white rice or egg noodles, garnishing with fresh chopped parsley for a vibrant presentation.

Notes

• Marinate the beef briefly with seasoning to enhance flavor penetration and tenderness before searing.
• Use high-quality sirloin strips for a more luxurious and melt-in-your-mouth texture during slow cooking.
• Choose fresh bell peppers with vibrant colors to create a visually appealing and nutritionally rich dish.
• Adjust cooking time based on meat thickness – thinner strips require less time to prevent overcooking.
• Let the steak rest for a few minutes after cooking to allow juices to redistribute, ensuring maximum moisture retention.
• Control sodium levels by using low-sodium soy sauce and reducing added salt if preferred.

• Prep Time: 20 minutes
• Cook Time: 6 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 410 kcal
• Sugar: 3 g
• Sodium: 680 mg
• Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 120 mg