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Easy Weeknight Pepper Steak is a fast and hearty way to feed your family. It cooks in minutes but it tastes like it’s cooked for hours.
Why We Love This Recipe
- This is a tested, tried, and true recipe that has been in my family for over 40 years. My Mom used to make weeknight pepper steak several times a month and it’s always been a family favorite.
- All of the ingredients are readily available at any grocery store. In fact, if you’re like me, you probably have everything you need for this recipe in your own kitchen.
- From start to finish, this recipe will be on your plate in 30 minutes; it’s perfect for a busy week night.
- Everything except the rice cooks in one skillet for easy clean-up.
Pepper Steak Ingredients
Beef – I have experimented with different cuts of beef and steak over the years and find that London Broil works best for this recipe.
Brow Gravy Mix – I used an envelope of gravy mix because that what I had in my pantry and I find it super convenient. You could also use a store-bought jar gravy or even make your own.
Soy Sauce – I use low sodium soy sauce for all my recipes. It’s the only type of soy sauce I buy.
Pineapple – I always prefer fresh over canned when it comes to the fruit which is what I used. My Mom always used canned pineapple when she made this dish.
How to Make Easy Weeknigh Pepper Steak
- Slice bell peppers and pineapple into strips and chunks that are all about the same size. Set them aside.
- Place olive oil in a skillet, cook steak until it is an internal temperature of 123°. Remove the steak from the skillet, place it on a cutting board, cover it with a piece of foil, and let it rest while you prepare the sauce. Not pictured: Follow the directions on the gravy package and make the gravy in the same skillet that you used to cook the steak (don’t clean the skillet because you want the cooked beef flavor in the gravy). Add the soy sauce and peppers and let the gravy simmer uncovered for 3-5 minutes.
- Slice the cooked steak into thin strips. Add the steak strips to the gravy. Add the pineapple and simmer uncovered for 10 minutes. Serve over cooked white rice.
Frequently Asked Questions
Most people think London Broil is a cut of beef but it’s actually a cooking method that means to marinate, grill or broil, and slice against the grain. Most beef cuts that are labeled “London Broil” are actually top round. Sometime grocers also label flank steak and strip steak as London Broil.
You can use any cut of beef you’d like. However, I recommend using beef that is tender which is why I find top round the best for the cost. You can certainly use strip steak or filet but you might be spending a bit more money.
If you are watching your carbs, I recommend serving it over spiraled zucchini or other squash or just serving it alone with a side salad. Check out my spiralized zucchini recipe.
Krazy Kitchen Mom Tips
- Take the time to allow the beef to simmer in the pepper gravy for 10 minutes. This will enhance the beef flavor of the gravy and make the steak strips even more tender.
- This is a hearty one-pan dinner that makes great leftovers. Store leftovers in the refrigerator in an air-tight container. To warm, place it on a microwave dish and microwave for 1 minute.
- You can also freeze leftovers in a zip-top bag. To thaw, run under warm water.
- You can also freeze leftover rice. To freeze rice, lay a paper towel on a cookie sheet. Lay the rice on top of the paper towel, and let it sit at room temperature until it is cool. Transfer the rice to a zip-top bag and freeze for up to 4 months.
More Easy Weeknight Recipes
- Filet Mignon with Boursin Mushroom Sauce
- Grilled Chicken Caprese
- Panzanella Bread Salad
- Cajun Red Beans and Rice
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Easy Weeknight Pepper Steak
Ingredients
- 1 lb. Top Round or London Broil
- 1 TBS extra virgin olive oil
- 1 envelope of brown gravy mix
- 1 green bell pepper
- 1 red bell pepper
- 1/2 cup diced pineapple
- 1/4 cup low sodium soy sauce
Instructions
- Slice bell peppers and pineapple into strips and chunks that are all about the same size. Set them aside.
- Place olive oil in a skillet, cook steak until it is an internal temperature of 123°.
- Remove the steak from the skillet, place it on a cutting board, cover it with a piece of foil, and let it rest while you prepare the sauce.
- Follow the directions on the gravy package and make the gravy in the same skillet that you used to cook the steak (don't clean the skillet because you want the cooked beef flavor in the gravy).
- Add the soy sauce and peppers and let the gravy simmer uncovered for 3-5 minutes.
- Slice the cooked steak into thin strips. Add the steak strips to the gravy.
- Add the pineapple and simmer uncovered for 10 minutes.
- Serve over cooked white rice.
Notes
- Take the time to allow the beef to simmer in the pepper gravy for 10 minutes. This will enhance the beef flavor of the gravy and make the steak strips even more tender.
- This is a hearty one-pan dinner that makes great leftovers. Store leftovers in the refrigerator in an air-tight container. To warm, place it on a microwave dish and microwave for 1 minute.
- You can also freeze leftovers in a zip-top bag. To thaw, run under warm water.
- You can also freeze leftover rice. To freeze rice, lay a paper towel on a cookie sheet. Lay the rice on top of the paper towel, and let it sit at room temperature until it is cool. Transfer the rice to a zip-top bag and freeze for up to 4 months.
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Sounds perfect! Would probably make a killer sandwich filling too!
That’s a great idea! I can see it in a big hoagie roll!