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A skillet with cooked pepper steak

Easy Weeknight Pepper Steak

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. 
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Course: Easy
Cuisine: Asian Style
Keyword: easy dinner, weeknight diner
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Laura Franco


  • 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


  • 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. 


  • 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.