This recipe is an easy pepper steak recipe with a thick pan gravy! It is really a method, and once you learn how to do it, you can use it with any meat cooked on the stove that you want a sauce for. You’ll find yourself coming back to this simple way of cooking over and over again. It’s that easy, so keep reading!
Steps in Making Pepper Steak
From beginning to end this recipe only takes about 30 minutes. I’m estimating the time because it took me less than an hour to make this. That included set-up, cooking, and taking pictures for this post. That was pretty quick!
In this recipe, I used Honduran tenderloin because it is the most tender beef you’ll find here, but you can use any cut of meat that you like.
- First, you’ll need to have your steaks defrosted and ready to go. Then begin by heating a pan or cast iron skillet over high heat.
- Place your steaks on a plate. Season only one side with ground cumin, pepper, and salt. This is a time-saving tip! (Season the other side later.)
- Once the pan is hot, add a little oil to the pan. I used canola oil, but you can use olive oil, coconut oil or cooking spray.
- Place steaks in the pan leaving enough room for the others. You don’t want to move them around until this side has had time to brown. Don’t worry! It will look like they are sticking to the pan, but they are not. Just wait and they will release once caramelized and you’ll be able to turn them without tearing them. The trick is to have the pan hot enough to get a good sear.
- Cook on the first side for two minutes and while cooking, season the top side with the ground cumin, salt, and pepper. Time saver!
- After two minutes turn them over, beginning with the first steak you put in the pan. You’ll know they are ready to turn if they release easily. They should be nice and brown.
- Then, allow the other side to cook for two minutes, then remove from the pan and set on a plate.
Easy Steps to Making a Thick Pan Gravy
Once resting on a plate, add more oil to the pan. Add one small onion and saute for about a minute. Then add flour to the pan and cook along with the onions for another minute.
Next, add green and red bell pepper and saute for a minute longer.
Next, you’re going to deglaze the pan with your preferred liquid. (I used chicken stock because it is what I keep on hand, but you could use beef stock or red wine, depending on how strong you like the flavor of your sauce.) Make sure to scrape the bottom of te pan to get all the bits that remained when you seared the steaks. Those little bits will give a good flavor to your sauce! Then, place the steaks back in the pan and cook uncovered to your likeness, and the gravy has thickened.
Add a diced Mutton Pepper or Jalapeño Pepper at the very end to give it a bit of spice!
And that’s it! You have made Pepper Steak with Easy Pan Gravy.
Pepper Steak with Easy Pan Gravy Recipe Video
Pepper Steak with Easy Pan Gravy
- 4 6 oz Beef Sirloin Fillets
- 1/2 Cup Chicken Stock
- 1 Small Onion
- 1/2 Green Bell Pepper
- 1/2 Red Bell Peper
- 1 Mutton Pepper or Jalapeño Pepper
- 1 Tbs. Flour
- 1 Tbs. Ground Cumin
- 1 Tbs. Salt
- Oil for cooking.
- Heat pan over high heat.
- Season one side of the fillets with half of the Ground Cumin, Salt, and Pepper.
- Add oil to the hot pan.
- Add fillets one at a time, seasoned side down.
- Cook for 2 minutes and season top side of fillets with the other half of the Ground Cumin, Salt, and Pepper.
- Turn over after 2 minutes and cook on the other side for 2 minutes longer.
- Remove from pan and set aside on a plate.
- Add more oil to the pan, then onion and cook for 1 minute.
- The add flour and cook for 1 minute longer, then add bell peppers.
- Once peppers and onions have cooked for one minute, add stock and stir while scraping bits from the bottom of the pan.
- Return filets to pan and continue cooking until your desired temperature.