Italian Pepper Steak
Savor the bold flavors of Italy with this hearty Italian Pepper Steak recipe! Tender strips of beef sirloin are seared to perfection and simmered in a rich, savory tomato-based sauce infused with aromatic garlic, oregano, and basil. Vibrant strips of red and green bell peppers, along with sweet onions, add a delightful crunch and sweetness, perfectly complementing the hint of heat from red chili flakes. Thickened with a velvety cornstarch slurry and topped with fresh parsley, this dish is a comforting one-pan wonder that’s ready in just 45 minutes. Whether served over fluffy white rice or al dente pasta, this Italian-inspired take on a classic pepper steak is sure to impress with its robust flavors and simplicity. Ideal for weeknight dinners or casual entertaining, it’s a recipe you’ll find yourself making on repeat.
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Recipe Information
Ingredients
- 500 grams beef sirloin steak
- 3 tablespoons olive oil
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 3 units garlic cloves
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 250 milliliters beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red chili flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 servings cooked rice or pasta (optional, for serving)
Instructions
Slice the beef sirloin steak into thin strips across the grain for tenderness. Set aside.
Deseed the bell peppers and cut them into thin strips. Slice the onion into thin wedges. Mince the garlic cloves.
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the beef strips and sear for 2-3 minutes until browned. Remove the beef from the pan and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the sliced bell peppers and onion, stirring occasionally, and cook for 4-5 minutes until the vegetables are tender-crisp. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute to develop the flavor. Add the crushed tomatoes, beef broth, dried oregano, dried basil, red chili flakes, salt, and black pepper. Bring the mixture to a simmer.
Return the seared beef to the skillet and stir well to coat it in the sauce. Reduce the heat to low and simmer uncovered for 10-12 minutes, allowing the flavors to meld and the sauce to slightly thicken.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually stir the slurry into the skillet, cooking for 2-3 more minutes until the sauce reaches the desired thickness.
Sprinkle the dish with freshly chopped parsley before serving. Pair with cooked rice or pasta, if desired.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3669 mg | 160% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 30.4 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3938 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
