Steak Tips With Peppers
With just a handful of ingredients and only 30 minutes, these Steak Tips with Peppers are a delicious and easy weeknight meal.
AN EASY STEAK AND PEPPER MEAL
Who doesn’t love easy homemade meals? We all lead very busy lives and between grocery shopping and then having to cook the food, we don’t always want to make a big fuss (because we’re already exhausted!) but we still want to it taste great! These Steak Tips with Peppers are one of my fast fix favorites. It comes together in 30 minutes and is super flavorful. You can serve it as a stand alone meal or with a side dish like rice. This dinner meal is one of my favorites and there is never any left when it is made. If you want that fast dinner that the everyone will love, then you need this Steak Tips with Peppers recipe.
FREQUENTLY ASKED QUESTIONS:
In general, I tend to use sirloin steak. It really soaks up the juices and flavors nicely. Other options that you can use include ribeye and New York strip steak. You want a naturally tender steak. Because this cooks quick, if you use a tougher steak, it won’t have time to tenderize as it cooks so starting with a tender cut of meat is key.
You can use any of your favorite steak seasoning for this or even a homemade blend. Some of my favorites are 21 Seasoning Salute from Trader Joe’s or Montreal Steak Seasoning.
If you want to serve it over something, I would recommend rice. Sides that goes well with steak tips are French fries, salad, macaroni and cheese, baked potato and pretty much anything that you think would work well with steak.
No. If you just want to use one color pepper, that is totally up to you.
These can be stored in an airtight container where they will keep in the refrigerator for up to 3-4 days. This can also be frozen. Let the steak tips cool and then place in a freezer container or bag and it will last for up to 2-3 months. To defrost, place in the refrigerator overnight and then reheat on the stovetop until heated through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- sirloin steak
- olive oil
- steak seasoning
- Italian seasoning
- yellow onion
- red bell pepper
- green bell pepper
- garlic cloves
- worcestershire sauce
HOW TO MAKE STEAK TIPS WITH PEPPERS:
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Season the cubed steak with steak seasoning and Italian seasoning and add to the heated pan.
Cook for 4-5 minutes, until the steak is seared on all sides. Remove the steak from the pan and set aside on a plate to rest.
Add the remaining olive oil to the pan along with the onions and peppers.
Stir fry the vegetables for 3-5 minutes, and then add the garlic and worcestershire sauce to the pan. Cook for another 3-4 minutes, until the vegetables are tender.
Return the steak back to the pan, along with its juices and cook for another minute to warm the steak.
Remove from heat. Serve immediately with rice or potatoes, enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
- Crock Pot Sausage and Peppers
- Crock Pot Cubed Steak
- Hamburger Steaks with Tomato Gravy
- Crock Pot Pepper Steak
- Steak Bite Fajita Bowls
- Pan Seared Steaks
- Chicken Fried Steak
- Steak and Potato Packets
- Crock Pot Mississippi Pot Roast
- Swiss Steak
Steak Tips with Peppers
Ingredients
- 1 pound sirloin steak cut into bite sized pieces
- 2 tablespoons olive oil
- 1 tablespoon steak seasoning
- 2 teaspoons Italian seasoning
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 garlic cloves minced
- 1 tablespoon worcestershire sauce
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium high heat.
- Season the cubed steak with steak seasoning and Italian seasoning and add to the heated pan.
- Cook for 4-5 minutes, until the steak is seared on all sides. Remove the steak from the pan and set aside on a plate to rest.
- Add the remaining olive oil to the pan along with the onions and peppers.
- Stir fry the vegetables for 3-5 minutes, and then add the garlic and worcestershire sauce to the pan. Cook for another 3-4 minutes, until the vegetables are tender.
- Return the steak back to the pan, along with its juices and cook for another minute to warm the steak. Remove from heat. Serve immediately with rice or potatoes, enjoy!
Notes
- Sirloin steak is what we typically use in this but other options are available, see my tips above.
- This can easily be doubled to serve a larger family.
- Use your favorite steak seasoning, we use Montreal.
- This can be frozen, see tips above on how to do that.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Quick, easy, and delicious! I used two flatiron steaks cut into bite-size cubes, bell peppers from our garden and served it over egg noodles with a side dish of steamed broccoli. One note: There was a good amount of meat and vegetable juices in mine at the end, so I sifted a teaspoon of cornstarch over it all and stirred it to thicken it up. Came out as a lovely gravy, no muss, no fuss, and poured beautifully over the noodles. I will definitely do this again, though — it got rave reviews all the way around, and it was so quick. Thank you as always for sharing!