Tender steak with peppers and onions is such an easy and delicious weeknight meal that can be used in many different ways! The whole meal is ready in just 40 minutes and can be served with your favorite side dish or by itself! Leftovers are amazing, so it’s also a great meal-prepping recipe.
Meat and veggies maybe some of the easiest meals, but they are also so satisfying! Not to mention when they can be ready in less than 1 hour with minimal prep work, that’s my kind of dinner! If you have leftover top sirloin or need other ideas, I use it to make beef and broccoli, and instant pot Mongolian beef.
Serve this delicious meal over mashed potatoes, homemade pasta, or alongside a baked potato. It also works great as a fajita filling – serve with tortillas, and top it with sour cream, pico de gallo or salsa, guacamole, etc. Use homemade taco salad shells to turn it into a light lunch option.
Why You’ll Love This Steak and Veggies Recipe
- Quick and easy one-pan meal.
- Made with simple ingredients.
- Can be used in different ways and customized to your liking.
- Tender, full of flavor, and great for fajitas, salads, and by itself!
What Ingredients do I Need for Steak with Peppers and Onions?
- top sirloin steak
- salted butter
- olive oil
- Salt and black pepper
- red wine vinegar – if you prefer, deglaze with beef broth, red wine, or another type of vinegar.
- Worcestershire sauce
- Italian seasoning
- minced garlic – garlic powder can also be used
- bell peppers – we are using yellow, orange, and red bell peppers, but you can also dice up a green bell pepper as well.
- onion – fresh onions add more flavor, but onion powder can be swapped if needed
- Fresh parsley or herbs for garnish
Before You Start: Allow the steak to sit out 30 minutes before cooking so it comes to room temp. This ensures it cooks more evenly.
How to Make One Pan Steak, Peppers, and Onions
SEAR THE STEAK: Cut the steak into bite-sized pieces and season with salt and pepper. Heat the oil and butter in the cast iron skillet until hot. Add the meat and avoid overcrowding the pan by working in batches. Once it’s seared, remove it from the pan and deglaze it with the red wine vinegar. Pour in the Worcestershire sauce and simmer.
ADD THE VEGGIES: Place all of the vegetable slices in the pan, along with the garlic and Italian seasoning. Saute until the onions have softened and the peppers are tender but crisp.
SERVE: Add the steak back to the pan until it’s warmed through. Serve with mashed potatoes or in a tortilla with your favorite toppings.
- We seasoned with just salt and pepper, but you can always use your favorite blends instead.
- Make sure you are using a large skillet and that it is nice and hot before adding the steak. This is what gives it the nice sear on the outside.
- Deglazing the pan removes the brown bits from the bottom. The acidity from the red wine vinegar helps to loosen and makes a rich sauce when combined with the fats and juice from the steak.
- We chose top sirloin steak just because it’s budget-friendly. Flank steak, round steak, New York strip, or ribeye can also be used. We do not recommend muscular cuts such as stew meat, as it will increase the cooking time to get the same tender texture.
Stir fry dishes like this are one of the easiest ways to add more veggies to your diet and are easy enough for beginner cooks!
- In stir-fries like this, you can easily add your favorite vegetables such as tomatoes, mushrooms, and broccoli.
- For more of a pepper steak stir fry, add fresh ginger when adding the garlic. Make the sauce: Whisk together a little brown sugar, ¼ cup of low-sodium soy sauce, a tablespoon of cold water, and a tablespoon of cornstarch in a small bowl. Pour the sauce over the steak mixture and allow it to thicken, then serve. You can also heat the sauce separately and serve it on the side.
- Some prefer to cut the steak into 2-inch strips versus cubed pieces.
Keep leftovers in the fridge for up to 3 days, or freeze them, they will stay fresh for 1 month.
Start by cutting off both ends of the onion and removing the skin. Cut the onion in half. Begin slicing on the natural lines. Peel apart the onion slices, and you are done!
Steak with Peppers and Onions
- 1.5-2 pounds top sirloin steak cut into pieces
- 3 tablespoons salted butter
- 1 tablespoon olive oil
- Salt and pepper
- 2 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 3 cloves minced garlic
- 3 bell peppers chopped
- 1 white onion chopped
- Fresh parsley or preferred herbs for garnish
- Set out steak at least 30 minutes before cooking to bring them to room temperature.
- Cut into bite-size pieces and sprinkle with salt and pepper.
- In a cast iron skillet, heat olive oil and butter over medium heat until the skillet is hot.
- Add meat pieces, working in batches to avoid overcrowding, and sear on medium-high heat. Toss just enough to sear on all sides and then remove from the skillet.
- Add the red wine vinegar to the skillet to deglaze the pan. Add the Worcestershire sauce and simmer for 30 seconds to reduce the sauce.
- Add the diced onions and peppers to the pan, as well as the garlic and Italian seasoning. Saute on medium heat for 5-8 minutes, until the onions have softened and the peppers are tender crisp.
- Return the steak to the pan and heat through.
- Garnish with a sprinkle of fresh herbs, if desired, and serve immediately.