Quick and Savory Pepper Steak Skillet
📜 Collection: UK5 | ✍️ Attribution: Midge Robertson | 📂 Category: Entrees A fast and flavorful weeknight meal featuring tender strips of round steak simmered with onions, green peppers, and stewed tomatoes in a savory oregano-spiced sauce. Perfect for serving over a bed of warm rice.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | None | 2-3 servings |
🔪 Key Equipment
- Skillet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 pound | Round Steak | cut in 1/2” by 1” strips |
| To taste | Salt and Pepper | as needed |
| 1/2 cup | Onion | chopped |
| 1 (8 ounce) can | Tomatoes | stewed |
| 1 medium | Green Pepper | seeded and cut in strips (or 1 medium Zucchini, cut in bite-size pieces) |
| 1/2 teaspoon | Oregano | dried |
| 1 tablespoon | Steak Sauce or Worcestershire Sauce | flavor enhancer |
Instructions
Step 1: Prep and Brown
- Season the 1/2 pound round steak with salt and pepper to taste.
- Brown the meat in hot oil or its own fat in a skillet until seared.
Step 2: Simmer and Combine
- Lightly sauté the 1/2 cup chopped onion and 1 medium green pepper (or zucchini). You can do this in the same pan by just pushing the meat to one side.
- Add the sautéed vegetables to the meat, then incorporate the 1 (8 ounce) can stewed tomatoes, 1/2 teaspoon oregano, and 1 tablespoon steak sauce or Worcestershire sauce.
- Cook slowly on top of the range for 45 minutes to 1 hour, or until the meat is tender and fork-pierceable.
- Serve warm over rice.
💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Original Recipe Scan
