This recipe for Pepper Steak is a house favorite. A pepper steak recipe is nothing new, but a time saving one does become a cook’s friend. I like this version because it is both a time saver and crowd pleaser. I’ll take a shortcut in my recipes if taste is not compromised. This recipe is a prime example- I use powder options (garlic,onion) in lieu of dicing, mincing, and slicing.
Chopped onions and garlic in a jar is an excellent option, but when the freezer/fridge is void of these grab the powders. Let me share the Places In The Home pepper steak recipe with you.
Places In The Home Pepper Steak
1 2lb. package round or cube steak
2-3 tablespoons vegetable or olive oil thinly coating bottom of skillet for browning steak
3 large bell peppers washed, seeded, and sliced
1½ ~ 2 tsp. salt
2 tsp. black pepper or to personal taste
1 ½ ~ 2 tsp. garlic powder or minced
1 ½ tsp. onion powder
dash Worcestershire sauce
½ tsp. hot sauce, optional
¾ tsp. basil
½ tsp. nutmeg
1 large can tomato sauce
½ cup water
Add oil to skillet and heat on medium high to high. Add steak to heated skillet and brown on both sides. While in the browning process add salt, pepper, garlic and onion to the meat.
When meat is lightly browned, add the sliced peppers. Cook the meat and peppers until browning is complete. Reduce heat to medium. Pour tomato sauce followed by the water into skillet, stirring to blend all ingredients well.
Next, add Worcestershire sauce, optional hot sauce, nutmeg and basil. Stir well and cover with lid propped up on one side allowing steam to escape.
Reduce to medium low and cook until steak is tender.