These delicious Skillet Pepper Steaks are a combination of strip steak, bell peppers and a peppercorn-red wine sauce with a sprinkle of fresh parsley at the end.

a close up of Skillet Pepper Steaks

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Why We Love This Recipe For Skillet Pepper Steaks

There are few things better than in-season vegetables, and bell peppers are no exception. Which is why I wanted this recipe to be all about the peppers (and the steak, of course). This steak and peppers dish also has a very heavy dose of black peppercorn, which I LOVE paired with the red wine I added.

The technique is super simple, only requiring one skillet and not a ton of effort. So it’s just as great on a weeknight as it is if you want to serve a delicious but light-lift meal to friends on a weekend.

Recipe Highlights

  • Made in one skillet–it’s easy clean-up and low effort!
  • Takes just 35 minutes from start to finish
  • It’s like an upscale version of steak fajitas just without the tortillas and cheese
Skillet Pepper Steaks with mashed potatoes alongside

Key Ingredients For This Recipe

  • S&P: Black or mixed whole peppercorns. Kosher salt.
  • Strip Steaks: Also known as New York Strip, this is a tender cut of meat. Substitute sirloin for a more budget-friendly option.
  • Bell Peppers: Use any mix of colors.
  • Red Wine: The wine flavors the sauce. Use what you have on hand.
  • Fresh Herbs: Thyme for the red wine sauce and parsley for serving.
  • Pantry Staples: Beef or chicken broth, or you could make your own homemade chicken stock; arrowroot or cornstarch; avocado or canola oil.

Step-by-Step Instructions to Make Pepper Steaks

Step 1: Preheat oven

Preheat oven to 450 degrees F.

Step 2: Crush peppercorns

Crush peppercorns in a mortar and pestle until cracked but not finely milled. Alternatively, seal peppercorns in a small re-sealable bag. Crush with a small skillet or the smooth side of a meat mallet. Mix in ¾ teaspoon salt. Sprinkle the pepper mixture over both sides of the steaks

Step 3: Cook steaks

Heat 1 teaspoon of oil in a large oven-proof skillet over high heat. Add steaks and sear until browned and crispy, 2 to 3 minutes. Flip the steaks over and transfer the skillet to the oven and cook until the steaks are medium rare, 6 to 7 minutes. Remove steaks to a plate and tent with foil to keep warm and rest.

Step 4: Cook peppers & make sauce

Return the skillet to medium-high heat. Add the remaining 1 teaspoon of oil and peppers, then cook, stirring often until starting to brown, 3 to 4 minutes. Add wine, thyme and the remaining ¼ teaspoon salt and increase heat to high. Simmer, stirring often until the wine is almost completely evaporated, 4 to 6 minutes. Stir broth and arrowroot in a small bowl. Add to the skillet and bring to a simmer, stirring constantly. Cook, stirring often, until the peppers are tender and the sauce is thickened, 5 to 7 minutes

Step 5: Serve pepper steaks

Serve the steaks with pepper sauce and garnish with parsley, if desired.

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FAQs and Expert Tips

Storing instructions:

Store the steak and peppers in the fridge in an airtight container for up to 3 days. To reheat, microwave your serving until just warmed through, 1 to 2 minutes.

Make-ahead instructions:

Since the recipe only takes 35 minutes, I would recommend making to serve. However, if you wanted to make it as a meal-prep recipe you could do that. Just wait for the steaks and peppers to cool, then divide it into containers and place in the fridge.

Variations to try:

For a more fajita-like dish, add sliced onions when cooking the peppers and serve with flour tortillas. You could also add soy sauce, garlic and a bit of ginger to the sauce instead of thyme and red wine to give it an Asian flare.

Serving Suggestions

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Creamy Low Carb Mashed Cauliflower
roasted asparagus on a sheet pan with tongs, herbs and lemon wedges

Roasted Asparagus
close up overhead of the bowl of mashed potatoes, a serving in a blue bowl and foliage on the table

Roasted Garlic Mashed Potatoes
simple skillet green beans on an orange plate

Simple Skillet Green Beans
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Simple Buttermilk Mashed Potatoes
Mashed root veggie puree in a white bowl on a table with hydrangeas in a vase

Vegetable Mash

Additional Steak Recipes to Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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beef with peppers

Skillet Pepper Steaks

  • Author: Katie Webster
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Description

These delicious Skillet Pepper Steaks are a combination of strip steak, bell peppers and a peppercorn-red wine sauce. They’re finished off with a sprinkle of fresh parsley for an added touch.

Ingredients

Scale
  • 1 teaspoon black or mixed peppercorns
  • 1 teaspoon coarse kosher salt, divided
  • 4 strip steaks, about 8-ounces each
  • 2 teaspoons avocado oil or organic canola oil
  • 3 bell peppers, any color, cored and sliced
  • ¼ cup red wine
  • ½ teaspoon chopped fresh thyme
  • 1 cup beef or chicken broth
  • ½ teaspoon arrowroot or cornstarch
  • Chopped fresh parsley for garnish, if desired

Instructions

  1. Preheat oven to 450 degrees F.
  2. Crush peppercorns in a mortar and pestle until cracked but not finely milled. Alternatively, seal peppercorns in a small re-sealable bag. Crush with a small skillet or the smooth side of a meat mallet. Mix in ¾ teaspoon salt. Sprinkle the pepper mixture over both sides of the steaks
  3. Heat 1 teaspoon oil in a large oven-proof skillet over high heat. Add steaks and sear until browned and crispy, 2 to 3 minutes. Flip steaks over and transfer the skillet to the oven and cook until the steaks are medium rare, 6 to 7 minutes. Remove steaks to a plate and tent with foil to keep warm and rest.
  4. Return the skillet to medium-high heat. Add the remaining 1 teaspoon oil. Add peppers, and cook, stirring often until starting to brown, 3 to 4 minutes. Add wine, thyme and the remaining ¼ teaspoon salt and increase heat to high. Simmer, stirring often until the wine is almost completely evaporated, 4 to 6 minutes. Stir broth and arrowroot in a small bowl. Add to the skillet and bring to a simmer, stirring constantly. Cook, stirring often, until the peppers are tender and the sauce is thickened, 5 to 7 minutes
  5. Serve the steaks with the pepper sauce and garnish with parsley.

Notes

How to Store: Store the steak and peppers in the fridge in an airtight container for up to 3 to 4 days. To reheat, microwave your serving until just warmed through, 1 to 2 minutes.

 
  • Prep Time: 30 minutes
  • Cuisine: American

Nutrition

  • Serving Size: 1 steak, 2/3 cup peppers and sauce
  • Calories: 546
  • Sugar: 0 g
  • Sodium: 406 mg
  • Fat: 17 g
  • Saturated Fat: 6 g
  • Carbohydrates: 10 g
  • Fiber: 5 g
  • Protein: 45 g

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