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
Mashed potatoes with chives on top from overhead

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

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  • 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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