Seared Steak with Sautéed Bell Peppers and Onions
This skillet steak dinner keeps things simple: a good sear on the beef, colorful bell peppers and onions cooked until tender-crisp, and a quick buttery finish that brings everything together. Serve it with rice, mashed potatoes, warm bread, or a green salad for an easy meal that feels complete without much fuss.
Recipe at a glance
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Ingredients
- 1 1/2 pounds steak, such as sirloin, strip, flank, or ribeye, cut into 1-inch strips or left as whole steaks
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon neutral oil, such as canola or avocado
- 1 tablespoon unsalted butter
- 1 large yellow onion, sliced
- 2 bell peppers, any colors, sliced into strips
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/4 cup beef broth or water
- 1 teaspoon paprika
- 1 tablespoon chopped parsley, optional
- Lemon wedges or hot sauce, for serving, optional
Instructions
- Season the steak. Pat the steak dry with paper towels. Season all over with salt, pepper, and garlic powder. If you are using whole steaks instead of strips, let them sit at room temperature for 10 to 15 minutes while you prep the vegetables.
- Heat the skillet. Set a large cast-iron or heavy stainless-steel skillet over medium-high heat. Add the oil and let it shimmer. A hot pan helps the steak brown quickly instead of steaming.
- Sear the steak. Add the steak in a single layer. If needed, work in batches so the pan is not crowded. Cook for 2 to 3 minutes per side for strips, or 3 to 5 minutes per side for thicker pieces, until well browned. If using whole steaks, cook until the internal temperature reaches your preferred doneness, checking with a thermometer inserted into the thickest part. USDA guidance lists 145°F with a 3-minute rest for whole cuts of beef. Transfer the steak to a plate and rest while you cook the vegetables.
- Sauté the peppers and onions. Lower the heat to medium. Add the butter, onion, and bell peppers to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until the onions soften and the peppers turn glossy and tender-crisp. You want a little bite left in the vegetables, not a soft, collapsed texture.
- Finish the pan. Stir in the garlic and paprika and cook for 30 seconds, just until fragrant. Add the Worcestershire sauce and broth, scraping up any browned bits from the pan. Let the liquid bubble for 1 to 2 minutes so it lightly coats the vegetables.
- Bring everything together. Return the steak and any juices to the skillet. Toss just until heated through. If the steak was cut into strips, it should stay juicy and only need a minute or two more in the pan. Taste and add a pinch more salt or pepper if needed.
- Serve. Spoon the steak, peppers, and onions onto plates. Finish with parsley and a squeeze of lemon, if you like. Serve hot over rice, alongside roasted potatoes, or with crusty bread to catch the pan juices.
Helpful tips
- Choose the cut you like best: Sirloin and strip steak are reliable for quick cooking, while flank steak works well when sliced thin against the grain.
- Keep the vegetables crisp: Cut the peppers and onions into similar-size strips so they cook evenly, and avoid overcooking them until they lose their color and shape.
- Use a thermometer for thicker steaks: A quick-read thermometer is the most reliable way to check doneness. Insert it into the thickest part of the steak, away from the pan.
- Simple swap: If you do not have Worcestershire sauce, use a splash of soy sauce plus a little extra broth.
Serving ideas
This dish is easy to round out with pantry sides. Try buttered rice, garlic mashed potatoes, roasted sweet potatoes, or a simple cucumber salad. Leftovers also make a great filling for wraps, grain bowls, or quesadillas the next day.
Storage notes
Cool leftovers quickly and store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave in short bursts so the steak stays tender. If you want to freeze it, freeze the steak and vegetables in a sealed container for up to 2 months, then thaw overnight in the refrigerator before reheating.
For food safety, handle raw beef separately from other ingredients, wash hands and surfaces after contact with raw meat, and rest whole steaks before serving. USDA food-safety guidance is a helpful reference when you are cooking beef at home.
