18 Delicious Pepper Steak and Onions Recipes Spicy

There’s nothing quite like the sizzle of pepper steak and onions to turn an ordinary dinner into something extraordinary. Whether you’re craving a quick weeknight meal or looking to spice up your comfort food game, our roundup of 18 delicious recipes promises bold flavors and simple steps. Get ready to tantalize your taste buds and discover your new favorite dish!

Classic Pepper Steak with Onions

Never settle for bland when you can **boldly savor** the sizzle of Classic Pepper Steak with Onions—a dish that **marries tender beef** with the sharp sweetness of caramelized onions in under 30 minutes.

Ingredients

• 1.5 lbs ribeye steak, thinly sliced against the grain
• 2 large yellow onions, julienned
• 3 tbsp clarified butter
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp freshly ground black pepper
• 1/2 tsp kosher salt
• 2 cloves garlic, minced
• 1/2 cup beef stock
• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. **Heat** a large skillet over medium-high heat and add 2 tbsp clarified butter until it shimmers.
2. **Sear** the ribeye slices in batches for 1 minute per side, ensuring a golden crust forms. Remove and set aside.
3. **Reduce** heat to medium, add remaining butter, and sauté onions for 5 minutes until translucent.
4. **Stir** in garlic, cooking for 30 seconds until fragrant.
5. **Deglaze** the pan with soy sauce, Worcestershire, and beef stock, scraping up browned bits.
6. **Whisk** cornstarch and water into a slurry, then pour into the skillet, stirring constantly until the sauce thickens, about 2 minutes.
7. **Return** the steak to the pan, tossing to coat evenly, and simmer for 2 minutes to meld flavors.
8. **Season** with black pepper and salt, adjusting as needed.

Just imagine the **juicy steak slices** draped in a glossy, umami-rich sauce, with onions that melt in your mouth. Serve over a mound of jasmine rice or alongside crisp roasted Brussels sprouts for a **texture contrast** that’s downright addictive.

Spicy Szechuan Pepper Steak and Onions

Whip up a storm in your kitchen with this electrifying Spicy Szechuan Pepper Steak and Onions—bold flavors meet fiery heat for a dish that’s anything but boring.

Ingredients

• 1.5 lbs ribeye steak, thinly sliced against the grain
• 2 tbsp Szechuan peppercorns, freshly ground
• 1 tbsp crushed red pepper flakes
• 3 tbsp soy sauce, low-sodium
• 2 tbsp rice vinegar
• 1 tbsp honey
• 2 tbsp clarified butter
• 1 large yellow onion, julienned
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1 tsp cornstarch
• 2 tbsp water
• 2 scallions, thinly sliced for garnish

Instructions

1. In a bowl, combine sliced ribeye, ground Szechuan peppercorns, crushed red pepper flakes, soy sauce, rice vinegar, and honey. Marinate for 20 minutes at room temperature.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add julienned onion to the skillet, sautéing until translucent and edges begin to caramelize, approximately 5 minutes.
4. Introduce minced garlic and grated ginger to the skillet, stirring constantly for 30 seconds to release aromas.
5. Increase heat to high, add marinated steak in a single layer, searing undisturbed for 2 minutes to develop a crust.
6. Flip steak pieces, continuing to cook for an additional 1 minute for medium-rare doneness.
7. In a small bowl, whisk together cornstarch and water to create a slurry, then pour into the skillet to thicken the sauce, stirring for 30 seconds.
8. Remove from heat, garnish with sliced scallions, and serve immediately.

Crisp-tender onions and succulent steak slices bask in a glossy, spicy sauce that packs a punch. Serve over steamed jasmine rice or alongside crisp-tender stir-fried vegetables for a meal that’s as vibrant as it is satisfying.

Garlic Butter Pepper Steak with Caramelized Onions

Craving a steak that slaps with flavor? This Garlic Butter Pepper Steak with Caramelized Onions is your ticket to a mouthwatering meal that’s as easy to make as it is delicious.

Ingredients

• 1.5 lbs ribeye steak, 1-inch thick
• 2 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1 large yellow onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1/4 cup beef stock

Instructions

1. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Season steak evenly with sea salt and freshly ground black pepper.
3. Sear steak for 3 minutes per side for medium-rare, or until internal temperature reaches 135°F. Remove and let rest.
4. In the same skillet, reduce heat to medium. Add thinly sliced yellow onion, cooking until caramelized, about 10 minutes, stirring occasionally.
5. Push onions to the side, add minced garlic and clarified butter to the center of the skillet. Cook until fragrant, about 30 seconds.
6. Return steak to the skillet, spooning garlic butter and onions over the top. Add beef stock to deglaze, scraping up any browned bits.
7. Remove from heat. Let steak rest for 5 minutes before slicing against the grain.

Juicy and bursting with rich, buttery garlic notes, this steak pairs perfectly with a crisp salad or roasted veggies for a balanced meal. The caramelized onions add a sweet depth that’ll have you coming back for seconds.

Slow Cooker Pepper Steak and Onions

Ready to transform your dinner routine? This **Slow Cooker Pepper Steak and Onions** delivers tender beef and sweet onions in a rich, savory sauce—set it and forget it magic.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch strips
• 2 large yellow onions, thinly sliced
• 2 bell peppers (1 red, 1 green), julienned
• 3 cloves garlic, minced
• 1 cup beef stock, low-sodium
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp cold water
• 1 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add beef strips in a single layer; sear for 2 minutes per side until deeply browned. Transfer to slow cooker.
3. In the same skillet, add onions and bell peppers; sauté for 3 minutes until slightly softened.
4. Stir in garlic and cook for 30 seconds until fragrant. Transfer to slow cooker.
5. Pour beef stock and soy sauce over the beef and vegetables. Cover and cook on LOW for 6 hours.
6. In a small bowl, whisk cornstarch and cold water until smooth. Stir into slow cooker.
7. Cover and cook on HIGH for 15 minutes until sauce thickens.
8. Season with black pepper before serving.

Forks down, this dish is a winner. The beef melts in your mouth, while the peppers add a crisp contrast. Serve over jasmine rice or buttered noodles for a hearty meal.

Pepper Steak Stir Fry with Onions and Bell Peppers

Just when you thought weeknight dinners couldn’t get any easier, this Pepper Steak Stir Fry slaps. **Sear** juicy strips of beef, **toss** with crisp veggies, and **drench** in a savory sauce—all in under 30 minutes.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 large yellow onion, julienned
• 2 bell peppers (1 red, 1 green), julienned
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp cornstarch
• 1/2 cup beef broth
• 1 tsp sesame oil

Instructions

1. **Marinate the steak:** In a bowl, combine sliced flank steak with soy sauce, oyster sauce, and cornstarch. Let sit for 15 minutes.
2. **Heat the pan:** Place a large wok or skillet over high heat. Add clarified butter until shimmering.
3. **Sear the steak:** Add steak in a single layer. Cook undisturbed for 2 minutes per side for a deep crust. Remove and set aside.
4. **Sauté aromatics:** In the same pan, add onion, bell peppers, garlic, and ginger. Stir-fry for 3 minutes until slightly softened.
5. **Deglaze:** Pour in beef broth, scraping up any browned bits for extra flavor.
6. **Combine and finish:** Return steak to the pan. Drizzle with sesame oil. Toss everything together for 1 minute until glossy and thickened.

Zesty and vibrant, this stir fry boasts tender beef with a caramelized edge, paired with crunchy peppers and onions. Serve over steamed jasmine rice or stuff into warm tortillas for a fusion twist.

Grilled Pepper Steak with Charred Onions

Unleash the flavor with this grilled pepper steak paired with charred onions—**bold, smoky, and utterly irresistible**.

Ingredients

• 1.5 lbs ribeye steak, 1-inch thick
• 2 large red bell peppers, seeded and quartered
• 2 large yellow onions, peeled and sliced into 1/2-inch rings
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp smoked paprika
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp clarified butter

Instructions

1. Preheat your grill to **high heat (450°F)** for direct grilling.
2. Brush the steak, bell peppers, and onion rings with **extra-virgin olive oil** on all sides.
3. Season the steak evenly with **smoked paprika, coarse sea salt, and black pepper**.
4. Place the steak on the grill. Cook for **4 minutes per side for medium-rare**, or until internal temperature reaches **130°F**.
5. While the steak cooks, grill the bell peppers and onions for **3-4 minutes per side** until charred and tender.
6. Remove all items from the grill. Let the steak rest for **5 minutes** before slicing against the grain.
7. In a small saucepan over medium heat, melt **clarified butter**. Add **minced garlic** and sauté for **30 seconds** until fragrant.
8. Drizzle the garlic butter over the sliced steak and serve with the charred vegetables.

Yield a steak that’s **juicy and rich**, with peppers and onions that bring a sweet, smoky contrast. Try stacking the steak and veggies on a toasted ciabatta roll for an epic sandwich.

Pepper Steak and Onions with Mushroom Sauce

Hungry for a dish that packs a punch? This pepper steak and onions with mushroom sauce is your ticket to flavor town—quick, easy, and utterly delicious.

Ingredients

• 1.5 lbs ribeye steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 large yellow onion, julienned
• 2 cups cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1/2 cup beef stock
• 1/4 cup heavy cream
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp clarified butter.
2. Season the ribeye slices with salt, pepper, and smoked paprika. Sear for 2 minutes per side until a golden crust forms. Remove and set aside.
3. In the same skillet, add the remaining butter and sauté onions for 3 minutes until translucent.
4. Add mushrooms and garlic, cooking for another 4 minutes until mushrooms are golden.
5. Pour in Worcestershire sauce and beef stock, scraping up any browned bits from the pan.
6. Stir in heavy cream and bring the sauce to a simmer. Let it reduce for 5 minutes until slightly thickened.
7. Return the steak to the skillet, tossing to coat in the sauce. Heat through for 1 minute.

Crave-worthy doesn’t begin to cover it—the steak is tender, the sauce rich and velvety. Serve over a bed of creamy polenta or alongside crispy roasted potatoes for the ultimate comfort meal.

Asian Inspired Pepper Steak with Onions and Ginger

Elevate your dinner game with this **Asian Inspired Pepper Steak**—**bold flavors**, **quick prep**, and **unreal texture** that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 large yellow onion, julienned
• 1 red bell pepper, thinly sliced
• 1 tbsp fresh ginger, finely grated
• 3 garlic cloves, minced
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes
• 2 green onions, sliced diagonally

Instructions

1. **Heat** a large skillet over high heat and add clarified butter until shimmering, about 1 minute.
2. **Sear** the flank steak in a single layer for 2 minutes per side until a deep brown crust forms. Remove and set aside.
3. **Reduce** heat to medium-high. Add onion and bell pepper, sautéing for 3 minutes until slightly softened.
4. **Stir** in ginger and garlic, cooking for 30 seconds until fragrant.
5. **Whisk** together soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes in a small bowl.
6. **Return** the steak to the skillet, pouring the sauce over. Toss to coat and cook for 1 minute until heated through.
7. **Garnish** with green onions and serve immediately over steamed jasmine rice.

**Tip:** For extra tenderness, freeze the flank steak for 20 minutes before slicing. **Tip:** Don’t overcrowd the skillet—sear in batches if needed. **Tip:** Use a microplane for the ginger to avoid fibrous bits.

**Rich** with umami and a hint of sweetness, this dish boasts **tender steak** and **crisp-tender veggies**. Try serving it in lettuce wraps for a low-carb twist.

Pepper Steak and Onions in Red Wine Sauce

Viral-worthy and utterly satisfying, this dish turns steak night into a gourmet affair. Bold flavors meld in a rich, velvety sauce that clings to every bite.

Ingredients

• 1.5 lbs ribeye steak, cut into 1-inch strips
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup dry red wine
• 1 tbsp Worcestershire sauce
• 1 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1 tbsp all-purpose flour
• 1/2 cup beef stock
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add steak strips in a single layer; sear for 2 minutes per side until a deep brown crust forms. Remove and set aside.
3. In the same skillet, add sliced onions; sauté for 5 minutes until translucent and slightly caramelized.
4. Stir in minced garlic; cook for 30 seconds until fragrant.
5. Deglaze the skillet with red wine, scraping up any browned bits. Simmer for 3 minutes to reduce slightly.
6. Whisk in Worcestershire sauce, black pepper, and sea salt.
7. Sprinkle flour over the onions; stir to coat and cook for 1 minute to remove raw flour taste.
8. Gradually pour in beef stock, stirring constantly until the sauce thickens.
9. Return steak strips to the skillet; simmer for 2 minutes to heat through and coat in sauce.
10. Garnish with fresh parsley before serving.

Outrageously tender steak meets a glossy, deeply flavored sauce with just the right amount of bite from the onions. Serve over a bed of creamy polenta or alongside roasted fingerlings for a meal that’s as visually stunning as it is delicious.

Pepper Steak with Onions and Peppers Over Rice

Whip up a storm in your kitchen with this sizzling Pepper Steak with Onions and Peppers Over Rice. Bold flavors meet quick prep for a meal that’s all about the wow factor.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 large yellow onion, julienned
• 2 bell peppers (1 red, 1 green), julienned
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt
• 1 cup jasmine rice, rinsed
• 2 cups water
• 1 tbsp vegetable oil

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add flank steak slices in a single layer, searing for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, add vegetable oil and sauté onions and bell peppers for 4 minutes until softened.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Return the steak to the skillet, adding soy sauce, black pepper, and kosher salt. Toss to combine and cook for 1 minute.
6. Meanwhile, bring water to a boil in a separate pot, add jasmine rice, reduce heat to low, cover, and simmer for 15 minutes.
7. Fluff rice with a fork and divide among plates, topping with the pepper steak mixture.

Bursting with juicy steak and crisp-tender veggies, this dish is a textural dream. Serve it with a sprinkle of sesame seeds for an extra crunch.

Balsamic Glazed Pepper Steak and Onions

Craving a dish that marries bold flavors with effortless elegance? This balsamic glazed pepper steak and onions transforms simple ingredients into a showstopper with minimal fuss.

Ingredients

• 1.5 lbs ribeye steak, trimmed and sliced against the grain into 1/2-inch strips
• 2 large yellow onions, thinly sliced
• 3 tbsp extra-virgin olive oil, divided
• 1/2 cup balsamic vinegar
• 2 tbsp raw honey
• 1 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 2 cloves garlic, minced
• 1 tbsp unsalted butter

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add steak strips in a single layer, searing for 2 minutes per side for medium-rare. Transfer to a plate.
3. In the same skillet, add remaining 1 tbsp olive oil and butter. Sauté onions and garlic until caramelized, about 8 minutes.
4. Whisk together balsamic vinegar and honey in a small bowl. Pour over onions, simmering until reduced by half, about 5 minutes.
5. Return steak to skillet, tossing to coat in glaze. Sprinkle with black pepper and sea salt, cooking for an additional 1 minute.
6. For optimal flavor, let the dish rest for 3 minutes before serving.

Finished with a glossy, tangy-sweet glaze, the steak remains tender against the crisp onions. Serve over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Pepper Steak and Onions with Creamy Mashed Potatoes

Yearning for a dish that marries bold flavors with creamy comfort? This pepper steak and onions over creamy mashed potatoes is your ticket to a hearty, flavor-packed meal. **Sear** the steak to perfection, **caramelize** the onions, and **whip** the potatoes into silky submission.

Ingredients

• 1.5 lbs ribeye steak, 1-inch thick
• 2 large yellow onions, thinly sliced
• 2 tbsp clarified butter
• 1 tbsp freshly cracked black pepper
• 1 tsp kosher salt
• 2 cups heavy cream, warmed
• 4 large Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup whole milk

Instructions

1. **Season** the ribeye steak evenly with kosher salt and freshly cracked black pepper.
2. **Heat** a cast-iron skillet over medium-high heat for 2 minutes until smoking hot.
3. **Add** clarified butter to the skillet, then **sear** the steak for 3 minutes per side for medium-rare, or until internal temperature reaches 135°F.
4. **Transfer** the steak to a cutting board to rest; **tent** loosely with foil.
5. **Reduce** heat to medium, **add** sliced onions to the skillet, and **cook** for 15 minutes, stirring occasionally, until deeply caramelized.
6. **Meanwhile**, **boil** Yukon Gold potatoes in salted water for 12 minutes until fork-tender.
7. **Drain** potatoes, then **return** to the pot over low heat to evaporate excess moisture.
8. **Add** unsalted butter, warmed heavy cream, and whole milk to the potatoes; **whip** until smooth and creamy.
9. **Slice** the rested steak against the grain into 1/2-inch strips.
10. **Plate** a generous scoop of mashed potatoes, **top** with sliced steak and caramelized onions.

Generously layered textures and flavors make this dish a standout. The creamy mashed potatoes **contrast** beautifully with the juicy, peppery steak, while the sweet onions **add** a caramelized depth. Serve with a crisp green salad to **cut** through the richness.

Pepper Steak and Onions Tacos

Elevate your taco night with these Pepper Steak and Onions Tacos—juicy, flavorful, and ready in minutes. **Bold** flavors meet **easy** prep for a dish that’ll steal the spotlight.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 large yellow onion, julienned
• 2 bell peppers (1 red, 1 green), thinly sliced
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 cup beef stock
• 8 corn tortillas, warmed
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add flank steak slices in a single layer; sear for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, add julienned onions and sliced bell peppers. Sauté for 5 minutes until softened.
4. Stir in minced garlic, smoked paprika, ground cumin, and cayenne pepper; cook for 1 minute until fragrant.
5. Return the steak to the skillet; pour in beef stock. Simmer for 3 minutes until the liquid reduces slightly.
6. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Divide the steak and pepper mixture among the tortillas. Garnish with chopped cilantro and serve with lime wedges.

**Tip:** For extra tenderness, let the steak marinate in the spices for 30 minutes before cooking. **Tip:** Char the tortillas lightly for a smoky flavor. **Tip:** Use a cast-iron skillet for even heat distribution and a better sear.

Tender steak meets crisp peppers and onions in these tacos, offering a perfect bite every time. Serve with a side of pickled jalapeños for an extra kick.

Pepper Steak and Onions Philly Cheesesteak Style

Slice into this: **Pepper Steak and Onions Philly Cheesesteak Style** is your ticket to flavor town. **Juicy** ribeye meets caramelized onions and melted cheese in a hoagie hug.

Ingredients

• 1 lb ribeye steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 large yellow onion, julienned
• 1 green bell pepper, julienned
• 1 tbsp Worcestershire sauce
• 4 slices provolone cheese
• 2 hoagie rolls, split and lightly toasted
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a large cast-iron skillet over medium-high heat until smoking, about 2 minutes.
2. Add 1 tbsp clarified butter to the skillet, swirling to coat. Tip: A hot skillet ensures a perfect sear.
3. Season ribeye slices with salt and pepper. Sear for 1 minute per side, then transfer to a plate.
4. In the same skillet, add remaining butter, onions, and bell pepper. Cook for 5 minutes until softened.
5. Return steak to the skillet, drizzle with Worcestershire sauce, and toss to combine. Tip: Worcestershire adds depth.
6. Layer provolone cheese over the steak mixture. Cover for 1 minute to melt. Tip: Covering traps heat for even melting.
7. Divide the mixture between hoagie rolls, pressing lightly to compact.

**Just** imagine: tender steak, sweet onions, and gooey cheese in every bite. Serve with a side of crispy fries or a crisp pickle spear for contrast.

Pepper Steak and Onions with a Side of Garlic Bread

Whip up a storm in your kitchen with this sizzling Pepper Steak and Onions paired with crispy Garlic Bread. Bold flavors meet simple steps for a meal that’s anything but basic.

Ingredients

• 1.5 lbs ribeye steak, thinly sliced against the grain
• 2 large yellow onions, julienned
• 3 bell peppers (red, yellow, green), thinly sliced
• 4 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tbsp olive oil
• 1 tsp freshly ground black pepper
• 1 tsp sea salt
• 1 loaf artisan bread, sliced
• 3 tbsp unsalted butter, softened
• 1 tbsp garlic powder
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat a large skillet over medium-high heat, add clarified butter and olive oil.
2. Once the butter is shimmering, add the sliced ribeye, searing for 2 minutes per side for medium-rare. Remove and set aside.
3. In the same skillet, add julienned onions and sliced bell peppers, sautéing for 5 minutes until softened.
4. Add minced garlic, sauté for 1 minute until fragrant.
5. Return the steak to the skillet, tossing with onions and peppers. Season with sea salt and freshly ground black pepper, cooking for an additional 2 minutes.
6. Preheat oven to 375°F. Arrange artisan bread slices on a baking sheet.
7. In a small bowl, mix softened butter, garlic powder, and chopped parsley. Spread evenly over bread slices.
8. Bake for 10 minutes until the edges are golden and crispy.
9. Serve the pepper steak and onions hot with a side of garlic bread.

Yield to the juicy, tender steak mingled with sweet onions and crisp peppers, all hugged by the crunch of garlic bread. Perfect for a lively dinner or a quiet night in, this dish promises satisfaction in every bite.

Pepper Steak and Onions Salad with Vinaigrette

Whip up a storm in your kitchen with this Pepper Steak and Onions Salad with Vinaigrette—bold flavors meet crisp freshness in every bite.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp extra virgin olive oil
• 1 large red onion, thinly sliced
• 2 bell peppers (1 red, 1 yellow), julienned
• 4 cups mixed greens (arugula, spinach, and radicchio)
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to season

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add sliced flank steak, season with salt and pepper, and sear for 2-3 minutes per side until browned. Remove and let rest.
3. In the same skillet, add remaining olive oil and sauté onions and bell peppers until caramelized, about 5 minutes.
4. Whisk together red wine vinegar, 1/2 cup olive oil, Dijon mustard, and minced garlic in a small bowl for the vinaigrette.
5. Toss mixed greens with half the vinaigrette in a large bowl.
6. Slice the rested steak thinly against the grain.
7. Arrange the dressed greens on a platter, top with steak and sautéed vegetables, and drizzle with remaining vinaigrette.

Crunchy greens, tender steak, and sweet onions come together with a tangy vinaigrette for a dish that’s as vibrant as it is satisfying. Serve it with crusty bread to soak up every last drop of dressing.

Pepper Steak and Onions Pizza

Just when you thought pizza couldn’t get any better, we’re tossing steak into the mix. This Pepper Steak and Onions Pizza is a game-changer, blending juicy slices of beef with caramelized onions on a crispy crust.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 1 cup mozzarella cheese, freshly grated
• 1/2 cup provolone cheese, freshly grated
• 1/4 cup grated Parmesan cheese
• 1 tbsp Worcestershire sauce
• 1 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1 pre-made pizza dough (16 oz), room temperature
• 2 tbsp cornmeal, for dusting

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the sliced onions, cooking until caramelized, about 10 minutes. Remove and set aside.
3. In the same skillet, add the remaining olive oil and flank steak. Cook for 2-3 minutes until just seared. Stir in Worcestershire sauce, black pepper, and sea salt. Remove from heat.
4. On a floured surface, stretch the pizza dough to a 12-inch circle. Sprinkle cornmeal on a pizza peel or inverted baking sheet, then place the dough on top.
5. Layer the mozzarella and provolone cheeses evenly over the dough, leaving a 1-inch border for the crust.
6. Distribute the caramelized onions and seared steak over the cheese. Sprinkle Parmesan cheese on top.
7. Transfer the pizza to the preheated stone or baking sheet. Bake for 12-14 minutes until the crust is golden and the cheese is bubbly.
8. Let the pizza rest for 2 minutes before slicing. This allows the cheese to set slightly for cleaner cuts.

Savory and satisfying, this pizza boasts a perfect crunch with every bite. Serve it with a side of arugula tossed in lemon vinaigrette to cut through the richness.

Pepper Steak and Onions with a Fried Egg on Top

Let’s dive into a dish that’s all about bold flavors and breakfast-for-dinner vibes. This pepper steak and onions with a fried egg on top is your ticket to a satisfying meal that’s as easy to make as it is delicious.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 large yellow onion, julienned
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to precise taste
• 2 pasture-raised eggs
• Freshly cracked black pepper, for garnish
• 2 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add the sliced flank steak, searing for 2 minutes per side until a golden crust forms. Remove and set aside.
3. In the same skillet, melt 1 tbsp clarified butter, then sauté the julienned onions and bell peppers for 5 minutes until softened.
4. Stir in the minced garlic, smoked paprika, and ground cumin, cooking for 1 minute until fragrant.
5. Return the steak to the skillet, tossing to combine with the vegetables and spices. Cook for an additional 2 minutes.
6. In a separate non-stick skillet, heat the remaining olive oil over medium heat. Crack the eggs into the skillet, frying for 3 minutes until the whites are set but the yolks remain runny.
7. Divide the steak and pepper mixture between two plates, topping each with a fried egg.
8. Garnish with freshly cracked black pepper and serve immediately.

Rich, savory steak mingles with sweet peppers and onions, all crowned by a luscious, runny egg yolk. Try serving over a bed of creamy polenta for an extra comforting twist.

Conclusion

Perfect for any home cook looking to spice up their meal routine, our roundup of 18 Delicious Pepper Steak and Onions Recipes offers a variety of flavors to explore. Whether you’re in the mood for something mildly seasoned or boldly spicy, there’s a recipe here for you. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your top picks on Pinterest!