Last Updated on January 31, 2026 by Ellen Christian
This easy pepper steak recipe is a cozy, budget-friendly dinner made with tender beef, colorful bell peppers, and rice. Simple ingredients, big flavor, and perfect for busy weeknights.
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Easy Pepper Steak Recipe
Some nights call for a no-fuss meal that still feels satisfying. Marty’s Pepper Steak is one of those dependable recipes you can throw together without a lot of prep or planning. It uses simple ingredients, cooks in one pan, and delivers comforting flavor that works just as well for a family dinner as it does for leftovers the next day.
Pepper Steak Recipe Overview
This pepper steak recipe focuses on balance. Tender beef, crisp bell peppers, and buttery rice come together for a meal that is filling without being heavy. Cooking everything in a cast iron or heavy skillet helps build flavor quickly while keeping cleanup easy.
Ingredients
3/4 pound stew meat, cut into small cubes
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
1/2 yellow onion
2 tablespoons unsalted butter
4 cups cooked white or brown rice
Ground black pepper to taste
Salt to taste
How to Make Marty’s Pepper Steak
Melt the butter in a heavy pan over medium heat. A cast iron skillet works especially well for this recipe. Add the cubed stew meat and chopped onion to the pan and cook, stirring often, until the meat begins to brown.
While the meat cooks, chop the bell peppers into small squares. Add them to the pan along with salt and ground black pepper. Adjust the pepper to your taste, using just a little for mild flavor or more for a bold, peppery finish.
Continue cooking until the meat is fully cooked through and the peppers are tender but still slightly crisp. Avoid overcooking so the peppers stay al dente. Stir in the cooked rice, mix well, and serve warm.
RELATED: Steak and black bean chili on rice
Tips for the Best Pepper Steak
- Cut the meat into very small cubes so it cooks quickly and evenly
- Add the peppers toward the middle of cooking so they keep their texture
- Taste and adjust seasoning at the end for the best balance
- Use leftover rice to save time and reduce waste
Serving Ideas
Serve this pepper steak recipe on its own as a complete meal
Add a simple side salad for extra freshness
Top with a small pat of butter or a drizzle of pan juices before serving
Pair with steamed broccoli or green beans for added vegetables
Making It More Frugal
Use conventional stew meat instead of grass-fed if needed
Stretch the recipe by adding an extra cup or two of rice
Swap in frozen bell peppers when fresh ones are expensive
Use leftover cooked rice from earlier in the week
RELATED: Keto Marinated Pepper Steak
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days
Reheat gently on the stovetop or in the microwave with a splash of water or butter
This dish is best eaten fresh but holds up well for lunches
Conclusion
Marty’s Pepper Steak is proof that simple ingredients can still make a memorable meal. This pepper steak recipe is easy, flexible, and comforting, making it perfect for busy nights when you want something warm and satisfying without extra effort. Keep it in your rotation for those evenings when you need dinner to just work.
Easy Pepper Steak Recipe
This easy pepper steak recipe is a cozy, budget-friendly dinner made with tender beef, colorful bell peppers, and rice. Simple ingredients, big flavor, and perfect for busy weeknights.
Ingredients
- 3/4 pound stew meat, cut into small cubes
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 green bell pepper
- 1/2 yellow onion
- 2 tablespoons unsalted butter
- 4 cups cooked white or brown rice
- Ground black pepper to taste
- Salt to taste
Instructions
- Melt the butter in a heavy pan over medium heat. A cast iron skillet works especially well for this recipe. Add the cubed stew meat and chopped onion to the pan and cook, stirring often, until the meat begins to brown.
- While the meat cooks, chop the bell peppers into small squares. Add them to the pan along with salt and ground black pepper. Adjust the pepper to your taste, using just a little for mild flavor or more for a bold, peppery finish.
- Continue cooking until the meat is fully cooked through and the peppers are tender but still slightly crisp. Avoid overcooking so the peppers stay al dente. Stir in the cooked rice, mix well, and serve warm.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 335Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 5gCholesterol: 66mgSodium: 41mgCarbohydrates: 41gFiber: 3gSugar: 1gProtein: 23g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
I have some steak in the freezer I may do this with! Sounds tasty!
Diane