Pepper Steak Recipe

Pepper Steak served over rice

4 lbs. cubed steak
1 large onion (yellow, white or red) – chopped into large chunks
1 large green pepper – chopped into large strips
1 large red pepper – chopped into large strips
2- 15 oz. cans of stewed tomatoes
3 cloves of garlic
½ C Flour
Salt and pepper to taste
Olive oil for pan

Preheat oven to 375*
1. Chop onion and peppers and set aside. In a large skillet, warm olive oil. Mince garlic into oil. In bowl or on a plate, place the flour and pepper; cover steaks individually with flour and brown in hot garlic oil on both sides. Place 1 can of tomatoes and ½ of the chopped onion and peppers in the bottom of a 9 X 13 pan. Place browned meat over veggies in pan. Once all the steaks are browned, cover with other can of stewed tomatoes and rest of onions and peppers. Sprinkle a bit of salt across the top if desired (I don’t because we watch our salt intake). Cover with aluminum foil.
2. Bake at 375* for about 30 to 35 minutes or until steaks are cooked through.
3. Serve over rice.
*Additional options: serve with green beans, peas, broccoli, carrots or green salad; garlic bread, beer bread or biscuits.

About bethanyswanson

I am a Christ follower, wife, mother, writer, teacher, artist, cook, sister, daughter, grand-daughter, friend, laundry lady, house keeper, taxi service, sensory of movies and tv, and work in progress.
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