Creamy Pepper Steak

Chef’s Secret: I’m about to hand you the little trick I use when I want restaurant-level sauce without the fuss — and no alcohol involved. I learned this while staging in a busy kitchen where we needed rich, glossy sauces that made customers lean in for another bite; the secret? A quick pan-reduction with a cornstarch slurry and a splash of heavy cream to finish. This Creamy Pepper Steak gives you that same indulgent, silky sauce, studded with tender strips of beef and bright bell peppers, all in under an hour. Follow my notes and you’ll get a glossy, peppery sauce, juicy steak strips, and that irresistible sizzle that tells you dinner’s almost ready.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This recipe gives you a comfort-food hug: tender, peppery beef coated in a creamy, velvety sauce that clings to rice or mashed potatoes. It’s quick, forgiving, and uses simple pantry staples. It’s so easy even your weeknight chaos won’t wreck it — plus that sizzle and fragrant garlic-pepper aroma will make everyone come running. Who doesn’t love glossy sauce and crispy-edged peppers?

Ingredients

For the Main Dish:

• 1.5 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp vegetable oil (or olive oil)
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 2 bell peppers (1 red, 1 green), seeded and thinly sliced
• 3 garlic cloves, minced
• 1 cup low-sodium beef broth
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp Worcestershire sauce (contains no alcohol in most bottles)
• 1 tsp Dijon mustard
• 2 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
• 1 tsp freshly ground black pepper, plus more to taste
• 1 tsp kosher salt, adjust to taste
• Optional: pinch of red pepper flakes for heat

For the Sauce / Garnish (if applicable):

• 2 tbsp chopped fresh parsley or sliced green onions for garnish
• Lemon wedges to brighten at the table (optional)

How I Make It

Step 1:

Pat the steak dry and slice it thin across the grain — this keeps the meat tender. Season lightly with salt and 1 tsp black pepper. Heat a large heavy skillet over medium-high heat until it shimmers, then add 1 tbsp oil. When the oil moves like liquid glass, place the steak strips in a single layer and let them sizzle without crowding. Sear for about 60–90 seconds per side until they have dark, caramelized edges. Transfer steak to a plate — don’t overcook; you’ll finish it in the sauce.

Step 2:

Lower heat to medium and add the remaining 1 tbsp oil and 2 tbsp butter to the same pan. Toss in the onion and sliced bell peppers. Sauté until the veggies get a little char on the edges and soften — about 6–8 minutes. You want bright color and a slight crisp; that contrast with the creamy sauce tastes fantastic. Add the garlic in the last minute and breathe in that gorgeous, toasty aroma.

Step 3:

Turn the heat up to medium-high and pour in the 1 cup beef broth. Scrape the brown bits off the bottom with a wooden spoon — that’s pure flavor. Stir in 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, and 1 tsp Dijon. Let the liquid reduce for about 3–4 minutes until it concentrates and the pan smells savory and slightly sweet.

Step 4:

Whisk in the cornstarch slurry and cook for another minute until the sauce thickens. Lower the heat and stir in the 3/4 cup heavy cream. Add the seared steak back to the pan and toss to coat, cooking just until the steak reaches your preferred doneness — about 2–3 minutes for medium-rare to medium. Look for a glossy sauce that clings to the meat and veggies and hear a gentle simmer.

Step 5:

Taste and adjust salt and pepper. Finish with a sprinkle of fresh parsley or green onions and a squeeze of lemon if you like brightness. Let the dish rest in the pan for 2 minutes so the sauce settles, then serve over rice, mashed potatoes, or buttered noodles. Watch the creamy sauce pool around every bite — irresistible.

Pro Tips

• Sear in batches if needed — overcrowding the pan steals the caramelized crust. You want that deep brown flavor.
• Slice the steak thin and against the grain to keep it tender even if you cook it a bit more than planned.
• Use the cornstarch slurry to thicken quickly; add it gradually to avoid a gummy sauce.
• Swap heavy cream for half-and-half for lighter richness, but add it at the end and don’t boil vigorously or it can separate.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• If you prefer poultry, use 1.5 lb boneless chicken breast thinly sliced; cook until 165°F. Texture will be lighter but still delicious.
• For vegetarian, swap steak with firm tofu (press first) or sliced portobellos; pan-fry until golden for meaty texture.
• Replace heavy cream with full-fat coconut milk for a dairy-free version — expect a slight coconut note.
• Use tamari instead of soy sauce for gluten-free. Cornstarch keeps the sauce gluten-free too.

Variations & Tips

• Make it spicy: add 1 tsp chili paste or extra red pepper flakes when you add the garlic.
• Kid-friendly: skip the hot spices and dice the peppers smaller so little ones don’t notice the veggie texture much.
• Mushroom twist: add 8 oz sliced cremini mushrooms with the onions for extra umami.
• Herb-forward: stir in a handful of chopped fresh basil at the end for a bright finish.
• Low-carb: serve over cauliflower mash or zoodles to keep it keto-friendly.
• Southern-style: add a splash of apple cider vinegar at the end for a tangy lift.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook through Step 4, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat and add a splash of broth to loosen the sauce.

Can I double the recipe?

Sure thing. Use a very large skillet or two pans so you don’t overcrowd. You may need to cook in batches and slightly increase the sauce reduction time.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and add a pat of butter at the end if you can.

How do I know it’s done?

Look for a glossy, slightly thickened sauce, bright peppers with edged char, and steak that’s browned on the outside but still tender inside. For medium steak, aim for around 135°F after resting; I remove earlier and let carryover heat finish it.

What if I don’t have ingredient X?

No problem — use broth in place of wine, yogurt thinned with a splash of milk for cream, or extra mustard and soy for depth if you lack Worcestershire.

How I Like to Serve It

I spoon this over steaming white rice and let the sauce seep into every grain, with a simple green salad on the side for brightness. It shines at weeknight dinners and looks fancy enough for friends who drop by. When I want comfort, I pile it over mashed potatoes and call it a cozy night in.

Notes

• Store leftovers in the fridge for up to 3 days. Reheat gently on low to avoid splitting the cream.
• If you make this with chicken, cook to 165°F. For beef, I aim for 130–140°F depending on preference.

Final Thoughts

Closing: Give this creamy, peppery skillet a try — it comes together fast, tastes like effort, and will probably earn you repeat requests. Now go impress someone — or just yourself — with your homemade masterpiece!