Pepper Steak
This pepper steak turned out to be incredibly flavorful and tender! I had some leftover steak and decided to try it in the crockpot for a new, easy recipe. The result was a dish that’s not overly spicy, but the flavors blend perfectly together. It pairs wonderfully with rice, pasta, bread, and a side salad.
Pepper Steak Recipe
Course: Dinner
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Ingredients:
- 1 lb boneless beef round steak
- Salt and pepper to taste
- 1 tablespoon oil
- 1 (14.5 oz) can of stewed tomatoes, undrained
- 3 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Worcestershire sauce
- 1 each of chopped green, yellow, and orange bell peppers
Instructions:
- Trim any excess fat from the beef and cut it into four pieces. Season with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Brown the meat on both sides, then transfer to the crockpot.
- In a bowl, mix the stewed tomatoes, tomato paste, Italian seasoning, and Worcestershire sauce. Pour this mixture over the meat in the crockpot.
- Top the mixture with the chopped peppers.
- Cover the crockpot and cook on low for 6 hours, until the meat is tender and the flavors have melded together.
This recipe offers a delicious and tender way to enjoy steak with minimal effort. Enjoy! Let me know if you’d like any more tweaks.