Italian Style Pepper Steak
Pepper steak has been around along time. It tastes great and is simple to make. We’ll just add some garlic, onions, oregano and fresh plum tomatoes and Italianize it a little bit.
You could use filet Mignon or sirloin for this dish though I prefer the tenderloin. The sweet flavors of the peppers and caramelized onions and the tenderness of the steak will melt in your mouth like butter. You can serve this dish by itself or with a side of creamy Parmesan risotto.
This Italian-Style Pepper Steak is something I’m sure you and your family will enjoy.
4 thick fillets or sirloin steaks
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 medium red onion, sliced
3 cloves of garlic, chopped
1 15oz can of diced tomatoes
8 portabello mushrooms, slices
4 Tbls of extra virgin olive oil
2 Tbls of butter
1 tsp of dried oregano
1 tsp of dried marjoram
1/2 cup of flour for dredging
1 cup of beef broth
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
Season the flour with salt and pepper
Dredge the steaks in the flour and set aside.
In a large skillet add 2 Tbls of olive oil and butter and brown the the steaks on both sides until they form a crust.
Remove the steaks from the skillet and set aside.
Add peppers, onion, mushrooms and garlic to the pan and saute until the peppers are browned and tender and the onions are caramelized. Around 15 to 20 minutes minutes.
Add the meat to the pepper mixture cook and for 5 minutes longer.
Stir in the tomatoes for about 2 more minutes.
Sprinkle with oregano and marjoram.
Stir in the beef broth while scraping the brown bits at the bottom of the pan and cook for 5 more minutes or until sauce is slightly thick.
Plate the steaks, top with the pepper mixture and drizzle the remaining olive oil over the top.
Serves 4 people.
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