Pepper Steak Short Cut

6 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
5.0/5 (1)
Pepper Steak Short Cut
This quick pepper steak uses Lipton Onion Soup Mix and chuck steak for a budget-friendly weeknight dinner with tender beef strips and bell peppers in a savory brown gravy. Ready in just 90 minutes with minimal prep, it’s comfort food that won’t keep you in the kitchen all evening.

Ingredients

6 servings
  • 2 tbsp canola or vegetable oil
  • 1 1/2 lb chuck steak boneless cut in thin strips
  • 1 envelope Lipton Onion or Beefy Onion Soup Mix
  • 2 cups water
  • 2 bell peppers, cut into strips
  • 1 - 2 tbsp cornstarch
  • Cooked rice for serving

Step-by-Step Instructions

  1. In a large heavy skillet or cast iron pot, heat the oil over medium-high heat. Tip - Pound the meat with a meat mallet to make it tender prior to cooking. Add the meat strips and brown on all sides, about 5-7 minutes.
  2. Stir in the onion soup mix blended with 1 1/2 cups of water. Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
  3. Add the bell pepper strips, replace the cover and simmer for 10 minutes or until the meat is fork-tender and the peppers have softened slightly but still have some bite.
  4. In a small bowl, blend the cornstarch with the remaining 1/2 cup water until smooth. Stir this mixture into the skillet. Bring to a boil, then reduce heat and simmer, stirring constantly until sauce is thickened and glossy, about 5 minutes.
  5. Serve hot over cooked rice.

Common Problems and Solutions

Q: Why is my meat tough even after simmering?

A: Make sure you're pounding the chuck steak with a meat mallet before cooking—this breaks down the muscle fibers. Also ensure you're simmering at a gentle bubble, not a hard boil, and give it the full 30 minutes covered before adding the peppers.

Q: Can I skip the cornstarch step?

A: The cornstarch thickens the sauce into a proper gravy that coats the meat and rice. If you skip it, you'll have a thinner, brothier sauce. If you do skip it, you might want to reduce the liquid by simmering uncovered for a few extra minutes.

Q: My sauce is lumpy after adding cornstarch—what happened?

A: The cornstarch needs to be completely dissolved in cold water before adding to the hot liquid. Mix it in a separate small bowl first until smooth with no lumps, then stir it into the simmering meat mixture while stirring constantly.

Tips and Techniques

Slice your chuck steak against the grain into thin strips—this makes a huge difference in tenderness. You can also brown the meat in batches to avoid overcrowding the pan, which would cause it to steam instead of brown and develop flavor.

Ingredient Substitutions

  • chuck steak: sirloin steak or round steak
  • Lipton Onion Soup Mix: 1 cup sliced onions sautéed with 2 tsp beef bouillon and 1/2 tsp onion powder
  • bell peppers: poblano peppers or a mix of colored bell peppers

Equipment Needed

  • Large heavy skillet or cast iron pot
  • Meat mallet (for tenderizing)
  • Small bowl (for cornstarch slurry)