|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious Southern pepper steak recipe calls for both green and red bell peppers and can be made with either chuck, blade, or round steaks—whatever your preference, it will be equally good! Tastes great over white rice, too. This recipe is really easy to recreate and is perfect for those nights that you don't want to spend in the kitchen.
- 2 green bell peppers (seeded and sliced in strips)
- 1 red bell pepper (seeded and sliced in strips)
- 2 tablespoons olive oil
- 1 1/2 pounds chuck steak fillets, blade steaks, or tenderized round steak
- 1 cup water
- 1 teaspoon Italian herb seasoning
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
In a heavy skillet, sauté peppers in olive oil. Remove peppers; set aside.
In the same skillet, cook steak for about 5 minutes on each side, or until done.
Slice steak and arrange on a hot platter with peppers.
Stir water, Italian herbs, salt, and pepper into the hot skillet, stirring and scraping to get the dregs (brown bits from cooking meat). Boil to reduce to about 1/3 to 1/2 cup.
Pour over beef and peppers.
Serve with hot cooked rice.