This comforting East Coast Pepper Steak is the ultimate weeknight comfort food. Thinly sliced beef becomes incredibly tender as it simmers for hours in a fragrant broth infused with garlic, onions, and a splash of dry sherry or red wine. The dish balances the acidity of tomato sauce with the earthy depth of mushrooms and the bright crunch of green bell peppers. A cornstarch slurry creates a glossy, velvety gravy that clings perfectly to the meat. It’s hearty, satisfying, and easy to make in one skillet. Serve it over fluffy white rice or mashed potatoes to soak up every drop of that savory sauce. Pair with a simple green salad for a balanced, home-cooked meal that feels like a warm hug on a chilly evening.
East Coast Pepper Steak
Description
This comforting East Coast Pepper Steak is the ultimate weeknight comfort food. Thinly sliced beef becomes incredibly tender as it simmers for hours in a fragrant broth infused with garlic, onions, and a splash of dry sherry or red wine. The dish balances the acidity of tomato sauce with the earthy depth of mushrooms and the bright crunch of green bell peppers. A cornstarch slurry creates a glossy, velvety gravy that clings perfectly to the meat. It’s hearty, satisfying, and easy to make in one skillet. Serve it over fluffy white rice or mashed potatoes to soak up every drop of that savory sauce. Pair with a simple green salad for a balanced, home-cooked meal that feels like a warm hug on a chilly evening.Ingredients
Directions
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Trim all fat from the steak and cut into small chunks; set aside.
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Chop the onion and garlic into tiny pieces.
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In a heavy skillet, brown the onion and garlic in two tablespoons of olive oil over medium heat.
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Remove the onion and garlic mixture from the pan and set aside. Increase heat to high, add the steak chunks, and brown well on all sides.
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Remove the browned steak from the pan. Add the sherry or red wine to the hot skillet and boil briefly to evaporate most of the alcohol, scraping up any browned bits from the bottom.
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Add 2 cups of water to the skillet, scraping to mix the fond with the liquid. Return the steak and the browned onion/garlic mixture to the pan.
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Add 1/2 to a full can of tomato sauce, depending on preference. If the steak is not covered by liquid, add more water.
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Cover the skillet, leaving the lid slightly cracked to allow steam to escape. Simmer for several hours until the beef is very tender, adding water if necessary to prevent drying out.
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About one hour into the cooking process, remove one cup of the cooking liquid and set aside to cool for thickening later.
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Once the beef is tender, add sliced mushrooms and strips of green bell pepper to the skillet.
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In a small bowl, mix 2-4 tablespoons of cornstarch with the reserved cooled liquid until smooth. Slowly stir this mixture into the skillet.
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Simmer uncovered for at least 10 minutes, or until the gravy has thickened and bubbled. Season with salt and pepper to taste.
Note
Serve hot over steamed rice or mashed potatoes with a side green salad dressed with oil and vinegar.
Use a dry red wine like Cabernet Sauvignon if you prefer a deeper flavor profile over sherry.
The longer the steak simmers, the more tender it becomes. Check occasionally to ensure it doesn't dry out.
