Best 9 Pepper Steak With Potatoes Recipes

MEDITERRANEAN STEAK AND POTATOES

Steps:

• Preheat the oven to 450˚ F. Put the potatoes on a microwave-safe plate and microwave, turning the potatoes halfway through, until just tender, 6 to 8 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion, thyme, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is browned, 3 to 4 minutes. Remove from the heat and stir in 2 tablespoons water.
• Slice the potatoes and tomatoes into 1/4-inch-thick rounds. Gently toss together in a bowl with 2 tablespoons olive oil; season with salt and pepper. Place in overlapping layers on top of the onion (it doesn't have to be neat). Transfer the skillet to the oven and bake until the potatoes are soft and the tomatoes are wrinkled and dry, about 25 minutes.
• Meanwhile, season the steaks on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook 5 to 6 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes.
• Finely chop the olives and parsley; toss with the remaining 1 tablespoon olive oil, the vinegar, orange zest and a pinch of salt. Slice the steak against the grain and divide among plates; top with the olive-parsley relish and serve with the roasted vegetables.

PEPPER STEAK WITH POTATOES

Steps:

• Place potatoes and water in a large microwave-safe dish. Microwave, covered, on high for 5-7 minutes or until tender., Meanwhile, in a small bowl, mix broth, cornstarch and pepper until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Add garlic; cook 1 minute longer. Remove from pan., In same pan, heat remaining oil. Add green pepper and onion; cook and stir until vegetables are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Add potatoes and beef to pan; heat through.

PEPPER STEAK AND POTATOES

Steps:

• 1. Put potatoes and water in a large microwave-safe bowl.
• 2. Microwave on HIGH 6-10 minutes or until tender.
• 3. While potatoes are cooking toss beef with garlic and heat oil in skillet over high heat.
• 4. Add beef to skillet and cook, tossing, for 3 minutes.
• 5. Remove beef.
• 6. Add green pepper to skillet; toss 3 minutes.
• 7. Add potatoes; sauté 5 minutes or until browned.
• 8. Add beef; toss until heated through.
• 9. Season with salt as needed.

RIB-EYE STEAK AND POTATOES FOR TWO

Steps:

• Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
• Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
• Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
• When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
• Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
• Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
• Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

PEPPERED FILLET STEAK WITH PARSLEY POTATOES

Steps:

• Tip the potatoes into a pan of water, bring to the boil, simmer for 2 mins, then drain. Heat the oil in a non-stick frying pan. Add the potatoes and sizzle gently for 20 mins, tossing occasionally, until golden and crispy all over. When the potatoes are cooked, add the garlic to the pan and fry for 1 min more. Finally, toss through the parsley, season with sea salt and set aside.
• Meanwhile, rub the steaks with a drizzle of oil, then press in the black pepper. Heat a griddle pan until hot, and cook the steaks to your liking (2½ mins each side for medium rare, 3½ mins for medium, 4½ mins for well done). Leave steaks to rest for 5 mins, then top with a knob of butter and serve with the potatoes and some watercress salad.

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

ONE-PAN POTATOES AND PEPPER STEAK

Steps:

• Partially cook potatoes in water, or microwave them.
• While potatoes are cooking, mix together the garlic powder and pepper.
• Toss beef with the garlic mixture.
• Heat oil in a large skillet over high heat.
• Add beef and stir fry for 3 minutes.
• Remove beef and add bell pepper to the pan.
• Stir fry for 3 minutes.
• Add partially cooked potatoes and saute 5 minutes.
• Add beef and fry until heated through and meat is at desired doneness.
• Season with salt.

PEPPER STEAK WITH POTATOES

Steps:

• Place potatoes in a glass bowl and cover with water. Microwave for 10-15 minutes or until tender.
• Meanwhile, in skillet, saute beef and garlic in oil until no longer pink. Remove and keep warm; drain drippings.
• In the same skillet, saute green pepper and onion until crisp tender.
• Return beef to the pan.
• Add potatoes and pepper, heat through.
• In a small saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Drizzle over meat mixture and toss to coat.

SOUTHWEST STEAK & POTATOES

Steps:

• Pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high 4-5 minutes or until almost tender, turning once. Cool slightly., Meanwhile, mix vinegar and Worcestershire sauce; brush over steak. Mix brown sugar, chili powder, cumin, garlic powder, 1/2 teaspoon salt and cayenne until blended; sprinkle over both sides of steak., Cut potatoes into 1/2-in. slices. Sprinkle with pepper and remaining salt. Grill potatoes and steak, covered, over medium heat 12-17 minutes or until potatoes are tender and a thermometer inserted in beef reads 145° for medium-rare, turning occasionally., Cut steak into thin slices. Serve with potatoes.