Best 5 Pepper Steaks In Crepes Recipes

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Indulge in a culinary journey with our delectable Pepper Steaks in Crepes, a harmonious blend of savory flavors and textures. Savor tenderized steak coated in a flavorful peppercorn sauce, enveloped in delicate crepes. This dish promises an explosion of tastes, with each bite offering a symphony of textures and flavors. Our comprehensive guide includes three variations of this classic dish, catering to diverse preferences and dietary choices. Discover the original Pepper Steaks in Crepes, a timeless recipe that showcases the essence of this dish. For a lighter alternative, try the Turkey Pepper Steaks in Crepes, a healthier twist with lean turkey replacing the beef. And for those seeking a vegetarian option, the Mushroom Pepper Steaks in Crepes offer a hearty and flavorful meatless variation. Let your taste buds embark on an unforgettable adventure with our Pepper Steaks in Crepes, a culinary delight that will leave you craving more.

Here are our top 5 tried and tested recipes!

ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS



Roasted-Vegetable Filled Crepes with Red Pepper Coulis image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 23

2 zucchini, finely diced
2 carrots, finely diced
2 yellow squash, finely diced
1 eggplant, finely diced
2 green bell peppers, finely diced
1 yellow bell pepper, finely diced
2 ounces olive oil
Salt
Freshly ground black pepper
2 cloves garlic, chopped
4 ounces goat cheese or herb cheese (Recommended: Boursin)
2 teaspoons chopped parsley leaves
2 teaspoons chopped basil leaves
2 cups all-purpose flour
Pinch baking powder
White pepper
1 1/2 cups milk
3 ounces (6 tablespoons or 3/4 stick) butter
3 tablespoons all-purpose flour
1 1/2 cups vegetable broth
2 roasted red bell peppers, seeded and peeled
1 clove garlic
6 parsley sprigs, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
  • Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
  • Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
  • Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.

PEPPER STEAK



Pepper Steak image

I have been making this for years and it's one of my husbands favorites. It's so easy and so good especially when the weather starts to cool down. I can't remember where I originally for the recipe but once you make it, it's so easy to remember...

Provided by Linda Griffith

Categories     Steaks and Chops

Time 35m

Number Of Ingredients 12

1 lb boneless beef top sirloin steak, trimmed and cut 3/4 in. thick
2 Tbsp vegetable oil , divided
salt and ground pepper to taste
2 medium bell peppers, diced
1 medium onion chopped
1 clove garlic, pressed
1 c beef broth
1/4 c water
1 1/2 Tbsp cornstarch
1 Tbsp soy sauce
1 can(s) (14.5oz) whole tomatoes, drained and chopped
hot cooked rice or noodles

Steps:

  • 1. Cut steak in half and then crosswise into 1/8 inch thick strips. In large nonstick skillet, heat one tbs.of the oil over medium high heat. Add beef; cook and stir two to three minutes or until browned. Remove from skillet with slotted spoon; season with salt and pepper and set aside. In the same skillet, over medium high heat, heat remaining tbs. of oil. Add bell peppers, onion and garlic. Cook and stir two or three minutes or until tender. In a medium bowl, combine broth, water, cornstarch and soy sauce, and add to the skillet. Pour in the tomatoes. Cook, stirring constantly, until sauce boils and thickens. Return beef to skillet and cook until heated through. Serve over rice.

POOR MAN'S PEPPER STEAK



Poor Man's Pepper Steak image

This is a good recipe for families that have good taste but can't afford really expensive steaks. The kids love it so much they call it Mom's famous cube steak! It's great with mashed potatoes and gravy!

Provided by ARIVARD

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h45m

Yield 4

Number Of Ingredients 8

1 pound cube steak
salt and pepper to taste
all-purpose flour for dredging
2 tablespoons vegetable oil
1 medium onion, sliced
1 clove garlic, minced
1 green bell pepper, sliced
2 cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season the steak with salt and pepper to taste. Dredge in the flour and shake off the excess. Heat the oil in a frying pan over medium-high heat. Brown the steaks in the oil, then transfer to a large, shallow casserole dish. Sprinkle the garlic, onion, and green pepper over top, pour in water, and wrap with aluminum foil.
  • Bake in preheated oven until steak is tender and vegetables are soft, about 1 1/2 hours.

Nutrition Facts : Calories 217.4 calories, Carbohydrate 10.2 g, Cholesterol 27.3 mg, Fat 12.8 g, Fiber 1.2 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 178.4 mg, Sugar 1.9 g

MARIA'S PEPPER STEAK



Maria's Pepper Steak image

My favorite recipes are ones with few ingredients that I normally have on hand and are hard to mess up. You can add more or less of each ingredient depending on your tastes. Hope you enjoy it!

Provided by MARIACOZ

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 50m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, sliced into thin strips
2 cloves garlic, minced
⅓ cup soy sauce
⅓ cup honey
⅓ cup red wine vinegar
1 ½ pounds flank steak, cut into thin strips

Steps:

  • Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
  • Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 33 g, Cholesterol 53.6 mg, Fat 19.2 g, Fiber 2.1 g, Protein 22.6 g, SaturatedFat 6.1 g, Sodium 1259.5 mg, Sugar 27.2 g

CHEESESTEAK CREPE



Cheesesteak Crepe image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 10 crepes

Number Of Ingredients 15

6 eggs
1/2 cup all-purpose flour
1 tablespoon olive oil
1/4 teaspoon salt
8 ounces Monterey Jack cheese, shredded
8 ounces mozzarella, shredded
10 slices American cheese
1 tablespoon whole milk
Salt
2 tablespoons canola oil
1 onion, chopped
Salt and ground pepper
One 5-pound rib eye roast, ribs removed, thinly sliced
Granulated garlic, for sprinkling
Store-bought chimichurri, optional

Steps:

  • For the crepe batter: Add the eggs, flour, oil, salt and 1 cup water to a blender and blend until it has a thin batter consistency.
  • Combine the Monterey Jack and mozzarella together in a bowl to make a cheese blend.
  • For the cheese sauce: Stack the American cheese, then add to a vacuum sealer bag. Add the milk and a pinch of salt in the same bag. Seal the bag.
  • For the crepes: Add 1 tablespoon of the canola oil to a nonstick frying pan over medium-high heat for about 1 minute. Pour some batter into the pan, making sure it covers the whole pan. Let the batter settle, then add some cheese blend and let melt. Flip the crepe over and let it cook on the cheese side until melted, then remove the crepe from the pan. Repeat with remaining ingredients to make 9 more crepes.
  • Heat the pan with the remaining tablespoon canola oil. Add the onions with a pinch of salt and a pinch of ground pepper until sauteed. Remove the onions, then add the rib eye to the pan. Add some granulated garlic, salt and pepper and cook until the meat is cooked all the way through.
  • For the cheese sauce: Boil 2 quarts of water. Add the sealed cheese bag to the boiling water and let cook until melted, about 1 minute. Remove from the water.
  • Fold a cooked crepe in half, then add 8 ounces rib eye and one scoop of onion in center of the crepe. Add the cheese sauce drizzle. If desired, add your favorite sauce or chimichurri. Roll the crepe over the center. Enjoy. Repeat to make 9 more crepes.

Tips:

  • To achieve a tender and flavorful steak, choose a high-quality cut of meat with good marbling. Ribeye, strip loin, or tenderloin are excellent options.
  • Marinating the steaks in a mixture of olive oil, herbs, and spices enhances their flavor and helps tenderize them.
  • Cooking the steaks over high heat sears the outside, creating a crispy crust while keeping the inside juicy and tender.
  • Allowing the steaks to rest for a few minutes before slicing helps the juices redistribute throughout the meat, resulting in a more flavorful and succulent steak.
  • Using a variety of flavorful fillings and toppings, such as sautéed mushrooms, onions, and cheese, adds depth and complexity to the crepes.

Conclusion:

This recipe for Pepper Steaks in Crepes combines the savory flavors of tender, juicy steaks with the delicate, buttery texture of crepes. The use of fresh herbs, spices, and a flavorful marinade elevates the taste of the steaks, while the variety of fillings and toppings allows for customization according to personal preferences. This dish is perfect for a special occasion meal or a romantic dinner, offering a delightful combination of flavors and textures that will impress your guests. Serve with a side of your favorite roasted vegetables or a crisp salad for a complete and satisfying meal.

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