Best 8 Shredded Beef With Peppers And Onions Recipes

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Tantalize your taste buds with a culinary journey into the realm of Shredded Beef with Peppers and Onions, a symphony of flavors that will leave you craving for more. This delectable dish, hailing from the kitchens of AliceRecipes, presents a tantalizing combination of tender shredded beef, sautéed bell peppers and onions, all enveloped in a rich and flavorful sauce. Embark on a culinary adventure as we delve into the secrets behind this irresistible recipe, unveiling the perfect balance of savory, sweet, and tangy notes that make it a true masterpiece. Discover the art of selecting the finest ingredients, marinating the beef to perfection, and achieving the ideal texture for both the beef and the vegetables. Allow us to guide you through the process of creating this culinary gem, ensuring that every bite is an explosion of flavors that will leave you utterly satisfied.

Here are our top 8 tried and tested recipes!

BEEF AND PEPPERS



Beef and Peppers image

Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons vegetable oil
1-1/4 pounds beef top round steak or top sirloin steak, cut into 1-inch cubes
1 garlic clove, minced
1 medium onion, cut into wedges
1 medium red bell pepper, seeded and cut into strips
1 medium green bell pepper, seeded and cut into strips
1 can (10-1/2 ounces) beef broth
1/4 cup water
3 tablespoons cornstarch
Salt and pepper to taste
Hot cooked rice

Steps:

  • Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.

Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

SHREDDED BEEF WITH PEPPERS AND ONIONS



Shredded Beef with peppers and onions image

This is just one of the many dishes I make using shredded beef that comes from making homemade beef stock.

Provided by Lynn Socko

Categories     Vegetables

Time 50m

Number Of Ingredients 11

4 c shredded beef
1 red bell, and green bell, sliced
1 c mushrooms, sliced, opt
1 tsp ea. of crushed black pepper and granulated garlic
BROWN GRAVY
3 c beef stock
1 c water
1/4 Tbsp cornstarch
1/2 tsp ea. black pepper and coarse sea salt
1 tsp worcestershire sauce
1/4 tsp kitchen bouquet

Steps:

  • 1. Prepare your favorite mashed potato recipe. (Can also use rice or pasta).
  • 2. Add a little olive oil (2 tablespoons) to a skillet and simmer peppers and onions on low heat till tender. If using fresh mushrooms, add about the last 5 minutes of cooking time. Add salt, pepper and granulated garlic. Heat together for about 5 min. Remove from pan.
  • 3. Heat 3 c. of beef broth. Mix together 1 c of cold water mixed with 1/4 c of cornstarch (make sure all lumps are removed), add to hot broth with 1 tsp. of worcestshire sauce, 1/4 tsp black pepper, and 1/2 tsp. coarse sea salt. Add 1/4 tsp. of Kitchen Bouquet for a darker, richer, color. Simmer till thickened.
  • 4. After gravy has thickened, return peppers and shredded beef back to gravy. Mix well. Serve over mashed potatoes, rice or pasta.

STIR-FRIED SHREDDED BEEF WITH PEPPERS



Stir-Fried Shredded Beef With Peppers image

I don't remember where the exact recipe came from. I think maybe one of the little Betty Crocker books you see at the checkout stand. I did change a couple things to suit our family's tastes. Everyone likes the flavors here and it's fairly quick to make. The longest part is cutting the meat. If the meat is partially frozen - it makes the job easier. Yield is approximate.

Provided by Chef on the coast

Categories     Peppers

Time 1h10m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless beef sirloin or 1 lb round steak
1 tablespoon cornstarch
2 teaspoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
2 medium bell peppers
3 green onions
2 teaspoons cornstarch
1 teaspoon water
2 teaspoons soy sauce
1/2 teaspoon sesame oil
3 tablespoons vegetable oil
1 teaspoon ground ginger

Steps:

  • Trim fat from beef steak.
  • Cut beef into very thin strips.
  • Toss beef, 1 TBSP cornstarch, 2 tsp oil, the salt and pepper in ziploc bag. Refrigerate at least 30 minutes.
  • Cut bell peppers into thin strips.
  • Cut green onions into 1 inch pieces.
  • Mix 2 tsp cornstarch, water, soy sauce and sesame oil. Set aside.
  • Heat skillet or wok until very hot.
  • Add 3 TBSP vegetable oil; rotate skillet to coat bottom.
  • Add beef and ginger. Stir-fry 1 minute or until meat is browned.
  • Add bell peppers; stir-fry 1 minute.
  • Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
  • Stir in green onions.
  • Serve over hot rice.

Nutrition Facts : Calories 393.1, Fat 30.2, SaturatedFat 8.6, Cholesterol 76, Sodium 522.4, Carbohydrate 7.2, Fiber 1.4, Sugar 1.8, Protein 22.8

SHREDDED STEAK WITH PEPPERS, ONIONS AND TOMATOES (ROPA VIEJA)



Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja) image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 3h55m

Yield 16 servings

Number Of Ingredients 19

6 pounds flank steak
3/4 cup Delicioso Adobo seasoning, recipe follows
1/2 cup Worcestershire sauce
6 bottles beer
1/2 cup canola oil
2 medium yellow onions, chopped
2 red bell peppers, cored, seeded, ribbed and chopped
2 green bell peppers, cored, seeded, ribbed and chopped
6 scallions, white and light green parts only, chopped
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
Salt and freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons lemon pepper
2 tablespoons parsley flakes
2 tablespoons achoite powder from annatto seed
1 tablespoon cumin powder

Steps:

  • Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
  • Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
  • Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
  • Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
  • Combine all ingredients.

SLOW COOKER ITALIAN CHUCK ROAST WITH PEPPERS AND ONIONS



Slow Cooker Italian Chuck Roast with Peppers and Onions image

Slow-cooked Italian beef for sandwiches. Provolone, Swiss, and Cheddar cheese are all delicious with this. My kids had hot Italian sandwiches on hoagies; I prefer mine over veggies like spaghetti squash or zoodles. Really, any veggies would work, as would mashed potatoes, rice, or grits. Don't forget to add the cheese on top if you're not doing sandwiches...it's absolutely heavenly without the bread, as well.

Provided by Krystal Berry

Categories     Main Dish Recipes     Roast Recipes

Time 5h30m

Yield 12

Number Of Ingredients 16

1 (3 pound) beef chuck roast
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
2 cups beef broth
1 tablespoon Worcestershire sauce
1 cup crushed tomatoes
10 pepperoncini peppers plus a splash of their juice
4 cloves garlic, chopped
1 tablespoon Italian seasoning, or more to taste
3 green bell peppers, chopped
1 onion, chopped
12 hoagie rolls, split lengthwise
12 slices provolone cheese, or as needed

Steps:

  • Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
  • Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
  • Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
  • Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
  • Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
  • Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

Nutrition Facts : Calories 717 calories, Carbohydrate 74.5 g, Cholesterol 71.2 mg, Fat 30.9 g, Fiber 5.1 g, Protein 33.4 g, SaturatedFat 12.1 g, Sodium 1898.4 mg, Sugar 7.4 g

OLD SCHOOL BEEF TACOS



Old School Beef Tacos image

Provided by Guy Fieri

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 26

1/4 cup diced onion
1/4 cup diced green bell pepper
2 dried Guajillo or New Mexico dried chile pods
Extra-virgin olive oil
3 cloves garlic, bashed
1/2 onion, rough chopped
1 tablespoon ground cumin
One 28-ounce can diced tomatoes, such as Glen Muir Fire Roasted
Canola oil
Canola oil
1/4 cup diced red bell pepper
1 pound ground beef (80/20 blend)
1 tablespoon ground cumin
1 tablespoon granulated garlic
1 tablespoon paprika
2 teaspoons onion powder
Kosher salt and fresh cracked black pepper
Kosher salt and fresh cracked black pepper
Olive oil cooking spray
Sixteen 7-inch corn tortillas
1 cup finely grated Parmesan
2 vine tomatoes, diced
3 cups shredded iceberg lettuce
1 cup Mexican crema
2 limes, cut into wedges
1/4 cup chopped cilantro

Steps:

  • For the enchilada sauce: Add 1 1/2 cups of hot water to a large bowl and add the dried chiles. Leave to sit so the chiles rehydrate and plump up, 15 to 20 minutes.
  • Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the garlic and onions and saute until fragrant and soft, 5 to 6 minutes. Add the cumin, and then pour in the diced tomatoes, rehydrated chile peppers and their water. Season with some salt and pepper. Then cover and simmer until sauce has reduced and is thickened, about 30 minutes. Puree with a stick blender (or in a regular blender), taking care as the liquid is hot and the air in the blender will expand. Puree until smooth and keep warm.
  • For the taco filling: Set a large saute pan over high heat and add a drizzle of canola oil. Add the onions and bell peppers and saute until tender. Add the ground beef and saute while breaking up with the back of a wooden spoon. Cook until well browned, 7 to 8 minutes. Then season with the cumin, granulated garlic, paprika, onion powder, salt and pepper. Cook for 3 to 4 more minutes. Then stir in half the enchilada sauce (reserve the other half for assembly). Keep warm.
  • For the tortillas: Take a large nonstick saute pan or griddle and spray lightly with the olive oil cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown, about 15 seconds, and then remove from the pan. Repeat with the remaining tortillas.
  • To assemble: Place a tortilla, cheese side up, on a plate and top with the ground beef mixture, a slathering of the reserved enchilada sauce and garnish with some tomatoes, shredded lettuce, crema, lime and cilantro.

ZESTY ITALIAN SAUTEED ONION, PEPPER AND BEEF SANDWICH



Zesty Italian Sauteed Onion, Pepper and Beef Sandwich image

Here's what the best-dressed roast beef sandwiches are wearing this season: crisp-tender sautéed vegetables and pickled pepper rings. Trust us on this one!

Provided by My Food and Family

Categories     Recipes

Time 12m

Yield Makes 2 servings.

Number Of Ingredients 6

1/2 cup thinly sliced onions
1/4 cup thinly sliced green bell peppers
1/4 cup KRAFT Lite Zesty Italian Dressing
12 slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
2 submarine rolls (7 inch), partially split
2 Tbsp. pickled pepper rings

Steps:

  • Cook and stir onions and bell peppers in dressing in medium skillet on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
  • Add meat; toss to coat. Cook on medium-low heat 2 min. or until heated through, stirring frequently.
  • Fill rolls with meat mixture; top with pickled peppers.

Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

SLOW COOKER SHREDDED BEEF



Slow Cooker Shredded Beef image

"Our family loves these tasty shredded beef sandwiches with their mild barbecue flavor," writes Fran Frerichs from Gurley, Nebraska. The recipe makes a lot, so it's a nice choice for parties.

Provided by Taste of Home

Categories     Lunch

Time 7h15m

Yield 14-16 servings.

Number Of Ingredients 11

3 pounds beef stew meat, cut into 1-inch cubes
3 medium green peppers, diced
2 large onions, diced
1 can (6 ounces) tomato paste
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons chili powder
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
14 to 16 sandwich buns, split

Steps:

  • In a 6-qt. slow cooker, combine the beef, green peppers and onions. In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce and mustard. Stir into meat mixture. Cover and cook on high for 8-10 hours or until meat is tender. , Skim fat from cooking juices. Shred beef, using two forks. With a slotted spoon, place about 1/2 cup beef mixture on each bun.

Nutrition Facts : Calories 285 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 574mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 3g fiber), Protein 20g protein.

### Tips
  • Choose the right cut of beef. Chuck roast or brisket are good options, as they are tough cuts that will become tender when cooked slowly.
  • Brown the beef before cooking. This will help to develop flavor and caramelize the onions and peppers.
  • Use a slow cooker or Dutch oven. This will allow the beef to cook slowly and evenly, resulting in a tender and flavorful dish.
  • Add plenty of vegetables. Onions, peppers, and carrots are all good options, and they will add flavor and texture to the dish.
  • Season the dish well. Salt, pepper, garlic powder, and onion powder are all good options.
  • Let the dish simmer for at least 2 hours. This will allow the flavors to meld and the beef to become tender.
  • Serve the shredded beef over rice, noodles, or mashed potatoes.
### Conclusion Shredded beef with peppers and onions is a flavorful, easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beef. This dish can be made in a slow cooker or Dutch oven, and it can be served over rice, noodles, or mashed potatoes. With its tender beef, flavorful vegetables, and savory sauce, shredded beef with peppers and onions is sure to be a hit with your family and friends.

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