Steak And Sweet Pepper Saute
Juicy rib eye steaks are sautéed with colorful sweet peppers and zucchini, creating a vibrant and flavorful dish perfect for a quick weeknight dinner or a satisfying weekend meal. The combination of tender beef and crisp vegetables makes it ideal for meat lovers seeking a balanced, tasty plate.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 4 boneless rib eye steaks (1/2-inch thick) ⓘ
- 1 medium sweet red pepper, cored, seeded and cut into 1-inch pieces ⓘ
- 1 medium sweet yellow pepper, cored, seeded and cut into 1-inch pieces ⓘ
- 1 medium zucchini, cut lengthwise in half, then crosswise to 1/4-inch thick slices ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. black pepper ⓘ
- 1/4 cup beef broth ⓘ
Instructions
- Heat 1 1/2 teaspoons of olive oil in a large skillet over medium-high heat.
- Add half the steaks to the skillet.
- Cook until browned on both sides, about 4 minutes for medium-rare or until desired doneness.
- Remove the steaks to a platter and keep warm.
- Repeat with the remaining steaks.
- Add the sweet red and yellow peppers and zucchini to the skillet.
- Pour in the beef broth and cook until vegetables are tender and heated through.
- Serve the steaks topped with the sautéed vegetables.
Tips & Substitutions
For optimal flavor, let the steaks come to room temperature before cooking. You can substitute the rib eye with sirloin or flank steak if preferred. Feel free to add garlic or onion to the sauté for extra depth. If you're short on time, consider using pre-cut vegetables. This dish is versatile; try adding other seasonal vegetables or using a different broth.
Serving Suggestions
Serve the steak and sweet pepper sauté with a side of rice or quinoa to soak up the flavorful broth. A fresh green salad or roasted potatoes pairs well, adding a nice contrast to the dish. For a heartier meal, consider serving with garlic bread. This dish is also a great option for a quick weeknight dinner, similar to a Quick Skillet Meal.
Storage & Reheating
Leftover sauté can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over medium heat or in the microwave, ensuring the steak doesn't overcook. If reheating from frozen, thaw in the refrigerator overnight before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Steak And Sweet Pepper Saute contains roughly 497 calories, with 11g protein, 68g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (92% of the Daily Value), iron (57% of the Daily Value), and vitamin C (52% of the Daily Value). Note that it is relatively high in sodium, at 1898mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers for this recipe?
Absolutely! Feel free to experiment with different types of sweet peppers like orange or green. Each color offers a unique flavor profile, and mixing them can add visual appeal to the dish.
What can I serve with steak and sweet pepper sauté?
This dish pairs beautifully with a light salad or steamed vegetables. For a heartier option, consider serving it over mashed potatoes or alongside crusty bread to soak up the savory broth.
How can I ensure my steak is cooked perfectly?
To achieve your desired doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F. Allow the steak to rest for a few minutes after cooking to let the juices redistribute, ensuring a tender and juicy result.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).