Pan-Seared San Angelo Pepper Steak with Sautéed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty steak dish featuring locally inspired peppers sautéed to perfection, delivering a tender and flavorful meal. This american-inspired beef ready in about 30 minutes pairs sirloin steak, medium red bell pepper, medium green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 American cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat dry 12 oz sirloin steak and season evenly with 1 tsp salt, 1 tsp freshly ground black pepper, and 1/2 tsp smoked paprika. Set aside.
  2. Step 2: Slice 1 medium red bell pepper, 1 medium green bell pepper, and 1 small yellow onion into thin strips.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the steak and sear for 4 minutes on each side until medium-rare, then remove and rest on a plate.
  4. Step 4: In the same skillet, add remaining 1 tbsp olive oil and 3 minced garlic cloves, sauté for 30 seconds until fragrant.
  5. Step 5: Add the sliced peppers and onion to the skillet, sauté for 5-6 minutes until tender-crisp and edges begin to caramelize.
  6. Step 6: Stir in 2 tbsp soy sauce and cook for 1 more minute until the sauce coats the vegetables.
  7. Step 7: Slice the rested steak against the grain into strips and serve topped with the sautéed peppers and onions.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Seared San Angelo Pepper Steak with Sautéed Bell Peppers take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared San Angelo Pepper Steak with Sautéed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sirloin steak from drying out.

Can I substitute ingredients in Pan-Seared San Angelo Pepper Steak with Sautéed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared San Angelo Pepper Steak with Sautéed Bell Peppers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared San Angelo Pepper Steak with Sautéed Bell Peppers?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes