American Pepper Steak

by Whiski Business on February 15, 2011

Years ago my then husband invited a couple of his work buddies over for dinner. I made this, figured it was a MAN-MEAL, good hearty tummy pleaser. The two gentlemen that sat at our table that night raved about it, though they didn’t seem to eat much for a couple of big guys. I couldn’t help myself and questioned them as to why.

“Well, um…we didn’t know if you knew how to cook so we stopped at a restaurant before we got here. Now we wish we hadn’t”

I laughed for days over that one.

american pepper steak

American Pepper Steak

2 Lbs sirloin steak thinly sliced across the grain (cut off the fat)

1 green bell pepper ¼ inch slices

1 sweet onion thinly sliced.

1 can beef broth

1 envelope onion soup mix

water if necessary

1 Tbs butter or margarine

1 Tbs flour

Garlic powder

Salt and pepper

Oil for frying

Partially freeze the steak. Heat large frying pan with a little oil in it on medium high heat.

Thinly slice the onion into strips and toss in the frying pan to lightly caramelize. You want them to be light brown. Add the sliced pepper to the onion as well as the steak. Fry until the steak is almost done. Deglaze the pan with the broth, add the soup mix. Season with garlic powder and salt & pepper. Cover and simmer for 30 minutes. Add water if there isn’t enough gravy. If the gravy is not thick melt the butter, add the flour to it and stir into gravy until you get the desired thickness.

Serve over rice.

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