The Best Pepper SteakFamily Favorite ChiliPhilly Cheese Steak Soup
This pepper steak recipe delivers tender, juicy steak with vibrant bell peppers and a rich, flavorful sauce. Perfect for a quick weeknight dinner, this dish combines the best of Philly cheese steak flavors in a fast, fuss-free pressure cooker meal everyone will love.
Ingredients
Main ingredients
- 1 Small Onion sliced thin
- 1 Bell Pepper sliced, half red and half green for color
- 2 tablespoons Vegetable oil for cooking
- 1 lb. Round steak, sirloin, or venison steaks sliced very thin
- 2 tablespoons Soy Sauce plus extra for sauce mixture
- 1 tablespoon Sugar plus extra for sauce mixture
- 1 teaspoon Corn Starch plus extra for sauce mixture
- ½ teaspoon Garlic Powder
- ¼ teaspoon Ground Ginger
- dash Salt
- dash Pepper
Instructions
Instructions
- Heat your vegetable oil in a large skillet over medium-high heat so it’s nice and hot.
- Toss in your sliced onions and bell peppers, cook until soft and smelling good. Takes about 5 minutes.
- While they’re cooking, mix 2 tablespoon soy sauce, 1 tablespoon sugar, 1 teaspoon corn starch, garlic powder, ground ginger, salt, and pepper in a small bowl for your sauce.
- Add your thinly sliced steak to the skillet, stir and cook until browned. This is your tender pull in action, about 3 to 4 minutes.
- Pour the sauce over the steak and veggies, stir it up so everything gets coated nice.
- Let it cook for 2 to 3 more minutes until the sauce thickens up and steak’s cooked through – this is when you feel the flavors locking in.
- Serve it hot over rice or noodles and enjoy all that hearty goodness.
Notes
Serve hot over rice or noodles. Leftovers keep well in airtight containers; reheat gently to maintain tender texture.