Hot Beef & Peppers Recipe

Prep the beef

If not pre-sliced, partially freeze the beef for 20–30 minutes and slice thinly against the grain into 1/8–1/4" strips. Pat slices dry and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook vegetables

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onions and all bell peppers. Sauté 5–7 minutes until softened with some char at the edges. Add minced garlic, dried oregano, and crushed red pepper flakes and cook 30–45 seconds until fragrant. Transfer vegetables to a bowl and set aside.

Brown the beef

Add remaining 1 tablespoon olive oil to the same skillet and raise heat to high. Spread beef slices in an even layer and sear 1–2 minutes per side just until browned (you may need to do this in 2 batches to avoid steaming). Season with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper during cooking. Return cooked vegetables to the skillet with the beef and toss to combine.

Reduce heat to medium and push beef/peppers to the side. Stir in tomato paste and cook 1 minute. Add tomato passata (or crushed tomatoes) and beef stock, stirring to combine. Add dried thyme, chopped basil (reserve 1 tablespoon basil for finishing), chopped parsley, and sugar if using. Bring to a gentle simmer and cook 8–10 minutes until sauce thickens slightly and flavors meld. Taste and adjust seasoning with salt and pepper as needed.

Preheat oven to 400°F (200°C). Transfer the beef, peppers and sauce mixture to a shallow oven-safe baking dish (or leave in an ovenproof skillet). Evenly sprinkle shredded mozzarella over the top, then grate the Parmesan over the mozzarella.

Bake uncovered 8–12 minutes until cheese is melted and bubbling and edges are lightly browned. For an extra browned top, switch to broil for 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest 3 minutes. Sprinkle remaining chopped basil and fresh parsley over the top. Serve hot on its own or spoon into sandwich rolls for NY-style Italian beef sandwiches.