Pepper Steak Recipe

Name: Evan’s Deli & Brews Pepper Steak Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ribeye or top round steak, thinly sliced (partially frozen for easier slicing); 0.5 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 1 tbs vegetable oil (for searing); 1 cup yellow or sweet onion, thinly sliced; 1 cup mixed sweet bell peppers (red, green, yellow), thinly sliced; 1 piece hot pepper or jalapeño, thinly sliced (adjust or omit to taste); 1 tbs unsalted butter; 1 tbs olive oil; 0.5 tsp kosher salt; 1 tbs Worcestershire sauce; 1 tsp soy sauce; 1 tsp garlic, minced; 0.25 tsp freshly ground black pepper; 4 slice white American cheese slices; 2 piece hoagie rolls or sub rolls, split; 1 tbs butter for toasting rolls

Inspired by Evan’s Deli & Brew

Time35m

Serves2

Grilled onions, choice of sweet peppers, hot peppers or jalapenos & white American cheese

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Ingredients

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Beef

1 lb ribeye or top round steak, thinly sliced (partially frozen for easier slicing)

1/2 tsp fine sea salt

1/2 tsp freshly ground black pepper

1 tbs vegetable oil (for searing)

Onions & Peppers

1 cup yellow or sweet onion, thinly sliced

1 cup mixed sweet bell peppers (red, green, yellow), thinly sliced

1 piece hot pepper or jalapeño, thinly sliced (adjust or omit to taste)

1 tbs Unsalted butter

1 tbs olive oil

1/2 tsp kosher salt

Seasoning & Sauce

1 tbs Original Worcestershire Sauce

1 tsp Aged soy sauce

1 tsp Garlic, minced

1/4 tsp freshly ground black pepper

Assembly

4 slice white American cheese slices

2 piece hoagie rolls or sub rolls, split

1 tbs butter for toasting rolls

Method

Beef

Slice and season

If not already thinly sliced, partially freeze the steak for 20–30 minutes until firm and slice as thinly as possible against the grain. Place slices in a bowl, sprinkle with 1/2 tsp sea salt and 1/2 tsp black pepper, toss to coat.

Heat a large heavy skillet or griddle over high heat until shimmering. Add 1 tablespoon vegetable oil and swirl. Working in a single layer (do not overcrowd), sear the beef slices in batches for 45–60 seconds per side until just browned. Remove each batch to a plate and keep warm. Reserve any fond in the pan for flavor.

Onions & Peppers

Lower heat to medium-high. In the same pan, add 1 tablespoon butter and 1 tablespoon olive oil. Add the thinly sliced onions and peppers and 1/2 tsp kosher salt. Cook, stirring occasionally, until the onions are soft and beginning to caramelize and the peppers are tender, about 6–8 minutes. Add the thinly sliced hot pepper or jalapeño during the last 2 minutes if using.

Stir in the minced garlic for the final 30 seconds of cooking to release aroma without burning. Push the vegetables to one side of the pan.

Seasoning & Sauce

Return the seared beef to the pan with the vegetables. Add 1 tablespoon Worcestershire sauce and 1 teaspoon soy sauce, and 1/4 tsp black pepper. Toss and stir over medium-high heat for 1–2 minutes so the sauce coats the meat and vegetables and reduces slightly. Taste and adjust salt or heat (add more jalapeño slices if desired).

Assembly

Butter the cut sides of the hoagie rolls. Heat a separate skillet or griddle over medium heat and toast the rolls, buttered-side down, until golden and crisp, about 1–2 minutes.

Divide the meat and pepper-onion mixture evenly between the two rolls. Layer 2 slices of white American cheese over the hot filling in each sandwich. Cover the pan for 30–60 seconds or place briefly under a broiler to melt the cheese thoroughly.

Serve hot. Optionally garnish with extra sliced hot pepper or a pinch of freshly ground black pepper.