Pepper steak and rice is a quick American dinner combining thinly sliced ribeye, colorful bell peppers, and onions in a rich beef stock gravy served over fluffy basmati rice. The standout trait is its speed and restaurant-quality flavor from black garlic and truffle seasoning, ready in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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Thinly slice the yellow onion, red bell peppers, and green bell pepper. Set aside.
Thinly slice the ribeye steaks against the grain.
In a large bowl, combine the sliced steak with prime steak seasoning, buttery steakhouse seasoning, avocado oil, and liquid smoke. Mix well to coat the steak.
Rinse the rice and cook according to package directions.
In a separate bowl, prepare the gravy. Whisk together the beef stock, soy sauce, liquid smoke, cornstarch, black pepper, garlic powder, onion powder, salt, and Cajun seasoning until smooth.
Heat 2 tablespoons of avocado oil in a large pan or skillet over medium-high heat.
Add the seasoned steak to the hot pan and cook for a few minutes until it develops some color.
Add the sliced peppers and onions to the pan with the steak. Sauté for a few minutes until they begin to soften.
Pour the prepared gravy mixture over the steak and vegetables, making sure to scrape any remaining seasonings from the bowl.
Stir everything together, then cover the pan. Reduce the heat and let it simmer until the gravy has thickened to your desired consistency.
Serve the pepper steak and gravy over a bed of fluffy cooked rice. Garnish with fresh parsley if desired.
Store leftover steak and gravy in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of stock to restore sauce consistency; serve over freshly cooked or reheated rice.
Yes. Sirloin, New York strip, or flank steak work well. Slice against the grain for tenderness and keep thickness consistent for even cooking.
Thin slices cook quickly and evenly, absorb the gravy better, and create a tender texture. Slice against the grain to shorten muscle fibers.
Cook until no pink remains inside, about 4–5 minutes over medium-high heat. The internal temp should reach 160°F for well-done.
Yes. Slice and store steak and peppers separately in the fridge for up to 8 hours. Cook the rice fresh or reheat from the fridge just before serving.
Use regular steak seasoning or a mix of salt, pepper, garlic powder, and smoked paprika. The dish will be slightly less earthy but still delicious.
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