Tender strips of beef simmered in a rich, savory pepper gravy with colorful bell peppers and sweet onions make this Homemade Pepper Steak with White Rice a timeless comfort food favorite. The beef is seared until beautifully browned, then slowly cooked until fork-tender in a flavorful sauce made with beef broth, garlic, Worcestershire sauce, and soy sauce. Served over fluffy white rice, this easy homemade meal is perfect for busy weeknights or comforting family dinners.

Why You’ll Love This Recipe

Tender, juicy beef in every bite

Rich homemade pepper gravy

Loaded with fresh bell peppers and onions

Quick enough for weeknight dinners

Better than takeout

Perfect served over fluffy white rice

Family-friendly comfort food

Recipe Information

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 4–6

Ingredients:

For the Pepper Steak

2 pounds beef sirloin or flank steak, thinly sliced against the grain

2 tablespoons vegetable oil

1 large green bell pepper, sliced

1 red bell pepper, sliced

1 large onion, sliced

2 celery stalks, sliced

3 garlic cloves, minced

1 tablespoon Worcestershire sauce

2 tablespoons low-sodium soy sauce

2 cups beef broth

1 tablespoon tomato paste

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon black pepper

½ teaspoon kosher salt (adjust to taste)

1 teaspoon Cajun seasoning (optional)

2 tablespoons cornstarch

3 tablespoons cold water

For the White Rice

2 cups long-grain white rice

4 cups water or beef broth

1 tablespoon butter

½ teaspoon salt

Optional Garnish

Fresh chopped parsley

Sliced green onions

Fresh cracked black pepper

Instructions:

Step 1: Prepare the Beef

Slice the steak into thin strips against the grain.

Season with:

Salt

Black pepper

Garlic powder

Onion powder

Smoked paprika

Cajun seasoning (optional)

Toss well to coat evenly.

Step 2: Sear the Steak

Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.

Working in batches, sear the beef for 2–3 minutes until browned.

Do not overcrowd the pan.

Transfer the cooked beef to a plate.

Step 3: Cook the Vegetables

In the same skillet, add:

Onion

Green bell pepper

Red bell pepper

Celery

Cook for 5–6 minutes until slightly softened.

Add the minced garlic and cook for another 30 seconds.

Step 4: Make the Gravy

Stir in:

Tomato paste

Worcestershire sauce

Soy sauce

Pour in the beef broth.

Add the thyme.

Return the beef to the skillet.

Bring to a gentle simmer.

Cover and cook over low heat for 20–25 minutes, or until the beef is tender.

Step 5: Thicken the Sauce

Whisk together:

Cornstarch

Cold water

Slowly stir the slurry into the simmering sauce.

Cook for 2–3 minutes, stirring constantly, until the gravy becomes smooth, glossy, and thick enough to coat the back of a spoon.

Taste and adjust the seasoning if needed.

Step 6: Cook the Rice

While the pepper steak simmers, rinse the rice until the water runs clear.

In a saucepan, combine:

Rice

Water or beef broth

Butter

Salt

Bring to a boil.

Reduce the heat to low, cover, and cook for 18 minutes.

Remove from the heat and let it rest for 5 minutes before fluffing with a fork.

Step 7: Assemble the Plate

Spoon a generous serving of fluffy white rice onto each plate.

Top with the homemade pepper steak and vegetables.

Ladle plenty of the rich pepper gravy over both the beef and rice.

Garnish with chopped parsley or sliced green onions if desired.

Serve hot.

Tips for the Best Pepper Steak

Slice the Beef Thin

Thin slices cook faster and become more tender.

Sear Over High Heat

A good sear builds deep flavor before simmering.

Don’t Overcook the Vegetables

The peppers and onions should remain slightly crisp for the best texture.

Simmer Slowly

Low, gentle heat allows the beef to become tender while developing a rich, flavorful gravy.

Use Beef Broth Instead of Water

Cooking the rice with beef broth adds extra depth and complements the pepper steak perfectly.

Serving Suggestions

This hearty meal pairs well with:

Garlic bread

Buttered dinner rolls

Steamed broccoli

Green beans

Roasted carrots

Side salad

Sweet iced tea

Storage Instructions

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze the pepper steak (without the rice) for up to 3 months.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of beef broth to loosen the gravy. Warm the rice separately before serving.

Frequently Asked Questions

What cut of beef works best?

Sirloin, flank steak, top round, or ribeye all work well. Slice the meat thinly against the grain for maximum tenderness.

Can I make this recipe ahead of time?

Yes. The flavors deepen as it sits, making it an excellent make-ahead meal.

Can I add mushrooms?

Absolutely. Sliced mushrooms add an earthy flavor and pair beautifully with the rich pepper gravy.

Is this recipe spicy?

No. It’s savory and mildly seasoned. Add crushed red pepper flakes or extra Cajun seasoning if you prefer more heat.

Final Thoughts

This Homemade Pepper Steak with White Rice is a comforting classic that’s full of tender beef, crisp peppers, sweet onions, and rich homemade gravy. Served over fluffy white rice, it’s a satisfying meal that’s simple enough for weeknights yet impressive enough for Sunday dinner. With fresh ingredients and bold homemade flavor, this recipe is sure to become a family favorite.