Steak Tips with Peppers

If you’re like me, there are nights when you want something hearty and flavorful on the table—without a pile of dishes or a ton of prep work. That’s where this Skillet Steak Tips with Peppers recipe comes in. It’s become one of my favorite weeknight meals, and once you try it, I think it’ll earn a permanent spot in your dinner rotation too.

There’s something about bite-sized pieces of sirloin steak seared just right and tossed with colorful sautéed peppers and onions that feels like comfort food—without being heavy. The savory garlic and Worcestershire sauce add that punch of umami, and the whole thing is ready in under 30 minutes. Total win.

This dish is so versatile too. We usually serve it over a bed of warm white rice, but it’s just as delicious with mashed potatoes or even on top of a salad if you’re in the mood for something lighter. And let’s be honest—any recipe that keeps both the adults and the kids happy is a keeper in my book.

Let’s dive into how to make it!

Ingredients You’ll Need

Here’s everything you’ll need to bring this dish to life:

• 1 pound sirloin steak, cut into bite-sized pieces

• 2 tablespoons olive oil

• 1 tablespoon steak seasoning

• 2 teaspoons Italian seasoning

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 4 garlic cloves, minced

• 1 tablespoon Worcestershire sauce

STEPS

Step 1: Sear the Steak

Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. While that’s warming up, season your sirloin steak bites with steak seasoning and Italian seasoning. Give it a good toss so everything is evenly coated.

Once your skillet is nice and hot, add the steak pieces in a single layer. Don’t overcrowd the pan—this is key to getting that beautiful sear. If needed, cook in two batches. Let the steak cook for about 4 to 5 minutes, turning occasionally, until browned on all sides. Then, transfer it to a plate and set it aside, juices and all. Those juices? We’re saving every drop.

Step 2: Sauté the Veggies

Using the same skillet (no need to wash it—those browned bits on the bottom add amazing flavor), pour in the remaining tablespoon of olive oil. Add the diced onion, red bell pepper, and green bell pepper.

Cook the vegetables for about 3 to 5 minutes, stirring frequently. You want them to begin softening but still hold their texture. The sweetness of the peppers pairs so well with the savory beef, and the aroma alone is enough to bring everyone into the kitchen asking, “What’s for dinner?”

Now that we’ve got that steak perfectly seared and our peppers and onions are softening nicely, it’s time to bring everything together. This is the part where all the flavors start to mingle and the dish transforms from “just good” to “where has this been all my life?” With just a couple of quick additions, you’ll have a rich, savory skillet meal that’s guaranteed to please.

And don’t worry—I’ve also included some of my favorite add-ons and tweaks in case you want to put your own spin on it.

Step 3: Add Garlic and Worcestershire Sauce

Once the peppers and onions have softened a bit, toss in your minced garlic and Worcestershire sauce. Stir it all together and let it cook for about 3 to 4 minutes, stirring frequently.

This step really brings the dish to life. The garlic infuses the veggies with flavor, and the Worcestershire sauce adds depth and that subtle tang that makes people ask, “What’s in this?!” You’ll want to keep an eye on things here—don’t let the garlic burn or it’ll turn bitter. Stir often and keep the heat at medium.

Step 4: Bring the Steak Back

Now grab that plate of seared steak and all those flavorful juices you set aside earlier. Add it all back into the skillet with the veggies. Toss everything together and cook for another minute or so, just to let the steak reheat and soak up all that delicious sauce.

At this point, your kitchen will smell amazing and the skillet will be filled with tender steak tips, vibrant peppers, and that mouthwatering savory garlic aroma.

TIPS & VARIATIONS TO TRY

Want to make this dish your own? Here are a few ideas I’ve tried (and loved!):

• Make it saucy: If you like a little more moisture in your skillet meals, add a splash of beef broth or soy sauce when the steak goes back in. You can also deglaze the pan with red wine after searing the steak for an extra-rich flavor base.

• Adjust the heat: Craving a little kick? Add crushed red pepper flakes or a drizzle of hot sauce while the garlic is cooking.

• Switch up the sides: While rice and mashed potatoes are classics, this also tastes amazing over buttered egg noodles, cauliflower rice, or even wrapped in a warm flour tortilla for a fajita-style twist.

• Use other veggies: Mushrooms, zucchini, or snap peas all work well in this dish if you want to mix up the textures and flavors.

• Keep it crispy: If you like your peppers with a bit more crunch, cook them for less time—just around 2 to 3 minutes—so they stay nice and firm.

We’re in the home stretch! You’ve got your sizzling skillet full of tender steak tips, sweet bell peppers, and rich garlic-Worcestershire goodness. And if you’re anything like me, you’re already thinking about when you’ll make this again. But before you dive into dinner (or those delicious leftovers), let’s run through a few frequently asked questions that might help you make the most of this easy and flavorful dish.

FREQUENTLY ASKED QUESTIONS

1. Can I use a different cut of beef?

Absolutely. Sirloin is ideal because it stays tender with quick cooking, but ribeye, strip steak, or even flank steak will work well. Just make sure to slice across the grain and not overcook leaner cuts like flank.

2. How do I get that perfect sear on the steak?

Use a hot skillet and don’t overcrowd the pan. Give the steak pieces room to breathe so they sear instead of steam. Cook in batches if needed, and don’t stir too often—let them develop that golden-brown crust.

3. Can I prep this meal ahead of time?

Yes! You can chop the vegetables and cut the steak earlier in the day or even the night before. Store them separately in airtight containers in the fridge. When dinner time rolls around, all you need to do is cook.

4. Are leftovers good? How do I reheat them?

Definitely. Leftovers keep well in the fridge for up to 3 days. To reheat, I recommend using a skillet over medium heat to keep the steak tender. Microwaving works too—just reheat in short bursts to avoid drying out the meat.

5. Can I freeze it?

You can, though the texture of the peppers might change slightly when reheated. Let everything cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat in a skillet.

6. What other sides go well with this dish?

Beyond the classic rice and mashed potatoes, this dish pairs beautifully with roasted vegetables, buttered noodles, quinoa, or even a toasted ciabatta roll for a quick steak sandwich.

7. How can I add more flavor or a spicy twist?

You can toss in crushed red pepper flakes, a dash of hot sauce, or even a touch of smoked paprika for extra depth. Want it saucier? Add a splash of beef broth or a drizzle of soy sauce before tossing everything together.

FINAL THOUGHTS

There’s just something about this dish that hits all the right notes—hearty, colorful, savory, and simple. Whether you’re cooking for a family dinner or meal-prepping for the week, this Steak Tips with Peppers recipe is the kind of go-to meal you’ll turn to again and again.

And the best part? It’s all done in under 30 minutes. Seriously, weeknight dinners don’t get much better than this.

Steak Tips with Peppers

Print Recipe

Pin Recipe

This Steak Tips with Peppers dish is a simple yet flavorful skillet meal featuring tender sirloin bites seared to perfection and tossed with sautéed bell peppers, onions, and garlic in a savory sauce. Ready in under 30 minutes, it’s an excellent option for busy weeknights—pair it with rice, potatoes, or a side salad for a satisfying dinner.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

1 pound sirloin steak, cut into bite-sized pieces

2 tablespoons olive oil

1 tablespoon steak seasoning

2 teaspoons Italian seasoning

1 medium yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

4 garlic cloves, minced

1 tablespoon Worcestershire sauce

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Season the cubed steak with steak seasoning and Italian seasoning. Add the steak to the pan and sear for 4–5 minutes, turning to brown all sides. Remove the steak and set aside with juices.

Add the remaining tablespoon of olive oil to the same skillet. Add the diced onion, red bell pepper, and green bell pepper. Stir-fry for 3–5 minutes until the vegetables begin to soften.

Add the minced garlic and Worcestershire sauce to the skillet. Cook for another 3–4 minutes, stirring often, until the vegetables are tender-crisp and fragrant.

Return the steak and accumulated juices to the pan. Toss everything together and cook for an additional minute to heat through.

Remove from heat and serve immediately over rice, mashed potatoes, or your favorite side—enjoy!

Notes

Cut the steak into uniform pieces to ensure even cooking and tender results. Don’t overcrowd the pan when searing—cook in batches if needed to achieve a proper sear. Adjust seasonings to taste; for more heat, add a pinch of crushed red pepper flakes. To boost flavor, deglaze the pan with a splash of beef broth or red wine after removing the steak, scraping up any browned bits before stir-frying the veggies. Use freshly minced garlic at the end to preserve its bright flavor. If you prefer a saucier dish, stir in a little beef broth or a splash of soy sauce right before returning the steak to the pan.