Midwest Pepper Steak

Pepper Steak, updated with a sweet and spicy gravy and served over mashed potatoes, becomes the ultimate comfort food when it’s made in the Midwest. Hearty and filling, your family will love this meal any day of the week!

Midwest Pepper Steak represents what I love about Midwestern cuisine: the ability to turn any food into comfort food.

In most of the country, Pepper Steak is found on Chinese restaurant menus. These recipes and any Home Cook Copycats are Asian-themed and served over rice.

But in the Midwest, Pepper Steak is served over potatoes. With gravy. A sweet and spicy gravy.

Pepper Steak, updated with a sweet and spicy gravy and served over mashed potatoes, becomes the ultimate comfort food when it's made in the Midwest. Hearty and filling, your family will love this meal any day of the week!

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What I love about Midwest Pepper Steak (just Pepper Steak to the natives) is that it takes a slightly exotic dish (or something that was exotic at some point in the past) and makes it friendly and familiar.

When I think of Minnesota farmers coming in from the fields as the sun is setting, I imagine them sitting down to a hearty platter of flank steak and mashed potatoes with vegetables and gravy all mixed together.

Pepper Steak, updated with a sweet and spicy gravy and served over mashed potatoes, becomes the ultimate comfort food when it's made in the Midwest. Hearty and filling, your family will love this meal any day of the week!

Midwest Pepper Steak

I made Pepper Steak a bunch of different times in all different ways. While my grandma uses a pressure cooker for hers (with meltingly tender results, I might add), I prefer a more modern stir-fry approach (seeing as how I lack a pressure cooker).

Pepper Steak, updated with a sweet and spicy gravy and served over mashed potatoes, becomes the ultimate comfort food when it's made in the Midwest. Hearty and filling, your family will love this meal any day of the week!

I start with a short marinade (saving half the marinade for the gravy later on), then stir-fry the steak in batches and set it aside. Next, I fry the bell peppers and onions in a clean skillet until just tender-crisp. Mash in some garlic and red pepper flakes, add back in the steak, and toss with the reserved sauce. It’s that easy!

And of course, pile it all on to mashed potatoes and devour.

 

 

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Pepper Steak, updated with a sweet and spicy gravy and served over mashed potatoes, becomes the ultimate comfort food when it's made in the Midwest. Hearty and filling, your family will love this meal any day of the week!
4.88 from 8 votes
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Midwest Pepper Steak

Pepper Steak, updated with a sweet and spicy gravy and served over mashed potatoes, becomes the ultimate comfort food when it's made in the Midwest. Hearty and filling, your family will love this meal any day of the week!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 360 kcal

Ingredients

  • 1 ½ pounds Flank Steak trimmed
  • 1/4 cup Honey
  • 2 Tablespoons Brown Sugar
  • 1/2 cup Red Wine Vinegar
  • 1/2 cup Soy Sauce
  • 2 Tablespoons Black Pepper freshly ground
  • 1 Tablespoons Sesame Oil
  • Salt to taste
  • 3 Tablespoons Vegetable or Canola Oil
  • 2 Bell Peppers any color, stemmed, seeded, and thinly sliced
  • 1 Onion halved and thinly sliced
  • 3 cloves Garlic minced
  • 1 Tablespoon Fresh Ginger minced
  • 2 teaspoon Cornstarch
  • Mashed Potatoes for serving

Instructions

  1. Freeze steak for 15 to 20 minutes, just until the outside is chilled but the steak is not frozen solid. This will make it easier to slice the steak thinly.
  2. Meanwhile, combine honey, brown sugar, vinegar, soy sauce, black pepper, and sesame oil in a medium bowl. Measure out 1/4 cup of this sauce and pour it into a large zipper-top plastic bag or glass bowl for marinating the meat. Reserve the remaining sauce for the stir-fry.

  3. Remove the steak from the freezer and slice thinly against the grain. Add the steak to the large plastic bag or bowl with the marinade and marinate at room temperature at least 10 minutes or up to 1 hour.

  4. Remove the steak from the plastic bag, discarding the marinade, and pat dry with paper towels. Heat 1 Tablespoon oil in a large skillet over medium-high heat until shimmering. Season half the meat with ¼ tsp Salt, add to the skillet in a single layer, and cook for 1 minute without stirring, until browned on one side.

  5. Stir the meat and continue to cook for 1 minute longer, until browned all over. Transfer to a clean bowl. Wipe out the skillet, add another Tablespoon of oil, and repeat with remaining steak.

  6. When the meat has been cooked and set aside, wipe out the skillet. Add the last Tablespoon of oil and heat until shimmering. Add the peppers and onions and stir-fry until tender-crisp and still bright, about 3 to 5 minutes.

  7. Meanwhile, stir the cornstarch into the reserved stir-fry sauce. Clear a space in the middle of the vegetables. Add the garlic and ginger to the skillet and mash together, then mix in to the vegetables.

  8. Add back the steak and any accumulated juices to the skillet. Pour in the reserved stir-fry sauce and cook over medium-high heat until the sauce boils and thickens slightly, about 2 minutes. Remove from heat and serve over mashed potatoes.

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22 comments

  1. This is one of my favorite meals and I use a very similar recipe! Looks amazing! Need to make it asap! Pinning :)

    • Thank you so much, Mira! Of course you have a similar recipe… you’re living in the Midwest! Ha ha ha! ;) 

    • My mom (and now I) use round steak and also add tomatoes and a soy sauce instead of Worcestershire. 

  2. Mmmmm fabulous recipe!  This is like the ultimate easy “stew” recipe but done super quick!  I love that you marinade this first I am sure it gives it a ton of flavor!

    • Thanks, Mila! The marinading does add a ton of flavor, and then in the heap of sauce it’s just so juicy and good. Thank you! :)

  3. I think I would eat very well in the Midwest because we have a lot in common in that the Brits love meat and potatoes comfort food as well. This is my kind of dish and my mouth is watering looking at your pics.

    • I think the Midwest was probably settled by loads of Brits. We are all about ‘dem meats & potatoes. 

  4. There are some really fabulous flavours in this, Meggan! And I must say, it really does seem like a sort of Chinese dish but … errrr…. not! 
    What a great local dish – I’d love to try it! 

    • Thank you, Helen! It’s really pretty delicious. I just love it. I’m so proud of the food where I come from. :)

  5. I’ve never heard of midwest pepper steak! Where have I been?! I can totally see how this would re-energize and satisfy you after a long hard day. Looks delicious!

  6. Wow! Outstanding Meggan! I was very worried while making this because of all the vinegar. But it was perfect. I followed your recipe exactly and will not make any changes in future either. My husband has declared this dish as his all time favourite ever. What more can I say. Thank you for sharing.

    • WOW! Thank you so much, Julie! And to your husband too, thank you for having faith in a complete stranger. :D All time favorite, ever? LOL. High praise indeed. It is definitely on my list of things I love to devour quickly! Thanks again for such a great comment. Hugs!

  7. This was sooooo delicious….yum

  8. Hi, Meggan. I just received a pressure cooker. I saw this post on Foodgawker (in a search for pressure cooker) and this one was the first recipe that really called to me. Do you happen to have instructions for the way your gma cooked it? I’m a complete newbie!

    If not, I’m making it stir fry! :)

  9. Made this tonight and really liked it.  Modifications: venison tenderloin instead of beef, used green and yellow pepper and used a combo of red wine vinegar and rice vinegar because I didn’t have enough.  I was afraid it was going to be too sweet but it works.  I went back for seconds!  

    • Hi Cathy – wow! Venison tenderloin! You really elevated this to True Midwestern Fare. You win best in show for sure…. I immediately texted my sisters to tell them about your comment. We are all so impressed. Glad the recipe worked for you, and thank you so much for stopping by!

  10. Did I read the recipe correctly: A CUP of honey?!?! I don’t even have a DESSERT recipe that calls for that much honey. Is this a stew or an ice cream topping?

    • Hi Lydia, the reason there is a cup of honey is because there is A LOT of sauce. As you can see, it’s mixed with a cup of soy sauce, a cup of red wine vinegar, and a 1/2 cup of Worcestershire sauce. I apologize for the confusion. Putting a cup of honey on top of steak makes no sense, but I just think having a lot of sauce to dress the mashed potatoes (or egg noodles or whatever) is really nice. So use half the sauce for the marinade and the other half you heat up for serving. To pick a single ingredient out of the list and mock it out of context is a bit unfair, but I understand where you are coming from. Thanks!

  11. Per an earlier comment, it appears the recipe has been updated since it was first posted. I no longer see any Worcestershire sauce, the amounts of soy sauce and red wine vinegar have been halved, and the amount of honey looks like it’s been cut back to just a quarter of the original recipe. Any particular reason for these changes? Would Worcestershire sauce detract from the flavor in your opinion? I have no problem experimenting; was just curious what motivated the recipe changes.

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