What to do with all those peppers?
Recipe type: Lunch or Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Beautifully colorful, tangy peppers and steak sandwich on a thick lice of crusty bread. Toss a salad, pour a glass of wine and it's dinner!
  • 4 6-8 oz 1½" thick sirloin steaks
  • salt, black pepper, granulated garlic to taste
  • olive oil
  • 4 cups sliced red, yellow, orange mini-peppers
  • 6 each Hot Peppadew Peppers (may substitute Mild)
  • ½ medium size yellow onion chopped
  • 1 15 oz can no-salt diced tomatoes and juices
  • 1 cup red wine
  • 1 loaf crusty bread (Pugliese or Sourdough French)
  1. Pat steaks dry with paper towels, season with salt, pepper and granulated garlic on each side. Rest and let come up to room temperature before cooking (about 30 minutes)
  2. Saute onions in olive oil over medium high in a 12" heavy skillet (cast iron works best) for 3-4 minutes until soft and transparent. Remove from pan.
  3. Add peppers and cook for 5 minutes until they are just tender but not soft.
  4. Remove vegetables from skillet and increase heat to high.
  5. Sear the steaks, be sure to not overcrowd in skillet for 5 minutes each side.
  6. Add back in the cooked vegetables, wine and tomatoes. Lower heat and cook together for 10-15 minutes (if you like your steak medium rare, you can remove at your preferred temperature and let it rest while you finish up the peppers.) Mixture will thicken as it cooks.
  7. Place thick slices of bread on each plate, add steak and top with the vegetable wine mixture.
  8. Serve with the same wine you used in cooking. It should be that good.
Recipe by What about the food? at https://whataboutthefood.com/pepper-steak-sandwich/