Description
This savory Beef Tips and Peppers recipe features succulent top sirloin steak bites seared to perfection and sautéed with vibrant bell peppers, onions, and aromatic garlic in a flavorful pan sauce deglazed with red wine vinegar and enriched with Worcestershire sauce and Italian seasoning. Ready in just 40 minutes, this hearty and colorful dish makes a satisfying meal for four.
Ingredients
Scale
Beef
- 2 pounds top sirloin steak, cut into bite-sized pieces
- Salt and pepper, to taste
Cooking Fats
- 3 tablespoons salted butter
- 1 tablespoon olive oil
Sauce and Seasoning
- 2 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
Vegetables
- 3 bell peppers, chopped
- 1 white onion, chopped
Garnish
- Fresh parsley or preferred herbs, for garnish
Instructions
- Prepare the Steak: Remove the top sirloin steak from the refrigerator at least 30 minutes before cooking to bring it to room temperature. Cut into bite-sized pieces and season generously with salt and pepper.
- Sear the Steak: Heat olive oil and butter in a cast iron skillet over medium heat until hot. Add the steak pieces in batches to avoid overcrowding, searing them on medium-high heat until browned on all sides. Remove the seared meat from the skillet and set aside.
- Deglaze the Pan: Pour the red wine vinegar into the hot skillet to deglaze, scraping up any browned bits from the bottom. Stir in Worcestershire sauce and simmer for 30 seconds to reduce and intensify the sauce flavors.
- Sauté Vegetables: Add the chopped white onion, bell peppers, minced garlic, and Italian seasoning to the skillet. Sauté over medium heat for 5 to 8 minutes until onions become soft and peppers are tender-crisp.
- Combine and Heat Through: Return the seared steak pieces to the skillet with the vegetables. Stir to combine and heat everything through thoroughly.
- Garnish and Serve: Sprinkle with fresh parsley or your chosen herbs for a fresh finish. Serve the beef tips and peppers immediately while hot.
Notes
- Bringing steak to room temperature ensures even cooking and better searing.
- Work in batches when searing meat to prevent overcrowding and achieve a better crust.
- Use a cast iron skillet or heavy-bottomed pan for optimum heat retention and browning.
- Adjust seasoning and spice levels by adding chili flakes or hot sauce if preferred.
- Leftover beef tips and peppers can be refrigerated for up to 3 days and reheated gently.
