Pepper Steak, also known as Steak Au Poivre, is tender strips of beef with sautéed peppers and onions, usually served over rice. This version, served over white cheddar grits, is a slight twist on the traditional recipe. Incorporating jalapeño and Aloha peppers, this dish balances spiciness, sweetness, and richness. It's perfect for a Sunday night dinner with a salad and a bottle of red wine. The cheesy grits offset the heat of the peppers, creating...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Make grits according to package directions, cover, and set aside.
Add remaining beef broth and shredded cheddar to the grits. Microwave for 2 minutes covered, stir, and microwave for 2 more minutes.
In a large skillet, melt the butter over medium heat.
Add pepper and onion slices, sprinkle with salt, and sauté for 5-7 minutes until fork tender. Add a little water if the pan dries out, 1 tbsp at a time.
Add steak strips, French Onion Soup, 1 cup of beef broth, and red wine vinegar. Stir to combine, bring to a low boil, then reduce heat to low and cover.
Simmer for about 10 minutes, stirring occasionally, and remove from heat.
Serve steak and peppers over the prepared grits.
Sprinkle with parsley and enjoy.
If you're not a fan of heat, decrease the jalapeños and add more mild peppers.
Grits soak up moisture very quickly, so you may need to add more broth than called for in the ingredients.
If you can't find Aloha peppers, substitute red or green bell peppers.
Feel free to add mushrooms for extra flavor and texture.
Can I use a different type of cheese for the grits?
Yes, you can substitute the white cheddar with another sharp cheese, but the flavor profile may change slightly.
What can I use if I can't find Aloha peppers?
You can substitute Aloha peppers with yellow, red, or green bell peppers.
How can I reduce the spiciness of the dish?
Reduce the number of jalapeño peppers or replace them with more mild peppers like bell peppers.
Can I prepare this dish ahead of time?
Yes, you can prepare the steak and peppers ahead of time and reheat them. However, grits are best served fresh as they tend to thicken over time.
What cut of beef works best for this recipe?
Sirloin or flank steak works best as they are lean and tender when cooked to medium rare.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
