Quick Pepper Steak

Campbell's Quick Pepper Steak Recipe

Colorful bell peppers stir-fried with tender beef and sweet onion join together in a beefy sauce for topping hot rice.

At a glance


25 min.


45 min.



Servings: about 1 1/2 cups each

Cook: 20 min.

Made With

  • Campbell’s® Beef Gravy

    Campbell’s® Beef Gravy

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

2 tablespoons vegetable oil
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
2 medium green peppers or red bell peppers, cut into 2-inch-long strips
1 medium onion, cut into wedges
1 can (10 1/2 ounces) Campbell’s® Beef Gravy
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1 cup regular long grain white rice, cooked according to package directions (about 3 cups)

How to Make It

  • 1

    Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef in batches and cook until it's well browned, stirring often. Remove the beef from the skillet and set aside. Pour off any fat.

  • 2

    Reduce the heat to medium and add the remaining oil. Add the peppers and onion and cook until they're tender-crisp. Return the beef to the skillet.

  • 3

    Stir the gravy, Worcestershire and garlic powder in the skillet and heat through. Serve the beef mixture over the rice.

Full Screen View

  • Helper: To make slicing easier, freeze the beef for 1 hour.
You need to be signed in to add a note to this recipe.
Please Log In or Register.