Pan Fried Pepper Steak Recipe

Name: Pan Fried Pepper Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 7-ounce sirloin or T-bone steaks; Sea salt and freshly ground back pepper, to season; 3 tablespoons olive oil; 1 tablespoon unsalted butter; 4 small red eschallots, peeled and sliced; 4 garlic cloves, peeled and minced; Splash of brandy; 1 1/2 tablespoons canned (brined) green peppercorns; 3 fluid ounces chicken stock or water; 3 tablespoons double cream; 1 lemon; 1 very fresh iceberg lettuce, cut into quarters

Servings: persons

4 7-ounce sirloin or T-bone steaks
Sea salt and freshly ground back pepper, to season
3 tablespoons olive oil
1 tablespoon unsalted butter
4 small red eschallots, peeled and sliced
4 garlic cloves, peeled and minced
Splash of brandy
1 1/2 tablespoons canned (brined) green peppercorns
3 fluid ounces chicken stock or water
3 tablespoons double cream
1 lemon
1 very fresh iceberg lettuce, cut into quarters

1
Heat 2 Tbs olive oil and the butter in a pan. When the butter starts to bubble,season the steaks liberally with salt and black pepper and add to pan. Reduce heat to medium. Turn steaks after about 4 minutes and cook a further 2 minutes on the other side, or cook to your liking. Remove steaks from pan.
2
Add the shallots and garlic to the same pan and cook until translucent. Add the brandy and brined peppercorns and allow the alcohol to burn off.
3
Add the stock, heat and maintain a simmer then return the steaks to the pan.
4
Add the cream and allow it to melt through. Finish with a squeeze of lemon.
5
Place the iceberg lettuce quarters over 4 plates and dress with olive oil, a squeeze of lemon juice and sea salt.
6
Place a piece of steak over each and finish with the sauce.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 7-ounce sirloin or T-bone steaks, Sea salt and freshly ground back pepper, to season, 3 tablespoons olive oil, 1 tablespoon unsalted butter, and more.

Yes, Pan Fried Pepper Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Fried Pepper Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions