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Chipotle Steak and Peppers is a dinner recipe that is calling your name! Thinly sliced steak is tossed together with chipotle powder and other seasonings, seared to perfection and combined with vibrant red bell peppers. A one-pan meal that you can depend on to deliver a fork-full of flavor. With so many different ways to serve, Chipotle Steak and Peppers is a versatile dinner option to put into your rotation!

How to Make Chipotle Steak and Peppers

Whipping up a batch of this Chipotle Steak and Peppers only requires one pan and can be ready to go in 30 minutes. There’s nothing like a one-pan, 30-minute meal! Let’s dive on in:

To start, you take thinly sliced steak and toss it together with chipotle powder, seasoned salt and onion powder. Working in batches, sear the steak pieces in a little bit of olive oil on both sides until cooked through. Set the steak aside for later use.

Then, add the sliced bell peppers to the skillet and sauté. Up next comes the fun part, deglaze the pan with a little bit of light beer! If you don’t want to use beer, you can use a little bit of chicken or beef stock. The liquid just helps to keep the dish full of flavor and not dry out.

Finally, toss the steak back in with the peppers and you are ready to go!

What Type of Steak to Use

When it comes to what type of steak to use for this recipe, there’s several options! Ideally, you want to use a steak that is naturally tender, you can thinly slice and cook quickly. Here are my recommendations:

  • Flat Iron Steak – I feel like this is a cut of meat that is often over-looked or confused with the flank steak. It is actually very tender and works perfectly to be thinly sliced!
  • Ribeye – a tender cut of steak with a lot of good marbling/fat content.
  • Sirloin – one of my favorites! Has good flavor with just the right amount of fat ratio to it for my liking.

Quick Tip: ask your butcher to thinly slice the steak for you so that you don’t have to do it at home! Saves you time and clean-up.

How to Serve Chipotle Steak and Peppers

Serving this recipe can be very versatile to fit your liking! One of my favorite ways is to serve it as-is over my Coconut Cilantro Rice with some sliced avocado. I’m dreaming of it now! Here are some other ways to serve Chipotle Steak and Peppers:

  • Burritos – pull out some tortillas, fill them up and roll with it!
  • Burrito Bowls – build your own burrito bowl! The topping possibilities are endless: rice, beans, sour cream, cheese, guac, salsa…
  • Tacos – perfect for taco tuesday! Fill your taco shells and dig in.
  • Quesadillas – a fun way to use up some leftovers! Add in some cheese and you are set.

After I served this Chipotle Steak and Peppers to John for the first time, he said that he could eat this every day! He loved it! I love how it only requires a handful of ingredients, one pan and can be ready in under 30 minutes. We both loved heating up the leftovers of this dish for lunch the next day – you really can’t go wrong! Especially when it’s over this Coconut Cilantro Rice – they’re the perfect pair.

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Chipotle Steak and Peppers


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5-6 servings 1x

Description

Chipotle Steak and Peppers is a dinner recipe that is calling your name! Thinly sliced steak is tossed together with chipotle powder and other seasonings, seared to perfection and combined with vibrant red bell peppers. A one-pan meal that you can depend on to deliver a fork-full of flavor. With so many different ways to serve, Chipotle Steak and Peppers is a versatile dinner option to put into your rotation!


Scale

Ingredients

  • 1 1/2 pounds thinly sliced steak, such as flat iron or sirloin
  • 1 tablespoon chipotle powder
  • 2 teaspoons seasoned salt
  • 1 teaspoon onion powder
  • 2 tablespoons extra virgin olive oil
  • 1 large red bell pepper, sliced
  • 1 cup light beer or chicken stock

Instructions

  1. In a medium-sized bowl, combine the steak, chipotle powder, seasoned salt, onion powder and 1 tablespoon of olive oil. Gently toss to coat.
  2. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches to not over-crowd the pan, sear the steak for a couple minutes on each side, or until perfectly seared and cooked through. Set the steak aside for later use. Repeat this until all the steak has been seared.
  3. Add the bell pepper into the skillet and sauté for a few minutes, or until the bell peppers are slightly cooked with sear marks. Deglaze the pan with the beer and stir to combine. Reduce the heat to medium-low and allow the peppers to simmer for a couple minutes, or until the liquid has reduced and the peppers are cooked through.
  4. Add the steak back in with the peppers and toss to combine and slightly re-heat. Enjoy!

Notes

  • Flat iron steak, sirloin steak or ribeye steak would all work great for this recipe! I prefer to use flat iron.
  • Ask your butcher/meat counter to thinly slice the steak for you to help save time and clean-up if desired.
  • For the light beer, Modelo or similar options work great! Chicken/Beef stock can also be used.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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