I make this steak pepper fries bowl at least twice a month, and it never gets old.
It’s one of those dishes that feels fancy enough for guests but comes together in under an hour on a weeknight.
Tender beef cubes, crispy fries, and a rainbow of fresh bell peppers tossed with soy sauce and garlic create something that tastes like your favorite steak house, except you made it at home.
The best part? Everything cooks in one pan, which means cleanup is minimal.
Why You Will Love This Steak Pepper Fries Bowl
Ingredients
- 1 lb beef steak, cut into cubes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp salt
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 3 cups French fries
- 1 tbsp butter
Step 1: Prepare and Season Your Beef
- 1 lb beef steak, cut into cubes
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp salt
I start by cutting the beef steak into even 1-inch cubes so they cook consistently and get nice caramelized edges. I find that consistent sizing makes a huge difference in how evenly everything cooks.
Next, I season the beef cubes generously with black pepper, paprika, and salt, tossing them in a bowl to coat evenly. The paprika adds a subtle warmth and depth that takes this dish beyond basic steak and fries.
Step 2: Sear the Beef
- 2 tbsp olive oil
- Seasoned beef cubes
I heat the olive oil in a large skillet over medium-high heat until it shimmers, which usually takes about 2 minutes.
Once the oil is hot, I add the beef cubes in a single layer and let them sear without moving them for about 3 minutes. This creates that beautiful brown crust that locks in all the flavor.
I then stir and sear for another 2 to 3 minutes on each side until the beef reaches your desired doneness. I tend to prefer medium, which usually takes 8 to 10 minutes total depending on the size of your cubes.
Once the beef is cooked to your liking, I transfer it to a plate and set it aside.
Step 3: Sauté the Garlic and Vegetables
- 2 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
In the same skillet, I add the minced garlic and cook it for about 30 seconds until it becomes fragrant. I find that fresh garlic makes a noticeable difference in the final flavor, so I never skip this step.
Next, I add all the sliced bell peppers and onion to the pan and cook for about 5 to 7 minutes, stirring occasionally until they soften slightly but still have some crunch. The peppers will release their natural juices and create a flavorful base for the sauce.
Step 4: Combine and Season
- 1 tbsp soy sauce
- 1 tbsp butter
- Cooked beef cubes
I return the cooked beef to the skillet with the peppers and onions.
Then I add the soy sauce and butter, stirring everything together over medium heat for about 2 to 3 minutes. The butter melts into the vegetables and beef, creating a glossy, savory coating that brings everything together.
I like to taste at this point and adjust the seasoning if needed, though the soy sauce usually provides just the right amount of saltiness.
Step 5: Cook and Plate the French Fries
- 3 cups French fries
While the beef and peppers finish cooking, I prepare the French fries according to package directions. I tend to prefer them crispy on the outside and fluffy inside, so I cook them until they’re golden brown.
Once everything is ready, I divide the crispy French fries among serving bowls or plates and top them generously with the steak pepper mixture and all the flavorful pan juices.
Storage Instructions
Store: Keep leftover steak pepper fries bowl in an airtight container in the refrigerator for up to 3 days. I recommend storing the fries separately if possible, as they can absorb moisture and lose their crispness.
Freeze: You can freeze the cooked beef and pepper mixture in a freezer-safe container for up to 2 months. I do not recommend freezing the French fries, as they will become soggy when thawed. Instead, cook fresh fries when you reheat the beef mixture.
Reheat: Warm the beef and pepper mixture in a skillet over medium heat for about 5 minutes, stirring occasionally. Reheat the French fries in the oven at 350°F for about 5 to 8 minutes to restore their crispness, then serve together.
What to Serve With This Steak Pepper Fries Bowl
- A fresh green salad with vinaigrette to balance the richness of the beef
- Steamed broccoli or roasted asparagus for extra vegetables
- A cold beverage like iced tea, lemonade, or your favorite soda
- Garlic bread or a dinner roll to soak up the pan juices
- A simple coleslaw for a crisp, refreshing side
Estimated Nutrition
- Calories: 520
- Protein: 32g
- Fat: 28g
- Carbohydrates: 35g
(Estimated per serving, without optional ingredients)
Steak Pepper Fries Bowl
Ingredients
Method
- Cut the beef steak into even 1-inch cubes. Season the beef cubes generously with black pepper, paprika, and salt, tossing them in a bowl to coat evenly.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the beef cubes in a single layer and sear for about 3 minutes without moving them. Stir and sear for another 2 to 3 minutes on each side until the beef reaches your desired doneness, about 8 to 10 minutes total. Transfer cooked beef to a plate and set aside.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add all the sliced bell peppers and onion to the pan and cook for 5 to 7 minutes, stirring occasionally until they soften slightly but still have some crunch.
- Return the cooked beef to the skillet with the peppers and onions. Add the soy sauce and butter, stirring everything together over medium heat for 2 to 3 minutes until the butter melts and everything is coated in a glossy, savory sauce. Taste and adjust seasoning as needed.
- While the beef and peppers finish cooking, prepare the French fries according to package directions until golden brown and crispy. Divide the crispy fries among serving bowls or plates and top generously with the steak pepper mixture and all the flavorful pan juices.
