I make this steak and pepper fries plate at least twice a month, and honestly, it never gets old.
It’s the kind of meal that feels restaurant-quality but comes together in under an hour on your stovetop.
Golden, crispy fries piled next to tender beef cubes and vibrant sautéed peppers, all seasoned to perfection.
It’s comfort food that actually tastes impressive, without requiring any fancy techniques or hard-to-find ingredients.
Let me walk you through how I make it every time.
Why You Will Love This Steak & Pepper Fries Plate
Ingredients
- 1 lb beef steak, cubed
- 3 bell peppers (red, green, yellow), sliced
- 1 onion, chopped
- 4 large potatoes, cut into fries
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- Vegetable oil for frying
- Optional: chili flakes for heat
Step 1: Prep and Cut Your Potatoes
- 4 large potatoes, cut into fries
- Vegetable oil for frying
I start by washing my potatoes thoroughly and cutting them into uniform fries, about the thickness of a pencil. I find that cutting them to the same size ensures they cook evenly and get crispy at the same rate. I soak the cut fries in cold water for about 10 minutes to remove excess starch, which is the secret to getting them extra crispy.
Step 2: Season and Cook the Beef
- 1 lb beef steak, cubed
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
While the fries are soaking, I cube the beef steak into bite-sized pieces. I toss them in a bowl with soy sauce, garlic powder, paprika, salt, and black pepper, making sure every piece is well coated. I heat the olive oil in a large skillet over medium-high heat and cook the seasoned beef cubes for about 6 to 8 minutes, stirring occasionally, until they’re browned on all sides but still tender inside. I tend to avoid overcooking the beef since cubed pieces cook quickly, and I prefer mine medium-rare.
Step 3: Sauté the Peppers and Onions
- 3 bell peppers (red, green, yellow), sliced
- 1 onion, chopped
- Optional: chili flakes for heat
Once the beef is cooked, I remove it from the skillet and set it aside on a plate. In the same skillet with the beef drippings, I add the sliced peppers and chopped onion. I like to cook them over medium-high heat for about 8 to 10 minutes, stirring frequently, until they’re softened and slightly caramelized. If you want a bit of heat, this is when I add a pinch of chili flakes to the pan.
I return the cooked beef to the skillet with the peppers and onions, toss everything together, and let it cook for another 2 minutes so the flavors meld.
Step 4: Deep Fry the Potatoes
- Vegetable oil for frying
- Salt to taste
While the peppers are cooking, I heat vegetable oil in a deep pot or fryer to 350 degrees Fahrenheit. I drain the soaked fries thoroughly with paper towels. Working in batches so I don’t overcrowd the pan, I carefully fry the potatoes for about 12 to 15 minutes until they’re golden brown and crispy. I find that frying in batches is essential, as overcrowding the pot lowers the oil temperature and results in soggy fries instead of crispy ones.
Once golden, I transfer the fries to a paper towel-lined plate and sprinkle with salt immediately while they’re still hot.
Step 5: Plate and Serve
- Cooked beef and peppers
- Crispy fries
On a serving plate, I arrange the crispy fries on one side and pile the warm beef and pepper mixture next to them. The fries stay warm and crispy for several minutes, so there’s no rush to plate everything at once. I like to serve this dish hot off the stove while everything is at its best temperature and texture.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The fries will soften over time, but the beef and peppers stay delicious.
Freeze: I recommend freezing the beef and pepper mixture separately from the fries for best results. Store the beef and peppers in a freezer-safe container for up to 2 months. Fries don’t freeze well and tend to become mushy when thawed.
Reheat: Reheat the beef and peppers in a skillet over medium heat for about 5 minutes until warmed through. For the best texture, I make fresh fries when reheating rather than reheating old ones, though you can crisp leftover fries in a 400-degree oven for about 8 minutes.
What to Serve With This Steak & Pepper Fries Plate
- A crisp green salad with vinaigrette to balance the richness of the beef
- Garlic bread or crusty bread for soaking up the pan juices
- A cold beverage like iced tea, cola, or a cold beer
- Grilled corn on the cob for summer meals
- Steamed vegetables like broccoli or green beans for extra nutrition
Estimated Nutrition
- Calories: 580
- Protein: 32g
- Fat: 28g
- Carbohydrates: 48g
(Estimated per serving, without optional ingredients)
Steak & Pepper Fries Plate
Ingredients
Method
- Wash the potatoes thoroughly and cut them into uniform fries about the thickness of a pencil. Soak the cut fries in cold water for about 10 minutes to remove excess starch. This ensures they cook evenly and get extra crispy.
- Cube the beef steak into bite-sized pieces. In a bowl, toss them with soy sauce, garlic powder, paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat and cook the seasoned beef for 6 to 8 minutes, stirring occasionally, until browned on all sides but still tender inside.
- Remove the cooked beef and set aside. In the same skillet with the beef drippings, add sliced peppers and chopped onion. Cook over medium-high heat for 8 to 10 minutes, stirring frequently, until softened and slightly caramelized. Add chili flakes here if you want heat. Return the beef to the skillet, toss everything together, and cook for another 2 minutes.
- Heat vegetable oil in a deep pot or fryer to 350 degrees Fahrenheit. Drain the soaked fries thoroughly with paper towels. Working in batches to avoid overcrowding, fry the potatoes for 12 to 15 minutes until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with salt immediately while still hot.
- On a serving plate, arrange the crispy fries on one side and pile the warm beef and pepper mixture next to them. Serve immediately while everything is hot and at its best temperature and texture.
