There’s something undeniably comforting about a hearty meal that brings back memories of family dinners. Pepper Steak with Fries is one of those dishes that can transform an ordinary evening into a special occasion. Whether you’re looking to impress your loved ones or simply craving a satisfying meal after a long day, this recipe has you covered. With its juicy ribeye steak and crispy fries, it’s a quick solution that doesn’t skimp on flavor. Trust me, once you try this dish, it’ll become a staple in your kitchen!
Why You’ll Love This Pepper Steak with Fries
This Pepper Steak with Fries is a game-changer for busy weeknights. It’s quick to prepare, taking just 45 minutes from start to finish. The rich flavors of the ribeye steak paired with crispy fries create a mouthwatering experience that’s hard to resist. Plus, it’s a dish that impresses without requiring culinary expertise. You’ll feel like a gourmet chef, all while enjoying a comforting meal at home!
Ingredients for Pepper Steak with Fries
Gathering the right ingredients is the first step to creating a delicious Pepper Steak with Fries. Here’s what you’ll need:
Ribeye Steak: This cut is known for its rich marbling and tenderness, making it perfect for a juicy steak.
Black Peppercorns: Freshly crushed, they add a bold kick that elevates the flavor of the steak.
Salt: A simple yet essential seasoning that enhances the natural flavors of the meat.
Olive Oil: Used for searing the steak, it adds a nice depth of flavor and helps achieve a perfect crust.
Unsalted Butter: A finishing touch that adds richness and a silky texture to the sauce.
Beef Broth: This forms the base of the sauce, infusing it with savory goodness.
Heavy Cream: It brings creaminess to the sauce, balancing the peppery notes beautifully.
Dijon Mustard: A hint of tanginess that complements the richness of the steak and sauce.
Fresh Parsley: Chopped for garnish, it adds a pop of color and freshness to the dish.
Russet Potatoes: Ideal for fries, they become crispy on the outside and fluffy on the inside.
Vegetable Oil: Used for frying the potatoes, it has a high smoke point, perfect for achieving that golden crisp.
For those looking to mix things up, consider using sweet potatoes instead of russet potatoes for a sweeter flavor profile. You can find all the exact measurements for these ingredients at the bottom of the article, ready for printing!
How to Make Pepper Steak with Fries
Now that you have your ingredients ready, let’s dive into the cooking process. Making Pepper Steak with Fries is straightforward and rewarding. Follow these steps, and you’ll have a delicious meal on the table in no time!
Step 1: Preheat the Oven
Start by preheating your oven to 200°F. This will keep your cooked steak warm while you finish up the fries. A warm steak is a happy steak!
Step 2: Prepare the Potatoes
Next, peel the russet potatoes and cut them into thin strips. Rinse them under cold water to remove excess starch, then pat them dry with a towel. This step is crucial for achieving that perfect crispiness.
Step 3: Fry the Potatoes
Heat vegetable oil in a large pot over medium-high heat until it reaches 350°F. Carefully fry the potato strips in batches for about 4-5 minutes, or until they turn golden brown. Drain them on paper towels and sprinkle with salt while they’re still hot. Crispy fries are the perfect companion for your steak!
Step 4: Prepare the Steak
While the fries are frying, crush the black peppercorns coarsely. Rub the steak with salt, then press the crushed peppercorns onto both sides. This will give your ribeye a flavorful crust that’s hard to resist.
Step 5: Cook the Steak
In a large skillet, heat olive oil over medium-high heat. Once hot, add the steak and cook for 4-5 minutes on each side for a perfect medium-rare. During the last minute, toss in a tablespoon of unsalted butter for extra richness. The aroma will be incredible!
Step 6: Let the Steak Rest
Remove the steak from the skillet and let it rest for 5-10 minutes. Cover it loosely with aluminum foil. Resting allows the juices to redistribute, ensuring every bite is tender and juicy.
Step 7: Make the Sauce
In the same skillet, add beef broth and scrape up any browned bits left from the steak. This is where the flavor lives! Simmer and reduce the broth by half, then stir in heavy cream and Dijon mustard. Season with salt to taste. This sauce will elevate your dish to a whole new level.
Step 8: Serve the Dish
Finally, slice the rested steak against the grain. Serve it alongside your crispy fries, drizzle the creamy sauce over the steak, and garnish with fresh parsley. Your Pepper Steak with Fries is ready to impress!
Tips for Success
Use a meat thermometer to check for doneness; 130°F is perfect for medium-rare.
Soak the cut potatoes in cold water for at least 30 minutes before frying for extra crispiness.
Don’t overcrowd the pot when frying; this ensures even cooking and prevents sogginess.
Let the sauce simmer gently to develop flavors without burning.
Experiment with different seasonings in the sauce for a unique twist!
Equipment Needed
Large Pot: For frying the potatoes. A deep skillet can work too.
Skillet: A cast-iron skillet is ideal for searing the steak.
Meat Thermometer: To check steak doneness. A simple knife can also help.
Cutting Board: Essential for prepping your ingredients.
Sharp Knife: For slicing the steak and potatoes.
Variations
Spicy Pepper Steak: Add a pinch of cayenne pepper to the sauce for an extra kick.
Sweet Potato Fries: Swap out russet potatoes for sweet potatoes for a sweeter, healthier option.
Herb-Infused Sauce: Incorporate fresh herbs like thyme or rosemary into the sauce for added depth of flavor.
Vegetarian Option: Replace the ribeye with grilled portobello mushrooms for a hearty, meatless alternative.
Gluten-Free Sauce: Ensure your beef broth is gluten-free to keep the dish suitable for gluten-sensitive diners.
Serving Suggestions
Side Salad: A fresh green salad with a tangy vinaigrette complements the richness of the steak.
Wine Pairing: A bold red wine, like Cabernet Sauvignon, enhances the flavors of the ribeye.
Presentation: Serve on a rustic wooden board for a casual, inviting look.
Garnish: Add lemon wedges for a zesty touch that brightens the dish.
FAQs about Pepper Steak with Fries
What cut of steak is best for Pepper Steak with Fries?
I recommend using ribeye steak for its rich marbling and tenderness. It cooks beautifully and offers a juicy bite that pairs perfectly with the crispy fries.
Can I make the fries in an air fryer?
Absolutely! An air fryer is a great alternative for making fries. Just toss the potato strips in a bit of oil and air fry them until golden and crispy. It’s a healthier option without sacrificing flavor!
How can I store leftovers?
Store any leftover Pepper Steak with Fries in an airtight container in the fridge for up to three days. Reheat gently in the oven or on the stovetop to maintain the steak’s tenderness.
Can I use a different type of sauce?
Of course! While the creamy sauce is delicious, you can experiment with a chimichurri or a spicy salsa for a different flavor profile. The key is to complement the steak’s richness.
Is Pepper Steak with Fries gluten-free?
Yes, this dish can be gluten-free! Just ensure that your beef broth is gluten-free, and you’re good to go. Enjoy this hearty meal without worry!
Final Thoughts
Cooking Pepper Steak with Fries is more than just preparing a meal; it’s about creating an experience. The sizzle of the steak, the aroma of the frying potatoes, and the rich, creamy sauce all come together to evoke a sense of warmth and satisfaction. This dish is perfect for a cozy dinner at home or a gathering with friends. Each bite is a reminder of the joy that comes from sharing good food with loved ones. So roll up your sleeves, embrace the process, and enjoy the delicious rewards of your culinary adventure!
A delicious recipe for Pepper Steak with Fries, featuring a perfectly cooked ribeye steak and crispy homemade fries.
Ingredients
Scale
1 pound ribeye steak
2 tablespoons black peppercorns
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup beef broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley (for garnish)
4 medium russet potatoes
Vegetable oil (for frying)
Instructions
Preheat your oven to 200°F to keep the cooked steak warm.
Peel the russet potatoes and cut them into thin strips. Rinse under cold water and pat dry.
Heat vegetable oil in a large pot over medium-high heat until it reaches 350°F. Fry the potato strips in batches for 4-5 minutes until golden brown. Drain on paper towels and season with salt.
Crush the black peppercorns coarsely and rub the steak with salt. Press the crushed peppercorns onto both sides of the steak.
Heat olive oil in a large skillet over medium-high heat. Cook the steak for 4-5 minutes on each side for medium-rare. Add butter during the last minute of cooking.
Remove the steak and let it rest for 5-10 minutes, covered loosely with aluminum foil.
In the same skillet, add beef broth and scrape up browned bits. Simmer and reduce by half, then stir in heavy cream and Dijon mustard. Season with salt.
Slice the rested steak against the grain, serve with frites, drizzle sauce over the steak, and garnish with parsley.
Notes
For a spicier kick, add a pinch of cayenne pepper to the sauce.
Try using sweet potatoes instead of russet potatoes for a different flavor profile.
