For real, y’all will thank me.

Now, this time I incorporated jalapeno peppers, which typically aren’t in everyday Pepper Steak recipes, but y’all know me. I also used a pepper called Aloha. Have you ever heard of such a fantastically named pepper?? I adore finding new things – especially if they turn out to be damn good.

Look how pretty…

I found them at Publix; you should try to get your hands on some. If you can’t find Aloha peppers, you can definitely use green or red bell peppers, or both!

I remember being a kid, and every time my mom or dad made something with bell peppers, like steak and peppers or stuffed bell peppers, I thought they were horrible for some reason. I absolutely love them now; which reminds me I definitely need to share my stuffed bell pepper recipe.

I think y’all will love it.

I would roll my eyes and think “what in the fuck are they doing with those things again?”. It didn’t take long for me to finally understand how good they were; I was just being a snooty little kid and of course, I thought I knew everything. 

The cheese in these grits offset some of the heat in the peppers, but you can also control the heat by the amount of jalapeno peppers you use versus aloha peppers (or whatever peppers you choose). The spiciness of the peppers, and the richness of the steak combined with the cheesy grits is such a beautiful combination.

I hope you can find the Aloha peppers. They aren’t hot at all, but a little bit like a yellow bell pepper with a bit more sweetness. I absolutely LOVE them. Share with me if you have them locally and how you use them!

Here’s your printable-

Pepper Steak over White Cheddar Grits

Print

A slight twist on traditional Pepper Steak, jalapenos and Aloha peppers over white cheddar grits.

Ingredients

• 2 cups grits
• 1 lb. sirloin or flank steak, cooked to medium rare (it will cook more later with the peppers, so you don't want it too done), sliced thin
• 2 tbsp butter
• 3 jalapeno peppers, deseeded, deribbed and sliced thin
• 1 Aloha pepper, sliced thin
• 1/2 large white onion, sliced thin
• 1 can French Onion Soup
• 2 cups beef broth
• 2 tbsp red wine vinegar
• 2 tbsp butter
• 8 oz. [Cabot Vermont Extra Sharp White Cheddar](https://www.cabotcheese.coop/extra-sharp-cheddar-cheese#tab=dairy%2Bbars&slide=68, shredded
• 1/2 cup beef broth
• Italian parsley, chopped

Instructions

1. Make grits according to package directions (I use 5 min grits), cover and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add pepper and onion slices, stirring to combine until tender.
4. Add steak strips, soup, broth and vinegar; stir to combine, bring to a low boil, then reduce heat to low and cover.
5. Simmer for about 10 minutes, stirring occasionally and remove from heat.
6. Add beef broth and cheddar to grits; microwave for 2 minutes covered, stir and microwave for 2 more minutes.
7. Serve steak and peppers over grits, sprinkle with parsley.
8. Enjoy!

Notes

*If you're not a fan of heat, decrease the jalapenos and add more mild peppers.

*Remember that grits soak up moisture very quickly, and you may need to add more broth than called for in the ingredients.

*If you can't find Aloha peppers, substitute red or green bell peppers