Pepper Steak, also known as Steak Au Poivre, is tender strips of beef with sauteed peppers and onions, usually served over rice. Seriously delicious.

Pepper Steak Over White Cheddar Grits – NOT the Pepper Steak you remember as a kid –  Seriously delicious.

I look at Pepper Steak the same way I look at every other dish; it’s a blank canvas for me to play with.

It’s the way I look at food.

Although this Pepper Steak recipe isn’t the traditional way to make it, it’s not that far from the original, I merely made it Shea’s way this time (or changed some of the typical elements to suit my palate).

This is a tried and true recipe, and each time you’ll tweak and perfect it and each time you’ll love it. It’s a perfect Sunday night dinner with a salad and a bottle of red wine.

What is in Pepper Steak Over White Cheddar Grits?

For this dish, I incorporated jalapeno peppers, which typically aren’t in everyday Pepper Steak recipes, but I love the taste, and you can totally include them without the heat. I also included a pepper called Aloha. Have you ever heard of such a beautifully named pepper??

I adore finding new things – especially if they turn out to be damn good. These are vibrant and pretty, and have a taste similar to bell peppers, but just a touch sweeter.

    
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 yellow, green or red bell peppers, or all three! The taste is not that different.

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.

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.

Sometimes I throw some mushrooms in there just for shits and giggles. And because it makes it that much more delicious. And unami-y.

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.

Remember to share with me if you have them locally and how you use them!

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Pepper Steak over White Cheddar Grits

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

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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
• 3 1/2 cups beef broth, divided
• 2 tbsp red wine vinegar
• 2 tbsp butter
• 8 oz. Cabot Vermont Extra Sharp White Cheddar, 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, sprinkle with salt and saute for 5-7 minutes, until fork tender. Feel free to add a little water if the pan dries out, 1 tbsp. at a time.
4. Add steak strips, soup, 1 cup of 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 remaining 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

Did you make this recipe?

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