Best 10 Pepper Steak Over Cheddar Noodles Recipes

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Pepper steak over cheddar noodles is a flavorful and delectable dish that combines tender steak, savory peppers, and a rich cheddar cheese sauce over a bed of pasta. This delectable meal is sure to tantalize your taste buds and leave you craving more. With its perfect balance of flavors and textures, this dish is a must-try for those who appreciate hearty and comforting meals.

Let's cook with our recipes!

PEPPER STEAK AND RICE



Pepper Steak and Rice image

This is a recipe that all my children loved, and that my daughters still make.

Provided by HELENWRG

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 4

Number Of Ingredients 14

1 cup uncooked long-grain white rice
2 cups water
2 tablespoons olive oil
1 medium onion, sliced and separated into rings
½ green bell pepper, julienned
1 pound boneless sirloin steak, cut into thin strips
2 cloves garlic, peeled and chopped
1 teaspoon browning sauce
1 tablespoon ground paprika
seasoning salt to taste
ground black pepper to taste
1 ½ cups water
2 tablespoons cornstarch
½ cup water

Steps:

  • Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
  • Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
  • Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
  • In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 45.6 g, Cholesterol 76 mg, Fat 24.4 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 7.9 g, Sodium 122.9 mg, Sugar 1.8 g

THE BEST PEPPER STEAK



The Best Pepper Steak image

Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 17

1 1/2 pounds flank steak
4 cloves garlic
One 1 1/2-inch piece ginger
7 tablespoons low-sodium soy sauce
1/4 cup Shaoxing wine or dry sherry
1 tablespoon sugar
Freshly ground black pepper
1/3 cup beef broth
2 teaspoons toasted sesame oil
2 tablespoons canola oil
1/2 medium white onion, cut into 1-inch pieces
1 large red bell pepper (about 8 ounces), cut into 1-inch pieces
1 large green bell pepper (about 8 ounces), cut into 1-inch pieces
1 tablespoon cornstarch
Sliced scallions, for topping
Toasted sesame seeds, for topping
Steamed white rice, for serving

Steps:

  • Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
  • Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
  • Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
  • About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
  • Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
  • Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
  • Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
  • Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
  • Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

PEPPER STEAK WITH CHEDDAR NOODLES



PEPPER STEAK WITH CHEDDAR NOODLES image

Categories     Beef     Cheese     Pasta     Sauté     Quick & Easy     Dinner

Yield 4 servings

Number Of Ingredients 14

One bag of broad egg noodles
1/4 cup margarine or butter
1-1/2 pounds top sirloin steak cut into long strips
1/2 large onion, cut into strips
1-1/2 green peppers cut into strips
1 tbsp crushed garlic
1 large can (790mL) diced tomatoes with juice
1 beef bouillon cube
Sauce:
2 tbsp water
1 tbsp soy sauce
1 tbsp sugar
2 tbsp cornstarch
3 cups cheddar/mozzarella cheese mix

Steps:

  • 1. In a large pot, boil one bag of egg noodles until al dente. Do not drain until remainder of recipe is cooked. 2. Melt margarine in a large fry pan or electric fry pan. 3. Add the sirloin steak, onion, green peppers, and crushed garlic and cook until meat is browned. 4. After meat mixture is browned, add diced tomatoes and beef bouillon cube. Bring to a boil and simmer for about 15 minutes, or until veggies are tender. 5. Add sauce ingredients to mixture and stir till it thickens nicely. 6. In a large bowl put cheddar/mozzarella cheese mix. Drain the noodles. and pour the hot noodles into the bowl with the cheese and then pour the meat mixture over. Stir well until the cheese is melted all together with this mix. 7. Serve with a side salad and garlic bread.

PEPPER STEAK FETTUCCINE



Pepper Steak Fettuccine image

"My husband is a pasta lover, so I created this tangy dish for him," explains Crysta West of New Straitsville, Ohio. Strips of round steak, green pepper and onion make it hearty-and at 99¢ a serving, it's economical, too.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1-1/4 pounds boneless beef round steak (1/2 inch thick), cut into thin strips
1 medium green pepper, julienned
1 medium onion, julienned
2 tablespoons butter
2 cans (15 ounces each) tomato sauce
1 can (4 ounces) mushroom stems and pieces, drained
1-1/2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon pepper
1 package (16 ounces) fettuccine
1/3 cup shredded Parmesan cheese

Steps:

  • In a large skillet, saute the beef, green pepper and onion in butter until meat is no longer pink. Stir in the tomato sauce, mushrooms, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender. , Cook fettuccine according to package directions; drain. Serve with beef mixture; sprinkle with cheese.

Nutrition Facts : Calories 468 calories, Fat 10g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 1149mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.

PEPPER STEAK PASTA



Pepper Steak Pasta image

Make and share this Pepper Steak Pasta recipe from Food.com.

Provided by alarra

Categories     Lunch/Snacks

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 9

150 g fusilli (pasta spirals)
3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon seasoned pepper
1/2 cup diced meat, cooked
butter
salt
bacon bits
shaved parmesan cheese

Steps:

  • cook pasta in 1.5L water with 1tbsp salt until al dente.
  • while pasta is cooking, heat oil in a saucepan with the garlic, pepper blend and a pinch of salt until the garlic is golden (note: sometimes I use the olive oil the sun-dried tomatoes are packed in).
  • add the meat until coated in the sauce and warmed through.
  • turn off heat and let the garlic sauce stand
  • drain the cooked pasta, then return to the pan on medium heat.
  • Add the butter and coat the pasta in the melted butter.
  • Add the garlic sauce and mix well.
  • Season with salt, bacon bits, and parmesan as you like.
  • Serve with a side salad of mixed greens for a bit of balance.

Nutrition Facts : Calories 932.3, Fat 42.9, SaturatedFat 6, Sodium 10.7, Carbohydrate 116.1, Fiber 5.5, Sugar 2.8, Protein 20.3

PEPPER STEAK WITH NOODLES



Pepper steak with noodles image

Try our pepper steak with noodles for a simple, balanced, midweek meal that's full of flavour. Top with sesame seeds and crushed peppercorns to serve

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 27m

Number Of Ingredients 13

2 tbsp light soy sauce
4 tbsp shaohsing wine (or dry sherry)
3 garlic cloves, crushed
1-inch piece of ginger, peeled and grated
450g steak (skirt steak works well)
1 tbsp vegetable oil
2 tbsp cornflour
1 tbsp sesame oil
1 onion, cut into thick slices
1 red and 1 yellow pepper, both cut into 1-inch pieces
pinch of sesame seeds
1-2 tsp crushed black peppercorns
500g cooked noodles, to serve

Steps:

  • Mix 1 tbsp of the soy with 1 tbsp of the shaohsing wine, 1 crushed garlic clove and half the ginger. Pour over the steak and leave for at least 20 mins or up to 1 hr. Heat a frying pan over a high heat until very hot. Take the steak out of the marinade and scrape off as much of it as you can. Rub with the vegetable oil and put in the frying pan. Leave for 2 mins, then gently move it around to catch any bits of char, which will add to the flavour. After another 30 seconds, turn the steak and cook for 2½ mins on the other side. Transfer to a plate and set aside.
  • Mix the cornflour into the remaining soy sauce and shaohsing wine and add 150ml water. Heat the sesame oil in a wok or frying pan over a medium-high heat and add the onion. Cook for 1 min, stirring, then add the peppers. Cook for 4 mins, stirring regularly. Once they are starting to soften with bits of char on them, add the remaining garlic and ginger, and soy mixture. As soon as the sauce starts to thicken, remove from the heat.
  • Slice the steak thinly and add to the wok, just stirring through. Sprinkle with the sesame seeds and crushed peppercorns and serve with the noodles.

Nutrition Facts : Calories 479 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium

EASY PEPPER STEAK



Easy Pepper Steak image

We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
1 tablespoon paprika
2 tablespoons butter
1 can (10-1/2 ounces) beef broth
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 cup thinly sliced onion
2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
1/3 cup cold water
2 fresh tomatoes, peeled and cut into wedges
Cooked rice

Steps:

  • Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.

PEPPER STEAK AND NOODLES



Pepper Steak and Noodles image

My mother-in-law Wanda gave me this recipe, and I have made it for 29 years. We reheat half of it the next day, yum.

Provided by OahuPat Abrams

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup margarine
1 1/2 lbs top round steaks, cut into strips
1/8 teaspoon garlic powder
1 onion, chopped
2 green peppers, cut into strips
1 (14 1/2 ounce) can chopped tomatoes, undrained
8 ounces uncooked wide egg noodles
2 beef bouillon cubes
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons soy sauce
1 teaspoon sugar
2 cups shredded cheddar cheese

Steps:

  • In large skillet, melt margarine, add beef and sprinkle with garlic powder.
  • Saute until browned.
  • Remove meat from skillet.
  • Saute onion and green pepper 2 minutes.
  • Return meat along with tomatoes and bouillon cube.
  • Simmer 20 minutes.
  • Blend together cornstarch, water, soy sauce, sugar and salt.
  • Add to skillet mixture and cook, stirring, until thickened.
  • Meanwhile, cook noodles and drain.
  • Mix noodles into skillet with meat mixture.
  • Sprinkle cheese on top and allow to melt.

PEPPER STEAK OVER CHEDDAR NOODLES



PEPPER STEAK OVER CHEDDAR NOODLES image

Categories     Beef     Pasta     Bake

Yield Serves 6

Number Of Ingredients 15

1/4 cup butter
1/2 lb. beef (round or sirloin) cut in strips or 1" squares.
1/8 tsp garlic powder
1/3 cup chopped onion (or cut in strips)
1 green pepper, cut in strips
1 red pepper, cut in strips
1 1-lb can tomatoes
1 beef bouillon cube
1 Tbsp cornstarch
2 Tbsp water
2 Tbsp soy sauce
1 Tsp sugar
1/2 Tsp salt
1 pkg stroganoff noodles
1 cup shredded sharp cheddar cheese

Steps:

  • In a large 10-inch skillet, melt the butter. Add the beef and sprinkle it with the garlic powder. Saute, stirring occasionally, until browned. Remove meat from skillet. Add the onions and peppers in the same pan and saute for 2 minutes. Return beef to skillet agong with the tomatoes and bouillon cube. If using round steak, simmer 15-20 minutes. If using sirloin, simmer 5 minutes. Blend together the cornstarch, water, soy sauce, sugar and salt. Add to meat mixture and cook, stirring constantly until thickened. Reduce heat and cook 2 additional minutes. Prepare stroganoff noodles. Drain well. Toss with 1 cup shredded sharp cheddar cheese. You may either place noodles in casserole dish and spoon the meat mixture over the casserole dish, or put the noodles directly on the plates and spoon mixture over the noodles. If placed in casserole dish, may sit in warm oven to keep hot until serving.

PEPPER STEAK FOR 2



Pepper Steak for 2 image

I CAME ACROSS this recipe more than 40 years ago as a newlywed. It eventually became a standby in our family and our daughters' favorite recipe. I still make this main dish for my husband and me in pared-down quantity. Our daughters make it for their families nowadays, and it's a favorite in their households too. -Mrs. Henry Sepanksi Atlanta, New York

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 servings.

Number Of Ingredients 13

1/2 pound beef round steak (3/4 inch thick), trimmed
1 tablespoon vegetable oil
1/4 cup chopped onion
1 garlic clove, minced
1 beef bouillon cube
3/4 cup boiling water
1/8 teaspoon pepper
1 can (14-1/2 ounces) stewed tomatoes
1 medium green pepper, cut into rings
1/4 cup cold water
2 tablespoons cornstarch
2 tablespoons soy sauce
Hot cooked noodles, optional

Steps:

  • Cut meat into 2-in. x 1-in. strips; brown in a skillet in oil for 10 minutes. Add onion and garlic; cook for 3-4 minutes. Dissolve bouillon in boiling water; pour into skillet. Sprinkle meat with pepper. Cover and simmer for 35-40 minutes or until meat is tender., Add tomatoes and green pepper; cover and simmer for 10 minutes. Combine cold water, cornstarch and soy sauce; stir into broth. Bring to a boil; cook and stir for 2 minutes. Serve over noodles if desired.

Nutrition Facts : Calories 355 calories, Fat 14g fat (0 saturated fat), Cholesterol 82mg cholesterol, Sodium 233mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

Tips:

  • To make the most tender steak, choose a cut that is well-marbled with fat, such as ribeye or strip steak.
  • Be sure to slice the steak against the grain for the most tender results.
  • To prevent the steak from overcooking, cook it over high heat for a short amount of time.
  • If you are using a cast iron skillet, be sure to preheat it over high heat before adding the steak.
  • Don't overcrowd the pan when cooking the steak. This will prevent the steak from cooking evenly.
  • Use a meat thermometer to ensure that the steak is cooked to your desired doneness.
  • Let the steak rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the steak.
  • For the best results, use fresh cheddar cheese. Pre-shredded cheese will not melt as smoothly.
  • To make the cheddar noodles extra cheesy, add a cup of grated Parmesan cheese to the sauce.
  • If you don't have any white wine on hand, you can substitute chicken broth or beef broth.

Conclusion:

Pepper steak over cheddar noodles is a delicious and easy-to-make dish that is perfect for a weeknight meal. The steak is cooked to perfection and the cheddar noodles are creamy and cheesy. This dish is sure to please everyone at the table. Serve with a side of roasted vegetables or a salad for a complete meal.

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