Pepper Steak Strips

Pepper steak strips land squarely in the “Mom made this on a Tuesday” hall of fame. The whole thing cooks in a 2-quart casserole in the microwave, which feels like kitschy retro magic until you taste how tender the round steak gets after its low-power simmer.

Marinating the beef first is the step people skip and regret. Even 20 minutes in something acidic helps the flour-and-wine slurry later cling to a proper sauce instead of sliding off the meat.

Bouquet sauce and thyme build the base. Canned tomatoes break down into the gravy while red wine deglazes things without needing a hot pan. The green pepper and mushrooms go in last so they stay bright, not mushy.

Flour shaken in a jar with the wine, a trick from old Betty Crocker, thickens the sauce smooth in one stir.

Spoon the whole thing over hot rice to catch every drop of sauce.

Kitchen Tips

• Slice the round steak across the grain into thin strips. Long strips turn chewy; short cross-grain cuts stay tender.
• Drain the marinated beef well before it hits the casserole. Excess liquid dilutes the final sauce.
• Shake, don’t stir, the flour and wine. A sealed jar gives you a lump-free slurry every time.
• Let the dish rest 5 minutes before serving. The sauce thickens further as it cools slightly.

Variations

• Swap the rice for cooked egg noodles for a stroganoff-style spin.
• Add a splash of Worcestershire and a pinch of paprika for a deeper, beefier sauce.
• Use a mix of red and green peppers plus a handful of cherry tomatoes for a brighter summer version.