Pepper Steak Casserole
Updated on July 21, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
Try this delicious and versatile Pepper Steak Casserole recipe. Easy to prepare and customizable to your taste.
I originally made this Pepper Steak Casserole recipe many years ago when I was putting together my Recipe Book. I just recently realized that I never got around to publishing it here for all of you.
While the list of ingredients might seem a bit overwhelming, this casserole recipe is actually quite easy to prepare. All you need besides the simple ingredients is about 1 hour while the disk bakes in the oven.
What’s nice about this recipe is how versatile it is. You can substitute some of the ingredients to your liking. For example, you can leave out the mushrooms if you want or substitute the green bell pepper for something with a little more kick like jalapeños.
You have also several options for the steak. Cut up some round steak, use some beef stew or any other kind of beef that likes to simmer in broth. Usually cuts with a tougher texture.
Serving Suggestions
You can eat this delicious meal as-is or serve it with some rice like I like do. If you are trying to limit your starch intake you may want to leave out the rice.
While I usually advise against uncovering any dish you may be cooking (remember the saying, if you’re looking, you ain’t cooking), you may want to quickly mix all the ingredients around the 30 minute mark to ensure everything is touching the broth.
Gather your Ingredients
You will need the following ingredients to make this Pepper Steak Casserole recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Round Steak – You can pretty much use any kind of beef cut you want
- All Purpose Flour, Paprika, Salt & Pepper – Used to cost the meat to help with flavor and browning
- Beef Broth – You can use prepared broth, bouillon cube or even better than bouillon
- Yellow Onion – You can also sweet brown or white onions
- Green Bell Pepper – Substitute for something with a little more heat if you want
- Roma Tomatoes – Or any other kind of tomato you want
- Russet Potatoes – Yukon Gold is a great substitute
- Mushrooms – White or Brown Mushrooms can be used. Or leave them out if you don’t care for mushrooms
- Celery Sticks – Traditional ingredient in mirepoix and adds a depth of flavor to this dish
- Molasses – A substitute for molasses would be some brown sugar and honey
- Worcestershire Sauce – To add some Umami flavor
How to Make Pepper Steak Casserole
- Preheat the oven to 350°F.
- Add the flour, paprika, salt and pepper to a large freezer bag. Add the cubed meat to the bag and toss until the meat is coated.
- Brown the coated steak with a little oil in an oven-safe dish (I like to use a Dutch oven for this recipe).
- Add the beef broth to the dish. Add the remaining ingredients to the dish and mix well.
- Cover the dish. Bake for 1 hour or until the meat is done and the potatoes are fork-tender.
- Optionally serve with a side of rice.
Printable Recipe Card
Pepper Steak Casserole
Equipment
- Baking Dish (or dutch oven)
Ingredients
- 3 lbs Round Steak, cubed
- ⅔ Cup All Purpose Flour
- 2 Tsp Paprika
- 1 Tsp Salt
- 1 Tsp Ground Black Pepper
- 1 Cup Beef Broth
- 1 large Yellow Onion, chopped or sliced
- 1 Green Bell Pepper, sliced
- 2 Roma Tomatoes, cubed
- 2 Russet Potatoes, diced
- 6 Mushrooms, sliced
- 2 Celery Sticks, chopped
- 2 Tbsp Molasses
- 1 Tbsp Worcestershire Sauce
Instructions
- Preheat the oven to 350°F.
- Add the flour, paprika, salt and pepper to a large freezer bag. Add the cubed meat to the bag and toss until the meat is coated.
- Brown the coated steak with a little oil in an oven safe dish (I like to use a Dutch oven for this recipe).
- Add the beef broth to dish. Add the remaining ingredients to the dish and mix well.
- Cover the dish. Bake for 1 hour or until the meat is done and the potatoes are fork tender.
- Optionally serve with a side of rice.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.