This Blackstone Pepper Steak is a quick and affordable dinner that tastes better than takeout. It cooks fast on the griddle and uses simple ingredients, making it perfect for busy weeknights.
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Why You’ll Love This Recipe!
We make this Blackstone Pepper Steak when we’re craving a restaurant-style meal without the extra cost. The tender beef, crisp onions and peppers cook quickly on the griddle and get coated in a simple homemade glaze that’s full of flavor.
- Restaurant-quality at home: Tender steak and crisp peppers tossed in a savory homemade glaze
- More affordable than takeout: Feeds a family for a fraction of the cost
- Easy to stretch: Serve over rice or noodles to make it go further
- Great for leftovers: Reheats well for quick lunches the next day
Recipe Snapshot
- Best For: Quick weeknight dinners, meal prep, takeout-style meals at home
- Budget-Friendly: Uses flank steak and simple pantry sauce ingredients
- Family-Tested: Kid-approved with mild flavor and tender beef
- Real-Life Prep Time: 20 minutes total
- Method: Blackstone griddle
- Freezer-Friendly: Yes (best for cooked leftovers)
Ingredients
For the beef & vegetables
- Flank steak – Cooks quickly and stays tender when sliced properly. Slice into bite-sized pieces
- Small onion – Adds natural sweetness and flavor as it cooks
- Red bell pepper – Slightly sweet and adds color to the dish. You can also add in yellow bell peppers.
- Green bell pepper – More savory flavor that balances the sweetness of the sauce
- Minced garlic – Adds bold flavor—jarred garlic works great for convenience
- Cooking oil (avocado, vegetable, or sesame) – Helps sear the meat and vegetables (use what you have on hand)
- Black pepper – Simple seasoning that enhances the beef
- Ground ginger – Adds a mild, warm flavor to the dish
For the sauce
- Soy sauce – The base of the sauce, adding salty, savory flavor
- Sugar – Balances the saltiness and creates that takeout-style taste
- Cold water – Helps thin the sauce so it coats everything evenly
- Cornstarch – Thickens the sauce into a glossy glaze
For serving
- Cooked white rice – A budget-friendly way to stretch the meal
- Sesame seeds – Optional garnish for added texture and flavor
- Sliced green onions – Adds a fresh finish to the dish
How to Make Blackstone Pepper Steak
Step 1 – Preheat the Blackstone to medium-high heat (about 400°F) and add 1 tbsp cooking oil to lightly coat the surface.
Step 2 – Add 1 small sliced onion, 1 sliced red bell pepper, and 1 sliced green bell pepper to the flat top grill. Cook for 2–3 minutes, stirring occasionally until slightly tender. Move them to the cooler side of the griddle.
Step 3 – Spread 1½ lbs thinly sliced flank steak on the hot side of the griddle in a single layer. Season with ½ tsp black pepper and ¼ tsp ground ginger. Cook for 2–3 minutes, flipping occasionally until browned.
Step 4 – Move the vegetables back with the steak. Add 2 tsp minced garlic and cook for about 30 seconds, stirring until fragrant.
Step 5 – In a small bowl, whisk together ½ cup soy sauce, 2 tbsp sugar, ¼ cup cold water, and 2 tbsp cornstarch until smooth.
Step 6 – Pour the savory sauce over the steak and vegetables. Stir the mixture together and cook for 1–2 minutes until the sauce thickens and coats the meat.
Step 7 – Serve hot over cooked white rice if desired and garnish with sesame seeds or sliced green onions. Enjoy!
Tips for Success
- Slice the steak thin and against the grain for best results. This was tested and makes a big difference in tenderness.
- Use two heat zones on the Blackstone so the vegetables stay crisp and don’t get mushy.
- Don’t overcrowd the griddle—cook in batches if needed for better browning.
- Keep the cook time short to avoid overcooking the steak.
Variations & Substitutions
- Beef swap: Use sirloin or shaved beef if it’s on sale.
- Lower sodium: Use low-sodium soy sauce. You can also use coconut aminos for a gluten free variation.
- Add veggies: Mushrooms or zucchini work well if you need to stretch the meal.
- No Blackstone: Cook in a large skillet or wok over high heat on the stovetop.
Storage & Freeze Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked pepper steak (without rice) for up to 2 months.
- Reheat: Warm in a skillet for best texture or microwave in short intervals. Add a splash of water if needed to loosen the sauce.
- Meal prep tip: Double the recipe and serve over fresh rice throughout the week.
FAQs
Yes, this reheats well and is great for meal prep. Store the sauce-coated beef and veggies separately from rice for best texture.
Flank steak is ideal because it cooks quickly and stays tender when sliced thin. Sirloin is a good budget-friendly alternative.
Slice it thin and against the grain and avoid overcooking.
More Easy Blackstone Steak Recipes
This Blackstone Pepper Steak is an easy way to bring a takeout-style favorite to your table without the extra cost. With tender beef, crisp peppers, and a simple homemade sauce, it’s a reliable Blackstone recipe you’ll come back to again and again.
If you try this recipe, be sure to leave a comment or a star rating—I’d love to hear how it turned out for your family!
Blackstone Pepper Steak
Ingredients
For the Beef & Vegetables:
- 1½ lbs flank steak ($8.96), thinly sliced against the grain
- 1 small onion ($0.44), sliced
- 1 red bell pepper ($1.98), sliced
- 1 green bell pepper ($0.78), sliced
- 2 tsp minced garlic ($0.30)
- 1 tbsp cooking oil ($0.05), avocado, vegetable, or sesame
- ½ tsp black pepper ($0.05)
- ¼ tsp ground ginger ($0.10)
- For the Sauce:
- ½ cup soy sauce ($0.42)
- 2 tbsp sugar ($0.10)
- ¼ cup cold water ($0.20)
- 2 tbsp cornstarch ($0.45)
For Serving:
- Cooked white rice ($0.45)
- Sesame seeds ($0.25)
- Sliced green onions ($0.49)
See how we calculate recipe costs.
Instructions
- Preheat the Blackstone to medium-high heat (about 400°F) and add 1 tablespoon cooking oil to lightly coat the surface.
- Add 1 small sliced onion, 1 sliced red bell pepper, and 1 sliced green bell pepper to the griddle. Cook for 2–3 minutes, stirring occasionally until slightly tender. Move the vegetables to the cooler side of the griddle.
- Spread 1½ pounds thinly sliced flank steak on the hot side of the griddle in a single layer. Season with ½ teaspoon black pepper and ¼ teaspoon ground ginger. Cook for 2–3 minutes, flipping occasionally until browned.
- Move the vegetables back with the steak. Add 2 teaspoons minced garlic and cook for about 30 seconds, stirring until fragrant.
- In a bowl, whisk together ½ cup soy sauce, 2 tablespoons sugar, ¼ cup cold water, and 2 tablespoons cornstarch until smooth.
- Pour the sauce over the steak and vegetables. Toss everything together and cook for 1–2 minutes until the sauce thickens and coats the meat.
- Serve hot over cooked white rice and garnish with sesame seeds and sliced green onions if desired. Enjoy!
