Skillet Steak with Rainbow Sweet Peppers

Our dietitians' favourite

This recipe is taken from the 2007 Milk Calendar. This is the Skillet Steak with Rainbow Sweet Peppers recipe.

  • Prep: 10 min
  • Cooking: 20 min - 25 min
Yields 4 servings
skillet steak with rainbow sweet peppers


  • Salt and pepper to taste
  • 1 lb (450 g) boneless beef sirloin or other grilling steak (about 3/4-inch/2 cm thick)
  • 1 tbsp (15 mL) butter
  • 2 garlic cloves minced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1/2 tsp (2 mL) dried thyme or dried rosemary
  • 2 tbsp (30 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Milk
  • 1 tbsp (15 mL) Dijon mustard
  • 2 tsp (10 mL) Worcestershire sauce


Sprinkle steak with 1/4 tsp (1 mL) each salt and pepper. In a large skillet, melt butter over medium-high heat; brown steak on both sides, about 2 min per side. Transfer to plate.

Reduce heat to medium; add garlic, red, yellow and green peppers and thyme to skillet. Cook, stirring often, for about 5 min or until soft. Whisk flour into milk; whisk in mustard and Worcestershire sauce. Gradually stir milk mixture into skillet, scraping up any brown bits stuck to pan.

Simmer, stirring often, for about 5 min or until slightly thickened. Return steak and accumulated juices to pan, spooning sauce over steak. Simmer, turning steak once, for 5 to 10 min or until steak is desired doneness. Transfer steak to cutting board; let rest for 5 min. Season sauce to taste with salt and pepper. Slice steak thinly across the grain and serve with sauce.


Cooking Tip:Heat the pan well before adding the butter to brown the steak to prevent the steak from sticking and to get the best browning.

For the Adventurous:Use boneless rib steak, beef tenderloin medallions or veal chops or cutlets. Add 1 chopped hot pepper with bell peppers and 1/4 cup (60 mL) dry red wine before adding flour.

Healthy Eating Tip:This recipe is bursting with vitamin C; make sure you're topped up in cold season!

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Nutritional information

Per serving
Energy: 268 Calories
Protein: 29 g
Carbohydrate: 13 g
Fat: 11 g
Fibre: 1 g
Sodium: 399 mg

Top 5 Nutrients

(% DV*)
Calcium: 13 % / 139 mg
Niacin: 42 %
Vitamin B12: 123 %
Vitamin C: 131 %
Zinc: 63 %