Bell Pepper Steak Pan

5 from 4 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people


  • 300 g Waxy potatoes
  • 1 piece Onion
  • 2 piece Red peppers
  • 300 g Tomatoes
  • 600 g Beef rump steaks
  • 1 Can White beans (drained weight: 265 g)
  • 3 tbsp Olive oil
  • Salt pepper
  • Paprika powder
  • Some cinnamon powder
  • 6 Stems Marjoram, fresh
  • 100 g Double cream cheese


  • Peel, wash and cut the potato into cubes. Peel and finely dice the onion. Clean, wash and cut the peppers into strips. Clean and wash the tomatoes and cut into wedges. Pat the steaks dry and cut into strips. Wash the beans thoroughly on a sieve and let them drain.
  • Heat the olive oil in a large, non-stick pan and fry the beef strips in it for 2 minutes. Season with salt and pepper, remove and keep warm. Place the potatoes and peppers in the frying fat and fry for 5-7 minutes, turning. Season with salt, pepper, paprika powder and a little cinnamon. add the onion and tomatoes and heat briefly.
  • Wash the marjoram leaves, pat dry, pluck and finely chop. Add the meat and beans to the vegetables and mix gently. Carefully fold in half of the marjoram and stew everything for another 2 minutes.
  • Sprinkle with the rest of the marjoram and garnish with a dollop of cream cheese.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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