Sautéed Sirloin Tips with Bell Peppers and Onion
These Sautéed Sirloin Tips with Bell Peppers and Onion is a mouthwatering skillet dish chocked-full with flavor. Tender marinated chunks of sirloin steak are seasoned then cooked to perfection with a charred bark on the exterior yet tender and juicy. All tossed with a generous amount of sweet onion and colorful bell peppers, they’re ready to eat in around 15 minutes.
Easy Sautéed Sirloin Tips with Bell Peppers and Onion Recipe
Sirloin tips often get overlooked when it comes to quick-fix meals, but if you can catch them on sale, it truly is a fabulous choice. I like to serve these sirloin tips with a baked potato or mashed potatoes and a salad for a tasty weeknight meal. At times, I’ll turn these skillet sirloin tips into a Tex-Mex creation seasoning them with fajita seasoning and a squeeze of lime. Wrap it all up in warm tortillas and set up a toppings bar for the family. You can add seasonings to add Asian flare and serve over rice or stuffed onto toasted sub rolls. It’s a quick-fix family friendly meal and there’s never a scrap leftover. How to make Sauteed Sirloin Tips with Bell Peppers and Onion.(Scroll down for full printable recipe.)
- Steak – Use a sharp knife to cut sirloin steaks into 1-inch pieces.
- Marinade – In a small bowl whisk together the teriyaki sauce, brown sugar, olive oil, chopped parsley, 3 clove minced garlic and red pepper flakes. Place into a plastic storage bag and refrigerate for several hours or overnight.
- Discard Marinade – Remove the sirloin tips from the marinade. Discard the marinade.
- Heat Oil – Heat a few drizzles of olive oil in a large cast iron or heavy skillet over medium-high heat.
- Cook – Add the sirloin tips. Cook for 5-7 minutes until browned and to your preferred doneness. Season with 1 tsp of steak seasoning. Remove from the pan to a platter to rest.
- Bell Peppers and Onion – To the skillet add the sliced bell peppers and onion wedges. Season with 1 tsp steak seasoning and black pepper to your taste.
- Cook for 5 minutes scraping the brown bits from the bottom of the skillet. Cook until browned and crisp tender.
- Add the sirloin beef tips back to the pan. Stir until heated through then serve.
How to Make the Best Sautéed Sirloin Tips with Bell Peppers and Onion Recipe
This easy sirloin tip skillet is meant to be flexible. I make it in my cast iron skillet to get that beautiful char from searing, but you can make it in any other similar size skillet or pan. This skillet meal is perfectly tasty just as is, but I also love how simple it is to transform it into a variety of other flavors. Once the steak bites have been marinated you can have this dish ready to serve in around 20 minutes.
- Ingredients you’ll need to make Sirloin Tips with Bell Peppers and Onion: Sirloin steak cut into 1-inch pieces, Teriyaki or Soy sauce, light brown sugar, olive oil, chopped Italian parsley or cilantro, garlic, crushed red pepper flakes, steak seasoning divided [i.e. Mesquite/Montreal/Chicago/ Kansas City your preference], red bell pepper, green bell pepper, sweet onion and black pepper.
- Kitchen tools you’ll need: 12 inch skillet, sharp knife and cutting board, measuring spoons.
- What are sirloin tips? They’re basically sirloin steak that’s been cubed into bite size portions. They cook quickly making them ideal for quick meals and stir fry’s.
- To get that beautiful char on the steak, start with a smoking hot skillet and don’t flip the pieces until they easily release when gently tugged.
- You can use any variety of bell peppers that you like for this recipe. You can also use red onion or yellow onion with each bringing their own unique flavor to the dish.
- At times, I’ll turn this skillet sirloin tip sauté into a Tex-Mex creation seasoning the sirloin tips with fajita seasoning and a squeeze of lime juice. Wrap in warm tortillas and top with your favorite fajita fixings.
- To go full-out Asian flavors use an Asian seasoning in place of the steak seasoning, add a few dashes of teriyaki or soy sauce, a drizzle of hoisin sauce and a squeeze of fresh lime juice then serve it over cooked rice
- You can also stuff these sirloin tips peppers and onion on toasted hoagie rolls. Top with sliced or shredded mozzarella cheese and and put them under the broiler just until the cheese melts for a gooey cheesesteak.
- Adjust the cooking time of the sirloin steak depending on the desired level of doneness that suits your family’s taste. There’s no one shoe fits all here.
- Sirloin tips can be gently reheated or transformed into a steak quesadillas, added to a frittata or make a skillet of steak and potato hash.
More Easy Steak Recipes to Make
I’m all about quick fix weekday meals to fill the hungry eaters at our table. A clean plate makes this Mom happy, that’s for sure. More easy steak recipes you may like to try for your family from my kitchen to yours:
- Smothered Steak Tips with Creamy Mushrooms and Onions are better than a steakhouse.
- Asian inspired Teriyaki Steak Tips with green pepper and onion.
- Tender and flavorful Slow Cooked Smothered Swiss Steak with a tomato gravy.
- Smothered Philly Cheese Cubed Steak are started on the stovetop and finished in the oven.
- A tasty date night meal would be these Sautéed Medallions with Pearl Onion Red Wine Sauce from Certified Angus Beef.
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Sautéed Sirloin Tips With Bell Peppers And Onion
Ingredients
- 3 lb sirloin steak cut into 1-inch pieces
- 1/4 cup Teriyaki or Soy sauce
- 1/4 cup packed light brown sugar
- 3 Tbsp olive oil plus additional for cooking
- 2 Tbsp chopped Italian parsley or cilantro
- 3 clove garlic minced
- 1 tsp red pepper flakes
- 2 tsp steak seasoning divided [i.e. Mesquite/Montreal/Chicago/ Kansas City your preference]
- 1 red bell pepper seeded and sliced
- 1 green bell pepper seeded and sliced
- 1 large sweet onion cut into thin wedges
- Black pepper to taste
Instructions
- Use a sharp knife to cut sirloin steaks into 1-inch pieces.
- Marinade: In a small bowl whisk together the teriyaki sauce, brown sugar, olive oil, chopped parsley, 3 clove minced garlic and red pepper flakes. Place into a plastic storage bag and refrigerate for several hours or overnight.
- Prepare: Remove the sirloin tips from the marinade. Discard the marinade.
- Heat a few drizzles of olive oil in a large cast iron or heavy skillet over medium-high heat. Add the sirloin tips. Cook for 5-7 minutes until browned and to your preferred doneness. Season with 1 tsp of steak seasoning. Remove from the pan to a platter to rest.
- To the skillet add the sliced bell peppers and onion wedges. Season with 1 tsp steak seasoning and black pepper to your taste. Add additional olive oil if needed.
- Cook for 5 minutes scraping the brown bits from the bottom of the skillet. Cook until browned and crisp tender.
- Add the sirloin beef tips back to the pan. Stir until heated through then serve.
I made this recent for me and my husband. It is definitely something I’ll make again! We both loved it and enjoyed the leftovers too.
Thank you so much!
Excellent! Quick, easy & tasty!!!
Thank you!
This was delicious! As a side made sesame garlic noodles which was a perfect match to the smokey steak seasoning we mostly mixed them together. Made it as written and fed a family of four plus a bit of extra. Next time I think I will add more onions and peppers we love our veggies! Maybe even some mushrooms! Thank you for sharing this great recipe!
Sounds great, thanks so much!
It is soooo delicious and easy to make. I always have to make extra cuz the kids love it so much. Definitely a great recipe!
Thank you!
How do you char the steak like that when frying on stove top? My steak never gets that nice look (unless I overcook it). Would it fry better in vegetable oil or butter?
To get the char, start with a hot pan and don’t turn it immediately. Also, don’t crowd the pan keep a single layer. I use a mixture of both at times but, for this recipe only oil.
Awesome!! Made this for my wife and I. Only had 1 lb. of sirloin and cut back on the marinade ingredients but kept the whole peppers and onion. The only thing that might make this better is if I had a iron skillet but this is a totally legit meal with tons of flavor! Thanks for sharing.
Thanks Tom, I’m delighted you and your wife enjoyed this dish. Invest in a cast iron skillet when you can, they have many uses.
Easy to make and so tasty. It was a big hit for dinner. Definitely going to make it again.
Thanks, so much I’m so happy your family enjoyed this!
Woooow….And so easy to do…I think I will look for these and try your recipe this weekend. Thank you for sharing!
Dang Thai from Embeya !
Isn’t 3lbs of meat too much? That is 1/2lb per person. A standard serving size of meat is 3oz.
Well, that totally depends on the appetites of those you’re serving. Adapt amounts to your own needs.
Ok, just making sure it wasn’t a typo. Would you say to leave the sauce amounts the same and just cut the seasoning amount?
This is one of those recipes that you can easily adapt. When using less meat, definitely adapt the seasonings to the amount you’re cooking. This recipe easily halves when feeding less people.
Thank you I have been looking for a simple yet delicious way to cook my tips
Excellent supper. Quick and easy. I added 1c sour cream which made a nice rich gravy. I will make this again. 🤗
Great idea adding the sour cream. Thanks so much!
Excellent!
Thanks so much!
I have tried this recipe today and without question it is worth five stars !!! Surely it will soon be back on our menu. Since I use only one pound for two persons, half a red and a half green peppers have been a little bit, then I will take each one of them. Still very tasty !!!
Thank you for setting the recipe at Pinterest.
Thank you, I’m delighted you’re enjoying this recipe!
I like this recipe. It looks so amazing. Will give it a try this weekend.
I substituted the brown sugar with 3 packets of a sugar replacement sweetener. My family love it!
Hi Melissa!! I have a beef sirloin tip roast and would like to know if you think your recipe would work for this cut of beef. Thank you!
Hi Susan, while both have sirloin in the name they’re cut from different parts and aren’t necessarily interchangeable. Something labeled a roast will need much longer to cook than these sirloin tips.
This is a fanstastic recipe! We had a sirloin in the freezer we needed to use up, and this recipe was just perfect. We used low-sodium teriyaki and Sweet Heat steak seasoning by Williams Sonoma. Oh my goodness, with the caramelized onions and peppers it was so tasty. This was super easy to make, and we’ll definitely do it again. I served it with baked sweet potatoes on the side.
I’m so happy you loved these as much as we do, thank you!
This came out amazing! Everything came out so juicy and tender and so flavorful. Each bite was enjoyable savored until there were nothing lefts on our plates. Pairs great with steamed rice. The marinade really made the steak explode with flavor. Bravo!
Hi Lee, I’m delighted you enjoyed these sirloin tips. I really appreciate your sweet note, thank you!
I’ve made this recipe 3 times now and we really, really like it, but I did find I need to make a couple of simple changes.
The first two times I made it, I followed the recipe as written….but we thought it needed a few changes.
I want to say I doubled some of the ingredients, but not all of them. So…here are the changes we mad. Also, we preferred the Soy Sauce. So, that being said, here’s what I changed the third time I made it…
I did NOT double the amount of Sirloin Steak. I left that alone. but, I DID double the Soy Sauce, the Olive Oil, the Parsley, and the steak seasoning.
I used 3 bell peppers instead of 2.
We found the crushed red peppers flakes to be too much, so I reduced those to 1/4 teaspoon. We also found the amount of brown sugar, made it sweeter than we prefer, so I reduced that to 2 tablespoons. And I never tried cilantro as neither of us like it.
The garlic remained the same.
The way the original was written was good, but we felt it was too hot and too sweet. So, that’s why I doubled some ingredients, and not others and we really, really like this version much better. Just a small bite from the red pepper flakes and not so sweet, but just enough to make it taste awesome.
And from there, I followed the rest of the directions.
And I served it over Basmati Rice. Perfect paring.
Awesome dish Melissa, this is a keeper for hubby and I.
Wonderful!