Sirloin Tips with Bell Peppers and Onions
These sautéed Sirloin Tips with Bell Peppers and Onions are a flavorful skillet dish packed with bold, savory goodness. Tender, marinated chunks of sirloin are perfectly seasoned and seared until they develop a deliciously charred crust, while staying juicy inside. Tossed with sweet onions and vibrant bell peppers, this dish comes together in just about 15 minutes making it as quick to make, as it is satisfying.
What are Sirloin Tips?
They’re essentially top sirloin steaks cut into bite-sized cubes, much like stew meat. Because beef tips cook quickly, they’re perfect for fast meals and stir-fry’s. To achieve a beautiful sear, use a smoking hot skillet and avoid flipping the pieces until they release easily with a gentle tug.
Easy Sirloin Tips with Bell Peppers and Onions Recipe
Sirloin tips are often overlooked for quick weeknight dinners, but when you catch them on sale, they’re a fantastic choice. I like to serve them with a baked or mashed potato and a side salad for a satisfying, no-fuss meal. Sometimes, I give them a Tex-Mex twist by adding fajita seasoning and a squeeze of lime, then wrap them in warm tortillas with a DIY toppings bar for the family.
You can also switch up the flavor profile with Asian-inspired seasonings and serve over rice, or pile them onto toasted sub rolls for a hearty sandwich. It’s a quick, family-friendly meal that never leaves leftovers behind.
Checkout this quick list of key ingredients you’ll need to make Sirloin Steak Tips Recipe with Bell Peppers and Onions: (Scroll down for full printable recipe card.)
- Cut of Steak – This recipe uses top sirloin steak cut into 1-inch cubes for the base of the beef tips.
- Marinade – Teriyaki sauce or soy sauce, light brown sugar, olive oil, minced garlic cloves, crushed red pepper flakes, fresh parsley or cilantro depending on the end flavor you want.
- Seasonings – Store bought steak seasoning plus black pepper to taste. You can use your favorite brand but make sure it’s quality. You could use a Mesquite blend, Montreal steak seasoning, Chicago steak seasoning or Kansas City steak seasoning.
- Bell Peppers – Red bell pepper and green bell pepper for texture and color.
- Sliced Onion – One large sweet onion cut into thin wedges for a hint of onion flavor.
How to Make the Best Sirloin Tips with Bell Peppers and Onions Recipe
- Prep the Steak – Use a sharp knife to cut sirloin steaks into 1-inch pieces.
- Make the 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.
- Remove Steak from Marinade – Remove the sirloin tips from the marinade. Discard the marinade.
- Heat Oil – Heat a few drizzles of olive oil (or vegetable oil) in a large cast iron or heavy skillet over medium-high heat.
- Cook – Add the sirloin tips in a single layer. Sear on both sides cooking to your preferred doneness.
- Add Bell Peppers and Onion – Add the sliced bell peppers and onion wedges.
- Cook Crisp Tender – Season and Cook for 5 minutes scraping the brown bits from the bottom of the skillet, crisp tender.
- Combine – Add the sirloin beef tips back to the pan. Stir until heated through then serve.
Kitchen Equipment You’ll Need to Make Sautéed Sirloin Tips
- 12-inch cast iron or similar heavy bottomed large skillet so the sirloin tips can cook in a single layer. This delicious recipe 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. If using a smaller skillet, cook in batches.
- Sharp knife and cutting board to cube the steak into the same size pieces for even cooking.
- Measuring cups and spoons for accurate measurements of the seasonings and oil.
Recipe Variations, Tips and Substitutions
- Beef – You can’t use beef stew meat or chuck roast in place of steak for this recipe, it takes much longer to cook. It’s ideal to stick with top sirloin steak for the best flavor. You could use new york strip steak.
- Protein – You could adapt this recipe using chicken or pork tenderloin.
- Peppers – You can use any variety of bell peppers that you like for this recipe.
- Onion – You can also use red onion or yellow onion with each bringing their own unique flavor to the dish.
- Teriyaki Sauce – For a steakhouse flavor you can use Worcestershire sauce in place of teriyaki sauce.
- Mushrooms – You could add sliced mushrooms to the pan along with the bell peppers or in place of the bell peppers.
- Cook to Your Desired Doneness – 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.
- Alternate Serving Option – You can also stuff these sirloin tips peppers and onion on toasted hoagie rolls. Top them with sliced or shredded mozzarella cheese and and put them under the broiler just until the cheese melts for a gooey cheesesteak.
One Skillet Beef Tips with Peppers and Onions Flavor Variations
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 steak tips recipe ready to serve in around 20 minutes.
- Mexican Seasoning Options – 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.
- Asian Seasoning Option – To go full-out Asian flavors use an Asian seasoning in place of the steak seasoning, add a few dashes of sesame oil, teriyaki sauce or soy sauce, a drizzle of hoisin sauce and a squeeze of fresh lime juice. Serve it over cooked rice.
Storage and Leftovers
- Leftovers – Leftovers can be stored in the fridge in an airtight container for up to 3 days.
- Reheating – Sirloin tips can be gently reheated in an air fryer or in a nonstick skillet over medium-low heat. Transform them into a steak quesadillas, add to a frittata or make a skillet of steak and potato hash.
- Freezer – Freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.
More Easy Steak Recipes to Make
- Pepper Steak Stir Fry is perfect for a busy weekday meal.
- Tender Garlic Butter Steak Bites melt in your mouth.
- Smothered Steak Tips with Creamy Mushrooms and Onions are better than a steakhouse.
- Asian inspired Teriyaki Steak Tips with green pepper and onion.
- You’ll love my homemade Steak Marinade Recipe that you can use for chicken or pork chops, too!
- Tender and flavorful Slow Cooked Smothered Swiss Steak with a tomato gravy.
- Make it an Asian night with these Teriyaki Steak Tips.
- 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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Helpful Kitchen Items:
Sirloin Tips with Bell Peppers and Onions (Sirloin Tips Recipe)
Servings: 6 servings
Calories: 447kcal
Ingredients
- 3 lb top sirloin steak cut into 1-inch cubes
- Marinade:
- 1/4 cup Teriyaki or Soy sauce
- 1/4 cup packed light brown sugar
- 3 Tbsp olive oil (or vegetable oil) plus additional for cooking
- 2 Tbsp chopped fresh Italian parsley or cilantro
- 3 clove garlic minced
- 1 tsp crushed red pepper flakes
- 2 tsp steak seasoning divided [i.e. Mesquite/Montreal/Chicago/ Kansas City your preference]
- black pepper to taste
- Vegetables:
- 1 large red bell pepper seeded and sliced
- 1 large green bell pepper seeded and sliced
- 1 large sweet onion cut into thin wedges
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, 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 in a single layer. 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.
Notes
- Beef: You can’t use beef stew meat or chuck roast in place of steak for this recipe, it takes much longer to cook. It’s ideal to stick with top sirloin steak for the best flavor. You could use new york strip steak.
- Protein: You could adapt this recipe using chicken or pork tenderloin.
- Peppers: You can use any variety of bell peppers that you like for this recipe.
- Onion: You can also use red onion or yellow onion with each bringing their own unique flavor to the dish.
- Teriyaki Sauce: For a steakhouse flavor you can use worcestershire sauce in place of teriyaki sauce.
- Mushrooms: You could add sliced mushrooms to the pan along with the bell peppers or in place of the bell peppers.
- Mexican Seasoning Options: 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.
- Asian Seasoning Option: 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
- Cook to Your Desired Doneness: 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.
- Alternate Serving Option: You can also stuff these sirloin tips with the peppers and onions on toasted hoagie rolls. Top them with sliced or shredded mozzarella cheese and and place them under the oven broiler just until the cheese melts for a gooey cheesesteak.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 18g | Protein: 51g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 138mg | Sodium: 604mg | Potassium: 974mg | Fiber: 1g | Sugar: 15g | Vitamin A: 811IU | Vitamin C: 44mg | Calcium: 99mg | Iron: 5mg
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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!