Pepper steak is a delicious take on your basic steak dinner. Start with a good cut of steak, and this makes an impressive dish to serve to company. Here is a classic pepper steak recipe to start you on your way:

Chicago Pepper Steak

3 Tbs oil, such as canola or safflower oil
1-2 lbs Sirloin steak, cut in cubes
1 Tbs all-purpose flour
2 celery stalks, thinly sliced
1 large onion, diced coarsely
2 cups beef broth
Pinch of red pepper (cayenne) and/ or a dash Tabasco sauce
Dash of Worcestershire sauce
Splash of red wine
2 green peppers cut in thin strips

Instructions:
Cook the steak in oil until well browned on all sides. Place in and oven safe dish
Stir flour into the remaining drippings in the frying pan.

Cook until dark brown, stirring constantly.
Add celery and onion, and cook until vegetables are tender.
Stir in broth, pepper, Worcestershire and wine. Heat to boiling.
Pour over steak in casserole dish.
Cover with foil, and bake at 350 F for 1 hour.
Add green pepper and continue to bake, uncovered, for 1/2 hour, or until steak is tender.
Serve with rice or noodles.

For a totally different (but still delicious) take on pepper steak, try this recipe:

Lemon Pepper Steak

1 lb. chuck arm steak, cut 1 inch thick
1/4 cup fresh lemon juice
1/4 cup water
1/4 tsp salt
1/4 tsp dill
1 tsp. black pepper, ground

Combine lemon juice, salt and dill. Trim all visible fat and put steak in a plastic bag or dish; add marinade. Cover (or tie securely, if you're using a bag) and marinade in refrigerator 6 to 8 hours or overnight; turn at least once. Remove steak from marinade, press pepper into surface of both side of meat. Place steak in a broiler pan and broil 10 to 12 minutes on each side.

These two recipes are just two examples of the great variety of pepper steak recipes out there - consult any classic cook book, or check the internet for additional recipes. Pepper stake has a zesty flavor that perfectly compliments the rich taste of quality beef.