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2 lb boneless round steak
Prepared mustard
1/4 c vegetable oil
1 to 1 3/4 envelope mushroom gravy mix
Salt and pepper to taste
1 green pepper, cut in strips


Cut steak into thin strips. Spread each strip with mustard; roll as for jelly roll. Secure each roll with wooden toothpick. Cook in hot oil in skillet until brown. Blend gravy mix with pan drippings; add salt and pepper. Stir in 1 1/4 c water gradually, blending until smooth. Cover; simmer for 13 minutes. Add green pepper strips; simmer for 2 minutes longer. Remove picks from steak rolls before serving. Keep warm in chafing dish if desired. May be served with sweet and sour sauce, chili sauce, or jalapeno sauce.