Italian Steak with Garlic Butter and Peppers

This easy recipe for pan-seared sirloin steak features a flavorful Italian-inspired topping made with onion, garlic and pickled banana peppers sautéed in butter. It’s quick to prepare and delicious served with Garlic Mashed Potatoes and a tossed salad to round out the meal.

Italian Steak with Garlic Butter and Peppers

Italian Steak with Garlic Butter and Peppers

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Sautéed onion, garlic and pickled banana peppers combine to make a tasty, Italian-inspired topping for quick-cooking pan-seared sirloin steaks.


  • 4 (1-inch thick) top sirloin steaks (about 6 ounces each)
  • Olive oil
  • Salt and freshly ground pepper
  • 3 tablespoons butter
  • 1/2 cup onion, chopped
  • 4 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup mild banana pepper rings, drained and chopped (see notes)
  • 2 tablespoons liquid from the pepper rings
  • 1 tablespoon chopped fresh parsley for garnish


  1. Brush both sides of the steaks with a little olive oil and season with salt and pepper.
  2. Film the bottom of a large frying pan with olive oil and heat over medium-high heat. Add the steaks and sear lightly on both sides, about 2 minutes total. Transfer to a plate and set aside.
  3. Reduce the heat to medium, melt the butter and add the onion. Sauté until the onion is soft and translucent, 4 to 5 minutes.
  4. Add the garlic and sauté until barely golden, stirring constantly, 1 to 1-1/2 minutes longer.
  5. Add the crushed red pepper and banana peppers and combine well. Continue cooking for 1 to 2 minutes, then add the reserved liquid from the pepper rings.
  6. Return the steaks to the pan and turn several times to coat with the garlic butter-pepper mixture.
  7. Continue cooking, turning frequently, until the liquid in the pan has evaporated and the steak is cooked to your liking, about 3 minutes longer for medium rare.
  8. Transfer the steaks to a serving platter and allow to rest for 5 minutes. Top each with a portion of the pepper mixture, garnish with chopped parsley and serve.


Recipe Notes:

Any brand of mild pepper rings from the pickle aisle of the supermarket will work fine for this dish (we happen to like Mezzetta). You can also use a combination of hot and mild if you like the extra heat.