My favorite 30 Minute Cajun Butter Steak and Peppers. Peppery, spicy, garlicky, and a touch buttery, this Cajun beef has so much flavor…colorful bell peppers, avocado, and plenty of fresh herbs. It’s a fun twist on the usual steak dinner, super quick, and so delicious. The best part? It’s all made in just one skillet and comes together in about 30 minutes. Serve over steamed rice for a meal that the whole family will enjoy.
You guys have heard the stories about my dad’s (sometimes twice) weekly chicken and rice dinners many times over. But his other staple? Steak and rice. It was the easiest, quickest meal that my dad could get on the dinner table. Both my brothers and mom loved it so much. To this day, steak and rice (ok or steak and potatoes), is their go-to. Stayin true to their midwest roots I guess.
Me however? Well it’s never been my favorite. I’ve said it before, but I much prefer the vegetables and carbs (like yesterday’s cauliflower al pastor quesadilla). Therefore, I really don’t cook very many steak recipes. Plus, let’s be honest, if you are cooking steak, more often than not you just want a simple grilled streak. It is nice to enjoy al fresco on a warm summer night, you know? At least that’s my take.
All that said, every now and again I get inspired to create a new steak recipe. This time around it’s a recipe I am whole heartedly so excited about.
Why? Three simple things…cajun butter, bell peppers, and avocado. These three items provide spicy, smoky flavors, colorful vegetables, and well, avocado is my favorite creamy, healthy, and delicious fruit.
Ever since I was a kid I have always been the biggest fan of Cajun flavors. We’d order from Buffalo Wild Wings way back when my family lived in Ohio. Someone would always get the Cajun fries and my memories of them are making my mouth water. Granted I’ve not had those fries in so long, but from what I remember, they were delicious.
For whatever reason, I was thinking about those Cajun fries the other week. Which then got me thinking about a Cajun seasoned steak. It sounded very interesting, and I was in the mood to really switch things up in the kitchen, so I just went for it.
I had everything I wanted on hand, and less than an hour later, this recipe was complete. I was shocked by how quickly I was able to throw it together, and also how colorful it turned out to be. Immediately I was excited. So I did some recipe adjustments, made it once more, and here we are today!
As you can guess from the 30 minute start to finish cooking time, this is an easy recipe.
Before you start anything, make some rice. Or quinoa or honestly whatever your favorite grain is. It can be anything, but in my family it’s almost always some type of rice.
Tip: if you don’t love making rice or simply do not have the time, I highly recommend picking up some pre-cooked brown rice or quinoa from Trader Joe’s. It can be a real life save when you’re in a time crunch.
So you have your rice cooking. The next step is to toss cubed steak with Cajun spices. You can use something extra fancy or something not so fancy, like a simple flank steak. I like using a mix of fresh thyme, smoky paprika, and cayenne pepper for a really good flavorful kick. Be sure to adjust the amounts of cayenne to your liking, so your steak is just spicy enough for your personal taste.
Once you have the steak seasoned, stir fry a whole bunch of colorful bell peppers until charred on the edges. I love allowing the peppers to char just ever so slightly. It adds tons of flavor.
Now that the peppers are cooked, toss in the steak and give it a nice sear. Add a pat of butter and few garlic cloves, and cook a few minutes more. As the garlic cooks, it infuses the butter with flavor and leaves you with a saucy Cajun butter steak with hints of garlic. Finish the steak off with a squeeze of lemon and you now have Cajun butter steak.
As mentioned, I serve this steak over rice, then toss in the peppers, and top each plate with a few slices of avocado and a handful of fresh herbs. It’s simple, but so colorful and so delicious.
You could also serve this with an additional side salad, to bump up the veggies. Or sauté broccoli alongside the peppers for even more color.
And if you’re not a fan of steak of any kind? Swap in shrimp. Cajun butter shrimp will be equally delicious.
So with that, I think it’s time we all switch things up and enjoy a slightly less predictable steak dinner. What do you think? Summer is on the horizon and this is the perfect one skillet, no oven, dinner to enjoy from now through…ever really. It’s great for all the seasons!
If you make this Cajun butter steak, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Cajun Butter Steak and Peppers
Calories Per Serving: 725 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 1/2 pounds cubed beef tenderloin or ribeye OR flank steak sliced against the gren
- 2 tablespoons fresh thyme leaves, plus additional thyme for serving
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper, more or less to taste
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 3 bell peppers, sliced
- 4 tablespoons salted butter
- 3 cloves garlic, minced or grated
- juice from 1 lemon
- 3 cups steamed rice, for serving
- 1 avocado, sliced
- fresh herbs such as basil, cilantro, and or mint
- 1. In a medium bowl, toss together the steak, thyme, paprika, chili powder, oregano, onion powder, cayenne, and a pinch each of salt and pepper. 2. Heat 1 tablespoon oil in a large skillet over high heat. When the oil shimmers, add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove from skillet to a plate.3. Return the skillet to high heat and add the remaining oil. Add the steak and cook, undisturbed for 3-5 minutes. Stir and cook, undisturbed for another 3-5 minutes until the steak is taking on color. Add the butter and garlic, toss to coat and cook until the garlic is fragrant and caramelized, about 2-3 minutes. Remove from the heat and stir in the lemon juice.4. Serve the beef and peppers over rice. Top with avocado and fresh herbs. Enjoy!
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*Beef tenderloin is going to be more tender, but if it's too pricey, flank steak works well too