This one-pan dinner is easy to prepare and explodes with color and taste, making it ideal for a cozy weeknight gathering or a special occasion. Enjoy every delicious bite!

Steak, Onion, and Pepper one-pan dinner in a black cast-iron skillet on brown parchment paper on the counter.

Serves: 2
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:

2 Strip Loin Steaks; 10 oz each
Montreal Steak seasoning
handful of parsley
butter
green bell pepper
red onion

2 Strip Loin Steaks; 10 oz each on a white plate, and Montreal Steak seasoning, butter, green bell pepper and red onion in a black cast-iron skillet all on top of brown parchment paper on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Preheat oven to 400º F. Peel the red onion and cut it in half. Slice each half into thin pieces. Wash the green bell pepper and slice it the same way. Set both the onion and pepper aside.

cut and thinly sliced red onion and green pepper.

Step 2: Place the steaks on a clean plate, coat each side with the Montreal Steak seasoning, and massage the seasoning into the steaks with your fingers. Heat 2 Tbsp of butter in a cast-iron skillet and heat until melted and hot but not burned. Add the seasoned steaks to the hot skillet and sear the meat on each side for 1-2 minutes.

two tabs of butter in a black cast iron skillet on the stove top.

Seasoned steaks on a white plate on the stove top.

Step 3: Once steaks are seared, place the sliced red onion and green bell pepper into the hot cast-iron skillet and place into the preheated oven to finish cooking the entire dish.

Seared steak in a cast-iron skillet on the stove top with raw sliced red onion and sliced green pepper on top.

Step 4: Cooking instructions:

Generally, for a one-inch thick steak at 400ºF.

For a well-done steak, cook for 18 minutes.
For a rare steak, cook for 10 minutes.
For a medium-rare steak, cook for 12 minutes.
For a medium steak, cook for 14 minutes.
For a medium-well steak, cook for 16 minutes.

Use a meat thermometer:

Rare steak is 110–120°F
Medium rare is 120–130°F
Medium is 130–140°F.

Step 5: When the steak is done cooking, to your liking. Remove it, place it onto a clean plate, and wrap it tightly with foil to rest for ten minutes. If need be, continue to roast the vegetables until they are tender enough to pierce with a fork, and you see some charred bits on the edges.

cooked steak on a white plate beside the vegetables in the cast-iron skillet ontop of the stove.

steak resting covered with foil on a plate on a black cutting board on parchment paper on the counter,

Step 6: Remove the skillet from the oven once everything is perfectly heated. Slice the remaining steaks, place them back on the roasted vegetables, and garnish with fresh parsley for a pop of vibrant green. Serve this warm!

Sliced steaks, place them back on the roasted vegetables, and garnish with fresh parsley for a pop of vibrant green in a black cast -iron skillet on the counter.

Tips:

Try using chicken breasts

One-Pan Steak with Onions and Peppers

This one-pan dinner is easy to prepare and explodes with color and taste, making it ideal for a cozy weeknight gathering!

Tara

Prep Time 10

Cook Time 13

Total Time 23

Servings

Equipment

cast iron skillet

Ingredients

20 oz Strip Loin Steaks (10 oz each)
2 Tbsp Montreal Steak seasoning
handful of parsley
2 Tbsp butter
1 green bell pepper
1 red onion

Instructions

Preheat oven to 400º F. Peel the red onion and cut it in half. Slice each half into thin pieces. Wash the green bell pepper and slice it the same way. Set both the onion and pepper aside.
Place the steaks on a clean plate, coat each side with the Montreal Steak seasoning, and massage the seasoning into the steaks with your fingers. Using a cast-iron skillet, heat 2 Tbsp of butter and heat until melted and hot but not burned. Add the seasoned steaks to the hot skillet and sear the meat on each side for 1-2 minutes.
Once the steaks are seared, place the sliced red onion and green bell pepper into the hot cast-iron skillet and place into the preheated oven to finish cooking the entire dish.
Generally, cook a one-inch thick steak at 400ºF for 18 minutes for a well-done steak, 10 minutes for a rare steak, 12 minutes for a medium-rare steak, 14 minutes for a medium-well steak, and 16 minutes for a medium-well steak.
Use a meat thermometer: Rare steak is 110–120°F, Medium rare is 120–130°F, Medium doneness is 130–140°F.
When the steak is cooked to your liking, remove it, place it on a clean plate, and wrap it tightly with foil to rest for ten minutes. If necessary, continue roasting the vegetables until they are tender enough to pierce with a fork, and you see some charred bits on the edges.
Once everything is perfectly heated, remove the skillet from the oven. Slice the resting steaks, place them back on the roasted vegetables, and garnish with fresh parsley.