Pepper Steak Salad Recipe
Pepper Steak Salad Recipe photo by Taste of Home
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Pepper Steak Salad Recipe

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"This hearty luncheon salad is a great way to use up leftover steak," says Amanda Prestigiacomo of Seabrook, Texas. Pepper strips give the chilled medley color while store-bought Italian dressing makes assembly a breeze.
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 7 servings


  • 1-1/2 cups thinly sliced cooked beef ribeye steak (1/2 pound)
  • 1 small green pepper, julienned
  • 1 small sweet yellow pepper, julienned
  • 1 small sweet orange pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1/3 cup prepared Italian salad dressing

Nutritional Facts

1 each: 144 calories, 9g fat (1g saturated fat), 28mg cholesterol, 420mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.


  1. In a large bowl, combine the steak, peppers and olives. Drizzle with salad dressing; toss to coat. Yield: 7 servings.
Originally published as Pepper Steak Salad in Quick Cooking July/August 2002, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Fuddge User ID: 5322023 79580
Reviewed Jul. 6, 2012

"The salad was very good. But needed some greens, which I added to make it delicious."

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