Why slice the onion lengthwise instead of rings?

Lengthwise slices soften into the gravy without disappearing, and they lay nicely through the beef strips for that classic Jamaican pepper steak look and texture.

How do I keep the beef tender?

Brown first for color, then simmer gently with broth until tender. Avoid boiling aggressively—low, steady heat is what softens the beef without drying it out.

When should I add the bell pepper?

Add bell pepper at the end (last 5 minutes) on low heat. This keeps it colorful and slightly crisp instead of soft and overcooked.

Jamaican Pepper Steak Recipe (Tender Beef Strips in Rich Gravy)

Name: Jamaican Pepper Steak (Real Jamaican Style)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: Serves 4–6
Cuisine: Jamaican
Ingredients: 2 lb beef cut in strips (julienne); 1 medium onion, sliced thinly lengthwise; 1 stalk escallion (scallion); 1 sprig thyme; 1 clove garlic, crushed; 2 teaspoons meat seasoning; Salt and black pepper to taste; 4 teaspoons soy sauce (divided); 4 ounces beef broth or bouillon; 4 tablespoons oil; Bell pepper (added at the end, sliced)

Best Jamaica Travel Guide

Food & Drink • Jamaican Recipes

Recipe · Pepper Steak

Jamaican home cooking · savory gravy · quick finish

Jamaican Pepper Steak (Tender Beef in Soy-Style Gravy)

Pepper steak is one of those Jamaican dishes that feels like a full meal in one pot—browned beef strips, sweet onions, thyme and scallion, then a quick bell-pepper finish that keeps everything fresh and colorful. The key is simple: brown for flavor, simmer for tenderness, finish fast.

15 min prep · ~60 min cook One-pot method Serves 4–6

Ingredients

2 lb beef, cut in strips (julienne)
1 medium onion, sliced thinly lengthwise (not rings)
1 stalk escallion (scallion)
1 sprig thyme
1 clove garlic, crushed
2 tsp meat seasoning

Salt & black pepper, to taste
4 tsp soy sauce, divided (3 tsp + 1 tsp)
4 oz beef broth or bouillon
4 tbsp oil
Bell pepper, sliced (add at the end)
Water, as needed to simmer

Why lengthwise onion? It softens into the gravy but still keeps a nice bite—classic Jamaican pepper steak texture.

Method (Step-by-step)

Marinate (1 hour) Combine beef, meat seasoning, salt, black pepper, and 3 tsp soy sauce. Mix well and leave to marinate.

Heat the oil Add 4 tbsp oil to a saucepan over medium-high heat.

Brown the beef Brown the meat until you’re satisfied with the color. This step builds flavor in the gravy.

Simmer until tender Add water (as needed) and beef broth/bouillon. Cook until the beef is tender.

Add aromatics When the beef is tender and the gravy level is just about at the beef, add onion, escallion, thyme, and crushed garlic.

Finish (last 5 minutes) Reduce heat to low. Add bell pepper and the remaining 1 tsp soy sauce, cover, and stir frequently.

Finish right: bell pepper goes in last so it stays bright and slightly crisp—not soft and overcooked.

How Jamaicans serve pepper steak

Pepper steak is perfect with rice, dumplings, or a big plate of rice and peas. The rich gravy is the whole point—so serve it with something that can soak it up.

Best plate: Pepper steak + rice and peas + a little fresh salad on the side.

More Jamaican classics to try next

Here are a few reader favorites on Best Jamaica Travel Guide:

National Dish

Ackee and Saltfish

Jamaica’s most iconic breakfast plate.

Jerk

Honey Jerk Chicken

Sweet heat with real jerk flavor.

Side

Jamaican Rice and Peas

The perfect match for pepper steak gravy.

FAQ

Why add bell pepper at the end?

It keeps the pepper bright and slightly crisp. If you add it too early it turns soft and loses its fresh bite.

How do I make the beef tender?

Brown for flavor, then simmer gently with broth until tender. Avoid boiling hard—low, steady heat tenderizes best.

Can I use less soy sauce?

Yes—start with a little, taste the gravy, then adjust. Keep salt in mind because soy sauce already adds saltiness.