Dijon-Pepper Steak

Dijon-Pepper Steak

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From: Diabetic Living Magazine

Pepper steak is a classic French dish in which a sirloin steak is coated with cracked black pepper, seared in a hot skillet and served with a simple sauce. This variation is similar but after the steak is seared, it's finished off in a slow-cooker and served over multi-grain pasta with a creamy-Dijon sauce.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 pounds boneless beef sirloin steak, cut 1-inch thick
  • 1 to 1½ teaspoons cracked black pepper
  • 1 tablespoon cooking oil
  • 2 cups packaged whole baby carrots, trimmed
  • 1 medium onion, sliced
  • 1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of celery soup
  • 2 tablespoons Dijon-style mustard
  • 3 cups hot, cooked multi-grain penne pasta (optional)
  • Snipped fresh parsley (optional)


  • Prep

  • Ready In

  1. Trim fat from meat. Cut meat into six serving-size pieces. Sprinkle cracked pepper evenly over meat; press in with your fingers. In a large skillet, brown meat, half at a time, in hot oil. Drain off fat. Set aside.
  2. Place carrots and onion in a 3½- or 4-quart slow cooker (see Tip). Add meat. In a medium bowl, stir together cream of celery soup and Dijon-style mustard. Pour over mixture in cooker.
  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. If desired, before serving, use a fork to slightly break up steak pieces. If desired, serve over hot cooked pasta and garnish with parsley.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: 3 ounces cooked meat and ½ cup vegetable sauce mixture
  • Per serving: 275 calories; 9 g fat(3 g sat); 1 g fiber; 10 g carbohydrates; 34 g protein; 30 mcg folate; 65 mg cholesterol; 4 g sugars; 6,795 IU vitamin A; 3 mg vitamin C; 97 mg calcium; 3 mg iron; 410 mg sodium; 841 mg potassium
  • Nutrition Bonus: Vitamin A (136% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 4½ lean protein, 1 vegetable

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