Guy Fawkes Day Recipe: London Broil with Creamed Pepper Sauce

5 Nov

“Remember, remember the 5th of November,

The Gunpowder Treason and plot–

I know of no reason why the Gunpowder Treason

Should ever be forgot.”

For a printable version of this recipe and complete ingredients listing, click here.


This adaptation of London Broil is a festive and different take on a British steak dinner.

In honor of the oft-overlooked English holiday, I decided to reinvent a regular favorite dish for a cleverly themed dinner.

I love London Broil. In my opinion, it’s the tastiest cut of beef you can find at the grocery store, and it’s so cheap you can have a wonderful steak dinner without the heavy price tag. (2 large steaks were $4.37!)

This variation blends the rich flavor of beef with a creamy, almost sweet cheese sauce. Although I served it over pasta noodles, Hubby and I both agreed after eating it that it would be just as fantastic served alongside crisp steamed asparagus, and I look forward to trying it that way the next time I make it. And did I mention it was cooked and on the table in 25 minutes flat?


Saute onions and red peppers in butter before adding steak sauce.

Begin by turning oven to BROIL setting. Place a saucepan over MEDIUM burner heat. In bottom of pan, melt 2 tablespoons butter or margarine (cheap kind is fine). While butter melts and oven heats, dice a small red pepper and 3 green scallions. Add to pot and stir occasionally with wooden spoon until tender.


Score cuts along the steaks and add oil/seasoning.

Meanwhile, use a sharp knife to score three or four deep cuts on either side of 2 thick London Broil beef steaks. Place steaks over a wire rack in a large, broil-safe pan.

Sprinkle each side of steaks with salt, pepper and garlic powder. Brush or spoon a small amount of oil (any kind) over each side of steaks, being sure to focus on allowing some of the oil to enter the scored crevices.

Place the steaks in the oven as soon as oven has reached appropriate broiling heat. By this time, the peppers and onions should have cooked down a little bit on the stovetop. Add 3 or 4 tablespoons steak sauce to the pepper mixture and stir well.


Stir alfredo sauce into the pepper mixture.

Next, pour a 16-ounce jar of generic white alfredo sauce into the pot and stir until all ingredients are well-blended and sauce has turned a light orange color. Reduce heat to LOW and continue to stir occasionally to prevent skin from forming over the top of the sauce.


Slice cooked beef on a diagonal into strips.

Allow steaks to broil approximately 10 minutes per side, or until a solid medium or medium-well beef temperature is achieved. (This might a little more done than London Broil is often served, but if you’re serving this over pasta or vegetables, you really want to avoid any standing blood that will drip into the other meal components.)

Remove finished steaks from broiler and cut slices (about 1/2″ thick) with a large knife on an angle, beginning at one corner of the square steaks. It is great if there is still a small amount of juice or pinkness in the meat–a little bit will enhance the flavor without making a big mess.


Bet you've never had London Broil like this!

Arrange the thin beef slices on a plate (or over cooked mostaccioli noodles) and drizzle the cream sauce liberally over the beef. Serve immediately.

Savor the sweet flavors of the meat and sauce as you ponder history and toast the “last honest man to walk into Parliament.” 🙂



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