Pepper Jelly Steak Bites With Chipotle Glaze
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Pepper jelly steak bites need a hot pan for browning and gentler heat for glazing. Sear dry, evenly cut sirloin cubes in batches, check the centers, then add a quick chipotle jelly sauce after reducing the heat. Cook whole-muscle beef to at least 145°F and rest it for at least 3 minutes before serving.
Jump to ingredients and method
Why this recipe works
Sirloin provides a useful balance of tenderness, beef flavor and manageable fat for small skillet pieces. Southwestern Chipotle Pepper Jelly adds smoke and sweet heat; cider vinegar and Dijon keep the pan sauce savory. The jelly never goes into the pan during the hard sear, which avoids a burned coating and lets the beef brown properly.
For the flavor used here, choose Grandma Jones’ Southwestern Chipotle Pepper Jelly. Check the product label for current ingredients and storage directions.
Recipe at a glance
- Yield: 4 servings
- Preparation: about 15 minutes
- Cooking: about 15 minutes
- plus a 3-minute rest
Ingredients
Steak
- 1 1/2 pounds whole-muscle sirloin steak, trimmed and cut into approximately 1-inch cubes
- 1 tablespoon neutral high-heat cooking oil, divided if working in batches
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
Glaze
- 1/4 cup Southwestern Chipotle Pepper Jelly
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon unsalted butter
- 1 small garlic clove, finely minced
- 1 tablespoon chopped parsley, optional
Equipment
Large heavy skillet, tongs, instant-read thermometer, clean plate and a small bowl. A crowded nonstick pan will behave differently from a heavy skillet; work within the pan manufacturer’s heat limits.
Allergen note: Contains milk, mustard and potentially fish in Worcestershire sauce. Check labels.
How to make it
- Mix the sauce before searing. Stir the jelly, water, vinegar, Dijon and Worcestershire in a small bowl. Set aside away from the raw meat. Pat the steak cubes thoroughly dry and season with salt and pepper just before cooking.
- Sear in uncrowded batches. Heat a large skillet over medium-high heat. Add enough of the oil to lightly coat the surface. Add half the cubes in one layer with room between them. Leave them undisturbed for about 1–2 minutes to brown, then turn and brown other sides. Repeat with the remaining steak, adding a little oil if needed.
- Check doneness and rest. Reduce heat if the outsides brown before the centers cook. Insert a thermometer sideways into several of the largest pieces. Cook to at least 145°F, then transfer to a clean plate and rest for at least 3 minutes. Timing varies with cube size and starting temperature; visual color alone is unreliable.
- Build the glaze over low heat. Take the skillet off the heat briefly to let it cool. Pour off excess fat. If the pan has blackened residue, wipe it out carefully rather than using that residue in the sauce. Return to low heat, add butter and garlic and stir for about 30 seconds without browning the garlic.
- Finish quickly. Add the prepared jelly mixture, stir and gently simmer for approximately 1 minute until smooth and lightly thickened. Add the rested steak and any collected juices, tossing just long enough to coat and warm. Do not simmer for several minutes, which overcooks the cubes. Garnish with optional parsley and serve.
Which cuts work best?
Use a tender, whole-muscle steak such as sirloin or strip steak. Ribeye also works but releases more fat, which should be drained before glazing. Do not treat stewing beef or chuck cubes as a direct substitute: those cuts usually need a longer cooking method to become tender. Follow package instructions for mechanically tenderized or injected beef.
How to avoid a watery skillet
Dry the meat and leave space between pieces. If the pan cools when loaded, the steak releases moisture faster than it browns. Remove the first batch before starting the second instead of pushing it to one side. A little browned fond is useful; a thick black coating is not.
Fixing the sauce
If the glaze becomes stiff, loosen it with a teaspoon of water at a time over low heat. If it tastes too sweet, add a few drops of vinegar and taste a clean spoonful. More pepper jelly makes a thicker, sweeter coating, not a better sear. For a milder version, substitute Traditional at the same amount.
What to serve with it
Pair with roasted potatoes, rice or a green salad and use the glaze as an accent. For another savory party option, try pepper jelly sausage bites. Our meat and poultry pairing guide explains how smoky and fruit-forward jellies fit different proteins.
Storage and leftovers
Refrigerate in a shallow covered container within 2 hours, or 1 hour above 90°F, and use within 3–4 days. Reheat leftovers to 165°F with a splash of water over gentle heat. The beef will become more well done during reheating, so cook only the amount you expect to serve when tenderness is the priority.
Food-safety reference: USDA safe minimum internal temperatures and leftover handling guidance.
Frequently asked questions
Can I marinate the steak in pepper jelly first?
This method does not need a marinade. A sugary coating makes hard searing more difficult. Keep the beef dry for browning and use the jelly in the finishing sauce.
Can I make these medium-rare?
This recipe follows USDA guidance of 145°F for whole cuts of beef followed by a 3-minute rest. Use a thermometer and follow any additional package directions rather than a color-based doneness label.
Can I use ground-beef pieces?
Ground beef needs a different recipe and a minimum internal temperature of 160°F. Loose ground beef will not hold the same steak-bite shape or cook like whole-muscle cubes.
What if I do not have a large skillet?
Use more small batches. Extending the cooking time in a crowded small pan usually produces gray, steamed meat and makes the sauce harder to control.
Choose your pepper jelly
Shop Southwestern Chipotle Pepper Jelly for this recipe, or use Find Your Flavor to compare the eight flavors before choosing. Continue with our recipe collection for another dish.