Slow Cooker Pepper Steak Recipe

There’s nothing more comforting than a hearty, flavorful dish that practically cooks itself. This slow cooker pepper steak recipe is rich, tender, and full of savory goodness, making it a true family favorite. With just a little prep and the magic of a slow cooker, you’ll have a restaurant-quality meal ready to impress.

Ingredients List

• 2 pounds beef sirloin, cut into thin strips
• 2 bell peppers (1 red, 1 green), sliced into strips
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with juice
• 1/2 cup low-sodium soy sauce
• 1/3 cup beef broth
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons cold water (for slurry)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 2 tablespoons olive oil

Step-by-Step Instructions

Step 1: Sear the Beef

Heat olive oil in a skillet over medium-high heat. Quickly sear the beef strips until browned on the outside. This step locks in flavor but does not fully cook the meat.

Step 2: Layer in the Slow Cooker

Place the seared beef in the bottom of the slow cooker. Top with sliced onions, bell peppers, and garlic.

Step 3: Create the Sauce

In a bowl, whisk together soy sauce, beef broth, Worcestershire sauce, brown sugar, diced tomatoes (with juice), and black pepper. Pour this mixture over the beef and vegetables.

Step 4: Slow Cook to Perfection

Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the beef is tender and the flavors are well combined.

Step 5: Thicken the Sauce

Mix cornstarch with cold water to form a slurry. Stir into the slow cooker about 30 minutes before serving. Allow the sauce to thicken.

Step 6: Serve

Serve the pepper steak over steamed rice, mashed potatoes, or noodles for a complete, comforting meal.

Cook Time

• Prep Time: 20 minutes
• Cook Time: 6–7 hours (low) or 3–4 hours (high)
• Total Time: Approximately 6.5 hours

Servings

This recipe makes 6 servings.

Nutritional Information (approx. per serving)

• Calories: 360
• Protein: 32g
• Fat: 14g
• Carbohydrates: 22g
• Fiber: 3g
• Sodium: 890mg

Storage Instructions

• Refrigerate leftovers in an airtight container for up to 4 days.
• For longer storage, freeze in portion-sized containers for up to 2 months.
• Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce has thickened too much.

Suggestions

• Use different colored bell peppers for a vibrant presentation.
• Add mushrooms or snap peas during the last 30 minutes of cooking for extra texture.
• For a gluten-free version, swap soy sauce with tamari.
• Pair with a side of jasmine rice or creamy mashed potatoes for the ultimate comfort meal.

Seasonal Relevance

This dish shines in the cooler months when you crave hearty, warming meals. However, its bold flavors and effortless preparation make it suitable year-round,especially when you want a set-it-and-forget-it dinner that doesn’t heat up the kitchen in summer.

Conclusion

The slow cooker pepper steak recipe is a true classic that blends convenience with gourmet flavor. With tender beef, colorful peppers, and a rich, savory sauce, it’s the perfect recipe to bring comfort and satisfaction to the table. Whether for a busy weeknight or a cozy weekend dinner, this dish delivers every single time.

FAQs

Q1: Can I make this pepper steak without a slow cooker?
Yes, you can prepare it on the stovetop using a large Dutch oven. Simply simmer on low heat for 1.5–2 hours until the beef is tender.

Q2: Can I use frozen beef strips for this recipe?
It’s best to thaw the beef first to ensure even cooking and proper browning. Frozen meat will release excess water, diluting the sauce.

Q3: What’s the best cut of beef for pepper steak?
Sirloin is ideal for its balance of tenderness and flavor, but flank steak or round steak also work well when cooked slowly.