If you’re looking for a hands-off dinner that’s packed with flavor and super tender, you’re going to love this Slow Cooker Pepper Steak Recipe. I absolutely love how this turns out because the beef becomes melt-in-your-mouth tender while soaking up all the savory, slightly sweet, and peppery sauce. Whether you’re a slow cooker newbie or a seasoned pro, you’ll find this recipe simple and rewarding.
Why You’ll Love This Recipe
- Effortless Cooking: Just set it and forget it—slow cooker magic at its best.
- Tender Beef Every Time: The slow cooking breaks down the meat perfectly, no chewing required.
- Vibrant, Colorful Veggies: Bell peppers and onions soften just right without losing their flavor.
- Versatile and Crowd-Pleasing: Great served with rice, noodles, or potatoes—your call!
Ingredients You’ll Need
All the ingredients in this slow cooker pepper steak recipe come together perfectly to create rich and balanced flavors. Plus, they’re super easy to find and affordable! Here’s why each matters:
- Beef sirloin strips or sirloin steak: I prefer sirloin for its tenderness and flavor; using thin strips really helps the sauce soak in.
- Bell peppers: Go for colorful ones like red, yellow, and green—they add sweetness and a nice pop of color.
- Onion: Adds natural sweetness and depth; slicing it thick prevents it from turning to mush.
- Garlic cloves: Fresh garlic amps up that savory goodness; don’t skip it!
- Beef broth: Creates the base of your sauce and keeps everything juicy.
- Beef bouillon cubes: Boosts the umami for a richer, deeper taste.
- Soy sauce: Brings that classic salty, fermented note which pairs so well with beef.
- Worcestershire sauce: Adds a subtle tang and complexity you’ll love.
- Honey: Balances the saltiness with a touch of sweetness—don’t underestimate this ingredient!
- Ground ginger: Just a little for a warm, slightly spicy undertone.
- Black pepper and salt: Of course, these are essential for seasoning.
- Cornstarch or flour: This thickens the sauce beautifully without lumps, giving it that restaurant-quality finish.
Variations
This Slow Cooker Pepper Steak Recipe is super adaptable—feel free to make it your own by tweaking a few things here and there. I often change it up based on what’s in my pantry or what the family is craving.
- Spicy Kick: I’ve added a diced jalapeño or a pinch of red pepper flakes when I want heat; it pairs amazingly with the sweetness.
- Veggie Boost: You can toss in mushrooms or snap peas for extra texture and nutrition.
- Healthier Version: Use low-sodium soy sauce and reduce the honey for a lighter touch.
- Thickener Swap: If you prefer gluten-free, cornstarch works perfectly instead of flour.
How to Make Slow Cooker Pepper Steak Recipe
Step 1: Whip Up That Flavor-Packed Sauce
Start by combining your hot beef broth with the beef bouillon cubes, stirring until the cubes completely dissolve. This is where the magic happens—adding soy sauce, Worcestershire, honey, ground ginger, black pepper, salt, and your choice of cornstarch or flour will thicken the sauce as it cooks. I like to crush the bouillon cubes well while stirring to avoid any gritty bits.
Step 2: Layer the Goodness in Your Slow Cooker
Place your beef strips right at the bottom of the slow cooker—this ensures they braise nicely. Pour the sauce over them, then add your thick slices of colorful bell peppers, onion, and whole garlic cloves on top. The veggies don’t get lost this way and keep a little texture rather than becoming mush.
Step 3: Slow Cook to Tender Perfection
Set your slow cooker to LOW for about 6 hours or HIGH for 3 hours, depending on your schedule. I recommend stirring halfway through if you can, but it’s okay if you don’t. When it’s done, stir everything gently so the sauce coats the beef and veggies beautifully. Then, it’s ready to serve!
Pro Tips for Making Slow Cooker Pepper Steak Recipe
- Choose the Right Beef: I learned that sirloin strips cook evenly and stay tender, so avoid overly fatty cuts.
- Don’t Overcrowd the Slow Cooker: Give your ingredients room to release liquid and cook evenly by not packing too much in.
- Crush Bouillon Cubes Well: This avoids gritty sauce and ensures all flavors meld smoothly.
- Add Veggies on Top: This keeps them from getting too soggy, preserving their texture and color.
How to Serve Slow Cooker Pepper Steak Recipe
Garnishes
I love finishing this pepper steak with a sprinkle of freshly chopped parsley or green onions—they add brightness and a fresh bite that cuts through the richness. A squeeze of fresh lemon juice on top can also elevate the flavors if you want a tangy twist.
Side Dishes
My go-to sides are steamed white or brown rice—it soaks up the savory sauce wonderfully—or egg noodles for a hearty meal. Mashed potatoes or roasted baked potatoes on the side are equally comforting if you want to keep things classic and cozy.
Creative Ways to Present
For special occasions, I’ve served this pepper steak over a bed of garlic butter rice with a side of crispy roasted asparagus. You can even stuff the cooked mixture inside warm pita bread or tortillas for delicious pepper steak wraps—kids loved that! Presenting it family-style in a large dish makes it feel extra inviting.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge where they stay good for up to 3 days. The sauce tends to thicken overnight, so before reheating, I usually stir in a splash of beef broth or water to loosen it back up.
Freezing
This recipe freezes beautifully in portioned containers. I label them clearly and they last for 2-3 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent sticking, until warmed through. Microwave works too—just cover loosely and heat in short bursts, stirring in between.
FAQs
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Can I use a different cut of beef for this slow cooker pepper steak recipe?
Absolutely! While sirloin strips are ideal for their tenderness, you can also use flank steak or skirt steak thinly sliced. Just keep in mind that tougher cuts will benefit most from the low and slow cooking to become tender.
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Do I have to brown the beef before adding to the slow cooker?
This recipe skips browning to keep it simple and reduce prep time. But if you have an extra 10 minutes, quickly searing the beef strips can deepen the flavor and give the sauce a richer base.
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Why is the sauce sometimes thin after cooking?
At first, it might seem thin because of the cornstarch or flour mixture, but during cooking, the beef and veggies release juices that thin the sauce. It usually thickens if you stir well and let it sit for a few minutes after cooking.
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Can I make this recipe vegetarian or vegan?
For a vegetarian twist, swap the beef for firm tofu or mushrooms and replace beef broth with vegetable broth. Use a soy sauce that’s vegan-friendly, and adjust seasonings accordingly for a delicious plant-based pepper “steak”.
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How do I prevent the vegetables from getting too mushy?
I recommend adding the vegetables on top of the beef rather than mixing them in at the start. Also, cooking on low heat and not overcooking (sticking to the suggested times) helps keep them tender but not mushy.
Final Thoughts
I used to struggle with getting tender yet flavorful beef from my slow cooker, but this Slow Cooker Pepper Steak Recipe changed the game for me. It’s now a staple in my kitchen, especially on busy days when I want a comforting meal waiting for me at home. I genuinely hope you’ll give it a try—you won’t regret how easy and delicious it is. Trust me, your family will go crazy for this one!
Print
Slow Cooker Pepper Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Pepper Steak recipe features tender strips of beef sirloin cooked with colorful bell peppers, onions, and a flavorful savory sauce. Perfectly slow-cooked to develop rich flavors, it’s a comforting and easy meal ideal for serving over rice, noodles, or alongside potatoes.
Ingredients
Beef and Vegetables
- 2 lbs beef sirloin strips or sirloin steak cut into slices
- 3 large colorful bell peppers, sliced thick
- 1 large onion, sliced
- 3 garlic cloves
Sauce
- ¾ cup hot beef broth
- 3 beef bouillon cubes
- ¼ cup soy sauce
- 2 teaspoons Worcestershire sauce
- 2 tablespoons honey
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons cornstarch or flour
Instructions
- Make the sauce: In a mixing glass, combine the hot beef broth, beef bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch or flour. Stir thoroughly, crushing the bouillon cubes to help them dissolve completely and create a consistent sauce.
- Prepare the slow cooker: Place the beef strips at the bottom of the slow cooker. Pour the prepared sauce over the beef evenly. Then layer the sliced bell peppers, onion, and garlic cloves on top of the beef and sauce.
- Cook the pepper steak: Set the slow cooker to LOW and cook for 6 hours, or set to HIGH and cook for 3 hours. If possible, stir the mixture halfway through the cooking time to ensure even cooking and flavor distribution.
- Finish and serve: Once cooking is complete, stir the contents well to combine the beef, vegetables, and sauce. Transfer to a serving dish and serve hot over rice, noodles, or as a side to mashed or baked potatoes.
Notes
- While the sauce may seem insufficient at first, the beef and vegetables release a good amount of liquid during cooking, resulting in plenty of flavorful sauce at the end.
- For a thicker sauce, you can mix an additional teaspoon of cornstarch with cold water and stir it into the slow cooker in the last 15 minutes of cooking, then switch to HIGH heat.
- Using beef sirloin strips ensures tenderness; avoid tougher cuts unless slow cooked longer.
- Adjust seasoning if needed after cooking, especially salt and pepper to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
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