Ready to bring something incredibly delicious and effortless to your dinner table? This Best Ever Pepper Steak recipe is your new favorite go-to for those busy weeknights. Packed with tender beef, vibrant bell peppers, and a savory sauce that simmers away in your slow cooker while you get on with your day, this dish turns humble ingredients into a comforting meal the whole family will crave. The blend of juicy beef, sweet peppers, and that rich tomato-beef broth creates a symphony of flavors with minimal effort—you’ll be shocked it takes just 15 minutes to prep!
Why You’ll Love This Recipe
- Effortless Prep: Five minutes in the kitchen, and the slow cooker does the heavy lifting. No hovering over the stove, no fussy techniques—just set it and forget it.
- Bold, Comforting Flavors: Beef and bell peppers soak up an irresistible sauce, thickened just enough to coat every bite. There’s a hint of tang from Worcestershire and a gentle warmth from seasoned salt.
- Perfect for Busy Schedules: With a prep time of only 15 minutes and a lengthy hands-off cook, this one’s ideal for weeknights, meal prepping, or when you want maximum flavor with minimal fuss.
- Family Friendly & Satisfying: Everyone loves a heap of tender pepper steak over a bowl of steamed rice or buttery noodles. It’s pure comfort, ready whenever you need it most.
Ingredients You’ll Need
Here’s what makes this pepper steak so special—plus my must-share notes and tips for each:
- Beef stew meat: Opt for well-marbled chunks—these become meltingly tender as they slow cook. If you find another affordable cut, go for it.
- Large bell peppers: Red, green, yellow—use your favorites, and cut them chunky so they hold their shape. They add sweetness and color.
- Vegetable oil: For searing; gives the meat flavor right from the start. Can substitute with canola or avocado oil.
- Worcestershire sauce: Adds tangy depth and umami—don’t skip it.
- Minced garlic: Boosts aroma and warmth. Fresh is best, but jarred works fine if that’s what you have.
- Beef broth: Forms the hearty, meaty base of the sauce.
- Stewed tomatoes: For a touch of sweetness, acidity, and those lovely tomato pieces throughout.
- All-purpose flour: Thickens the sauce, coating the meat so the flavors really cling.
- Seasoned salt: Infuses the beef with flavor. If you like, use your favorite blend or even toss in some smoked paprika for more depth.
Tip: Always taste your sauce at the end and adjust the seasoning if needed—you control the flavor!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Don’t be afraid to make this recipe your own. It’s the perfect base for experimenting:
- Spicy Pepper Steak: Throw in sliced jalapeños or a pinch of red pepper flakes if you like heat.
- Add More Veggies: Mushrooms, onions, or snap peas blend beautifully with the sauce.
- Soy Sauce Swap: A splash of soy sauce or tamari gives an Asian-inspired twist in place of some Worcestershire.
- Chicken for Beef: Swap beef stew meat for boneless chicken thighs for a lighter, quicker-cooking option.
- Gluten-Free Version: Substitute flour with cornstarch or your preferred gluten-free thickener.
How to Make Best Ever Pepper Steak
Step 1: Coat the Beef
Combine flour and seasoned salt, tossing to evenly coat the beef cubes. This step is crucial—it not only seasons the meat but also helps thicken the sauce later.
Step 2: Sear for Flavor
Heat vegetable oil in a skillet over medium-high heat. Once hot, add the floured beef and bell pepper chunks. Sear until the beef browns on all sides. This gives your pepper steak those irresistible caramelized edges and locks in flavor.
Step 3: Boost with Garlic
Toss minced garlic into the skillet and sauté for about 30 seconds until fragrant. This quick step makes all the difference in the finished sauce’s depth.
Step 4: Slow Cook to Perfection
Transfer everything from the skillet—including those caramelized bits—into your slow cooker. Stir in stewed tomatoes, beef broth, and Worcestershire sauce, mixing well to combine.
Step 5: Let It Simmer
Cover and cook on low for 8 hours. The long, slow cook time allows the beef to become fork-tender and all the flavors to meld into a richly savory sauce.
Tip: If you’re in a hurry, you can cook on high for about 4–5 hours, but the texture is at its best when cooked low and slow.
Pro Tips for Making the Recipe
- Sear the Meat: Don’t skip the searing step. Browning the meat adds layers of flavor you just can’t get from simmering alone.
- Chunky Veggies Are Best: Cut peppers into hearty chunks so they hold their bite after simmering.
- Taste and Adjust: Always give the sauce a taste before serving—add a pinch more seasoned salt, black pepper, or a dash of Worcestershire if you’re craving extra punch.
- Leftover Magic: This dish tastes even better the next day, as the flavors have even more time to develop.
How to Serve
Best Ever Pepper Steak is just begging to be spooned over fluffy white rice, buttery egg noodles, or even mashed potatoes if you want something extra cozy. A side of steamed broccoli or a simple green salad makes this a complete meal. If you’ve got bread on hand, use it to mop up every drop of that savory sauce—trust me, you won’t want to waste a bit!
Tip: A sprinkle of fresh parsley or thinly sliced green onion adds a pop of color and a lovely herbal note right before serving.
Make Ahead and Storage
Storing Leftovers
Cool leftovers promptly and spoon into airtight containers. Kept in the fridge, they’ll stay delicious for up to 4 days.
Freezing
Pepper steak freezes beautifully! Spoon it (with plenty of sauce) into freezer-friendly containers. It’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat leftovers on the stovetop over low heat or in the microwave, adding a splash of broth if needed to loosen the sauce. The flavors only get better!
FAQs
-
Can I make this pepper steak without a slow cooker?
Absolutely! After searing the meat and peppers, simply add the remaining ingredients to a large Dutch oven or heavy pot. Cover and simmer on very low heat for 2–2.5 hours, checking occasionally until the beef is tender.
-
What kind of beef is best for pepper steak?
Beef stew meat or chuck roast, cut into bite-sized pieces, works beautifully because it breaks down into melt-in-your-mouth bites after slow cooking. If you prefer, flank steak sliced thinly across the grain is a good alternative for a slightly different texture.
-
Do I need to brown the beef first?
For best flavor and texture, searing is key. It helps to develop those incredibly rich flavors. If you’re in a real rush, you can skip it, but you’ll be sacrificing some depth.
-
Can I double the recipe?
Yes, go for it! Double everything and use a big slow cooker. Perfect for a crowd or meal prepping for the week ahead.
Final Thoughts
Ready to treat yourself to a comforting, flavor-packed dinner with barely any work? This Best Ever Pepper Steak makes weeknights simpler and a whole lot tastier. With its mouthwatering sauce, tender beef, and plump bell peppers, you’ll be reaching for seconds—and looking forward to the leftovers. Give it a try soon, and don’t be shy to make it your own. Enjoy every bite!
Print
Best Ever Pepper Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Best Ever Pepper Steak recipe features tender beef stew meat simmered with hearty bell peppers in a robust tomato and Worcestershire-infused sauce. Slow-cooked to perfection, this comforting main course is flavorful, satisfying, and easy to prepare, making it a family favorite for weeknight dinners or special occasions.
Ingredients
For the Meat
- 1 lb. beef stew meat
- 1 Tbsp. all-purpose flour
- 1 tsp. seasoned salt
For the Vegetables
- 2 large bell peppers, chopped into large chunks
- 1 tsp. minced garlic
- 1 can stewed tomatoes
For the Sauce
- 1 can beef broth
- 3 Tbsp. Worcestershire sauce
Other
- 1 Tbsp. vegetable oil
Instructions
- Prepare the Flour Mixture – In a small bowl, mix together the all-purpose flour and seasoned salt until well combined.
- Coat the Beef – Sprinkle the seasoned flour evenly over the beef stew meat and toss to ensure each piece is thoroughly coated.
- Sear the Meat and Peppers – Heat the vegetable oil in a large skillet over medium-high heat. Add the coated beef and bell peppers to the skillet and sauté until the meat is seared on all sides and the peppers start to soften, about 3-5 minutes.
- Add Garlic – Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Transfer to Crockpot – Carefully pour the meat, peppers, and garlic mixture into the slow cooker or Crockpot.
- Add Wet Ingredients – Add the stewed tomatoes, beef broth, and Worcestershire sauce to the Crockpot. Stir everything together to combine well.
- Slow Cook – Cover and cook on low heat for 8 hours, allowing the flavors to meld and the beef to become tender and juicy.
Notes
- For a thicker sauce, you can dissolve 1 extra tablespoon of flour in a bit of water and stir it in during the last hour of cooking.
- Swap bell pepper colors for variety—red, yellow, or green all work well.
- Serve over steamed rice or mashed potatoes for a complete meal.
- This recipe can be doubled easily for larger gatherings.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 1100mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg
