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.

Best Ever Pepper Steak Recipe

Name: Best Ever Pepper Steak Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 1 lb. beef stew meat; 1 Tbsp. all-purpose flour; 1 tsp. seasoned salt; 2 large bell peppers, chopped into large chunks; 1 tsp. minced garlic; 1 can stewed tomatoes; 1 can beef broth; 3 Tbsp. Worcestershire sauce; 1 Tbsp. vegetable oil

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

Units Scale

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

Cook Mode Prevent your screen from going dark

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