If you’re craving a comforting, flavorful meal that basically cooks itself, you’re going to love this Slow Cooker Pepper Steak Recipe. Trust me, this dish is fan-freaking-tastic — juicy strips of tender beef mingle with vibrant bell peppers and onions in a savory, slightly sweet sauce that’s full of depth. It’s one of those recipes that I always come back to when I want something hearty but easy, and I just know you’ll appreciate how hands-off it is while still tasting like you spent hours in the kitchen.
Why You’ll Love This Recipe
- Effortless Cooking: Just toss everything in the slow cooker and walk away for five hours—no stirring or babysitting required.
- Rich, Balanced Flavors: The sauce’s mix of soy, Worcestershire, and a hint of brown sugar creates the perfect sweet-and-savory harmony.
- Tender Beef Every Time: Slow cooking transforms even lean cuts like top sirloin into melt-in-your-mouth goodness.
- Versatile Meal: Great served over rice, noodles, or quinoa, so you can switch it up whenever you want.
Ingredients You’ll Need
I always keep these ingredients simple and fresh because they really shine in this slow cooker pepper steak recipe. When you shop, look for good quality beef strips or a tender cut you can slice yourself—it makes all the difference. Thick-cut peppers and onions hold up well during slow cooking, which I learned the hard way when softer veggies ended up mushy.
- Beef strips: I recommend top sirloin or round steak—both get super tender with slow cooking.
- Green and red bell peppers: Use thick slices to keep that bright color and slight crunch.
- White onion: Adds sweetness and depth; slice thick so it doesn’t disappear into the sauce.
- Water and beef bouillon cubes: Bouillon really amps up the beefy flavor without needing broth on hand.
- Soy sauce and Worcestershire sauce: These two are the heart of the umami-packed sauce.
- Ground ginger and garlic powder: A subtle warming spice boost that you might not expect but love.
- Black pepper: For a mild kick that complements the red pepper flakes.
- Brown sugar: Just the right amount for a hint of sweetness to balance the salty notes.
- Cornstarch: Helps thicken the sauce so it clings beautifully to the beef and veggies.
- Red pepper flakes (optional): If you like a little spice, this is your secret weapon.
Variations
One of my favorite things about this slow cooker pepper steak recipe is how easy it is to tweak based on what you have in your kitchen or your cravings that day. Don’t hesitate to play around with the veggies and add your own twist!
- Mushrooms: I like to add a cup of sliced mushrooms for extra earthiness, but keep in mind this thins the sauce slightly because mushrooms release water.
- Different peppers: Try yellow or orange bell peppers for a sweeter vibe and a pop of color.
- Spice it up: If you enjoy heat, doubling the red pepper flakes or adding a dash of hot sauce really brightens the dish.
- Make it gluten-free: Swap soy sauce for tamari, and use cornstarch as-is, and you’re good to go.
How to Make Slow Cooker Pepper Steak Recipe
Step 1: Prepare the Flavorful Sauce
Start by dissolving the beef bouillon cubes in warm water—this simple trick creates a beefy base that amps up every bite. I usually pop the water with bouillon cubes in the microwave for 30 seconds, then stir vigorously until smooth. If you don’t have a microwave, a quick boil on the stove works just as well. Then whisk in your soy sauce, Worcestershire, spices, sugar, and cornstarch until the sauce is silky and lump-free. Adding the cornstarch at this stage is key because it thickens the sauce as it cooks.
Step 2: Layer the Ingredients in the Slow Cooker
Once your sauce is ready, pour it into the slow cooker. Then add the beef strips on top, followed by the thickly sliced bell peppers and onions. I find layering like this helps the beef stay tender and the veggies keep their shape. Plus, it’s way less messy than stirring everything together before cooking.
Step 3: Let It Cook Low and Slow
Cover and set your slow cooker on LOW for 5 hours. I swear, the waiting is the hardest part because the smell starts filling the house and makes your mouth water. After 5 hours, the beef will be tender, and the sauce will have thickened just right. Resist the urge to peek too often — slow cooking is all about that low, steady heat to build incredible flavor.
Pro Tips for Making Slow Cooker Pepper Steak Recipe
- Choose the Right Beef: I like top sirloin because it holds up well and stays tender without getting chewy.
- Slice Veggies Thick: Thicker slices of peppers and onions keep a pleasant texture after slow cooking, no one loves mushy veggies.
- Don’t Skip the Cornstarch: This little trick ensures your sauce isn’t watery—it gets luscious enough to coat every bite.
- Let It Rest Briefly: After cooking, let the slow cooker sit with the lid off for 5-10 minutes to allow the sauce to thicken further.
How to Serve Slow Cooker Pepper Steak Recipe
Garnishes
I usually sprinkle fresh chopped parsley or green onions on top right before serving—it adds a fresh pop of color and subtle brightness that cuts through the richness of the sauce. If you like crunch, some toasted sesame seeds are an excellent addition too.
Side Dishes
This slow cooker pepper steak recipe pairs beautifully with steamed white rice or fluffy brown rice—the perfect blank canvas to soak up that flavorful sauce. Sometimes I serve it over quinoa for a protein boost, or even spaghetti noodles for a fun twist that my family adores.
Creative Ways to Present
For special occasions, I’ve served this pepper steak over a bed of jasmine rice with a side of sautéed snap peas and a wedge of lime on the side to brighten every bite. You can also turn it into a pepper steak bowl with avocado slices, pickled red onions, and a drizzle of sriracha mayo for a modern, vibrant meal.
Make Ahead and Storage
Storing Leftovers
I usually let any leftovers cool completely, then store them in airtight containers in the fridge. They keep beautifully for up to 3 days. When it’s time for round two, the flavors have even more time to meld and taste richer—lucky you!
Freezing
This recipe freezes wonderfully, which is a lifesaver on busy weeks. Just pack cooled pepper steak into freezer-safe containers or bags, and it keeps for up to 3 months. When thawed, the sauce may thicken more than usual, but a quick stir with a splash of water fixes that right up.
Reheating
I reheat leftovers gently on the stovetop over low heat, stirring occasionally to warm evenly and loosen the sauce. Microwaving works too—just heat in short bursts to avoid drying out the beef. Either way, you’ll still get that tender, saucy goodness that makes this slow cooker pepper steak recipe so special.
FAQs
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Can I use beef broth instead of bouillon cubes in the slow cooker pepper steak recipe?
Yes, you can absolutely substitute beef broth for the bouillon cubes. Just use about ½ cup of broth in place of the ½ cup of water and bouillon. Keep in mind that broth may add a slightly different flavor, often milder and less concentrated, but it works well and streamlines the process if you have broth handy.
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What cut of beef is best for slow cooker pepper steak recipe?
I find that top sirloin or round steak are excellent choices because they become tender without falling apart after slow cooking. You can also buy pre-sliced beef strips, which are convenient and cook nicely in this recipe. Avoid super lean or very tough cuts unless you plan to cook longer.
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Should I brown the beef before adding it to the slow cooker?
While some recipes call for browning the meat first, I skip this step to save time and still get delicious results with this slow cooker pepper steak recipe. The slow cooker does all the work tenderizing and flavoring the beef, so browning is optional depending on how much prep time you have.
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Can I add mushrooms or other veggies to this slow cooker pepper steak recipe?
Yes! Adding sliced mushrooms is a favorite variation of mine—it adds a nice earthy note. Just know the sauce will be a bit thinner because mushrooms release moisture. Other sturdy vegetables like carrots or snap peas can work but add them later in the cooking process to keep their texture.
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How do I prevent the sauce from being watery?
Using cornstarch in the sauce is essential for thickening. Also, letting the finished dish sit with the lid off for 5-10 minutes helps reduce excess liquid. Avoid adding too many watery vegetables that release moisture during cooking, or add them towards the end of the cook time.
Final Thoughts
I absolutely love how this slow cooker pepper steak recipe manages to be both cozy and bright, hearty but not heavy. It’s become a secret weapon in my dinner rotation because of how straightforward it is and how reliably delicious it turns out. If you’ve been looking for that perfect easy weeknight meal that feels special without extra fuss, this one’s definitely for you. Give it a try—I’m betting it’ll become a favorite in your house, just like it did in mine!
Print
Slow Cooker Pepper Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Pepper Steak recipe is a hearty and flavorful dish featuring tender beef strips cooked with bell peppers and onions in a savory, slightly sweet sauce. Perfect for an easy and comforting meal, this recipe utilizes a slow cooker to develop rich flavors and melt-in-your-mouth texture with minimal hands-on time.
Ingredients
Beef and Vegetables
- 2 lbs. beef strips (top sirloin or round steak, cut into 1/2 inch strips)
- 1 green bell pepper, sliced thick
- 1 red bell pepper, sliced thick
- 1 white onion, sliced thick
Sauce
- ½ cup water
- 2 beef bouillon cubes
- 3 Tbsp. soy sauce
- 1 tsp. Worcestershire sauce
- ¼ tsp. ground ginger
- ¼ tsp. garlic powder
- ½ tsp. black pepper
- 2 tsp. brown sugar (or honey or white sugar)
- 1 Tbsp. cornstarch
- ¼ tsp. red pepper flakes (optional)
Instructions
- Prepare the Bouillon Mixture: In a small microwavable bowl, combine ½ cup water and 2 beef bouillon cubes. Microwave for 30 seconds, then stir until the bouillon cubes have fully dissolved, using the back of a spoon or whisk tip to break up any lumps. Alternatively, boil water on the stove and dissolve the bouillon cubes if a microwave is not available.
- Make the Sauce: To the bowl with the dissolved bouillon, add 3 tablespoons soy sauce, 1 teaspoon Worcestershire sauce, ¼ teaspoon ground ginger, ¼ teaspoon garlic powder, ½ teaspoon black pepper, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Add ¼ teaspoon red pepper flakes if desired for heat. Whisk thoroughly until the sauce is smooth and well combined. Pour this sauce mixture into the slow cooker.
- Combine Ingredients in Slow Cooker: Add the 2 pounds of beef strips, sliced green and red bell peppers, and the thickly sliced white onion on top of the sauce in the slow cooker. Spread them evenly over the sauce.
- Cook Slowly: Cover the slow cooker with its lid and cook on the LOW setting for 5 hours, allowing the beef to become tender and the flavors to meld together.
Notes
- Optional: Add 1 cup of sliced mushrooms, although the sauce will become a bit thinner due to the moisture mushrooms release.
- Cut the onions and bell peppers into thick slices to help them hold their shape during the long cooking time.
- Serve over white or brown rice, spaghetti noodles, or quinoa (these are not included in the nutritional calculations).
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Beef broth can be used as a substitute for bouillon cubes if preferred; use ½ cup beef broth instead of water and bouillon cubes.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 85mg
