slow cooker pepper steak recipe

Written ByJenny Smyth Posted on
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The Best slow cooker pepper steak recipe

I’m so excited to share this slow cooker pepper steak recipe with you all. This dish has been a staple in our household for years, and I’m always asked for the recipe by friends and family. The flavors are just amazing, and the best part is that it’s incredibly easy to make. I love that it’s a one-pot wonder, where you can just throw all the ingredients in the slow cooker and let it do its magic. The result is a tender and juicy steak, smothered in a rich and flavorful pepper sauce.

It’s perfect for a weeknight dinner or a special occasion, and it’s even great for meal prep because it reheats beautifully. My kids love it when I serve it with some crusty bread or over rice, and I love how healthy it is too – we’re talking lean protein, vegetables, and no added sugars. The origins of this recipe are unclear to me, but I’m guessing it’s an American twist on a classic European dish. Whatever its roots, this slow cooker pepper steak recipe is a game-changer for any home cook looking to add some excitement to their meal routine. The technique behind this recipe is really what sets it apart from other slow cooker recipes.

By browning the steak before adding it to the slow cooker, we’re able to lock in all those juices and create a deep, rich flavor that’s just impossible to replicate with raw meat. And let’s be real – who doesn’t love the idea of coming home to a hot meal after a long day? It’s just one of those things that makes life easier and more enjoyable. I’ve made this recipe countless times over the years, but I still get that same thrill of excitement every time I take my first bite. There’s just something about the combination of flavors that hits all the right notes – sweet, savory, spicy…

it’s like a party in your mouth! And don’t even get me started on how easy it is to customize – want more spice? Add some diced jalapenos or red pepper flakes. Want more flavor? Throw in some chopped onions or garlic.

The possibilities are endless! As for me, I’m just happy to have found a recipe that my whole family loves. My kids are always asking for seconds (or thirds!) , and my husband raves about how good it is every time we have it. And let’s not forget about the leftovers – this recipe makes enough for at least 4-6 servings, so we always have plenty left over for lunch or dinner the next day.

All in all, this slow cooker pepper steak recipe is a real winner in my book.

Slow Cooker Pepper Steak

4.6 from 1739 votes

Tender strips of beef and colorful bell peppers simmer in a savory soy-based sauce. This easy slow cooker meal delivers rich flavor with minimal effort.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Steak

2 pounds beef sirloin, cut into thin strips
2 tablespoons vegetable oil
1/2 cup soy sauce
1/4 cup water
2 tablespoons cornstarch
1 tablespoon brown sugar
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

For the Vegetables

2 green bell peppers, sliced into strips
2 red bell peppers, sliced into strips
1 large onion, sliced into rings
2 cloves garlic, minced

👨‍🍳Directions

1Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
2Add the beef strips in a single layer and sear for 2 to 3 minutes per side until browned.
3Transfer the browned beef to the slow cooker.
4In a small bowl, whisk together the soy sauce, water, cornstarch, brown sugar, ground ginger, garlic powder, and black pepper until smooth.
5Pour this mixture over the beef in the slow cooker and stir gently to coat.
6Add the sliced green and red bell peppers, onion rings, and minced garlic on top of the beef.
7Do not stir; the vegetables will steam and soften during cooking.
8Cover the slow cooker with the lid.
9Cook on low heat for 5 to 6 hours or on high heat for 3 to 4 hours, until the beef is fork-tender and the peppers are soft.
10The sauce should thicken and become glossy.
11Taste and adjust seasoning with additional soy sauce or pepper if desired.
12Serve the pepper steak immediately over steamed rice or noodles.
13Garnish with sliced green onions or sesame seeds for extra flavor and color.

🔧Equipment

Slow cooker (6-quart or larger)
Large skillet
Measuring cups and spoons
Cutting board
Knife
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 40g

📝Notes

For a thicker sauce, increase cornstarch to 3 tablespoons. Substitute chicken or pork for beef if desired. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Slow Cooker Pepper Steak Works

This slow cooker pepper steak recipe is always a hit at our house – whether we’re serving it as an everyday meal or as part of a special occasion spread. One of my favorite things about this dish is how well it reheats – simply thaw out any leftovers overnight in the fridge or reheat them quickly on low heat during the day.

And don’t forget about storage ideas! You can easily store leftover peppers and sauce in an airtight container in your fridge for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Slow Cooker Pepper Steak

Q: What type of steak should I use for this recipe?

A: For this recipe, you’ll want to use a lean cut of beef such as sirloin or flank steak. Avoid using too much fat because it can make the dish greasy.

Q: Can I use frozen peppers instead of fresh ones?

A: Yes, you can use frozen peppers if you don’t have access to fresh ones. Just thaw them out first before adding them to the slow cooker.

Q: How long does this recipe take to cook?

A: This recipe typically takes around 8-10 hours to cook on low in the slow cooker. You can also cook it on high for 4-6 hours if you’re in a hurry.

Q: Can I make this recipe with chicken instead of beef?

A: While you can make this recipe with chicken, keep in mind that cooking times may vary depending on the size and thickness of your chicken breasts.

Q: What if I don’t have any beef broth?

A: You can substitute beef broth with chicken broth or even water if you don’t have either on hand.

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