Easy Slow Cooker Pepper Steak
Easy Slow Cooker Pepper Steak is a simple, comforting dish that brings together tender slices of beef, crisp bell peppers, and a rich, flavorful sauce all cooked low and slow.…
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Easy Slow Cooker Pepper Steak is a simple, comforting dish that brings together tender slices of beef, crisp bell peppers, and a rich, flavorful sauce all cooked low and slow. The beef becomes so soft it practically melts in your mouth, while the peppers add just the right amount of crunch and sweetness. It’s a great meal to throw together when you want something hearty without spending a lot of time in the kitchen.
I love how this recipe lets the slow cooker do all the hard work, freeing me up to enjoy my day while the tasty aromas fill the house. It’s honestly one of those dinners that feels special even though it’s straightforward to make. I usually like to add a little extra black pepper to kick up the flavor, and it never fails to please everyone at the table.
My favorite way to serve this pepper steak is over a bed of steamed white rice or buttered noodles. It soaks up all that delicious sauce, making every bite satisfying and warm. When I make this recipe, it’s a guaranteed hit with my crew, and I always end up making it again because it’s just that good and so easy to prepare.
Key Ingredients & Substitutions
Beef: Sirloin or flank steak works great here because they stay tender after slow cooking. If you want a budget-friendly option, chuck roast cut into strips also does well but may need a bit more cooking time.
Bell Peppers: Using a mix of red, yellow, and green peppers adds sweetness and color. If you only have one kind, that’s fine too. Frozen bell peppers can be used, but they won’t have that fresh crunch.
Sauce Base: Combining soy sauce, Worcestershire sauce, and beef broth creates a rich umami flavor. For a gluten-free version, use tamari instead of soy sauce.
Cornstarch: This ingredient thickens the sauce at the end for a nice glossy finish. If you don’t have cornstarch, arrowroot powder or potato starch can be good substitutes.
How Can I Keep Bell Peppers Crisp in a Slow Cooker?
Bells peppers can turn mushy if cooked too long in the slow cooker. To keep their texture just right, try these tips:
- Slice peppers into strips, not too thin, so they hold up better.
- Add peppers halfway through cooking, or during the last 1 to 2 hours on low.
- If you prefer adding them at the beginning for flavor, choose the “high” setting for a shorter cooking time to avoid over-softening.
In this recipe, adding peppers and onions at the start works because the cooking time is moderate and balanced to keep them tender but still slightly crisp.
Equipment You’ll Need
- Slow cooker – it gently cooks the beef and peppers over hours for tender, flavorful results without much effort.
- Large skillet – perfect for quickly searing the beef to lock in flavor before slow cooking.
- Cutting board and sharp knife – makes slicing beef and vegetables easy and safe.
- Measuring cups and spoons – for accurate sauce ingredients to balance flavor.
- Small bowl – to mix cornstarch and water for thickening the sauce near the end.
Flavor Variations & Add-Ins
- Swap beef for chicken strips for a lighter take; cook times may be shorter as chicken cooks faster.
- Add sliced mushrooms for earthiness and extra texture that complements peppers well.
- Stir in a splash of balsamic vinegar or hoisin sauce for a tangy-sweet twist on the sauce.
- Include sliced jalapeños or crushed red pepper flakes if you like a spicy kick in your pepper steak.
Easy Slow Cooker Pepper Steak
Ingredients You’ll Need:
For the Main Dish:
- 1 ½ pounds beef sirloin or flank steak, cut into thin strips
- 3 bell peppers (red, yellow, green), sliced into strips
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
For the Sauce:
- ½ cup beef broth
- ¼ cup low sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon freshly ground black pepper (more to taste)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For Thickening:
- 1 tablespoon cornstarch
- 1 tablespoon water
Other:
- 2 tablespoons vegetable or olive oil
- Chopped fresh parsley or green onions for garnish
- Cooked white rice or noodles, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including slicing and searing the beef. Then, you’ll slow cook everything for 3 to 6 hours depending on your slow cooker settings—either 3 to 4 hours on high or 5 to 6 hours on low. Don’t forget to add 10 minutes at the end to thicken the sauce. All in all, plan for around 3 and a half to 6 and a half hours from start to finish.
Step-by-Step Instructions:
1. Searing the Beef:
Heat 1 tablespoon oil in a large skillet over medium-high heat. When the oil is hot, add your beef strips and cook them for about 2 to 3 minutes until browned but not fully cooked through. Remove the beef from the skillet and set aside. This step locks in flavor and texture.
2. Preparing the Slow Cooker:
In your slow cooker, stir together the beef broth, soy sauce, Worcestershire sauce, brown sugar, minced garlic, black pepper, onion powder, and garlic powder. Mix well to combine all the flavors.
3. Adding Vegetables and Beef:
Add the sliced bell peppers, onions, and the seared beef strips into the slow cooker. Gently stir everything together so the beef and vegetables get coated with the sauce mixture.
4. Slow Cooking:
Cover the slow cooker with its lid and cook on low for 5 to 6 hours, or on high for 3 to 4 hours. The goal is for the beef to become tender and the bell peppers to soften while still keeping a slight crisp.
5. Thickening the Sauce:
About 30 minutes before you’re ready to serve, mix the cornstarch and water in a small bowl until smooth. Stir this slurry into the slow cooker. Put the lid back on and let it cook for the remaining 30 minutes to thicken the sauce nicely.
6. Final Touches and Serving:
Give the dish a taste and add more black pepper if you want a little extra kick. Serve your delicious pepper steak hot over steamed white rice or buttered noodles. Sprinkle chopped fresh parsley or green onions on top for a fresh finish.
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw the beef before cooking. Thaw it in the refrigerator overnight or use the cold water method for quicker thawing. Pat the beef dry before searing to get a nice brown crust.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can slice and sear the beef, chop the vegetables, and mix the sauce ingredients a day before. Store everything separately in the fridge and assemble in the slow cooker when ready.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Spicier?
Yes! Add sliced jalapeños, crushed red pepper flakes, or a dash of hot sauce when adding the vegetables to the slow cooker for a nice spicy kick.
