Looking for an easy dinner that practically cooks itself? This Slow Cooker Pepper Steak is exactly the kind of comforting family meal that belongs in your weeknight recipe rotation. Tender strips of beef, colorful bell peppers, onions, garlic, and a rich savory sauce come together in the slow cooker for a delicious dinner with very little hands-on work.
The slow cooking process gives the beef plenty of time to become tender while the sauce develops a deep, savory flavor. Serve it over fluffy white rice, brown rice, egg noodles, or even creamy mashed potatoes for a satisfying meal.
If you love easy slow cooker recipes, this pepper steak is a great choice for busy weeknights, meal prep, or a cozy family dinner.
Why You’ll Love This Slow Cooker Pepper Steak
- Easy preparation: Most of the work is simply slicing and adding the ingredients.
- Tender beef: Slow cooking helps turn the beef wonderfully tender.
- Flavorful sauce: Soy sauce, beef broth, garlic, and seasonings create a savory sauce.
- Family-friendly: Serve it over rice for a complete and filling dinner.
- Great for busy nights: Let the slow cooker handle the cooking while you get on with your day.
Ingredients
For the Pepper Steak
- 1½ pounds beef round steak or sirloin, cut into thin strips
- 2 tablespoons olive oil, for optional browning
- 1 medium onion, sliced
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 3 cloves garlic, minced
- 1½ cups beef broth
- ¼ cup low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes, optional
For Thickening
- 2 tablespoons cornstarch
- 3 tablespoons cold water
For Serving
- 4–6 cups hot cooked white or brown rice
- Chopped green onions, optional
How to Make Slow Cooker Pepper Steak
1. Prepare the beef
Cut 1½ pounds beef round steak or sirloin into thin strips, slicing against the grain when possible. Season the 1½ pounds beef strips with 1 teaspoon garlic powder and ½ teaspoon black pepper.
For extra flavor, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 1½ pounds seasoned beef strips and quickly brown them in batches for about 1–2 minutes per side.
Browning is optional, so you can skip this step when you want a true dump-and-go slow cooker dinner.
2. Add the beef and vegetables
Place the 1½ pounds beef strips in the slow cooker.
Add 1 medium sliced onion, 1 sliced green bell pepper, 1 sliced red bell pepper, and 3 minced garlic cloves.
For softer peppers, add them at the beginning. If you prefer your peppers to retain more texture, add them during the final hour of cooking.
3. Make the sauce
In a bowl, whisk together 1½ cups beef broth, ¼ cup low-sodium soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, ½ teaspoon ground ginger, and ¼ teaspoon red pepper flakes, if using.
Pour the sauce mixture over the 1½ pounds beef, 1 medium onion, 1 green bell pepper, 1 red bell pepper, and 3 garlic cloves in the slow cooker.
Stir gently so the beef and vegetables are coated in the sauce.
4. Slow cook the pepper steak
Cover the slow cooker with the lid.
Cook on LOW for 6–8 hours, or until the 1½ pounds beef is tender. You can also cook it on HIGH for about 3–4 hours.
For the most tender beef, the low-and-slow method is recommended.
5. Thicken the sauce
About 15 minutes before serving, whisk together 2 tablespoons cornstarch and 3 tablespoons cold water in a small bowl.
Stir the cornstarch slurry into the hot pepper steak mixture.
Cover and continue cooking on HIGH for about 10–15 minutes, or until the sauce has thickened.
If the sauce is already thick enough for your preference, you can skip this step.
6. Serve
Spoon the tender beef, peppers, onions, and plenty of sauce over 4–6 cups hot cooked white or brown rice.
Garnish with chopped green onions if desired.
Serve immediately while hot.
Tips for the Best Slow Cooker Pepper Steak
Slice the beef against the grain.
This helps make each piece easier to chew and contributes to a more tender finished dish.
Don’t cut the peppers too thin.
Thicker strips hold their shape better during slow cooking. If you prefer firmer peppers, add 1 sliced green bell pepper and 1 sliced red bell pepper during the last hour.
Don’t skip the sauce.
The combination of 1½ cups beef broth, ¼ cup soy sauce, and 1 tablespoon Worcestershire sauce gives the beef a rich savory flavor.
Brown the beef when you have time.
Searing the 1½ pounds beef strips before slow cooking adds extra depth of flavor, although the recipe works without this step.
Adjust the sweetness.
For a slightly sweeter sauce, increase the 1 tablespoon brown sugar to 2 tablespoons. For a more savory flavor, keep it at 1 tablespoon.
What to Serve With Pepper Steak
Rice is the classic choice because it absorbs the flavorful sauce beautifully. Try this pepper steak with:
- Steamed white rice
- Brown rice
- Jasmine rice
- Egg noodles
- Cauliflower rice
- Mashed potatoes
- Steamed broccoli
For an easy family dinner, serve the pepper steak over rice with a simple green vegetable on the side.
Easy Variations
Use different peppers
Instead of only green and red peppers, use 1 green bell pepper, 1 red bell pepper, and 1 yellow bell pepper for a colorful dish.
Make it spicy
Add ½ teaspoon red pepper flakes to the sauce or increase it according to your taste.
Add mushrooms
Add 8 ounces sliced mushrooms along with the onions and peppers for an extra hearty version.
Use fresh ginger
Replace ½ teaspoon ground ginger with 1 teaspoon freshly grated ginger for a brighter flavor.
Make it gluten-free
Use gluten-free tamari instead of regular soy sauce and make sure your Worcestershire sauce is also gluten-free.
How to Store Leftovers
Allow leftover pepper steak to cool before transferring it to an airtight container.
Refrigerate for up to 3 days. Reheat gently in a skillet or microwave until hot.
You can also freeze the cooked pepper steak in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make pepper steak without browning the beef?
Yes. Browning is optional. For the easiest preparation, simply add the 1½ pounds sliced beef directly to the slow cooker with the vegetables and sauce.
Can I use frozen bell peppers?
Yes, although fresh bell peppers generally provide better texture. If using frozen peppers, add them toward the end of cooking if you want them to retain more texture.
What is the best beef for slow cooker pepper steak?
Round steak and sirloin are both good choices. Flank steak can also work when sliced thinly against the grain.
Can I make this recipe ahead?
Absolutely. Prepare the pepper steak in advance, refrigerate it, and gently reheat it when you’re ready to serve. The flavors can become even more developed after resting.
Final Thoughts
This Slow Cooker Pepper Steak is the perfect combination of tender beef, colorful vegetables, and savory homemade sauce. With simple ingredients and minimal preparation, it delivers the comforting flavors of a hearty beef dinner without requiring hours of work in the kitchen.
Serve it over rice, add your favorite vegetables, and you’ve got an easy family dinner recipe that’s perfect for busy weeknights. If you’re looking for a reliable Crock Pot beef recipe, this one is definitely worth adding to your collection.
