If you’re craving a hearty, flavorful dish with minimal fuss, you’re going to love this Slow Cooker Pepper Steak Recipe. I absolutely adore how tender the beef gets, soaking up the rich, savory sauce while the colorful bell peppers stay just right—not mushy at all. Whether you’re cooking for family or prepping ahead for the week, this recipe is a total winner that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
- Hands-Off Cooking: Pop everything in the slow cooker and let it do the magic—no babysitting needed.
- Flavor Packed: The combination of soy sauce, Worcestershire, and honey creates a perfect balance of savory and sweet.
- Tender Beef Every Time: Slow cooking makes the sirloin strips melt-in-your-mouth tender without drying out.
- Vibrant Veggies: The thick bell pepper slices retain texture and color, making the dish look as good as it tastes.
Ingredients You’ll Need
Each ingredient plays a key role in building the layers of flavor in this slow cooker pepper steak recipe. From the rich beef broth to the zingy ginger, every bite is an explosion of taste. When shopping, I always choose the freshest bell peppers I can find for crispness and vibrant color.
- Beef sirloin strips: I prefer sirloin for its tenderness and flavor; slicing it yourself ensures the perfect size.
- Bell peppers (red, yellow, green): Using a mix not only tastes great but makes the dish pop on your plate.
- Onion: Adds savory sweetness and depth to the sauce as it cooks down.
- Garlic cloves: A must for that fragrant kick; I like using fresh minced garlic when possible.
- Beef broth: Use hot broth to help dissolve the bouillon cubes quickly, adding richness.
- Beef bouillon cubes: Concentrate flavoring that enhances the sauce intensity without extra liquid.
- Soy sauce: Adds umami and saltiness; I use low sodium to keep salt in check.
- Worcestershire sauce: A subtle tang that balances sweetness and deepens flavor.
- Honey: Sweetens just enough to round out the savory notes.
- Ground ginger: A warm spice that complements the beef beautifully.
- Black pepper: Freshly ground gives the best bite and aroma.
- Salt: Enhances all the flavors; adjust based on your broth and soy sauce saltiness.
- Cornstarch or flour: Thickens the sauce to a luscious consistency—cornstarch gives a glossier finish.
Variations
I love how adaptable this Slow Cooker Pepper Steak Recipe is. Whether you’re catering to dietary needs or just switching things up, you’ll find easy ways to customize it without losing its soul.
- Swap beef for chicken or pork: I tried it with chicken thighs once, and it was fantastic—just reduce cooking time to avoid dryness.
- Make it gluten-free: Use tamari instead of soy sauce and cornstarch to thicken for a safe swap.
- Add mushrooms or snap peas: For extra veggies, I toss in mushrooms at the start and add snap peas in the last hour to keep them crisp.
- Spice it up: A splash of chili garlic sauce or crushed red pepper flakes adds a nice kick if you like heat.
How to Make Slow Cooker Pepper Steak Recipe
Step 1: Prepare the Sauce
Start by combining your hot beef broth with the beef bouillon cubes, stirring until they dissolve completely. This is crucial because it builds the sauce’s base flavor. Then, add soy sauce, Worcestershire, honey, ground ginger, black pepper, salt, and the cornstarch (or flour). I like to mix it thoroughly to avoid lumps and give that perfect smooth consistency. Use a whisk or fork to crush the bouillon cubes as you stir—this little trick ensures full flavor without gritty bits.
Step 2: Layer the Ingredients in the Slow Cooker
Place the beef strips at the bottom of your slow cooker. Pour the sauce evenly over the beef so every piece gets coated in that delicious marinade. Then, pile on the thick slices of bell peppers, onions, and whole garlic cloves on top. This layering helps the beef absorb all the juices and the veggies stay layered for even cooking and texture. Pro tip: Resist the urge to stir at this point; let the slow cooker work its magic from the top down.
Step 3: Cook Low and Slow
Set your slow cooker to LOW for 6 hours or HIGH for 3 hours, depending on your schedule. I found cooking low and slow gives the best tenderness—especially for sirloin strips. If you can, give everything a gentle stir halfway through. This ensures even cooking and blends the flavors more deeply. When the timer goes off, stir everything one last time and get ready to serve!
Step 4: Serve and Enjoy
Spoon out generous portions over fluffy white rice or egg noodles, or serve alongside creamy mashed potatoes for a comforting plate. The sauce is thick and flavorful, perfect for soaking up. One thing I learned the first few times making this is not to worry about the initial amount of sauce—it looks slim at first, but the juices from the beef and vegetables add plenty of liquid, leaving you with a great gravy.
Pro Tips for Making Slow Cooker Pepper Steak Recipe
- Use Fresh Veggies: Thickly slice bell peppers and onions so they hold up through slow cooking without turning to mush.
- Don’t Skip Stirring Halfway: Giving the pot a quick stir ensures sauce mixes well and beef cooks evenly.
- Choose Sirloin or Flank Steak: Lean cuts with good marbling work best for tender, juicy results.
- Avoid Overcooking: Keep an eye on times; too long can toughen the beef despite slow cooking.
How to Serve Slow Cooker Pepper Steak Recipe
Garnishes
When I serve this, a sprinkle of freshly chopped green onions or parsley brightens the dish right up. Sometimes I add a little toasted sesame seed for texture and a subtle nutty flavor. These simple touches lift the presentation and add a fresh contrast to the rich sauce.
Side Dishes
I love pairing this pepper steak with steamed jasmine rice or buttered egg noodles to soak up all the sauce. For something cozier, creamy mashed potatoes or even roasted garlic potatoes work beautifully. For a green side, steamed broccoli or sautéed snap peas add a nice crisp bite.
Creative Ways to Present
For a dinner party, I served this Slow Cooker Pepper Steak Recipe in beautiful individual ramekins over rice, topped with colorful bell pepper slices and a little herb garnish. It’s a fun way to dress it up and impress guests without extra effort. I’ve also used it as a filling for soft tacos with extra sauce and crunchy slaw for a classy twist on weeknight dinner.
Make Ahead and Storage
Storing Leftovers
After cooling, I store leftover pepper steak in an airtight container in the fridge. It keeps beautifully for up to 4 days. The flavors actually deepen overnight, making it even better the next day.
Freezing
I’ve frozen this recipe in portion-sized containers a handful of times. Just thaw it overnight in the fridge, and it reheats nicely without losing texture or flavor. Freezing is a lifesaver for busy weeks when I want a quick meal on hand.
Reheating
To reheat, I gently warm the leftovers in a skillet over medium heat, stirring occasionally and adding a splash of water or broth if needed to loosen the sauce. You can also microwave it covered, but stirring halfway through helps it reheat evenly.
FAQs
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Can I use other cuts of beef for this slow cooker pepper steak recipe?
Absolutely! While I recommend sirloin strips for their tenderness, flank steak or skirt steak can also work well. Just slice thinly against the grain and watch the cooking time to prevent toughness.
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Do I need to brown the beef before adding it to the slow cooker?
You actually don’t have to, which saves time and cleanup. Though browning adds a nice depth, slow cooking tenderizes the beef well without that step. If you have extra time, searing briefly can boost flavor.
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How thick should I slice the bell peppers for this recipe?
I slice the bell peppers about 1/2 inch thick. Thick slices hold up better during slow cooking, offering pleasant texture and vibrant color mixed in with the tender beef.
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Can I make this recipe on the stovetop instead of a slow cooker?
You can simulate the flavors by simmering everything gently in a covered skillet or Dutch oven for about an hour, stirring occasionally. Just keep an eye on the liquid so it doesn’t reduce too much, and adjust seasoning as needed.
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What can I use if I don’t have beef bouillon cubes?
If you don’t have bouillon cubes, use a bit more beef broth and season with extra soy sauce or Worcestershire to taste. Adding a splash of beef stock concentrate or powder also works well.
Final Thoughts
Making this Slow Cooker Pepper Steak Recipe has become one of my go-to comfort meals when I want something hearty but not complicated. I love how the slow cooker does all the work, and the result is always a rich, tender dish with bright, flavorful veggies. If you try it, I’m confident you’ll fall in love with the ease and taste just like my family and I did. Give it a go—you might just find a new favorite for busy weeknights or weekend dinners!
Slow Cooker Pepper Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Pepper Steak recipe features tender beef sirloin strips simmered with colorful bell peppers, onions, and a savory sauce made of beef broth, soy sauce, and seasonings. Slow cooking melds the flavors beautifully, resulting in a comforting and flavorful dish perfect for serving over rice, noodles, or with potatoes.
Ingredients
Beef and Vegetables
- 2 lbs beef sirloin strips or sirloin steak cut into slices
- 3 large colorful bell peppers, sliced thick
- 1 large onion, sliced
- 3 garlic cloves
Sauce
- 3/4 cup beef broth
- 3 beef bouillon cubes
- 1/4 cup soy sauce
- 2 teaspoon Worcestershire sauce
- 2 tablespoon honey
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoon cornstarch or flour
Instructions
- Make the sauce: In a mixing glass, combine hot beef broth, crushed beef bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch or flour. Stir well until the bouillon cubes dissolve completely and the mixture is uniform.
- Prepare slow cooker: Place the beef strips into the slow cooker evenly. Pour the prepared sauce over the beef to coat it thoroughly.
- Add vegetables: Layer the thickly sliced bell peppers, onion slices, and whole garlic cloves over the beef and sauce mixture inside the slow cooker.
- Cook: Set the slow cooker to LOW and cook for 6 hours, or set it to HIGH and cook for 3 hours. If possible, stir the ingredients halfway through the cooking time to ensure even cooking and flavor distribution.
- Finish and serve: Once cooked, stir the pepper steak mixture well to blend all the flavors. Transfer to a serving dish and serve hot over rice, noodles, or alongside mashed or baked potatoes.
Notes
- Although the initial amount of sauce seems small, the beef and vegetables release juices during cooking, creating plenty of flavorful sauce by the end.
- To enhance flavor, you can substitute some or all of the beef broth with low-sodium broth for a healthier option.
- For thicker sauce, you may adjust the cornstarch or flour slightly or thicken the sauce towards the end of cooking by removing the lid and increasing heat for a short period.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 320
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
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