If you’ve been craving a dinner that’s both comforting and packed with bold flavors, you’re going to love this Slow Cooker Pepper Steak Recipe. It’s one of those dishes that just gets better the longer it cooks, turning tender steak and bright peppers into a saucy, soul-satisfying meal. Trust me, once you try this, it’s going to become a staple in your rotation.
Why You’ll Love This Recipe
- Hands-Off Cooking: You can walk away and let the slow cooker work its magic while you go about your day.
- Tender, Flavorful Steak: Slow cooking makes the beef melt-in-your-mouth tender and infuses it with a tasty, savory sauce.
- Fresh Peppers & Onions: They add just the right crunch and sweetness, balancing out the richness perfectly.
- Family Favorite: My family can never get enough of this dish — it disappears off the plate every time!
Ingredients You’ll Need
These simple ingredients come together to create a dish that’s more than the sum of its parts. You’ll find that balancing the beef with colorful peppers and a savory sauce is key. When shopping, look for fresh, firm peppers and quality sirloin for the best result.
- Sirloin steak: I love sirloin for this because it’s flavorful and tender when sliced thinly against the grain.
- Green and red bell peppers: These add beautiful color and a sweet, fresh crunch to the dish.
- White onion: Adds a mellow sharpness that softens into sweetness as it cooks low and slow.
- Garlic: The minced garlic really brings depth to the flavor.
- Ginger: Just a touch brightens the sauce and complements the beef wonderfully.
- Salt, black pepper, and crushed red pepper: Essential for seasoning and a gentle kick of heat.
- White sugar: Balances the savory and spicy notes perfectly.
- Soy sauce: This adds umami and saltiness, giving the dish its signature Asian-inspired flavor.
- Beef broth: Keeps everything juicy and adds richness to the sauce.
- Cornstarch: This thickens the sauce into a glossy, perfect coating for the meat and veggies.
Variations
Feel free to make this Slow Cooker Pepper Steak Recipe your own! I often tweak it depending on what I have on hand or what flavors I’m craving, and you’ll love experimenting, too.
- Add Mushrooms: I sometimes add button mushrooms for an earthier flavor that complements the beef wonderfully.
- Use Different Peppers: Swap in poblano or banana peppers if you want a milder or smokier twist.
- Make It Spicier: Toss in extra crushed red pepper flakes or a splash of sriracha for a kick that wakes up your taste buds.
- Vegetarian Version: Try replacing the beef with firm tofu or seitan and use vegetable broth for a plant-based take.
How to Make Slow Cooker Pepper Steak Recipe
Step 1: Prep and Layer Your Ingredients
Start by slicing your sirloin steak into ¼-inch strips—Pro tip: freeze it for 20 minutes first, it makes slicing so much easier. Then, go ahead and slice your peppers and onions the same way. Layer the beef on the bottom of your slow cooker insert, then evenly spread the peppers and onions on top. This helps the beef cook evenly and soak up those wonderful flavors.
Step 2: Whisk Up the Sauce and Pour It Over
In a medium bowl, whisk together garlic, ginger, salt, black pepper, crushed red pepper, sugar, soy sauce, beef broth, and cornstarch until smooth and lump-free. This sauce is the heart of the dish, so don’t skip whisking—lumps of cornstarch can make the sauce clumpy instead of silky. Pour the sauce evenly over the beef and vegetables in the slow cooker.
Step 3: Cook Low and Slow
Cover your slow cooker and cook on low for 6 to 7 hours, or if you’re pressed for time, set it to high for 3 to 4 hours. When I make this, I usually opt for low all day while I’m at work. The result? Ultra tender beef and a sauce that’s thick and glossy. If you like your peppers crisper, add them during the last hour of cooking instead of at the beginning.
👨🍳 Pro Tips for Making Slow Cooker Pepper Steak Recipe
- Slice Against the Grain: This simple trick makes the steak incredibly tender—trust me, it’s a game-changer.
- Freeze Meat Before Slicing: Firming up the beef in the freezer helps you get thin, even strips without tearing.
- Make Sauce Ahead of Time: I like to whisk up the sauce a day in advance so the flavors meld, and it’s ready to pour when I start cooking.
- Don’t Overcook Your Peppers: Adding them late in the cooking time keeps their crunch and vibrant color—no one wants mushy peppers!
How to Serve Slow Cooker Pepper Steak Recipe
Garnishes
I love topping this pepper steak with freshly chopped green onions and a sprinkle of toasted sesame seeds. They add a subtle crunch and a pop of color that really lifts the whole dish. Sometimes, I also drizzle a bit of sriracha if we want some extra heat right at the table.
Side Dishes
This pepper steak pairs beautifully with simple steamed white rice or garlic fried rice to soak up all that delicious sauce. For a low-carb option, I’ve served it over cauliflower rice or even mashed potatoes, which soaks up the flavors like a dream.
Creative Ways to Present
For dinner parties, I like serving the Slow Cooker Pepper Steak Recipe in individual mini cast iron skillets atop a bed of rice, garnished with brightly sliced peppers and fresh herbs. It looks beautiful and makes people feel special. Another fun idea is to serve it alongside stir-fried noodles for a twist on takeout night.
Make Ahead and Storage
Storing Leftovers
I store leftover pepper steak in an airtight container in the fridge, where it keeps nicely for up to 3 days. When reheating, I recommend warming it gently on the stovetop with a splash of beef broth to bring back that fresh-from-the-crock-pot goodness.
Freezing
This dish freezes incredibly well—I portion it out into meal-sized containers and freeze for up to 3 months. When you’re ready, just thaw overnight in the fridge and reheat slowly on the stove or in the microwave. The sauce thickens nicely after thawing.
Reheating
To reheat, I usually place the pepper steak in a skillet over medium heat, stirring often, and add a little water or broth if it thickened too much in the fridge. This helps the sauce loosen up without drying out the beef or veggies. Avoid high heat to keep the steak tender.
FAQs
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Can I use other cuts of beef for this Slow Cooker Pepper Steak Recipe?
Absolutely! While sirloin is ideal for its tenderness and flavor, you can also use flank steak or skirt steak. Just be sure to slice thinly against the grain to keep it tender during slow cooking.
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How do I prevent the peppers from becoming mushy?
For crisper peppers, add them during the last hour of cooking instead of at the beginning. This helps them retain a bit of texture and vibrant color without getting soggy.
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Can I make this recipe gluten-free?
Yes! Simply swap the soy sauce for a gluten-free tamari or coconut aminos, and double-check that your beef broth and other seasonings don’t contain gluten.
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Is there a way to speed up the cooking time?
You can cook on the high setting for 3 to 4 hours instead of low for 6 to 7 hours. Just keep an eye on it toward the end to make sure the beef stays tender and the sauce thickens properly.
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Can I add other vegetables to this dish?
Definitely! Broccoli florets, snap peas, or sliced mushrooms can be great additions. Just adjust cooking times so veggies stay crisp-tender, typically adding them in the last hour.
Final Thoughts
This Slow Cooker Pepper Steak Recipe is one of my go-to dishes when I want something that’s flavorful, fuss-free, and guaranteed to please a crowd. It’s perfect for busy weeknights or weekend meals when you want to come home to a kitchen that smells amazing. I’m confident you’ll enjoy how effortlessly this recipe turns simple ingredients into something truly special. Give it a try and see for yourself why it’s become such a family favorite around here!
Print
Slow Cooker Pepper Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American-Chinese
Description
This Slow Cooker Pepper Steak recipe delivers tender, flavorful strips of sirloin steak slow-cooked with vibrant bell peppers and onions in a savory garlic-ginger soy sauce. Perfectly easy to prepare and ideal for a comforting weeknight dinner, this dish pairs beautifully with steamed white rice for a hearty and satisfying meal.
Ingredients
Meat and Vegetables
- 2 lbs sirloin steak (sliced into ¼-inch strips)
- 1 medium green bell pepper (cored, seeded and sliced into ¼-inch strips)
- 1 medium red bell pepper (sliced into ¼-inch strips)
- 1 cup white onion (sliced into ¼-inch strips)
Sauce and Seasonings
- 3 tsp garlic (minced)
- ½ tsp ginger (peeled and minced)
- 1 tsp salt
- 1 tsp ground black pepper
- ¼ tsp crushed red pepper
- 2 tsp white sugar
- ¼ cup soy sauce
- ½ cup beef broth
- 1 ½ tbsp cornstarch
Instructions
- Prepare the Ingredients: Slice the sirloin steak into ¼-inch strips. Core, seed, and slice the green bell pepper, and slice the red bell pepper and white onion into ¼-inch strips as well.
- Assemble in Slow Cooker: Place the sliced beef at the bottom of the Crock Pot. Arrange the bell peppers and onions evenly on top of the beef.
- Mix the Sauce: In a medium bowl, combine the minced garlic, minced ginger, salt, ground black pepper, crushed red pepper, white sugar, soy sauce, beef broth, and cornstarch. Whisk thoroughly until smooth with no lumps.
- Add Sauce and Cook: Pour the prepared sauce evenly over the beef and vegetables. Cover the slow cooker with its lid.
- Slow Cook: Cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the beef is tender and the flavors are well blended.
- Optional Crisp Peppers: For crisper bell peppers, add them to the slow cooker during the last hour of cooking instead of at the start.
- Serve: Serve the pepper steak hot over steamed white rice. Enjoy your delicious, tender slow cooker meal!
Notes
- Cut Against The Grain: This technique ensures the steak strips come out tender and easy to chew.
- Freeze the Beef Slightly: Chilling the beef for about 20 minutes before slicing firms it up and makes thin slicing easier.
- Time Saving Tips: Prepare the sauce ahead of time and refrigerate it, or use a store-bought pepper steak sauce to save prep time.
- Crisp Peppers: To keep peppers firm, add them during the final hour of cooking rather than at the beginning.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 85 mg
