Make this easy Slow Cooker Pepper Steak with tender beef, colorful bell peppers, onions, and a rich savory sauce. A comforting, flavorful dinner with minimal effort!
Introduction
Honestly, this is one of those dinners I love making when I want something hearty without spending hours standing in the kitchen. Slow Cooker Pepper Steak is packed with tender pieces of beef, colorful bell peppers, and a delicious savory sauce that comes together beautifully while everything cooks low and slow.
I usually serve it over warm white rice because the rice soaks up all that flavorful sauce. It is simple, comforting, and perfect for a busy weeknight when you still want a homemade meal.
Ingredients
- 2 lbs beef sirloin or chuck steak, cut into bite-size pieces
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1½ cups beef broth
- ½ cup tomato sauce
- ¼ cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp cornstarch
- 3 tbsp cold water
- 1 tbsp olive oil
- Fresh parsley or cilantro, for garnish
Step-by-Step Method
1. Prepare the Beef
Cut the beef into small, even pieces. Season with paprika, black pepper, and garlic powder.
2. Brown the Beef
Heat olive oil in a skillet over medium-high heat. Quickly sear the beef in batches until browned on the outside. You don’t need to cook it through.
3. Add Everything to the Slow Cooker
Place the browned beef in the slow cooker. Add the sliced onion, green bell pepper, red bell pepper, yellow bell pepper, and minced garlic.
4. Make the Sauce
In a bowl, whisk together the beef broth, tomato sauce, soy sauce, Worcestershire sauce, and brown sugar. Pour the mixture over the beef and vegetables.
5. Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the beef is tender.
6. Thicken the Sauce
About 20–30 minutes before serving, mix the cornstarch with cold water until smooth. Stir it into the slow cooker and cover again. Let it cook until the sauce becomes thick and glossy.
7. Serve
Give everything a good stir, garnish with fresh parsley or cilantro, and serve hot over rice.
Cooking Tips
- Don’t overcrowd the skillet when browning the beef. Sear it in batches for better flavor.
- Chuck steak works especially well because it becomes wonderfully tender during slow cooking.
- I usually add the bell peppers later if I want them to stay a little crisp. Add them during the final 1–2 hours of cooking.
- Always mix cornstarch with cold water before adding it to the hot sauce to prevent lumps.
- Taste the sauce before serving and adjust the seasoning if needed.
Serving Suggestions
This pepper steak is delicious served over:
- Steamed white rice
- Brown rice
- Mashed potatoes
- Egg noodles
- Cauliflower rice
- Quinoa
For a complete meal, add a simple green salad or steamed broccoli on the side.
Nutrition Information
Approximate per serving (6 servings):
- Calories: 390
- Protein: 36g
- Carbohydrates: 17g
- Fat: 19g
- Fiber: 3g
- Sodium: 850mg
Nutrition values are estimates and can vary depending on the ingredients and portion sizes used.
Conclusion
This Slow Cooker Pepper Steak is the kind of recipe that makes dinner feel effortless. The beef turns tender, the peppers add sweetness and color, and the savory sauce brings everything together. I usually make a big batch because the leftovers are just as delicious the next day.
If you’re looking for an easy, comforting slow cooker dinner that the whole family can enjoy, this one is definitely worth adding to your rotation!
Frequently Asked Questions
1. Can I use another cut of beef?
Yes! Chuck steak, sirloin, or round steak can all work. Chuck is especially good for slow cooking because it becomes very tender.
2. Can I make pepper steak without browning the beef?
Yes, you can add the beef directly to the slow cooker. However, browning it first adds a deeper, richer flavor.
3. Can I use frozen bell peppers?
Absolutely. Frozen peppers work well, although they may be softer than fresh peppers after slow cooking.
4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave.
5. Can I freeze Slow Cooker Pepper Steak?
Yes. Let it cool completely, then place it in a freezer-safe container. Freeze for up to about 3 months and thaw overnight in the refrigerator before reheating.
