There’s something magical about coming home to the aroma of a slow-cooked meal. On busy weekdays, I lean on my slow cooker like a trusted kitchen companion—it does the heavy lifting while I focus on work, family, or just catching my breath. One of my absolute favorite recipes to prepare this way is Slow Cooker Pepper Steak. It’s the perfect marriage of tender strips of beef, colorful bell peppers, and a savory-sweet sauce that tastes like it simmered all day (because it did!).

This recipe is rooted in nostalgia for me. Growing up, pepper steak was a special dinner my mom would make on Friday nights. She always used a wok and cooked it fast over high heat, but when I discovered how effortlessly the slow cooker could mimic those melt-in-your-mouth flavors with zero fuss, I knew I had found my version for life. The slow simmer transforms inexpensive cuts of beef into something luxurious—each bite practically melts on your tongue while the peppers stay perfectly tender yet vibrant.

What I also love about slow cooker pepper steak is its versatility. You can spoon it over fluffy white rice, soak it into buttery mashed potatoes, or ladle it next to a crusty loaf of bread. And if you’re feeding a crowd? This recipe doubles easily without any extra effort. Whether it’s a comforting weeknight meal or a cozy Sunday dinner, it always feels special without demanding much of your time.

So grab your slow cooker, a few simple pantry staples, and let’s create a hearty, family-friendly dinner that rivals takeout—only fresher, healthier, and so much easier.

Why You’ll Love It

• Set it and forget it: Just toss the ingredients in your slow cooker and let time work its magic.

• Tender beef every time: Even tougher cuts become fork-tender with slow cooking.

• Better than takeout: All the bold flavors you love with fewer additives and less oil.

• Budget-friendly: Uses affordable cuts of beef and pantry staples you probably already have.

• Family-approved: A colorful, saucy dish that both kids and adults love.

Ingredient Notes & Details

• Beef sirloin or flank steak: These are ideal because they become tender without falling apart. Slice thinly across the grain for the best texture.

• Bell peppers: Red, green, and yellow create a colorful mix. Slice them into strips about ½ inch wide.

• Onion: A yellow onion adds natural sweetness. Slice into half-moons so they hold up while cooking.

• Garlic: Freshly minced cloves infuse the sauce with bold flavor.

• Soy sauce: Use low-sodium soy sauce to balance the flavors and avoid excess saltiness.

• Beef broth: Adds depth while keeping the beef moist.

• Brown sugar: Just a touch balances the salty soy sauce and rounds out the flavors.

• Tomatoes: Diced tomatoes (canned or fresh) add acidity and body to the sauce.

• Cornstarch slurry: A mix of cornstarch and water thickens the sauce at the end if you prefer a richer consistency.

• Optional seasoning boosts: A pinch of red pepper flakes for heat, or a splash of rice vinegar for brightness.

Step-by-Step Instructions

1. Prep the beef: Trim excess fat and slice the steak into thin strips, cutting against the grain. This ensures tenderness.

   

   

2. Layer the vegetables: Place the sliced onions and bell peppers in the bottom of the slow cooker. This creates a bed for the beef and prevents sticking.

3. Make the sauce: In a bowl, whisk together soy sauce, beef broth, brown sugar, diced tomatoes, garlic, and any optional seasonings. Pour this mixture over the vegetables.

4. Add the beef: Lay the beef strips on top of the veggies and stir gently to coat everything in sauce.

   

5. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours. The beef should be tender and the peppers softened but not mushy.

6. Thicken the sauce (optional): If you prefer a thicker sauce, stir together 2 tablespoons of cornstarch with 2 tablespoons of water. Stir this slurry into the slow cooker about 30 minutes before serving.

7. Serve and enjoy: Spoon the pepper steak over rice, mashed potatoes, or noodles. Garnish with sesame seeds or chopped green onions if you’d like an extra pop.

FAQ

Can I use frozen beef?
Yes, but thaw it completely before slicing and adding it to the slow cooker. This ensures even cooking and better flavor absorption.

Do the peppers get mushy?
Not if you slice them thicker (about ½ inch). If you prefer them crisper, you can add them during the last hour of cooking.

Can I make this ahead?
Absolutely! Prep all the ingredients the night before, store them in the fridge, and dump them into the slow cooker in the morning.

What’s the best rice to serve with pepper steak?
White jasmine rice is my go-to, but brown rice, quinoa, or even cauliflower rice work beautifully.

Can I use chicken instead of beef?
Yes, boneless skinless chicken thighs make a great substitute. Reduce cooking time slightly since chicken cooks faster than beef.

How do I make this more like restaurant takeout?
Add a splash of oyster sauce and drizzle a little sesame oil before serving for that signature stir-fry flavor.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: This dish freezes well! Cool completely, then store in freezer bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stovetop or microwave. Add a splash of beef broth to refresh the sauce if needed.

Variations

• Spicy Pepper Steak: Add sliced jalapeños or red pepper flakes for heat.

• Sweet & Sour Twist: Stir in a tablespoon of honey and a splash of rice vinegar before serving.

• Asian-Inspired: Add a drizzle of sesame oil and garnish with toasted sesame seeds.

• Low-Carb Option: Serve over cauliflower rice or zucchini noodles.

• Vegetable Boost: Toss in mushrooms, broccoli florets, or snap peas for extra nutrients and texture.

This Slow Cooker Pepper Steak recipe is a true crowd-pleaser—comforting, colorful, and unbelievably simple. Whether you’re feeding your family on a hectic weeknight or meal-prepping for the week ahead, this dish delivers big flavor with very little effort.

Slow Cooker Pepper Steak

This Slow Cooker Pepper Steak is a savory, flavor-packed dinner—tender strips of beef slow-cooked with bell peppers, onions, and a rich soy-based sauce. An easy, comforting meal that’s perfect over rice or noodles!

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Prep Time: 15minutes minutes

Cook Time: 6hours hours

Servings: 6

Ingredients

• 2 lbs beef sirloin or round steak sliced into thin strips
  
• 1 large onion sliced
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 3 cloves garlic minced
• 1 can 14.5 oz diced tomatoes (with juice)
  
• 1/4 cup low-sodium soy sauce
• 1/4 cup beef broth
• 2 tbsp brown sugar
• 1 tbsp cornstarch for thickening, optional
• 2 tbsp water for cornstarch slurry
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp salt adjust to taste
• 1/2 tsp crushed red pepper flakes optional, for heat
• 2 tbsp olive oil

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Instructions

• Brown the beef (optional but recommended):
• Heat olive oil in a skillet over medium-high heat. Sear the beef strips for 2–3 minutes until lightly browned. This adds flavor but you can skip if short on time.
• Load the slow cooker:
• Place browned beef in the slow cooker. Add onions, peppers, and garlic on top.
• Mix the sauce:
• In a small bowl, combine diced tomatoes, soy sauce, beef broth, brown sugar, black pepper, paprika, and red pepper flakes. Pour over the beef and vegetables.
• Cook:
• Cover and cook on Low for 6–7 hours or High for 3–4 hours, until beef is tender.
• Thicken the sauce (optional):
• If you prefer a thicker sauce, mix cornstarch and water into a slurry. Stir into the slow cooker about 30 minutes before serving.
• Serve:
• Taste and adjust seasoning with extra salt or pepper if needed. Serve hot over rice, mashed potatoes, or noodles.