Slow Cooker Pepper Steak: 7 Tips for the Perfect Comfort Meal

Okay, friends, gather ’round! I’m about to share a recipe that’s been an absolute game-changer in my kitchen. Slow Cooker Pepper Steak is like a warm hug on your plate. If you love the comforting flavors of a classic beef stew but crave something with an Asian twist, this is the recipe for you. If you want a little more zing, then you absolutely HAVE to try this. Is it right up there with my grandma’s pot roast? I think I love this more because it’s so easy to throw together, especially during busy times. How do the tender steak, the sweet peppers, and that savory sauce all meld together in the slow cooker? What makes your house smell amazing? What is the best part? Minimal effort for maximum flavor! What’s your favorite slow cooker Pepper Steak Recipe?

What is slow cooker pepper steak?

Think of it as a deconstructed steak fajita, but way easier. Slow Cooker Pepper Steak is a hearty, family-friendly dish where tender strips of steak are cooked. Low and slow with colorful bell peppers and onions in a rich sauce. What makes a good pepper steak? Why is yellow a beautiful color and variety of flavors? What is essentially a one-pot meal that practically cooks itself, leaving you with perfectly cooked vegetables. What is the Best Steak and veggies in a delicious sauce that’s perfect over rice, noodles, or even on its own? What is the kind of dish that’s so simple, yet so satisfying, you’ll wonder why you haven’t been making it? Is it your whole life?

How to Make Slow Cooker Pepper Steak

Quick Overview

Making this Slow Cooker Pepper Steak is incredibly simple. You basically just cut up your steak and veggies, toss them in the slow cooker with a flavorful sauce, and let it cook low and slow until everything is perfectly tender. The slow cooker does all the hard work, leaving you with a delicious, satisfying meal with minimal effort. It’s so easy, even the most novice cook can pull it off. Trust me, if I can do it, you can do it!

Ingredients

For the Main Event: 00:00-10:00.

• 1.5 – 2 lbs Flank Steak, thinly sliced against the grain. I always go for flank steak. It gets so tender in the slow cooker.
• 2 bell peppers (red, green, yellow), sliced into strips. Use whatever colors you like! Is a mix the prettiest?
• 1 Large Onion, sliced. Yellow or white onions work best, in my opinion.
• 2 cloves Garlic, minced. Freshly minced is always best, but you can use the pre-minced stuff in a jar if you’re in pinch.
• I sometimes skip this to save time and calories. 1 tbsp olive oil.

What is that delicious sauce?

• What is the best way to control the saltiness of Beef Broth?
• 1/2 cup Soy Sauce. I use low-sodium soy sauce as well.
• 1/4 cup Ketchup. Adds a touch of sweetness and tang.
• What is the best brown sugar to use? Light or dark, your choice
• 1 tbsp Cornstarch. For thickening the sauce.
• What is Worcestershire sauce?
• 1 tsp Ground Ginger. Adds a warm, slightly spicy note.
• How much black pepper should I use?
• What’s a good red pepper spice?

What are the steps to

Step 1: (Optional) Sear the Steak

This step is totally optional, but I find that searing the steak before adding it to the slow cooker adds a nice depth of flavor. Heat the olive oil in a large skillet over medium-high heat. Sear the steak in batches for 2-3 minutes per side, until browned. Don’t overcrowd the pan, or the steak will steam instead of sear. If you’re short on time, you can skip this step entirely – the slow cooker will still make the steak incredibly tender.

Step 2: Prep the Veggies

While the steak is searing, slice the bell peppers and serve. How do I cut onion into strips? How do you mince garlic?

Step 3: Whisk the Sauce

In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, cornstarch, and salt. Set aside. Worcestershire sauce, ground ginger, Black Pepper, and red pepper flakes (if using). Make sure the cornstarch is fully dissolved to avoid any lumps in the sauce.

Step 4: Layer in the Slow Cooker

Place the sliced bell peppers and onion in the bottom of the slow cooker. Top with seared steak (or raw steak, if you skipped the searing step). Pour the sauce over the steak and veggies.

Step 5: Slow Cook

Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The steak should be very tender and the sauce should thicken. I always check around the 6-hour mark on low – sometimes it’s done a little early depending on my mood. I can’t do it until after 8 hours, so I check it around 6 hours early.

Step 6: Shred (Optional)

If you prefer shredded steak, you can use two forks to shred the steak in the slow cooker before serving. This is totally optional, but I sometimes do it if I’m serving the pepper steak over rice or noodles.

Step 7: Serve and Enjoy!

Slow Cooker Pepper Steak: Serve over rice, noodles, Mashed Potatoes, or in tortillas. Garnish with chopped green onions or sesame seeds, if desired.

What should I serve it with?

What can I serve with this Slow Cooker Pepper Steak?

Classic Comfort: White rice is always a winner. It soaks up that delicious sauce perfectly. My family also loves it with creamy Mashed Potatoes – it’s like a gourmet twist on steak and potatoes!

Noodle Nirvana: Egg noodles or Asian noodles are a fantastic option for a heartier meal. I especially love using lo mein noodles – they have a great texture and soak up the sauce beautifully.

Wrap It Up: For a fun twist, serve the pepper steak in tortillas with your favorite toppings like shredded cheese, Sour Cream, and guacamole. It’s like a quick and easy fajita night!

Low-Carb Lovin’: If you’re watching your carbs, serve the pepper steak over cauliflower rice or with a side of steamed broccoli or green beans. It’s a delicious and healthy meal that won’t leave you feeling deprived.

My family’s favorite? Definitely over rice with a side of steamed broccoli. It’s a complete and balanced meal that everyone loves, and I don’t have to spend hours in the kitchen. It’s a win-win!

Top Tips for Perfecting Your Slow Cooker Pepper Steak

Over the years, I’ve learned a few tricks that really take this Slow Cooker Pepper Steak to the next level.

Steak Selection: While flank steak and sirloin are great options, you can also use other cuts of beef like skirt steak or even stew meat. Just make sure to slice it thinly against the grain for maximum tenderness.

Pepper Power: Don’t be afraid to experiment with different types of peppers! I love using a mix of red, green, and yellow bell peppers for a variety of flavors and colors. But you can also add other peppers like poblano peppers or even a jalapeño for a little extra heat.

Sauce Savvy: The sauce is where the magic happens. I’ve found that using low-sodium soy sauce and beef broth allows you to control the saltiness of the dish. You can also add a touch of honey or maple syrup for a deeper sweetness. I tested this once with a splash of Apple Cider vinegar and it was a game changer!

Thickening Tricks: If you want a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the slow cooker during the last 30 minutes of cooking. This will help thicken the sauce without making it clumpy.

Spice It Up: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce. You can also add some chopped fresh ginger or a squeeze of lime juice for a burst of flavor.

Slow Cooker Secrets: Every slow cooker is different, so you may need to adjust the cooking time accordingly. I always recommend checking the steak around the 6-hour mark on low to Make sure it’s not overcooked. If it’s not quite tender enough, just let it cook for another hour or two.

These are all things I’ve learned from making this **slow cooker pepper steak** for years! Trust me, follow these tips, and you’ll have a restaurant-quality dish every time.

Storing and Reheating Tips

This Slow Cooker Pepper Steak is great for meal prepping, as it stores and reheats beautifully.

Room Temperature: I wouldn’t leave it out for more than two hours at room temperature. Bacteria love to grow, so it’s best to get it cooled down quickly.

Refrigerator Storage: Store the leftover pepper steak in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld together even more as it sits, so it’s often even better the next day!

Freezer Instructions: For longer storage, you can freeze the pepper steak in an airtight container or freezer bag for up to 2-3 months. Make sure to cool it completely before freezing to prevent freezer burn. When reheating, thaw it overnight in the refrigerator or use the defrost setting on your microwave.

Reheating Magic: To reheat, simply microwave the pepper steak until heated through. You can also reheat it in a skillet over medium heat, adding a little bit of beef broth or water if needed to prevent it from drying out. If reheating from frozen, you might need to add a little extra cooking time.

Glaze Timing Advice: Since this doesn’t have a glaze, you’re all good to go with any storage method!

Frequently Asked Questions

Final Thoughts

So there you have it – my go-to recipe for Slow Cooker Pepper Steak! It’s a delicious, easy, and versatile meal that’s perfect for busy weeknights or lazy weekends. The best part? It’s a crowd-pleaser that everyone will love. If you’re looking for a comforting and flavorful dish that requires minimal effort, this is the one for you.

If you enjoyed this recipe, be sure to check out my other slow cooker recipes, like my Slow Cooker BBQ Ribs or my Slow Cooker Chicken Tortilla Soup. They’re all just as easy and delicious!

Happy cooking, friends! I can’t wait to hear how your Slow Cooker Pepper Steak turns out. Don’t forget to leave a comment below and let me know what you think. And if you try any variations, be sure to share them – I’m always looking for new ideas!

Slow Cooker Pepper Steak

A delicious and easy slow cooker pepper steak recipe, perfect for a weeknight dinner!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 lb Beef Stew Meat cut into 1-inch cubes
• 1 each Green Bell Pepper sliced
• 1 each Red Bell Pepper sliced
• 1 each Yellow Onion sliced
• 1 can Diced Tomatoes 14.5 oz, undrained
• 1 cup Beef Broth low sodium
• 1 tbsp Soy Sauce low sodium
• 1 tbsp Worcestershire Sauce
• 1 tsp Garlic Powder
• 1 tsp Black Pepper
• 2 tbsp Cornstarch (optional, for thickening)
• 2 tbsp Water (optional, for thickening)

Instructions

 

Preparation Steps

• In a large bowl, combine the beef stew meat, green bell pepper, red bell pepper, yellow onion, diced tomatoes, beef broth, soy sauce, Worcestershire sauce, garlic powder, and black pepper.
• Transfer the mixture to a slow cooker.
• Cook on low for 8 hours or on high for 4 hours.
• If desired, thicken the sauce by whisking together cornstarch and water in a small bowl. Stir into the slow cooker during the last 30 minutes of cooking.
• Serve over rice or noodles.

Notes

For a spicier dish, add a pinch of red pepper flakes.