Go Back
–+ servings
Slow Cooker Pepper Steak

Slow Cooker Pepper Steak: Your Family's New Favorite Comfort Dish

Enjoy tender beef and colorful bell peppers in a rich sauce with this Slow Cooker Pepper Steak recipe, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 1 pound Beef Sirloin or substitute with chuck roast or round steak
For the Vegetables
  • 1 medium Onion can be swapped with shallots
  • 2 cups Bell Peppers any color, add more for crunch
  • 2 cloves Garlic minced; fresh is preferable
For the Sauce
  • 2 cups Beef Broth low-sodium optional
  • 2 cubes Beef Bouillon optional
  • 1/4 cup Soy Sauce or tamari for gluten-free
  • 2 tablespoons Honey or brown sugar
  • 2 tablespoons Worcestershire Sauce or liquid aminos
  • 1 teaspoon Ground Ginger or fresh grated ginger
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste
For the Thickening
  • 2 tablespoons Cornstarch or arrowroot powder

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. Slice beef sirloin into thin strips, about 1/4 inch thick. Pat dry and season with salt and pepper.
  2. Layer seasoned beef in the slow cooker, followed by onions and bell peppers.
  3. In a bowl, whisk together garlic, beef broth, bouillon, soy sauce, honey, Worcestershire, and ginger.
  4. Pour the sauce over beef and vegetables. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  5. If desired, mix cornstarch with water and add to the slow cooker 10-15 minutes before serving to thicken.
  6. Serve over rice, noodles, or mashed potatoes, garnished with sesame seeds or green onions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 8IUVitamin C: 40mgCalcium: 2mgIron: 10mg

Notes

Slice against the grain for tender meat. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for 3 months.

Tried this recipe?

Let us know how it was!