Slow Cooker Pepper Steak Recipe

Why You’ll Love This Recipe

This recipe is a dream for those who want a hearty meal with minimal effort. It’s a true “dump and go” dish—simply add the ingredients to your slow cooker and let it do the work. The result is melt-in-your-mouth beef, rich sauce, and perfectly cooked peppers, ready to serve over rice, noodles, or even mashed potatoes. Whether you’re feeding a family or meal prepping for the week, this dish delivers big flavor with little fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef sirloin strips or sirloin steak, sliced

• Large bell peppers (red, yellow, or green), sliced thick

• Onion, sliced

• Garlic cloves

• Beef broth

• Beef bouillon cubes

• Soy sauce

• Worcestershire sauce

• Honey

• Ground ginger

• Black pepper

• Salt

• Cornstarch or flour

Directions

1. Prepare the sauce by combining hot beef broth, beef bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch or flour. Stir well to fully dissolve the bouillon cubes.

2. Add beef strips to the slow cooker.

3. Pour the sauce over the beef.

4. Layer sliced bell peppers, onions, and garlic on top of the meat.

5. Cook on LOW for 6 hours or HIGH for 3 hours. Stir halfway through if possible.

6. Once cooking is complete, stir everything together and serve hot over your choice of rice, noodles, or potatoes.

Servings and timing

This recipe makes approximately 6 servings.
Prep time: 10 minutes
Cook time: 6 hours (on LOW) or 3 hours (on HIGH)
Total time: 6 hours 10 minutes

Variations

• Spicier version: Add crushed red pepper flakes or a dash of sriracha to the sauce.

• Low-sodium version: Use low-sodium soy sauce and broth.

• Vegetable-packed: Add mushrooms, snow peas, or broccoli during the last hour of cooking.

• Gluten-free: Use tamari instead of soy sauce and ensure the bouillon and cornstarch are gluten-free.

• Sweeter twist: Increase honey slightly or add a splash of hoisin sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1–2 minutes or warm in a saucepan over medium heat until heated through.
You can also freeze this dish for up to 3 months. Thaw in the refrigerator overnight and reheat as desired.

FAQs

1. How do I keep the peppers from getting too soft?

Add the peppers during the last 1–2 hours of cooking if you prefer them to be firmer.

2. Can I use a different cut of beef?

Yes, flank steak or round steak are good alternatives, though sirloin remains the most tender.

3. Do I need to brown the meat first?

No, this recipe is designed to be a dump-and-go meal without the need to brown the beef.

4. Can I make this on the stovetop?

Yes, you can simmer the ingredients in a large pot on low for about 1.5–2 hours until the beef is tender.

5. What type of bell peppers work best?

A mix of red, yellow, and green bell peppers adds great flavor and color to the dish.

6. Can I make this dish ahead of time?

Absolutely. It reheats well and is even more flavorful the next day.

7. What can I serve with this dish?

Rice, noodles, mashed potatoes, or even cauliflower rice all work beautifully as bases.

8. Can I use frozen peppers?

Yes, just be aware that frozen peppers may release more water and become softer.

9. Is this recipe kid-friendly?

Yes, the flavors are mild and slightly sweet, making it appealing to children.

10. Can I double the recipe?

Yes, but make sure your slow cooker can handle the volume, and increase cooking time slightly if needed.

Conclusion

This Slow Cooker Pepper Steak is the perfect combination of simplicity, flavor, and comfort. With minimal prep and maximum payoff, it’s ideal for busy days when you still want a homemade meal on the table. Whether you’re serving it over rice, noodles, or potatoes, it’s a dish your whole family will love and ask for again and again.

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