Easy Slow Cooker Pepper Steak Recipe | Tender Beef Dinner

If you’re looking for a hearty, flavorful, and easy dinner, this Slow Cooker Pepper Steak is just what you need! Tender strips of sirloin are slow-cooked to perfection in a savory sauce with sweet bell peppers and stewed tomatoes. This comforting crockpot meal takes just minutes to prep and is the perfect make-ahead dinner for busy weeknights.

Why You’ll Love Slow Cooker Pepper Steak

• So easy to make with minimal prep – Just a few minutes of searing and mixing, and your slow cooker does the rest! You don’t need to hover over the stove—just set it and forget it. It’s the ideal recipe for busy weeknights or lazy weekends. You’ll love how simple it is!

• Melt-in-your-mouth tender beef – The slow cooking process makes the sirloin strips incredibly juicy and soft. Each bite is packed with rich flavor from the broth, tomatoes, and soy sauce. It’s like takeout-quality pepper steak made right at home. No tough meat here—just pure comfort.

• Full of flavor with everyday ingredients – This recipe uses pantry staples like soy sauce, garlic powder, and canned tomatoes to build bold, savory flavor. No fancy ingredients required! You likely have most of what you need already in your kitchen. Simple doesn’t mean boring.

• Great with rice, noodles, or low-carb options – Serve it over fluffy white rice, buttery egg noodles, or even cauliflower rice for a lighter version. It’s a flexible dish that works for many diets and preferences. Leftovers are just as good the next day too! You’ll definitely want seconds.

• Family-friendly and kid-approved – The mild, savory sauce and soft texture make this dish a hit with all ages. Even picky eaters will go back for more! It’s the kind of comforting, cozy dinner that brings everyone to the table. You’ll want to add this to your regular rotation.

Ingredients For Slow Cooker Pepper Steak

• Beef sirloin – The star of the dish! Sirloin strips cook up tender and flavorful in the slow cooker.

• Garlic powder – Adds savory depth and enhances the beef’s natural flavor.

• Vegetable oil – Used to sear the beef before slow cooking for added flavor and texture.

• Beef bouillon cube – Intensifies the beefy taste and blends into a rich broth.

• Hot water – Helps dissolve the bouillon and mix with the cornstarch smoothly.

• Cornstarch – Thickens the sauce just enough without making it heavy.

• Chopped onion – Adds sweetness and savory flavor to the dish as it slow cooks.

• Green bell peppers – Bright and crisp, they add color, texture, and a mild sweetness.

• Stewed tomatoes (with liquid) – Adds rich tomato flavor and a juicy base for the sauce.

• Soy sauce – Brings salty, umami goodness and balances the sweetness in the dish.

• Sugar – Just a touch to balance out the acidity of the tomatoes and soy sauce.

• Salt – Enhances all the other flavors in the dish.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Slow Cooker Pepper Steak

• Slow Cooker – The main tool for cooking everything low and slow to tender perfection.

• Measuring Cups – For adding the right amount of liquids like water and tomatoes.

• Measuring Spoons – Helps get the perfect balance of seasonings like garlic powder and salt.

• Large Skillet – Used to quickly sear the beef before adding it to the slow cooker.

• Mixing Bowl – For dissolving the bouillon cube and mixing in the cornstarch.

• Whisk – Makes it easy to stir the cornstarch mixture until smooth.

• Spatula or Spoon – For stirring everything together in the slow cooker.

How To Make Slow Cooker Pepper Steak

• Season the beef strips with garlic powder, then sear them in a skillet with oil until browned on all sides.

• Transfer the browned beef into your slow cooker.

• In a bowl, dissolve the beef bouillon cube in hot water, then whisk in the cornstarch until smooth.

• Pour the mixture over the beef, then add chopped onions, bell peppers, stewed tomatoes (with juice), soy sauce, sugar, and salt. Give everything a good stir to combine.

• Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours. Stir once before serving and enjoy your flavorful homemade pepper steak!

Serving Suggestions

• Serve over fluffy white rice to soak up all the delicious sauce and top with green onions for a fresh finish.

• Enjoy with hot ramen noodles for a hearty, comforting meal that’s perfect for chilly nights.

• Pair with fluffy brown rice or quinoa for a fiber-packed and wholesome option.

• Make it low-carb by serving over cauliflower rice or perfectly steamed broccoli.

• Use leftovers in a homemade tortilla with shredded cheese for a quick and tasty pepper steak wrap.

Tips For Success

• Brown the beef before slow cooking to build rich flavor and lock in moisture. Searing adds a delicious depth that takes the dish to the next level, so don’t skip this step even if you’re in a hurry.

• Add bell peppers at the right time depending on your texture preference. For soft, stewed peppers, add them at the beginning; for crisp, vibrant peppers, add during the last hour of cooking.

• Use a good quality soy sauce to enhance the savory flavor. Low-sodium soy sauce works well if you’re reducing salt, and you can adjust the amount to taste.

• Fully dissolve the cornstarch in the bouillon mixture before adding it to the slow cooker. This prevents clumps and helps the sauce thicken smoothly as it cooks.

• Stir before serving to mix the sauce evenly and coat all the ingredients. It also ensures the flavor is well-distributed and everything is piping hot.

Variations And Substitutions

• Swap the beef sirloin for another cut like flank steak, chuck roast, or even thin-sliced beef stew meat. Just be sure to cut it into strips and trim off any excess fat for even cooking.

• Use different bell pepper colors to add visual variety and a sweeter flavor. Red, yellow, or orange bell peppers are great options and add a pop of color to your dish.

• Make it spicy by adding crushed red pepper flakes, a chopped jalapeño, or a splash of sriracha to the sauce mixture. Start small—you can always add more heat later!

• Turn it into a low-carb dish by serving over cauliflower rice or spiralized zucchini noodles instead of traditional rice or pasta. It’s just as delicious and very filling.

• Go gluten-free by using tamari or a certified gluten-free soy sauce. Always check your labels, especially for the bouillon cube and stewed tomatoes.

• Add extra veggies like mushrooms, snow peas, or baby corn if you want to bulk up the meal or use up what’s in your fridge. Just be sure to cut them into similar-sized pieces so they cook evenly.

• Make it sweeter or more savory by adjusting the amount of sugar or soy sauce. Taste the sauce before serving and balance it to match your preferences.

Storage and Reheating

• Refrigerator Storage – Let the pepper steak cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days. The flavors actually deepen as it sits, making leftovers even better the next day!

• Freezer Storage – This recipe freezes beautifully. Place cooled leftovers into freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating on the Stovetop – Add the pepper steak to a skillet or saucepan over medium heat. Stir occasionally until warmed through. You can add a splash of water or beef broth if the sauce has thickened too much.

• Reheating in the Microwave – Place a portion in a microwave-safe dish, cover loosely, and microwave in 1-minute intervals until heated through. Stir between intervals for even heating.

• Reheating from Frozen – For best texture, thaw overnight first. If you’re in a hurry, reheat directly from frozen in the microwave using lower power settings or in a covered skillet with a splash of water.

Frequently Asked Questions

Can I use a different cut of beef for this recipe?

Yes, you can! While sirloin is a great choice for its tenderness and quick cooking time, other cuts like flank steak, chuck roast, or round steak also work well in the slow cooker. Just make sure to slice the meat into thin strips so it becomes tender as it cooks. If you’re using a fattier cut like chuck, you may want to trim any excess fat to avoid a greasy sauce.

Do I have to brown the beef first?

Browning the beef adds extra flavor and texture, but if you’re short on time, you can skip it. The slow cooker will still cook the meat thoroughly. However, searing the beef helps seal in juices and gives a richer taste overall, so it’s worth the extra step when you have a few minutes. Many home cooks agree—it’s the secret to making this dish even better.

Can I double this recipe?

Absolutely! This recipe doubles easily if you’re feeding a crowd or want leftovers for the week. Make sure your slow cooker is large enough to hold all the ingredients without overfilling. You may need to add an extra hour of cooking time, especially if cooking on LOW, to ensure everything gets perfectly tender.

How can I keep the bell peppers from getting too soft?

If you want your peppers to stay bright and slightly crisp, add them during the last hour of cooking. This keeps them from getting mushy. If you prefer them fully softened and stewed into the sauce, go ahead and add them at the beginning with the rest of the ingredients. Both ways are delicious—it just depends on your texture preference.

Can I make this recipe spicy?

Yes! For a kick of heat, try adding crushed red pepper flakes, a dash of hot sauce, or even a chopped jalapeño. Add it to the sauce mixture before slow cooking so the heat infuses throughout the dish. You can also spice it up after cooking with a drizzle of sriracha or chili oil for individual servings.

Is this recipe gluten-free?

It can be! Just make sure to use a gluten-free soy sauce or tamari. Also double-check your beef bouillon cube and canned stewed tomatoes for any hidden gluten or additives. With the right substitutions, this recipe is easy to make gluten-free without sacrificing flavor.

What should I serve with pepper steak?

This dish pairs well with white rice, brown rice, egg noodles, or even cauliflower rice for a low-carb version. It’s also great with steamed vegetables like broccoli or snap peas on the side. The sauce is so flavorful that it tastes amazing over almost anything. You can even serve it in a wrap or over mashed potatoes!

Can I freeze leftovers?

Yes, this recipe freezes very well. Let it cool completely before transferring to freezer-safe containers or bags. Freeze for up to 3 months, then thaw in the fridge overnight before reheating. It’s a great meal prep option for busy weeks!

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