This Slow Cooker Pepper Steak combines tender sirloin steak and fresh bell peppers in a flavor-packed sweet and savory sauce. This recipe is so easy to make and tastes even better than takeout!
Serve it over a bed of white rice and dinner is done! If you want to switch things up a bit, try serving it with this cauliflower rice, mashed potatoes or egg noodles.
Let’s Talk About Slow Cooker Pepper Steak Recipe
This recipe seriously checks all the boxes – that’s why it shows up in our dinner rotation time after time.
Hands-off: The prep for this crock pot pepper steak takes about 5 to 10 minutes with no precooking required. After that, the slow cooker handles the rest. It’s a delicious meal for the whole family on busy weeknights.
Tender & flavorful: Because it’s cooked low and slow, the flavors really have time to build and the steak comes out fall-apart tender.
This recipe seriously checks all the boxes – that’s why it shows up in our dinner rotation time after time.
What Cut Of Steak Is Best For This Recipe?
Sirloin steak is typically my go-to when I make pepper steak because it lends so much flavor to the dish. Plus, this cut of steak is incredibly tender but thick enough that it doesn’t completely fall apart as it cooks.
Flank steak and round steak also hold up well in the slow cooker. I’d avoid using chuck roast or sliced stew meat, as these cuts tend to fall apart easily when cooked low and slow like this.
The Key Ingredients
- Sirloin steak — Slice your steak into thin, uniform strips so they cook evenly. Or, you can buy pre-sliced top sirloin steak if you’d rather skip this step.
- Peppers & Onions — I’m using red and yellow peppers, but feel free to use green bell pepper too. Cut the peppers and onions into thicker strips so they don’t get too mushy as they cook.
- The sauce — This is the real star of the dish! It combines sweet and savory flavors like Worcestershire and soy sauce with honey and ground ginger. Beef broth and bouillon add even more depth of flavor, and the corn starch thickens the sauce to the perfect consistency.
How to Make Pepper Steak In the Slow Cooker
Step 1: Start by generously seasoning your cuts of beef with salt and pepper.
Step 2: Place the sliced bell peppers, onions, garlic, and seasoned beef in the slow cooker. If you like your veggies more crisp, add them in the final hour of cooking.
Step 3: Combine the sauce ingredients in a small bowl, stirring until the bouillon dissolves.
Step 4: Pour the sauce into the slow cooker, give it a stir, and slow cook until the beef is tender. Serve it with white or brown rice.
Storage & Reheating
Once the leftovers cool, place them in an airtight container and keep them in the fridge for up to 3 days. I typically reheat the leftovers in a skillet on the stovetop, but they’re just as good heated in the microwave.
Make It A Freezer Meal
Slow cooker pepper steak is a great make-ahead meal that you can freeze before or after you cook it.
To freeze it uncooked, just place your sliced steak, peppers, and onions into a freezer bag. Then, mix up the sauce and pour it over the peppers and onions. When you’re ready to cook, let the pepper steak thaw in the fridge overnight and pop it in the crockpot in the morning.
Or, you can place the cooked pepper steak in a freezer bag and freeze it for up to 3 months. Then, let it thaw in the fridge overnight before reheating.
More Steak Recipes to Try
If you enjoy this recipe, please leave a star rating and comment to let me know how it turned out!
Wanna taste more? be sure to check out the full collection of slow cooker recipes here at Primavera Kitchen!
Slow Cooker Pepper Steak
Equipment
- 1 Slow Cooker This the one that I use!
Ingredients
- 2 lbs beef sirloin strips or sirloin steak cut into slices
- 3 bell peppers red, yellow and orange, sliced
- 1 large onion sliced
- 4 garlic cloves minded
- ¾ cup beef broth
- ¼ cup soy sauce
- 2 teaspoon Worcestershire sauce
- 2 tablespoon honey
- 1 teaspoon ground ginger
- 2 tablespoon cornstarch
- 2 beef bouillon cubes
- Salt and black pepper to taste
Instructions
- Season the beef sirloin strips with salt and black pepper.
- Add the sliced bell peppers, onions, garlic, and seasoned beef to the slow cooker. However, if you prefer your vegetables more crisp, add them during the last hour of cooking.
- In a small bowl, mix the beef broth, soy sauce, Worcestershire sauce, honey, ground ginger, cornstarch and crumble in the beef bouillon cubes. Stir until the bouillon is dissolved.
- Pour the sauce mixture over the beef and vegetables in the slow cooker. Stir to combine everything.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender and the vegetables are soft.
- Once it’s cooked, taste and adjust seasoning if needed. Serve hot with rice, noodles, steamed broccoli or your favorite side.
Notes
- Slice the steak and peppers into even-sized strips so everything cooks at the same rate.
- If you like spicy pepper steak feel free to add in some red pepper flakes.
- Avoid opening the slow cooker lid while it’s cooking. This will release all of the heat that’s built up and affect the cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
What can I use instead of beef bullion.
You can use vegetable or chicken broth as a substitute for beef bouillon, or even make your own beef broth if you prefer! 😊