Slow cooker pepper steak is an easy, flavorful dinner that’s worth adding to your meal rotation. Tender, juicy strips of beef combine with green peppers and onions, simmered slowly in a savory beef broth for a melt-in-your-mouth result. This slow cooker pepper steak recipe uses simple ingredients and minimal hands-on time.
Serve the pepper steak over rice, cauliflower rice for a low-carb option, or creamy mashed potatoes for a comforting family meal. Prep is quick and straightforward: brown the steak, combine the ingredients in the crock pot, and let it cook low and slow for tender meat every time. If you enjoy slow cooker beef recipes, this one will likely become a favorite.
As the weather cools and the days shorten, I love using the slow cooker for heartwarming meals. This pepper steak is simple to prepare and perfect for busy days—prep in the morning, let it cook all day, and come home to a delicious dinner that fills the house with comforting aromas.
Other dinner ideas to consider
- Swiss steak and potatoes (Instant Pot)
- Top instant pot soups roundup
- Quick lemon garlic shrimp
- Easy slow cooker dinners collection
Slow Cooker Pepper Steak
I prefer this pepper steak without tomatoes, but you can add stewed tomatoes if you like. To keep the peppers crisp-tender, add them during the last 30 minutes of cooking so they retain some texture instead of becoming mushy.
This recipe is flexible: brown the steak, combine with aromatics and broth, and let the slow cooker do the rest. Finish with a cornstarch slurry to thicken the sauce and serve over your preferred side.
How to Make Pepper Steak Tender
Cooking the beef low and slow in the crockpot yields tender results even with tougher cuts. I typically cook the pepper steak on low for 6–8 hours; the long, gentle heat breaks down connective tissue and produces juicy, fork-tender meat. This method works well with cuts like top round, sirloin, and sliced roast.
How to Make Pepper Steak and Onions
Slice the steak into thin strips and quickly brown them in a small amount of oil over medium-high heat. While the meat browns, slice the onion into thin strips.
Transfer the browned steak and onions to the slow cooker. Add beef broth, soy sauce, minced garlic, and ground ginger (or fresh grated ginger). Cover and cook on low for 6–8 hours.
About 30 minutes before serving, slice the green peppers and add them to the slow cooker. Make a slurry by whisking cold water and cornstarch together, then stir it into the pot to thicken the sauce. Cook until the sauce reaches your desired consistency.
Prepare rice or mashed potatoes to serve alongside the pepper steak, then spoon the beef and vegetables over the top and enjoy.
Ingredients for Slow Cooker Pepper Steak
- 1–1 1/2 pounds beef steak, thinly sliced (sirloin, top round, or similar)
- 1 teaspoon oil (canola or vegetable)
- 3 tablespoons cornstarch
- 1 medium yellow onion, sliced
- 1 clove garlic, minced
- 1/2 cup water
- 2 green bell peppers, sliced
- 1 1/2 cups beef broth
- 1/4 teaspoon ground ginger (or a small amount fresh grated ginger)
- 3 tablespoons soy sauce
- Salt and pepper to taste
Substitutes for Beef Broth
If you don’t have beef broth, bouillon dissolved in water or a vegetable broth can work. I don’t typically recommend chicken stock for this dish, because the flavor profile may be different with beef. If you prefer bone broth, it will also pair nicely with the beef.
Best Cuts of Beef for Crockpot Pepper Steak
This recipe accepts many cuts: sirloin, top round, or even sliced roast. For tougher cuts, slice across the grain to help with tenderness. Because the slow cooker cooks low and slow, it helps break down tougher cuts and makes them tender—so you can use more affordable beef and still get great results. Keep in mind that higher-quality meat will contribute to better flavor.
Why Sear the Steak Before Using the Crockpot
Searing the beef in a hot skillet for a few minutes adds texture and develops deeper, caramelized flavors through the Maillard reaction. Skipping this step means losing some of that depth. Sear quickly over medium-high heat to brown the edges before transferring the meat to the slow cooker.
Kelsey
Slow Cooker Pepper Steak
Ingredients
- 1–1 1/2 pounds beef steak, thinly sliced (any cut works)
- 1 teaspoon oil
- 1 medium yellow onion, sliced
- 1 clove garlic, minced
- 1/2 cup water
- 3 tablespoons cornstarch
- 2 green bell peppers, sliced
- 1 1/2 cups beef broth
- 1/4 teaspoon ginger (powder or fresh)
- 3 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Slice the steak into thin strips. Heat oil in a skillet over medium-high heat and brown the steak quickly. While the steak browns, slice the onion into thin strips.
- Transfer the browned steak and onions to the slow cooker. Add beef broth, soy sauce, garlic, and ginger. Cover and cook on low for 6–8 hours.
- About 30 minutes before serving, add the sliced green peppers. Whisk cold water and cornstarch to form a slurry, then stir it into the slow cooker to thicken the sauce.
- Cook rice or prepare mashed potatoes, then serve the pepper steak over your preferred side and enjoy.
Equipment
- Slow cooker / crock pot
- Skillet for searing
Nutrition
Calories: 478 kcal
Carbohydrates: 11 g • Protein: 42 g • Fat: 29 g
Did you make this recipe?
Try this crockpot pepper steak when you need an easy, satisfying dinner. It’s a favorite for busy households—prep in minutes and come home to a warm, delicious meal.
