I love how this Slow Cooker Pepper Steak turns humble ingredients into a savory, sauce-soaked dinner that practically cooks itself. Tender strips of beef mingle with bell peppers and onions in a rich, flavorful gravy—perfect served over rice or noodles.

Slow Cooker Pepper Steak

Why You’ll Love This Recipe

I adore how effortlessly everything comes together in the slow cooker. The beef becomes incredibly tender, and the sauce develops deep, homemade flavors while I go about my day. It tastes like a restaurant dish, but without the fuss or need to stand at the stove.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef strips (I use top sirloin or round steak)
Green and red bell peppers, sliced
White onion, sliced
Beef broth or water with bouillon cubes
Soy sauce
Worcestershire sauce
Brown sugar
Garlic powder
Ground ginger
Black pepper
Cornstarch + cold water slurry

Directions

In a bowl, I whisk together broth (or hot water with bouillon), soy sauce, Worcestershire sauce, brown sugar, garlic powder, ginger, black pepper, and cornstarch until smooth.
I pour the sauce into the slow cooker.
I layer beef strips on top, then add the sliced onion and bell peppers.
I cover and cook on LOW for 5 hours, or HIGH for 2½ to 3 hours.
In the last hour (or final 30 minutes on HIGH), I add fresh peppers if I want a firmer texture.
I stir in the cornstarch slurry and cook on HIGH until the sauce thickens.
I serve it hot over rice, egg noodles, or quinoa.

Servings and timing

This recipe yields 6 servings.

Prep time: around 15 minutes
Cook time:
- LOW: 5 to 6 hours
- HIGH: 2½ to 3 hours
Total time: approximately 5 hours 10 minutes (on LOW) or 2 hours 45 minutes (on HIGH)

Variations

I sometimes swap sirloin for flank steak or stew meat—works great, though the texture changes slightly.
For spice, I toss in red pepper flakes.
Mushrooms can be added (about 1 cup), though the sauce might be thinner.
Brown rice, quinoa, egg noodles—or even mashed potatoes—all work beautifully as the base.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it on the stovetop or microwave until heated through. The sauce often thickens overnight, so I whisk in a little water or broth while reheating.
This dish also freezes well—just thaw in the fridge overnight, then reheat gently.

FAQs

How can I make this gluten-free?

I use tamari or coconut aminos instead of soy sauce, and make sure my bouillon cubes are gluten-free.

Can I prepare it as a freezer meal?

Yes—I assemble raw beef, veggies, and sauce in a freezer bag, then freeze it for up to 3 months. I thaw it in the fridge before cooking.

My peppers get too soft—any tips?

I either add them in during the final hour on LOW or the last 30 minutes on HIGH. This keeps them firmer.

Do I need to brown the beef first?

No—browning is optional. I skip it for convenience; the slow cooker makes the beef tender on its own, though browning adds extra flavor.

Can I use beef broth instead of bouillon cubes?

Absolutely—I just use an equal amount of broth. Bouillon gives a more concentrated flavor, but broth works perfectly fine too.

Conclusion

This Slow Cooker Pepper Steak has become one of my favorite go-to meals for busy evenings. It delivers on flavor, is incredibly forgiving, and leaves me with leftovers that taste even better the next day. I hope it earns a regular spot in your kitchen rotation too!