Easy Slow Cooker Pepper Steak: How to Master 1 Dish!

There’s something incredibly satisfying about walking into your kitchen at the end of a long day and being greeted by the comforting aroma of a home-cooked meal, especially when you know you barely lifted a finger to make it. That’s exactly the magic the Easy Slow Cooker Pepper Steak delivers. I remember the first time I tried a slow cooker version of pepper steak, skeptical that it could live up to the rich, savory flavors of a stovetop stir-fry. But as the hours passed and the scent filled my home, my doubts turned to eager anticipation. One bite was all it took – tender beef, vibrant peppers, and a deeply savory sauce, all achieved with minimal effort. This dish quickly earned a permanent spot in my weeknight rotation, and I’m thrilled to share how you can master it too.

Why You’ll Love This Dish

This dish isn’t just another recipe; it’s a weeknight warrior, a comfort food hero, and a dinner party MVP all rolled into one. You’ll love it because it genuinely delivers big flavor with surprisingly little fuss. The slow cooker does all the heavy lifting, transforming tougher cuts of beef into melt-in-your-mouth tenderness while infusing them with a rich, savory sauce. It’s the perfect solution for those busy evenings when you want a homemade meal but don’t have hours to stand over the stove. Plus, it’s incredibly versatile and generally a hit with everyone, even the pickiest eaters.

> “I used to think pepper steak was a complicated dish, but this slow cooker recipe changed everything! It’s so easy to prep in the morning, and by dinner, the house smells amazing. The beef is always super tender, and the sauce is perfect over rice. A true game-changer for busy parents!” — Jessica M.

How This Recipe Comes Together

Crafting this Easy Slow Cooker Pepper Steak is surprisingly straightforward. You’ll begin by quickly searing the beef, which is an optional but highly recommended step to add an extra layer of flavor and color. Don’t skip it if you have the time! After that, it’s all about layering: the seared beef, fresh peppers, and onions go into the slow cooker, all swimming in a savory, slightly sweet sauce. Then, the slow cooker works its magic, gently simmering everything until the beef is incredibly tender and the vegetables are perfectly cooked. Towards the end, a cornstarch slurry thickens the sauce to perfection, creating that classic pepper steak consistency. It’s a truly hands-off marvel that yields spectacular results.

Ingredient List

Here’s what you’ll need to bring this delicious pepper steak to life:

• 1 ½ – 2 lbs top round steak or flank steak, thinly sliced against the grain
• 2 tablespoons olive oil (for searing, optional)
• 1 large onion, thinly sliced
• 2 bell peppers (any color, or a mix for visual appeal), thinly sliced
• 3 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup beef broth
• ¼ cup soy sauce (low-sodium preferred)
• 1 tablespoon brown sugar (or honey/maple syrup for a touch of sweetness)
• 1 teaspoon ground ginger
• ½ teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water (for slurry)
• Optional garnishes:** sesame seeds, chopped green onions

Directions to Follow

1. Prep the Beef: If searing, heat olive oil in a large skillet over medium-high heat. Sear the beef slices in batches for 2-3 minutes per side until lightly browned. This step isn’t strictly necessary but adds depth of flavor. Transfer the seared beef to your slow cooker. If not searing, simply add the raw beef slices directly to the slow cooker.
2. Add Vegetables: Layer the sliced onion and bell peppers over the beef in the slow cooker. Scatter the minced garlic over the vegetables.
3. Prepare the Sauce: In a medium bowl, whisk together the diced tomatoes (undrained), beef broth, soy sauce, brown sugar, ground ginger, and black pepper. Pour this sauce evenly over the beef and vegetables in the slow cooker.
4. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is incredibly tender and easily shreds with a fork.
5. Thicken the Sauce: About 20-30 minutes before serving, in a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir this slurry into the slow cooker. Continue cooking on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
6. Serve: Taste and adjust seasonings if needed. Serve hot, garnished with sesame seeds and green onions if desired.

How to Serve Easy Slow Cooker Pepper Steak

This Easy Slow Cooker Pepper Steak is a complete meal on its own, but it truly shines when served thoughtfully. The classic pairing is steamed white rice, which perfectly soaks up all that delicious, savory sauce. For a healthier or low-carb option, consider serving it over cauliflower rice, quinoa, or even a bed of zucchini noodles.

To round out the meal, a simple side of steamed broccoli, sautéed green beans, or a light garden salad would be excellent. If you want to lean into the Asian-inspired flavors, a sprinkle of toasted sesame seeds and fresh scallions (green onions) adds both visual appeal and a burst of fresh flavor. Don’t be afraid to add a dash of sriracha or red pepper flakes for those who enjoy a bit of heat!

Keeping Leftovers Fresh

One of the great benefits of this dish is how well it holds up as leftovers.

• Storage: Once cooled, transfer any leftover Easy Slow Cooker Pepper Steak to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
• Reheating: To reheat, you can use the microwave (stirring occasionally) or gently warm it in a saucepan on the stovetop over medium-low heat, adding a splash of broth or water if the sauce has become too thick.
• Freezing: This dish is also freezer-friendly! Allow it to cool completely, then transfer to freezer-safe bags or containers, removing as much air as possible. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that bell peppers might become a little softer after freezing and thawing, but the flavor will still be fantastic.

Pro Chef Tips

• Don’t Skip the Searing (If You Can!): While optional, searing the beef before slow cooking creates a beautiful maillard reaction, developing deeper, richer flavors that truly elevate the dish. Even a quick sear on high heat makes a noticeable difference.
• Cut Against the Grain: When slicing your beef, always cut against the grain. This shortens the muscle fibers, resulting in incredibly tender meat that practically melts in your mouth, even in the slow cooker.
• Strategic Veggie Addition: If you prefer your bell peppers to have a bit more bite and less mushiness (which can happen with long slow cooking), consider adding half of them at the beginning and the other half during the last hour of cooking. This way, you get both that deeply infused pepper flavor and some fresher texture.
• Taste and Adjust: Before adding the cornstarch slurry, always taste your sauce. Slow cooking can sometimes mellow flavors. This is your chance to adjust seasonings – a little more soy sauce, a pinch of sugar, or a dash of ginger can make all the difference.

Creative Twists

This Easy Slow Cooker Pepper Steak is a fantastic base, but don’t shy away from making it your own!

• Spice it Up: For a kick, add a pinch of red pepper flakes with the other spices, or a squirt of sriracha in the sauce.
• Mushroom Magic: Sautéed mushrooms added alongside the peppers and onions can lend an earthy, umami depth. Shiitake or cremini mushrooms work wonderfully.
• Pineapple Zest: A small can of crushed pineapple (drained, or with its juice for a sweeter sauce) can add a lovely subtle sweetness and tang, reminiscent of Hawaiian-style pepper steak.
• Broccoli Boost: Stir in some fresh broccoli florets during the last 30-45 minutes of cooking for added color, nutrition, and a bit of crunch.
• Different Cuts of Meat: While top round and flank steak are great, you can also experiment with leaner cuts like sirloin or even stew meat if you’re looking for a cheaper option – just be sure to slice stew meat thinly.

Common Questions

Can I use frozen beef for this recipe?

A: It’s generally best to start with thawed beef for slow cooker recipes. Cooking frozen meat in a slow cooker can keep it in the “danger zone” temperature wise for too long, potentially leading to bacterial growth. If you must use frozen beef, ensure it’s sliced thin and thawed completely before adding it to the slow cooker to speed up cooking time and ensure food safety.

My sauce isn’t thickening. What should I do?

A: The most common reasons for a thin sauce are not enough cornstarch or not cooking it long enough after adding the slurry. Ensure your cornstarch and cold water are thoroughly whisked together before adding to prevent lumps. After adding, increase the slow cooker to high and let it cook for at least 15-20 minutes, stirring occasionally. If it’s still too thin, you can make a second small slurry (1 tablespoon cornstarch with 1 tablespoon cold water) and add it, repeating the cooking process.

Can I prepare this dish ahead of time?

A: Absolutely! You can chop all your vegetables and slice the beef up to a day in advance, storing them separately in airtight containers in the refrigerator. In the morning, simply combine everything in the slow cooker. Some people even assemble all raw ingredients (beef, veggies, and sauce) into a freezer bag, freeze it, and then dump the thawed contents into the slow cooker on cooking day for a super easy meal prep solution.

Classic Easy Slow Cooker Pepper Steak

This classic slow cooker pepper steak recipe offers tender beef and colorful peppers in a savory sauce, perfect for a satisfying meal with minimal effort.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings 4 people

Calories 450 kcal

Equipment

• Slow cooker
• Paper towels
• Large skillet
• Medium bowl
• Small bowl
• Whisk

Ingredients

  

Main Ingredients

• 1.5 lbs top round steak or flank steak thinly sliced against the grain
• 1 tbsp olive oil
• large onion sliced
• 3 bell peppers (red, green, yellow) sliced
• 3 cloves garlic minced

Sauce Ingredients

• 1 cup beef broth
• 0.5 cup soy sauce low sodium preferred
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp ginger grated or ground
• 0.5 tsp black pepper

Thickener & Serving

• 2 tbsp cornstarch
• 0.25 cup cold water
• Cooked rice or noodles for serving
• Sesame seeds and sliced green onions for garnish (optional)

Instructions

 

Preparation

• Pat the thinly sliced beef dry and season with salt and pepper.
• Optionally, sear the beef in olive oil in batches until browned, then transfer to the slow cooker.

Assembly and Cooking

• Add the sliced onion, bell peppers, and minced garlic to the slow cooker with the beef.
• Whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, ginger, and black pepper, then pour over the ingredients in the slow cooker.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.

Finishing Touches

• Thirty minutes before serving, whisk cornstarch and cold water together to create a slurry.
• Stir the cornstarch slurry into the slow cooker and continue cooking until the sauce has thickened.
• Serve the pepper steak over steamed rice or noodles, garnished with sesame seeds and green onions if desired.

Notes

For best results, use a lean cut of beef and trim any excess fat. Adjust soy sauce to taste, especially if using regular sodium soy sauce. This dish reheats well and is great for meal prep.