Slow Cooker Pepper Steak

This Slow Cooker Pepper Steak is the kind of comforting, set-it-and-forget-it meal that fills the kitchen with rich, savory aromas while it slowly transforms simple ingredients into something deeply satisfying.

Tender strips of beef simmer in a savory-sweet sauce, absorbing layers of flavor as they cook low and slow.

Finished with colorful bell peppers for freshness and balance, this dish delivers cozy, home-style comfort with minimal effort—perfect for busy days when you still want a hearty, flavorful dinner waiting for you.

Why People Will Love This Recipe:

Fall-apart tender beef
Slow cooking transforms the sirloin into melt-in-your-mouth strips that stay juicy and flavorful.

Rich, savory-sweet sauce
Soy sauce, Worcestershire, tomatoes, and a touch of brown sugar create a balanced sauce that’s deeply comforting without being heavy.

Classic comfort food appeal
Pepper steak is familiar, hearty, and satisfying—perfect for cozy family dinners.

Hands-off slow cooker ease
Once assembled, the slow cooker does all the work, making this recipe ideal for busy days.

Beautiful balance of textures
Tender beef, soft onions, and lightly cooked bell peppers deliver contrast in every bite.

Versatile serving options
Delicious over rice, noodles, or mashed potatoes, making it easy to adapt to what you have on hand.

Family-friendly flavors
Mild seasoning and approachable ingredients make this a crowd-pleaser for all ages.

Leftovers that taste even better
The flavors deepen overnight, making the next day’s meal just as good—if not better.

Key Ingredients:

Sirloin Steak
Lean yet flavorful, sirloin becomes exceptionally tender when slow-cooked, soaking up the savory sauce while maintaining a meaty bite.

Bell Peppers
Added near the end, bell peppers bring gentle sweetness, color, and a fresh contrast to the rich beef.

Soy Sauce
Provides umami depth and saltiness that forms the backbone of the sauce.

Worcestershire Sauce
Adds subtle tang and complexity, enhancing the savory notes without overpowering the dish.

Garlic
Fresh minced garlic infuses the sauce with warm, aromatic richness.

Onion
Slowly softens and sweetens as it cooks, adding body and balance to the sauce.

Brown Sugar
Just a touch rounds out the saltiness and acidity, creating a smooth, well-balanced flavor.

Beef Bouillon & Cornstarch
These work together to deepen the beef flavor and create a silky, lightly thickened sauce that coats every bite.

Expert Tips:

Slice the beef against the grain
Cutting the sirloin against the grain shortens the muscle fibers, ensuring the beef stays tender rather than chewy after long cooking.

Sear for flavor, not doneness
Browning the steak quickly over high heat develops deep savory notes. You’re not cooking it through—just building flavor before it goes into the slow cooker.

Bloom the garlic carefully
Add garlic during the searing step but don’t let it brown too much. Lightly sautéed garlic adds aroma; burned garlic turns bitter.

Fully dissolve the bouillon and cornstarch
Whisk until completely smooth before adding to the slow cooker to avoid gritty texture or uneven thickening later.

Balance salt before adding soy sauce
Since soy sauce and bouillon are salty, hold back on extra salt until the dish is nearly finished and adjusted to taste.

Choose LOW heat for best texture
Cooking on LOW (6–7 hours) gives the most tender results. HIGH works, but LOW allows the fibers to relax more gently.

Add bell peppers at the end
Stirring them in during the final hour keeps them vibrant and slightly crisp instead of overly soft or dull.

Adjust sauce consistency at the end
If the sauce is too thick, add a splash of hot water or broth. If too thin, remove the lid for the final 20–30 minutes.

Let it rest before serving
A short rest allows the sauce to settle and cling better to the beef and peppers.

Serve thoughtfully
Spoon the pepper steak over rice, noodles, or mashed potatoes to soak up every bit of the rich sauce.

Slow Cooker Pepper Steak

Ingredients

Sirloin steak, thinly sliced into strips – 2 pounds

Fresh garlic, finely minced – 2 teaspoons

Olive oil – 2 tablespoons

Hot water – ⅔ cup

Beef bouillon cube – 1

Cornstarch – 1 tablespoon

Onion, roughly chopped – 1 cup

Soy sauce – 3 tablespoons

Brown sugar – 1 teaspoon

Canned diced tomatoes – 1 can

Worcestershire sauce – 2 teaspoons

Ground black pepper – to taste

Bell peppers, thinly sliced (any color) – 2

Instructions

Step 1: Sear the beef

Authentic Pasta e Ceci

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Spaghetti with Meatballs and San Marzano Tomatoes Sauce

Heat the olive oil in a skillet over medium-high heat.

Add the steak strips along with the minced garlic and cook briefly, stirring, until the meat is browned on the outside.

Step 2: Mix the thickening base

Dissolve the beef bouillon cube in the hot water.

Whisk in the cornstarch until fully smooth, then transfer this mixture to the slow cooker.

Step 3: Build the sauce

Add the soy sauce, brown sugar, Worcestershire sauce, diced tomatoes, and pepper to the slow cooker. Stir to combine.

Step 4: Slow cook the beef

Add the chopped onion and the browned steak to the crockpot.

Mix well, then cover and cook on HIGH for 3 hours or LOW for 6–7 hours.

Step 5: Add peppers and finish

Stir in the sliced bell peppers and continue cooking for about 1 more hour on the same heat setting, until the peppers are tender and the sauce is well developed.

Important Notes When Making Slow Cooker Pepper Steak:

This recipe relies on slow, gentle heat
Low and steady cooking allows the beef to become tender while the sauce develops depth. Rushing the process can result in firmer meat.

Sirloin works best when sliced thin
Because sirloin is lean, thin slices and proper grain direction are essential to keep it tender during long cooking.

Salt levels vary by ingredient brand
Soy sauce, bouillon, and Worcestershire sauce all contribute salt. Always taste near the end before adding any extra seasoning.

The sauce thickens as it cools
Don’t over-thicken during cooking. The cornstarch continues to set slightly once the dish rests.

Bell peppers are added intentionally late
This preserves their color, mild sweetness, and texture, preventing them from becoming mushy.

Tomatoes mellow over time
Diced tomatoes soften and blend into the sauce as they cook, adding body without making the dish overly acidic.

HIGH vs LOW heat matters
LOW produces the most tender beef and best flavor. HIGH is faster but may yield slightly firmer meat.

Resting improves the final texture
A short rest before serving helps the sauce cling to the beef and peppers more evenly.

This dish is better the next day
Flavors deepen overnight, making leftovers especially rich and satisfying when reheated gently.

How to Enjoy Slow Cooker Pepper Steak After Cooking

Let it rest before serving
Allow the pepper steak to rest for 5–10 minutes after cooking. This helps the sauce settle and cling to the beef and peppers for better texture.

Stir gently before plating
Give the dish a light stir to evenly distribute the tender beef, peppers, and sauce before serving.

Serve over a comforting base
Spoon the pepper steak over steamed white rice, jasmine rice, noodles, or creamy mashed potatoes to soak up the rich sauce.

Balance with something fresh
Pair with a crisp green salad, steamed broccoli, or sautéed greens to contrast the savory richness.

Adjust seasoning at the table
Taste and add freshly ground black pepper or a splash of soy sauce if needed, keeping adjustments light.

Enjoy warm, not piping hot
Serving slightly warm allows the flavors to come through clearly without overwhelming the palate.

Turn leftovers into new meals
Leftover pepper steak makes a great filling for wraps, rice bowls, or stir-fried vegetables the next day.

Reheat gently
Warm leftovers slowly on the stovetop or in the microwave with a splash of broth or water to maintain tenderness.

Savor the textures
Take time to enjoy the contrast between melt-in-your-mouth beef, soft onions, and lightly tender peppers.

Share family-style
Serve straight from the slow cooker or a large platter for a cozy, comforting meal meant to be shared.

Nutrition Information:

For Slow Cooker Pepper Steak

(Approximate values per 1 serving, assuming the recipe serves 6.)

Frequently Asked Questions:

Can I use a different cut of beef instead of sirloin?
Yes. Flank steak or chuck steak work well. Flank should be sliced thin against the grain, while chuck becomes very tender with slow cooking but may add more richness.

Do I have to sear the beef before adding it to the slow cooker?
Searing isn’t required, but it greatly improves flavor by developing a deeper, savory base. It’s worth the extra few minutes.

Can I make this recipe less salty?
Yes. Use low-sodium soy sauce and broth, and wait until the end to adjust seasoning. You can also reduce the bouillon if needed.

How do I keep the bell peppers from getting too soft?
Add the peppers during the final hour of cooking, as directed. This keeps them tender yet slightly crisp.

How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of liquid to maintain tenderness.

How thin should I slice the steak for the best texture?
Slice the steak into thin strips, about ¼ inch thick, and always cut against the grain. This ensures the beef stays tender after slow cooking.

Can I skip browning the steak if I’m short on time?
You can, but browning adds important depth and savory flavor. If skipped, the dish will still cook properly, just with a milder overall taste.

When should I add the cornstarch mixture to avoid lumps?
Always whisk the cornstarch completely into hot water until smooth before adding it to the slow cooker. This prevents clumping and ensures even thickening.

Is it better to cook this on LOW or HIGH?
LOW heat (6–7 hours) is best for tenderness and flavor development. HIGH heat (3 hours) works if needed, but the beef may be slightly firmer.

What’s the best way to adjust the sauce consistency while cooking?
If the sauce becomes too thick, add a small splash of hot water or broth. If it’s too thin near the end, cook uncovered for the final 20–30 minutes.