Instead of ordering takeout, make this Slow-Cooker Pepper Steak recipe for an easy and flavorful meal any night of the week! Loaded with colorful peppers and tender steak, it’s perfect to serve over rice for a dinner the whole family will love.
Looking for a super easy meal that everyone will love? This pepper steak is great for busy weeknights but elegant enough for Sunday dinner! It features a rich and flavorful sauce, perfectly crisp peppers, and juicy sirloin steak for a satisfying and filling meal.
Why This Recipe Works
Thanks to the slow cooker, you can easily prep this pepper steak in the morning and let it cook all day! That way it’s ready by dinnertime and all you have to do is give it a stir and serve it up.
I love to use a medley of sweet bell peppers for pops of fun color, and top sirloin steak gets perfectly tender and soaks up all the flavor of the savory sauce.
Ingredients Needed
- Beef Stock: You can also use chicken broth or vegetable broth, but beef broth works well with the steak.
- Soy Sauce
- Beef Bouillon Cube: Infuses the dish with lots of savory beef flavor.
- Worcestershire Sauce
- Brown Sugar: Helps balance out the rich savory sauce with a little bit of complex sweetness.
- Ground Ginger
- Salt and Black Pepper
- Cornstarch: Thickens up the sauce and prevents it from getting too watery or thin.
- Top Sirloin: You can use another kind of steak if you prefer, but top sirloin is my favorite choice for this recipe.
- Bell Peppers: I use a combination of yellow bell pepper, red bell pepper, and green bell peppers, but you can use just green peppers if you like.
- White Onion
- Garlic
How to Make this Slow Cooker Pepper Steak
- Step 1: In a mixing bowl, whisk together the beef broth, soy sauce, bouillon, Worcestershire sauce, brown sugar, ginger, salt and pepper, and cornstarch.
- Step 2: Slice the beef into thin strips and the peppers and onions into large chunks.
- Step 3: Add the steak and veggies to the slow cooker.
- Step 4: Pour the sauce over top and add the garlic, then cover and cook on low for 6 to 7 hours or on high heat for 3 to 4 hours.
Recipe Tips
- Be sure not to cut the peppers too small or they might get mushy as they slow cooker.
- Garnish with some sesame seeds or a sprinkle of chopped green onions.
- Instead of sirloin, you can use flank steak, skirt steak, round steak, or chuck roast. Another option is to pick up some beef stew meat, which will already be cut into the perfect sized chunks.
- For leftovers, allow everything to cool and transfer to an airtight container. Your leftovers should last for 3 to 4 days in the fridge and they’re perfect for meal prep! You can also freeze your pepper steak for a month or so.
- To reheat, microwave your steak for about a minute and give it a stir, and then continue to microwave in 30 second increments until it’s heated through. From frozen, allow it to thaw first.
