If you have ever wanted a dish that’s bursting with vibrant colors, bold flavors, and melt-in-your-mouth tenderness without spending all day in the kitchen, then this Slow Cooker Pepper Steak Recipe is just what you need. Imagine tender strips of flank steak slow-cooked to perfection alongside sweet bell peppers and onions, all coated in a savory, slightly tangy sauce that beautifully balances soy sauce richness with a hint of spice. This recipe effortlessly combines convenience with comfort, making it a family favorite or a cozy weeknight go-to that never disappoints.
Ingredients You’ll Need
Every ingredient in this Slow Cooker Pepper Steak Recipe plays a crucial role. They are straightforward and easy to find, yet each adds a unique layer to the dish’s deliciousness, whether it’s flavor, texture, or color. Let’s break down what you’ll need to bring this recipe to life.
- 680 grams flank steak or sirloin: Thinly sliced strips provide tenderness and absorb the sauce beautifully.
- 3 bell peppers (red, green, yellow), sliced: These add vibrant color and a sweet crunch that contrasts the beef perfectly.
- 1 medium onion, sliced: Adds natural sweetness and depth that mellow out during slow cooking.
- 3 cloves garlic, minced: Infuses the dish with an irresistible aromatic punch.
- 60 milliliters soy sauce: Delivers a salty, umami richness essential to the sauce’s flavor profile.
- 60 milliliters beef broth: Keeps the steak juicy and enhances the meaty flavor.
- 30 milliliters Worcestershire sauce: Adds complexity with its tangy, slightly sweet notes.
- 8 grams cornstarch: Used later to thicken the sauce to a silky consistency.
- 15 milliliters water: Helps dissolve the cornstarch for even thickening.
- 1 teaspoon black pepper: Brings a gentle heat that complements the sweet peppers.
- 1/2 teaspoon crushed red pepper flakes (optional): Adds a little kick if you like a touch of spice.
- 30 milliliters olive oil: For searing the steak and creating that rich, caramelized exterior.
How to Make Slow Cooker Pepper Steak Recipe
Step 1: Sear the Steak
Start by heating the olive oil in a large skillet over medium-high heat. Once hot, add the thinly sliced steak and sear it for 2 to 3 minutes. The goal here is to brown the meat without cooking it through, creating that beautiful caramelized flavor that enhances the final dish.
Step 2: Combine Ingredients in the Slow Cooker
Transfer the seared steak strips to your slow cooker. Next, add the colorful bell peppers, sliced onion, minced garlic, soy sauce, beef broth, Worcestershire sauce, black pepper, and crushed red pepper flakes if you are using them. Gently stir to mix everything without breaking up the steak pieces.
Step 3: Slow Cook until Tender
Cover your slow cooker and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. During this time, the steak becomes incredibly tender, and the vegetables soften, soaking up all those savory juices. The long, slow cooking perfectly melds the flavors together.
Step 4: Thicken the Sauce
About 30 minutes before serving, whisk together the cornstarch and water until smooth. Stir this mixture into the slow cooker and leave it uncovered to cook. This step thickens the sauce wonderfully, giving the dish a luxurious finish that clings beautifully to both steak and veggies.
Step 5: Serve and Enjoy
When the sauce has thickened and everything is piping hot, your Slow Cooker Pepper Steak Recipe is ready to be served. Pour it over fluffy steamed rice or tender noodles to soak up all the tasty juices.
How to Serve Slow Cooker Pepper Steak Recipe
Garnishes
To elevate your pepper steak, sprinkle freshly sliced green onions or a handful of chopped fresh cilantro on top. These garnishes add a burst of freshness and an appealing pop of green that contrasts nicely with the rich sauce and vibrant bell peppers.
Side Dishes
This dish pairs beautifully with simple steamed white or brown rice, which acts as the perfect canvas for the flavorful sauce. Alternatively, try serving it over egg noodles or accompanied by a crisp Asian-style slaw for added texture and brightness.
Creative Ways to Present
If you want to mix things up, consider serving the pepper steak stuffed inside warm tortillas with a sprinkle of shredded cheese for a fusion taco experience. You could also layer it over baked potatoes or even pile it onto toasted baguette slices for an irresistible open-faced steak sandwich.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Pepper Steak Recipe stores wonderfully in an airtight container in the refrigerator. Make sure to cool it before sealing, and consume within 3 to 4 days for the best flavor and safety.
Freezing
If you want to save some for later, freeze the cooked pepper steak in a freezer-safe container or zip-top bag. It keeps well for up to 3 months—just label it with the date to keep track. When freezing, try to remove as much air as possible to prevent freezer burn.
Reheating
To reheat, gently warm the pepper steak on the stove over medium-low heat or in the microwave. Adding a splash of beef broth or water can help loosen the sauce and keep the steak juicy. Stir occasionally to heat evenly.
FAQs
Can I use a different cut of beef for this Slow Cooker Pepper Steak Recipe?
Absolutely! While flank steak or sirloin is preferred for its tenderness and flavor absorption, you can use other cuts like skirt steak or even stew beef. Just ensure they are cut into thin strips for quick and even cooking.
Is it necessary to sear the steak before adding it to the slow cooker?
Searing isn’t mandatory but highly recommended because it locks in flavor and creates a richer, more complex taste in the final dish. It also helps to improve the texture and appearance of the beef.
Can I make this Slow Cooker Pepper Steak Recipe spicy?
Yes! The recipe includes optional crushed red pepper flakes for a little heat, but you can easily adjust the spice level by adding more red pepper, chili powder, or even a dash of hot sauce depending on your personal taste.
What can I substitute for Worcestershire sauce?
If you don’t have Worcestershire sauce on hand, you can use soy sauce mixed with a little vinegar and a pinch of sugar as a substitute. This helps mimic the tangy-sweet complexity that Worcestershire provides.
How do I make the sauce thicker if it’s too thin after cooking?
If your sauce isn’t as thick as you like, whisk a little more cornstarch with water and stir it into the slow cooker. Let it cook uncovered for another 15 to 20 minutes until it reaches your desired consistency.
Final Thoughts
There is something truly comforting about a Slow Cooker Pepper Steak Recipe—it’s the kind of meal that feels like a warm hug after a busy day. Easy to prepare, packed with flavor, and perfectly balanced, this dish has everything to become a staple in your rotation. I can’t wait for you to try it and enjoy the delicious, tender bites as much as I do.
Print
Slow Cooker Pepper Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American, Asian-Inspired
Description
This Pepper Steak Slow Cooker recipe offers a tender and flavorful beef dish simmered with vibrant bell peppers and a savory sauce. Perfectly seared flank steak is slow-cooked with a mix of soy sauce, Worcestershire sauce, and aromatic spices to create a comforting meal served best over steamed rice or noodles.
Ingredients
Meat
- 680 grams flank steak or sirloin, thinly sliced into strips
Vegetables and Aromatics
- 3 bell peppers (red, green, yellow), sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
Liquids and Sauces
- 60 milliliters soy sauce
- 60 milliliters beef broth
- 30 milliliters Worcestershire sauce
- 30 milliliters olive oil
Thickener
- 8 grams cornstarch
- 15 milliliters water
Spices
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Sear the steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced flank steak and sear for 2 to 3 minutes until browned on the outside but not fully cooked through. This step locks in flavor and improves the texture.
- Combine in slow cooker: Transfer the seared steak strips to the slow cooker. Add sliced bell peppers, onion, minced garlic, soy sauce, beef broth, Worcestershire sauce, black pepper, and crushed red pepper flakes. Gently stir to combine all ingredients evenly.
- Slow cook the mixture: Cover the slow cooker and cook the mixture on low for 6 to 8 hours, or on high for 3 to 4 hours. This slow cooking process tenderizes the steak and allows the flavors to meld beautifully with the vegetables.
- Thicken the sauce: About 30 minutes before serving, whisk together cornstarch and water until smooth. Stir this slurry into the slow cooker and cook uncovered to thicken the sauce. This will create a glossy and rich coating for the steak and peppers.
- Serve: Once the sauce has thickened, serve the pepper steak hot over steamed rice or noodles to soak up the delicious juices and complete the meal.
Notes
- For thicker sauce, adjust cornstarch amount accordingly or allow extra time to reduce the sauce uncovered.
- You can substitute flank steak with sirloin or skirt steak for similar results.
- Adding crushed red pepper flakes is optional but adds a nice kick of heat.
- Serve with steamed rice or egg noodles for a satisfying dinner.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
