A comforting classic gets a modern twist with this Slow Cooker Pepper Steak—a weeknight hero that’s bold, saucy, and unbelievably easy to prepare. It’s the kind of dish that feels indulgent yet comes together with minimal effort.
Tender sirloin strips simmer slowly with sweet peppers, onions, garlic, and soy sauce, creating a rich and savory flavor profile. Serve it over rice, noodles, or veggies for a cozy dinner everyone will love.
What’s in This Slow Cooker Pepper Steak? Star Ingredients That Shine
- Sirloin steak – Thinly sliced and slow-cooked until melt-in-your-mouth tender, it’s the star of the show with just the right balance of richness.
- Green and red bell peppers – These vibrant vegetables add color, sweetness, and a slight crunch that balances the savory sauce beautifully.
- White onion – Sliced and slow-cooked to a mellow sweetness that deepens the dish’s overall flavor.
- Garlic and ginger – These aromatics punch up the sauce with warmth and complexity, creating depth with each bite.
- Soy sauce – The umami backbone of the dish, it infuses the beef and veggies with bold, salty-savory flavor.
- Beef broth – Adds body to the sauce, allowing all the ingredients to blend together into something magical.
How to Make It: Slow Cooker Pepper Steak in Just a Few Steps
Start by layering thinly sliced steak at the bottom of your slow cooker. Top it with bell peppers and onions for vibrant texture and flavor.
Whisk together soy sauce, broth, garlic, ginger, seasonings, and a bit of sugar and cornstarch to create a savory, slightly thick sauce. Pour it over the beef and veggies.
Cover and cook until the steak is tender and the sauce has thickened slightly—high for 3–4 hours or low for 6–7 hours. That’s it!
Spoon it over rice or noodles for a hearty, complete meal that tastes like you spent all day cooking.
Tips, Tricks & Flavorful Twists
For extra tenderness, slice your steak against the grain—this helps the meat break down more easily during the slow cooking process. Partially freezing the steak for about 20 minutes makes thin slicing effortless.
If you prefer a bit of crunch in your peppers, add them during the last hour of cooking to preserve their texture.
Feeling adventurous? A splash of hoisin sauce or a spoonful of oyster sauce can deepen the flavor even further. For a spicy kick, increase the crushed red pepper or drizzle in a little sriracha before serving.
This dish is also adaptable—substitute the sirloin with flank steak or even chicken if you’re looking for variation.
Leftovers? Here’s How to Keep the Flavor Going
Slow Cooker Pepper Steak keeps beautifully, making it a meal prep favorite. Cool leftovers completely before transferring to an airtight container.
It will stay fresh in the refrigerator for up to 4 days. For longer storage, freeze in single-serving portions for up to 3 months.
To reheat, gently warm in a skillet over medium heat or microwave in 1-minute intervals, stirring in between. Add a splash of water or broth to refresh the sauce as it heats up.
Crock Pot Pepper Steak
Ingredients
- ½ cup beef broth
- ¼ cup soy sauce
- ½ tsp ginger minced
- 1 medium red bell pepper sliced into ¼-inch strips
- 1 ½ tbsp cornstarch
- 2 tsp white sugar
- 1 tsp ground black pepper
- 1 tsp salt
- ¼ tsp crushed red pepper
- 3 tsp garlic finely minced
- 2 lbs sirloin steak sliced into ¼-inch strips
- 1 medium green bell pepper cored, seeded, and cut into ¼-inch strips
- 1 cup white onion cut into ¼-inch strips
Instructions
- Place the sliced sirloin steak into the base of a slow cooker. Layer the red and green bell peppers along with the white onion on top of the beef.
- In a separate mixing bowl, combine garlic, ginger, soy sauce, beef broth, sugar, cornstarch, salt, black pepper, and crushed red pepper. Whisk thoroughly until the cornstarch is fully dissolved and the mixture is smooth.
- Pour the prepared sauce over the beef and vegetables in the slow cooker.
- Secure the lid and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the steak is tender and the sauce is thickened.
- Serve hot over your preferred base such as rice, noodles, or steamed vegetables.
Notes
For easier slicing, chill the steak in the freezer for approximately 20 minutes prior to cutting.
Prepare the sauce in advance to save time; it can be refrigerated until needed or substituted with a store-bought pepper steak sauce.
For a firmer texture in the bell peppers, consider adding them during the final hour of cooking.
