Dinner

Slow Cooker Pepper Steak Recipe

ByHarry Bern October 21, 2025October 21, 2025

Introduction

Slow Cooker Pepper Steak is a comforting and flavorful dish that brings tender beef and vibrant bell peppers together in a savory sauce. Perfect for busy days, this recipe lets your slow cooker do the work while filling your home with mouthwatering aromas.

The image shows a black bowl filled with three layers of stir-fry: the bottom layer has dark brown cooked beef pieces, the middle layer contains green and red bell pepper chunks mixed with soft white onion slices, and the top layer is covered by a shiny brown sauce coating all ingredients. Next to it, there is a small white bowl full of cooked white rice with a soft and fluffy texture. The bowls rest on a beige wrinkled cloth on a wooden table, with wooden chopsticks placed beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs beef sirloin strips (or sirloin steak cut into slices)
3 large colorful bell peppers (sliced thick)
1 large onion (sliced)
3 garlic cloves
3/4 cup beef broth
3 beef bouillon cubes
1/4 cup soy sauce
2 tsp Worcestershire sauce
2 tbsp honey
1 tsp ground ginger
1/2 tsp black pepper
1/2 tsp salt
2 tbsp cornstarch (or flour)

Instructions

Step 1: Make the sauce by combining hot beef broth, bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch or flour in a mixing glass. Stir well, crushing the bouillon cubes until dissolved.
Step 2: Place the beef strips into the slow cooker. Pour the prepared sauce over the beef. Add the sliced bell peppers, onion, and garlic on top.
Step 3: Set the slow cooker to LOW and cook for 6 hours, or HIGH for 3 hours. If possible, stir the ingredients halfway through cooking to ensure even flavor.
Step 4: When cooking is complete, stir everything well and transfer to a serving dish. Serve the pepper steak over rice or noodles, or alongside mashed or baked potatoes.

Tips & Variations

For extra tenderness, use sirloin tip or flank steak if sirloin strips are unavailable.
Add a splash of rice vinegar or a pinch of chili flakes to the sauce for a tangy or spicy twist.
Vegetables like mushrooms or snap peas can be added for additional texture and flavor.
Use cornstarch for a clearer sauce or flour for a slightly thicker, more rustic texture.

Storage

Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the sauce has thickened too much.

How to Serve

A close-up of a black bowl filled with a stir-fry dish consisting of several large pieces of brown, glossy beef, mixed with chunks of green bell peppers, red bell peppers, and sliced translucent onions, all coated in a shiny brown sauce with visible black pepper specks, with steam rising invitingly; in the background, out of focus, is a black bowl filled with fluffy white rice, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can substitute sirloin with flank steak, ribeye, or even chuck strips. Just keep in mind that cooking times may vary slightly depending on the cut and thickness.