Dinner

Slow Cooker Pepper Steak Recipe

ByAiden Wells October 29, 2025October 29, 2025

Introduction

Slow Cooker Pepper Steak is a flavorful and easy-to-make dish perfect for busy weeknights. Tender strips of steak are cooked low and slow with vibrant bell peppers and a savory sauce, resulting in a comforting and satisfying meal.

A white plate holds a dish with three layers: the bottom layer is white rice with a soft, grainy texture, the middle layer is a mix of cooked yellow and red bell pepper strips that add bright color, and the top layer features thin, brown strips of cooked beef covered lightly with small white sesame seeds. The dish is set on a table with a white marbled texture, and black chopsticks rest on the edge of the plate in the background. A blue and white patterned cloth adds a subtle accent beyond the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds sirloin steak or flank steak
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
½ cup beef broth
¼ cup soy sauce
2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon black pepper
¼ teaspoon red pepper flakes

Instructions

Step 1: Thinly slice the steak. If it is difficult to slice, place it in the freezer for 20 minutes to firm up. Place the sliced steak in the bottom of the slow cooker and arrange the onions evenly over the top.
Step 2: In a bowl, whisk together beef broth, soy sauce, cornstarch, Worcestershire sauce, garlic, ginger, brown sugar, salt, black pepper, and red pepper flakes to make the sauce. Pour this mixture over the steak and onions in the slow cooker.
Step 3: Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the steak is tender.
Step 4: About one hour before cooking is finished, add the sliced green and red bell peppers to the slow cooker and stir to combine.
Step 5: Serve the pepper steak hot over cooked rice for a complete meal.

Tips & Variations

For extra depth, add a splash of sesame oil right before serving.
Substitute the sirloin with flank steak or skirt steak for similar results.
If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with water and stir it in during the last 30 minutes of cooking.
Use different colored bell peppers or add mushrooms for variety.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water or broth if needed to loosen the sauce.

How to Serve

A white bowl filled with a base layer of fluffy white rice covering the bottom, topped with a mix of dark brown cooked beef strips, vibrant green and red sliced peppers, and light brown cooked onions. The beef and vegetables are scattered evenly in the center with a sprinkle of small white sesame seeds on top. The bowl is placed on a white marbled surface, with a pair of black and blue chopsticks resting on the rim. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen steak for this recipe?

It’s best to use fresh steak or partially thawed steak for easier slicing and better texture. If using frozen, allow it to thaw enough to slice thinly before cooking.