Slow Cooker Pepper Steak

There’s something deeply comforting about pepper steak simmering away in the slow cooker. It’s savory, a little sweet, full of tender beef and soft bell peppers, and it fills the kitchen with that “something good is coming” smell. This is the kind of meal that feels old-school in the best way—simple ingredients, bold flavor, and a sauce that begs to be spooned over warm rice. Perfect for busy weekdays, cozy weekends, or anytime you want dinner to basically cook itself.

SLOW COOKER PEPPER STEAK
Ingredients

• 2 pounds beef sirloin, sliced into thick strips
• ¾ teaspoon garlic powder (or more if you love garlic)
• 3 tablespoons vegetable oil
• 1 beef bouillon cube
• ¼ cup hot wate
• 1 tablespoon cornstarch
• ½ cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 (14.5-ounce) can stewed tomatoes, with the juice
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon salt

Instructions

1. Start by getting everything prepped and ready. This recipe moves fast once you begin.
2. Sprinkle the beef strips evenly with garlic powder. Don’t overthink it—just make sure every piece gets a little love.
3. Heat the vegetable oil in a large skillet over medium heat. When it’s hot, add the beef and sear it until browned on both sides, about 5 minutes per side. You’re not cooking it through here, just building flavor.
4. Transfer the browned beef straight into your slow cooker.
5. In a small bowl, dissolve the beef bouillon cube in the hot water. Once it’s fully melted, whisk in the cornstarch until smooth.
6. Pour this mixture over the beef in the slow cooker.
7. Add the chopped onion, bell peppers, stewed tomatoes (juice included), soy sauce, sugar, and salt. Give everything a gentle stir so the flavors start mingling.
8. Cover and cook on High for 3–4 hours or Low for 6–8 hours, until the beef is tender and the sauce is rich and glossy.

Helpful Tips & Easy Swaps

• Beef options: Sirloin works great, but flank steak or round steak are good budget-friendly swaps.
• Want more color? Toss in red or yellow bell peppers for a sweeter, brighter dish.
• Thicker sauce: If you like extra gravy, stir in another teaspoon of cornstarch mixed with water during the last 30 minutes.
• Serving ideas: This pepper steak is perfect over white rice, brown rice, or even mashed potatoes.
• Storage: Leftovers keep well in the fridge for up to 3 days and taste even better the next day.

This slow cooker pepper steak is one of those reliable, feel-good meals you’ll come back to again and again. It’s easy, hearty, and full of familiar flavors that fit right into everyday life. Whether you’re feeding a family or just want leftovers that reheat beautifully, this recipe delivers comfort without the fuss. Let it simmer, let the house smell amazing, and enjoy a dinner that feels like it’s been passed down with love. 🍽️

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