Slow Cooker Pepper Steak Recipe: Effortless Flavor Explosion!

Craving the bold and savory flavors of pepper steak but dreading the stovetop babysitting? Look no further! This slow cooker pepper steak recipe delivers incredibly tender beef and perfectly softened vegetables swimming in a rich, flavorful sauce, all with minimal effort. Imagine coming home after a long day to the aroma of this comforting dish, ready to be served over rice, noodles, or mashed potatoes. It’s a guaranteed family favorite and a weeknight dinner winner.

Why This Recipe Works

The slow cooker is the secret weapon for achieving restaurant-quality pepper steak at home. Here’s why this recipe is a guaranteed success:

• Tender Beef: Slow cooking transforms even tougher cuts of beef into melt-in-your-mouth perfection. The long, low heat breaks down the connective tissues, resulting in incredibly tender and juicy steak.
• Flavor Infusion: The slow cooking process allows the flavors of the beef, peppers, onions, and sauce to meld together beautifully, creating a deep and complex flavor profile that’s far superior to a quick stir-fry.
• Hands-Off Cooking: Once you’ve prepped the ingredients, the slow cooker does all the work! Simply set it and forget it, freeing you up to focus on other things.
• Customizable: This recipe is easily adaptable to your preferences. You can adjust the amount of pepper, add other vegetables, or experiment with different sauces to create your own signature pepper steak.
• Perfect for Meal Prep: Slow cooker pepper steak is fantastic for meal prepping. Make a big batch on the weekend and enjoy delicious lunches or dinners throughout the week.

Ingredients

• 1.5 – 2 lbs Beef Chuck Roast: Cut into 1-inch cubes. Chuck roast is ideal for slow cooking as it becomes incredibly tender.
• 1 tbsp Olive Oil: For searing the beef.
• 1 large Onion: Sliced.
• 2 Bell Peppers: (Red, Green, Yellow, or a combination) Sliced into strips.
• 2 cloves Garlic: Minced.
• 1 (14.5 oz) can Diced Tomatoes: Undrained.
• 1/2 cup Beef Broth: Low sodium preferred.
• 1/4 cup Soy Sauce: Low sodium preferred.
• 2 tbsp Worcestershire Sauce: Adds depth of flavor.
• 1 tbsp Brown Sugar: Balances the acidity.
• 1 tsp Black Pepper: Freshly ground is best.
• 1/2 tsp Garlic Powder: Enhances the garlic flavor.
• 1/4 tsp Red Pepper Flakes: (Optional) For a touch of heat.
• 2 tbsp Cornstarch: Mixed with 2 tbsp cold water (for thickening).
• Optional Garnishes: Chopped green onions, sesame seeds.
• Serving Suggestions: Cooked rice, egg noodles, mashed potatoes.

Instructions

1. Sear the Beef (Optional but Recommended): Heat the olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. This step adds a rich, caramelized flavor to the dish. Don’t overcrowd the pan, or the beef will steam instead of sear. Transfer the seared beef to the slow cooker.
2. Add Vegetables: Add the sliced onions and bell peppers to the slow cooker on top of the beef.
3. Add Remaining Ingredients: In a medium bowl, combine the diced tomatoes (undrained), beef broth, soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, and red pepper flakes (if using). Pour the mixture over the beef and vegetables in the slow cooker.
4. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender.
5. Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the slow cooker and stir gently to combine.
6. Cook to Thicken: Turn the slow cooker to high and cook for another 15-30 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent lumps.
7. Serve: Serve the slow cooker pepper steak hot over cooked rice, egg noodles, or mashed potatoes. Garnish with chopped green onions or sesame seeds, if desired.

Tips for Success

• Don’t Skip the Searing (If Possible): Searing the beef before slow cooking adds a significant depth of flavor. If you’re short on time, you can skip this step, but the finished dish will be even more delicious if you take the time to sear the beef.
• Choose the Right Cut of Beef: Chuck roast is the best choice for slow cooker pepper steak because it’s a tougher cut that becomes incredibly tender with long, slow cooking. Other cuts, like sirloin, may become dry or tough in the slow cooker.
• Don’t Overcook: Overcooking the beef can make it dry and stringy. Check the beef for tenderness after the minimum cooking time and adjust accordingly. It should be easily shredded with a fork.
• Adjust the Seasoning: Taste the sauce after it has thickened and adjust the seasoning as needed. You may want to add more soy sauce for saltiness, brown sugar for sweetness, or black pepper for more spice.
• Control the Thickness: The amount of cornstarch you use will determine the thickness of the sauce. Start with the recommended amount and add more if you prefer a thicker sauce. Be sure to mix the cornstarch with cold water before adding it to the slow cooker to prevent lumps.
• Add Vegetables Later (Optional): If you prefer your vegetables to be less soft, you can add them to the slow cooker during the last hour of cooking.

Storage Instructions

Refrigerating: Allow the pepper steak to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Freezing: Allow the pepper steak to cool completely before transferring it to a freezer-safe container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat leftover pepper steak in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to cover it to prevent splattering.

FAQ

Can I use a different cut of beef? While chuck roast is highly recommended, you could try using a bottom round roast. However, chuck roast is the most reliable for tenderness in slow cooking.

Can I add other vegetables? Absolutely! Mushrooms, carrots, and celery are all great additions to this recipe. Add them along with the onions and peppers.

Can I make this in an Instant Pot? Yes! Sear the beef using the saute function, then add the remaining ingredients (except the cornstarch slurry). Cook on high pressure for 30-40 minutes, followed by a natural pressure release for 10 minutes. Then, release any remaining pressure. Thicken the sauce as directed in the recipe using the saute function.

Can I make this vegetarian? While this is a pepper steak recipe, you could adapt it by using a plant-based protein alternative like seitan or tempeh. Adjust cooking times accordingly.

Why is my sauce watery? This usually means you didn’t cook it long enough after adding the cornstarch slurry. Make sure to bring the sauce to a simmer and cook for the full 15-30 minutes, or until it reaches your desired thickness.

Conclusion

This slow cooker pepper steak recipe is a guaranteed crowd-pleaser. It’s easy to make, incredibly flavorful, and perfect for busy weeknights. The tender beef and perfectly cooked vegetables, all bathed in a rich and savory sauce, make this dish a truly satisfying meal. So, ditch the takeout menu and embrace the simplicity and deliciousness of this slow cooker wonder. Enjoy!