The 5-Step Slow Cooker Pepper Steak Recipe is a hearty, flavorful dish that combines tender beef, sweet bell peppers, and a savory sauce simmered to perfection. It’s a classic comfort meal that’s easy to prepare and delivers big, bold flavors with minimal effort. Perfect for weeknights or family gatherings.

The Origin and Flavor of Pepper Steak

Pepper steak has deep roots in Asian-American cuisine, especially popularized in the mid-20th century when Chinese-inspired dishes became household favorites. Traditionally made with beef, soy sauce, and colorful bell peppers, this dish blends East Asian flavors with American comfort food style.

When cooked slowly, the beef absorbs the rich umami of soy sauce and the subtle sweetness of brown sugar, while the bell peppers retain their color and freshness. The result? A melt-in-your-mouth, sweet-and-savory stew that’s both nourishing and deeply satisfying.

Whether served over steamed rice or noodles, slow cooker pepper steak offers a perfect balance of tenderness, taste, and texture — a comforting meal for any time of the year.

Why These Ingredients Make It Perfect

Each ingredient serves a purpose in creating the signature flavor of this dish. Beef stew meat or sirloin tips become incredibly tender when cooked low and slow. Soy sauce and brown sugar deliver that ideal blend of salty and sweet, while apple cider vinegar adds a gentle tang that brightens the sauce.

The trio of bell peppers — red, green, and yellow — not only adds color but also layers of natural sweetness and crunch. Ginger and garlic bring aromatic warmth, deepening the dish’s flavor profile.

Together, these ingredients create a sauce that’s rich yet balanced — thick enough to coat the beef beautifully but light enough to pour over rice or noodles.

How to Make Slow Cooker Pepper Steak

Ingredients (Serves 4–6)

Main Ingredients

• 2 lbs beef stew meat or sirloin tips, cut into bite-sized pieces
• 1 large onion, sliced
• 3 bell peppers (red, green, yellow), sliced
• 1 cup beef broth
• ½ cup soy sauce (low-sodium preferred)
• ¼ cup brown sugar (adjust to taste)
• 2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp ground ginger (or 1 tbsp fresh grated ginger)
• Salt and black pepper, to taste

Optional Toppings

• Sesame seeds
• Chopped green onions
• Steamed rice or noodles, for serving

Step-by-Step Instructions

Step 1: Prep & Layer

Place the beef at the bottom of your slow cooker. Add sliced onions and bell peppers on top. In a small bowl, whisk together the broth, soy sauce, brown sugar, vinegar, garlic, ginger, salt, and pepper. Pour this mixture evenly over everything.

Step 2: Slow Cook

Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the beef is tender and the sauce has thickened slightly. Optional: Stir gently halfway through to ensure even cooking.

Step 3: Serve & Savor

Stir the beef and vegetables gently to combine. Garnish with sesame seeds or chopped green onions. Serve warm over rice, noodles, or quinoa. It also pairs wonderfully with steamed broccoli or a crisp green salad.

Timing and Nutrition

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Servings: 4–6

Approximate Nutrition (per serving):

• Calories: 320 kcal
• Protein: 28 g
• Carbohydrates: 15 g
• Fat: 14 g
• Sodium: 780 mg
• Sugar: 10 g

Frequently Asked Questions

Q1: Can I use chicken or pork instead of beef?

Yes, you can easily substitute beef with chicken thighs or pork tenderloin. Just adjust the cooking time — chicken usually cooks faster, around 4 hours on low.

Q2: How can I make the sauce thicker?

If you prefer a thicker sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking. It will create a glossy, rich texture.

Q3: Can I make this dish ahead of time?

Absolutely! Slow cooker pepper steak tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.

Q4: What’s the best side dish for pepper steak?

This dish pairs beautifully with steamed jasmine rice, egg noodles, or mashed potatoes. For a lighter option, try serving it with cauliflower rice or sautéed greens.