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I don’t know about you, but once the leaves start turning (or honestly, the second the temperature drops below 70), I’m busting out the slow cooker like it’s a family heirloom. And pepper steak? That’s one of those recipes I’ve come back to again and again — especially on weeks where I barely have time to sit down, let alone make a full dinner.

There’s something comforting about the way the beef gets impossibly tender after hours of simmering, soaking up all that garlicky, soy-sauce goodness. Add some colorful peppers, a warm bowl of rice, maybe a sprinkle of sesame seeds on top — and suddenly, Tuesday night feels like something to look forward to.

Why You’ll Love This (Even If You’re Not a “Slow Cooker Person”)

Low effort, high reward. Toss it all in, go live your life, come back to dinner.
Kid-approved and crowd-friendly. It’s like takeout — but cozier.
Great for meal prep. Leftovers only get better the next day.
Totally customizable. Want it spicy? Sweeter? More veggies? You’re the boss.
Smells amazing. Like someone’s been cooking for hours (because… well, you did).

Let’s Talk Ingredients (and Some Easy Swaps)

Here’s the beauty of this recipe — you don’t need anything fancy. Just good basics and a slow cooker that still works.

What you’ll need:

2 lbs sirloin steak, sliced into strips (or cubes if you’re lazy like me sometimes)
→ Sub: Chuck roast or flank steak works great too.
1 onion, sliced or diced — your choice
3 bell peppers, any color, sliced
→ Tip: Red and yellow are sweeter; green brings a sharper bite
3 garlic cloves, minced
¾ cup beef broth (or water + bouillon)
3 beef bouillon cubes
¼ cup soy sauce
→ Sub: Use tamari or coconut aminos if gluten-free
2 tbsp honey
1 tsp Worcestershire sauce
1 tsp ground ginger
Salt + black pepper, to taste
2 tbsp cornstarch, for thickening

If you’re the type to “measure with your heart” — I see you. Just maybe don’t eyeball the soy sauce unless you’re really confident.

Step-by-Step: How to Make Slow Cooker Pepper Steak

This is the “set it and forget it” kind of recipe — but with just enough prep to feel like you did something.

1. Load it up

Layer your beef strips, sliced onions, and bell peppers into your slow cooker. No need to sear — trust the process.

2. Make the magic sauce

In a separate bowl, whisk together your garlic, broth, bouillon cubes (smash ’em a bit), soy sauce, Worcestershire, honey, ginger, cornstarch, and a good grind of black pepper. Add salt after cooking if needed — soy sauce already does the heavy lifting.

→ Pro tip: Don’t skip the cornstarch — it thickens the sauce as it cooks. No one likes a watery pepper steak.

3. Pour and cover

Pour the sauce over the beef and veggies. Make sure everything’s nestled in nicely.

4. Cook low and slow

Cover and cook on low for 6–8 hours or high for 3–4 hours — until the beef is fork-tender and the peppers are soft but still vibrant.

→ Don’t lift the lid a million times. Every peek adds extra cook time.

5. Stir and serve

Right before serving, give everything a gentle stir. The sauce should be glossy and clinging to the beef — like a good stir fry.

Serve over steamed white rice, brown rice, or even garlic noodles if you’re feeling fancy. Add sesame seeds or scallions if you’re trying to impress someone (or just yourself).

Want to Mix It Up? Try These Flavor Twists

Honestly, pepper steak is the type of recipe that loves a remix.

Make it spicy: Add a few dashes of sriracha or a sliced jalapeño before cooking.
Go tropical: Swap honey for pineapple juice and add chunks of fresh pineapple.
Low sodium version: Use low-sodium broth and soy sauce, and skip the bouillon cubes.
Add more veggies: Mushrooms, snap peas, or broccoli florets tossed in at the end work beautifully.
Different sauces: Try hoisin for sweetness or go Korean-style with a touch of gochujang.

Leftovers? Lucky You.

This dish actually gets better as it sits — the flavors deepen overnight. Here’s how to keep it tasting great:

Fridge: Store in an airtight container for up to 4 days.
Freezer: Let cool completely, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Tips:

Microwave: Add a splash of broth or water, cover loosely, and heat in 1-minute bursts.
Stovetop: Warm gently over medium heat with a splash of liquid to loosen the sauce.

Pro move: Store the rice separately so it doesn’t turn into mush. Unless you like that kind of thing — no judgment.

Cozy, Easy, and Way Better Than Takeout

There’s something special about meals that cook themselves while you’re off handling life. Slow Cooker Pepper Steak has saved my dinner plans more times than I can count — and it’s just one of those dishes that feels like home.

So whether you’re feeding a crowd or just need something foolproof for Wednesday night, give this one a try. And hey — if you find a fun twist or family-approved variation, I’d genuinely love to hear about it.

Drop your ideas in the comments — or just let me know how it turned out!