Slow Cooker Pepper Steak with Mushrooms — The Supper Hall Classic That Never Fades

Back when our little community hall still smelled of strong coffee and fresh floor wax, potluck suppers were the highlight of our month. Everyone had that dish they were known for — Mrs. Voss brought her mile-high lemon meringue pie, old Mr. Danner made his fiery baked beans, and if you were lucky, you’d find my mother’s pepper steak with mushrooms bubbling away in a battered Crock-Pot near the coat rack.

Those suppers weren’t fancy, but they were everything. A place to catch up, share news, swap recipes scrawled on index cards — and more than once, to sneak an extra helping when no one was watching. This pepper steak was always gone before the folding chairs were stacked. To me, it tastes like friendship and patience all at once — simple ingredients turned into something comforting enough to quiet a room.

Why You’ll Love This Recipe

• Hearty & fuss-free: The slow cooker does all the heavy lifting — you just peek in now and then.

• Tender beef, bright peppers: Every bite’s got that perfect balance — savory, sweet, earthy.

• Old-fashioned comfort: Reminds you to slow down and savor what really matters.

• Crowd-pleaser: Perfect for family dinners, potlucks, or sharing with a neighbor who needs a lift.

Ingredients — Plus a Few Handy Notes

• 2 lbs beef round steak, sliced thin — Chuck steak works too, just trim it well.

• 2 tablespoons olive oil — Or vegetable oil, if that’s what you’ve got.

• 2 bell peppers — One red, one green for that pretty color. Yellow works fine, too.

• 1 large onion, sliced — Sweet or yellow, whichever’s handy.

• 8 oz mushrooms, sliced — Button or cremini are perfect.

• 3 cloves garlic, minced — Fresh is best, but jarred’ll do in a pinch.

• 1 cup beef broth — Homemade? Even better. Store-bought works just fine.

• 1/4 cup soy sauce — Low-sodium if you like to control the salt.

• 1 tablespoon cornstarch + 1 tablespoon water — For thickening that luscious gravy.

• Salt & pepper, to taste.

• Fresh parsley, chopped, for garnish — Not mandatory, but it sure looks nice.

Directions — Let’s Take It Step by Step

1. First things first — warm up a big skillet over medium heat. Add your olive oil and swirl it around until it shimmers. Toss in the beef strips and brown them in batches — don’t overcrowd the pan or they’ll steam instead of sear. This browning step? Don’t skip it. It builds so much flavor.

2. Once browned, pile the beef into your slow cooker. Scrape every last bit of those tasty drippings in there, too — that’s liquid gold.

3. Next up: layer in your sliced bell peppers, onion, mushrooms, and garlic right on top of the beef. It’ll look like a lot — trust me, it all cooks down beautifully.

4. Grab a small bowl and whisk together the beef broth and soy sauce. Pour it gently over the beef and veggies. Give everything a little nudge with a spoon so that sauce seeps down.

5. Lid on, slow cooker set to low — now you wait. Let it go for about 6 to 8 hours. By then, the beef will be melt-in-your-mouth tender and your kitchen will smell downright irresistible.

6. About half an hour before you plan to eat, stir together the cornstarch and water in a cup. Lift the lid, swirl that cornstarch slurry in, stir gently, and cover again. This will thicken the sauce just enough to cling to every bite.

7. Right before serving, taste and adjust with salt and pepper. Sprinkle over a handful of fresh parsley if you’re feeling fancy.

Serving Suggestions — Keep It Cozy

Around here, we ladle this pepper steak over fluffy white rice. Some swear by mashed potatoes instead — the gravy soaks in like a dream. If you want something greener on the plate, steamed green beans with a knob of butter or a crisp garden salad do the trick.

Storage Tips — Make It Last

Got leftovers? Lucky you. Let the pepper steak cool to room temp, then store it in an airtight container in the fridge for up to 3 days. When reheating, do it low and slow — stovetop or microwave, just add a splash of broth if it needs loosening up. Some say it tastes even better the next day — I’d have to agree.

Variations — Little Twists to Make It Yours

• Feeling feisty? Stir in a pinch or two of crushed red pepper flakes when you add the broth.

• No mushrooms? Skip ’em — or swap for zucchini slices in the last hour.

• Stretch it further by adding sliced carrots or baby potatoes right from the start. One less side dish to fuss over!

From My Kitchen to Yours

So there you have it — a pepper steak that’s stood the test of potluck time and neighborly taste buds. If you try this recipe, I’d love to hear how it turned out for you — or what little twists you put on it to make it your own. Drop me a comment, share a photo, or just tell me if it reminded you of your own supper hall days.

Take care — and happy slow cooking!