Dinner

Slow Cooker Pepper Steak Recipe

ByMariam Harutyunyan February 18, 2026February 18, 2026

Introduction

Pepper steak is a comforting, flavorful dish that brings tender beef and vibrant bell peppers together in a savory sauce. Made easy in the slow cooker, this recipe is perfect for busy days when you want a satisfying meal with minimal effort.

The image shows a black slow cooker filled with cooked beef strips mixed with long slices of red and green bell peppers and soft, translucent onion wedges, all coated in a shiny, brown sauce. A wooden spoon is resting inside the cooker, scooping some of the meat and vegetables. The slow cooker sits on a white marbled surface with a white cloth nearby. The colors are rich and warm, with the red and green peppers adding bright contrast against the brown sauce and beef. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. beef strips
1 green bell pepper, sliced thick

1 red bell pepper, sliced thick
1 white onion, sliced

½ cup water
2 beef bouillon cubes

3 Tbsp. soy sauce
1 tsp. Worcestershire sauce
¼ tsp. ground ginger

¼ tsp. garlic powder
½ tsp. black pepper
2 tsp. brown sugar (honey or white sugar work too)

1 Tbsp. cornstarch
¼ tsp. red pepper flakes (optional)

Instructions

Step 1: In a small microwavable bowl, combine the water and beef bouillon cubes. Microwave for 30 seconds, then stir until the bouillon is fully dissolved. If you don’t have a microwave, boil the water on the stove and dissolve the cubes there.

Step 2: Add the soy sauce, Worcestershire sauce, ground ginger, garlic powder, black pepper, brown sugar, and cornstarch to the bowl with the bouillon mixture. Whisk everything together until smooth. Stir in the red pepper flakes if you want a bit of heat.
Step 3: Pour the sauce mixture into the slow cooker. Add the beef strips, green and red bell peppers, and onion on top of the sauce.
Step 4: Cover the slow cooker and cook on LOW for 5 hours, until the beef is tender and the flavors are well blended.

Tips & Variations

For extra tenderness, choose a well-marbled cut of beef like sirloin or flank steak cut into strips.
Swap bell peppers with a mix of colorful peppers to brighten the dish.
If you prefer a thicker sauce, stir in an additional ½ tablespoon of cornstarch dissolved in cold water during the last 30 minutes of cooking.

Add mushrooms or snap peas for extra veggies and texture.

Storage

Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat or microwave until heated through, stirring occasionally. Avoid overheating to keep the beef tender.

How to Serve

Inside a black slow cooker, there is a stew made of several layers: the bottom layer is light brown broth with a slightly thick texture, visible throughout the dish; floating on top, there are pieces of cooked meat, cut into small chunks with a browned surface; mixed with the meat are slices of red and green bell peppers, bright and soft, adding vivid color; onion slices, translucent and slightly cooked, are scattered unevenly around the meat and peppers; the overall look is glossy and wet, showing the stew is freshly cooked. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen beef strips in this recipe?

It’s best to use fresh or fully thawed beef strips for even cooking. If you use frozen beef, increase the cooking time slightly and check for doneness.

What can I serve with slow cooker pepper steak?

Serve this pepper steak over steamed rice, noodles, or mashed potatoes to soak up the delicious sauce. It also pairs well with a side of steamed vegetables or a simple green salad.