Slow Cooker Pepper Steak cooks low and slow until tender: saucy, savory, and mostly hands-off for busy weeknights.
Saucy Slow-Cooker Pepper Steak for Busy Weeknights
Low-effort, deeply savory pepper steak that simmers all day until the beef is fork-tender and the sauce is rich and glossy.
From Ember Pot and slow-simmer specialist Cam Torres comes a version of pepper steak built for hands-off comfort. You start by briefly browning thin strips of beef chuck to develop that meaty caramelized edge, then let the slow cooker work its magic: soy, Worcestershire, tomato paste and a touch of brown sugar deepen into a hearty, savory sauce while the garlic, onions and bell peppers soften and mingle with the meat’s juices.
Texture is everything here. Slicing the beef across the grain into 1/2- to 1-inch strips keeps each bite tender; slicing the peppers and onions to similar widths helps them hold shape so you still get a pleasant bite instead of mush. Using low-sodium beef broth and soy sauce gives control over salt while the paprika and brown sugar add warmth and a hint of sweetness that balances the umami.
When it’s done, a quick cornstarch slurry will turn the cooking liquid into a glossy, clingy sauce that coats rice or noodles beautifully. This is a great make-ahead dinner: flavors deepen overnight, it reheats without losing its texture, and the generous sauce makes it easy to stretch across lunches or a cozy family supper.
Ingredients
How to Make Slow Cooker Pepper Steak
- Trim excess fat from the beef and slice across the grain into 1/2- to 1-inch strips; season the strips lightly with 1/2 tsp of the kosher salt and 1 tsp of the black pepper.
- Heat the vegetable oil in a large skillet over medium-high heat and brown the beef in batches just until both sides develop color (about 1–2 minutes per side); transfer browned beef to the slow cooker.
- Core and slice the bell peppers into 1/2-inch strips and slice the onion into similar-width wedges, then add the peppers, onion, and smashed/minced garlic to the slow cooker on top of the beef.
- In a bowl whisk together the beef broth, soy sauce, Worcestershire sauce, tomato paste, brown sugar, paprika and the remaining 1/2 tsp kosher salt and 1 tsp black pepper until smooth; pour the sauce over the beef and vegetables in the slow cooker.
- Cover and cook on low for 6–8 hours (or on high 3–4 hours) until the beef is fork-tender and the vegetables are softened.
- About 20 minutes before serving, whisk the cornstarch with the cold water to make a smooth slurry and stir it into the slow cooker, then switch to high and cook uncovered for 15–20 minutes until the sauce thickens.
- Taste and adjust seasoning with extra salt or pepper if needed, stirring to combine and letting the stew sit for a few minutes for the sauce to finish thickening.
- Serve the pepper steak hot over steamed rice, noodles, or mashed potatoes and garnish with extra black pepper if desired.
Recipe Card
Slow Cooker Pepper Steak
Slow Cooker Pepper Steak cooks low and slow until tender: saucy, savory, and mostly hands-off for busy weeknights.
- Prep
- 25 min
- Cook
- 7 hr
- Servings
- 6
Ingredients
Instructions
- Trim excess fat from the beef and slice across the grain into 1/2- to 1-inch strips; season the strips lightly with 1/2 tsp of the kosher salt and 1 tsp of the black pepper.
- Heat the vegetable oil in a large skillet over medium-high heat and brown the beef in batches just until both sides develop color (about 1–2 minutes per side); transfer browned beef to the slow cooker.
- Core and slice the bell peppers into 1/2-inch strips and slice the onion into similar-width wedges, then add the peppers, onion, and smashed/minced garlic to the slow cooker on top of the beef.
- In a bowl whisk together the beef broth, soy sauce, Worcestershire sauce, tomato paste, brown sugar, paprika and the remaining 1/2 tsp kosher salt and 1 tsp black pepper until smooth; pour the sauce over the beef and vegetables in the slow cooker.
- Cover and cook on low for 6–8 hours (or on high 3–4 hours) until the beef is fork-tender and the vegetables are softened.
- About 20 minutes before serving, whisk the cornstarch with the cold water to make a smooth slurry and stir it into the slow cooker, then switch to high and cook uncovered for 15–20 minutes until the sauce thickens.
- Taste and adjust seasoning with extra salt or pepper if needed, stirring to combine and letting the stew sit for a few minutes for the sauce to finish thickening.
- Serve the pepper steak hot over steamed rice, noodles, or mashed potatoes and garnish with extra black pepper if desired.
Nutrition
- Carbohydrates
- 15
- Saturated Fat
- 15
- Sodium
- 1180
- Fiber
- 2
- Unsaturated Fat
- 25
- Protein
- 51
- Fat
- 40
- Cholesterol
- 150
- Trans Fat
- 0
- Calories
- 570
- Sugar
- 6