This Slow Cooker Pepper Steak is Our Favorite

Name: Slow Cooker Pepper Steak
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Ingredients: 2 tablespoons olive oil; 3 pounds top round London broil, (sliced into ½ x 2-inch long strips); 2 cups very hot water; 2 teaspoons beef base with bone broth ((we used ZOUP! Culinary Concentrate - Beef Base with Bone Broth)); ¾ cup low-sodium soy sauce; ¼ cup light brown sugar; 2 tablespoons minced garlic; 2 tablespoons grated ginger; 2 tablespoons seasoned rice wine vinegar; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes; 2 cups red bell pepper, (sliced into ½ x 2-inch strips (approximately 2 peppers)); 2 cups green bell pepper (sliced into ½ x 2-inch strips (approximately 2 peppers)); 2 cups yellow onion, (sliced into ½-inch strips (approximately 2 medium onions)); 4 tablespoons cornstarch; 3 tablespoons cool water

Hearty, flavorful, and easy to make, this slow cooker pepper steak is a delicious weeknight dinner. Made with tender beef, fresh peppers and onions, and a rich sauce, you’ll love how easy and filling this meal is!

A white slow cooker filled with Slow Cooker Pepper Steak—tender beef and bell peppers simmered in a flavorful sauce—is shown with a wooden spoon lifting a hearty portion. Rice, utensils, a green pepper, and a red pepper are arranged nearby on the marble surface.

Try our balsamic glazed steak rolls and steak quesadillas for more yummy meal inspiration.

Slow Cooker Pepper Steak Ingredients

Sliced vegetables, raw beef strips, and various sauces and seasonings are arranged on a white surface with a wooden cutting board, ready for cooking a delicious Slow Cooker Pepper Steak.

You’ll need:

2 tablespoons olive oil
3 pounds top round London broil, sliced into ½ x 2-inch long strips
2 cups water, very hot
2 teaspoons beef base with bone broth (we used Zoup! Good, Really Good® Culinary Concentrate)
¾ cup low-sodium soy sauce
¼ cup light brown sugar
2 tablespoons minced garlic
2 tablespoons grated ginger
2 tablespoons seasoned rice wine vinegar
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
2 cups yellow onion, sliced into ½-inch strips (approximately 2 medium onions)
2 cups red bell pepper, sliced into ½ x 2-inch strips (approximately 2 peppers)
2 cups green bell pepper, sliced into ½ x 2-inch strips (approximately 2 peppers)
4 tablespoons cornstarch
3 tablespoons water, cool

PRO TIP:

This recipe calls for top round London broil as the beef to be used for the slices. You can save a lot of prep time by buying beef that is already sliced and labeled ‘for fajitas.’ It is the same type of beef, but the butcher has done all the slicing for you.

Substitutions and Additions

PEPPERS: I like to use a combination of red and green bell peppers because of the beautiful colors it gives the dish. You can use any colored bell pepper you prefer.

SEASONED RICE WINE VINEGAR: If you do not have seasoned rice wine vinegar in your pantry, you can substitute it with dry sherry or even white vinegar. The vinegar helps to tenderize the meatm as this cut of beef tends to be very tough. This is why it works great as a slow cooker meal.

How to Make This Slow Cooker Pepper Steak Recipe

OUR RECIPE DEVELOPER SAYS

If you plan on preparing your slow cooker pepper steak in the morning before going out for the day, you can cook it on LOW for 6 to 8 hours.

STEP ONE: In a large skillet on high heat, add the olive oil and brown half of your sliced beef strips for 3 to 5 minutes. Transfer to a plate then brown the second half of your beef strips and place them on the plate with the other browned beef strips.

PRO TIP:

You are not looking to cook your beef strips completely at this point, only getting a little color to the beef before adding it to the slow cooker. You should You are not looking to cook your beef strips completely at this point, only getting a little color to the beef before adding it to the slow cooker. You should still have some pink to your beef. It will finish cooking as it cooks in the slow cooker. If you have a slow cooker with the ‘Sear’ setting then you can skip this step with the skillet and just brown your beef slices directly in your slow cooker.

STEP TWO: In a liquid measuring cup, add the 2 cups of very hot water and the beef base with bone broth. Stir until the beef base has dissolved completely into the hot water to create a broth. Set it aside.

STEP THREE: In a separate liquid measuring cup, to make the sauce, add the soy sauce, light brown sugar, minced garlic, grated ginger, seasoned rice wine vinegar, black pepper, and red pepper flakes. Stir all the ingredients together until well combined and the light brown sugar has dissolved. Set aside.

STEP FOUR: To a 6-quart slow cooker, add the sliced onions, sliced red bell pepper, and sliced green bell pepper. Top that with the browned beef slices.

PRO TIP:

Make sure that you keep all your slices of onions, bell peppers and beef roughly the same size. Your slices may need to be cut in half to keep the slices as close to uniform as possible.

STEP FIVE: Pour the liquid beef base broth and the sauce mix over the beef slices, peppers and onions.

STEP SIX: Put the lid on the slow cooker and set it to HIGH for 3½ hours.

STEP SEVEN: In a small bowl, add the cornstarch and 3 tablespoons of cool water. Stir to create a slurry.

STEP EIGHT: Remove the lid of the slow cooker and stir the cornstarch slurry into the pepper steak and allow the sauce to thicken for up to 30 minutes.

PRO TIP:

While your sauce is thickening with the added cornstarch slurry, you can boil your rice. I like to keep it easy and make the boil-in-bag varieties of jasmine or brown rice.

How To Serve

You can serve this delicious slow cooker pepper steak with a side of jasmine or brown rice or over cooked egg noodles. Add a simple Caesar salad on the side for a complete meal.

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Storage

IN THE FRIDGE: You can store leftover pepper steak in a sealed container in the refrigerator for up to 3 days. I suggest letting it cool to room temperature before placing it into a container and into the refrigerator.

IN THE FREEZER: Store leftovers in the freezer for up to a month in a sealed, airtight container.

MAKE-AHEAD: You can prep your beef slices ahead of time and place them into a freezer-safe Ziploc bag. Squeeze all the air out, and place it into the freezer until ready to use. If your London broil beef has some unpleasant fatty, or vein, pieces then just trim those off when you are prepping your beef.

If you choose to prep your beef ahead of time, label your bag with what meal your sliced beef is intended for. This makes weeknight dinner preparation a breeze. The only planning ahead you will need to do is take your freezer bag of sliced beef out of the freezer the night before and allow it to thaw completely in the refrigerator overnight.

A plate of white rice topped with tender Slow Cooker Pepper Steak, featuring stir-fried beef, red and green bell peppers, and onions, with a fork on the side. A bowl of rice and utensils are nearby on a marble surface.

This savory slow cooker pepper steak simmers away in your slow cooker, filling your kitchen with mouthwatering aromas. The rich gravy and tender beef will make for a delicious meal on a busy night.

Frequently Asked Questions

Can I freeze leftover pepper steak?

Any leftovers from this delicious meal can be stored in the freezer in an airtight container for up to a month.

Can I prepare the meat ahead of time?

If you’d like to make prep time even quicker, slice the beef ahead of time and store it in the freezer in a plastic bag until you are ready to make this recipe. Let it thaw in the fridge overnight and proceed with the rest of the recipe.

Can I use plain rice vinegar if I don’t have seasoned rice vinegar?

If you do not have seasoned rice wine vinegar in your pantry you can substitute it with regular rice vinegar, dry sherry, or even white vinegar.

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Slow Cooker Pepper Steak

5 from 180 votes

Our slow cooker pepper steak is simmered with crisp onions and peppers in a rich gravy for an easy weeknight meal.

Prep Time 30

Cook Time 4

Total Time 4 30

Servings

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Ingredients

2 tablespoons olive oil
3 pounds top round London broil, sliced into ½ x 2-inch long strips
2 cups very hot water
2 teaspoons beef base with bone broth (we used ZOUP! Culinary Concentrate – Beef Base with Bone Broth)
¾ cup low-sodium soy sauce
¼ cup light brown sugar
2 tablespoons minced garlic
2 tablespoons grated ginger
2 tablespoons seasoned rice wine vinegar
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
2 cups red bell pepper, sliced into ½ x 2-inch strips (approximately 2 peppers)
2 cups green bell pepper sliced into ½ x 2-inch strips (approximately 2 peppers)
2 cups yellow onion, sliced into ½-inch strips (approximately 2 medium onions)
4 tablespoons cornstarch
3 tablespoons cool water

Instructions

In a large skillet on high heat, add the olive oil and brown half of your sliced beef strips for 3 to 5 minutes. Transfer to a plate then brown the second half of your beef strips and place them on the plate with the other browned beef strips. You are not looking to cook your beef strips completely at this point, only getting a little color to the beef before adding it to the slow cooker. You should still have some pink to your beef and it will finish cooking as it cooks in the slow cooker.
In a liquid measuring cup, add the 2 cups of very hot water and the beef base with bone broth. Stir until the beef base has dissolved completely into the hot water to create a broth. Set aside.
In a separate liquid measuring cup, to make the sauce, add the soy sauce, light brown sugar, minced garlic, grated ginger, seasoned rice wine vinegar, black pepper, and red pepper flakes. Stir all the ingredients together until well combined and the light brown sugar has dissolved. Set aside.
To a 6-quart slow cooker, add the sliced onions, sliced red bell pepper, and sliced green bell pepper. Top that with the browned beef slices.
Pour the liquid beef base broth and the sauce mix over the beef slices, peppers and onions.
Put the lid on the slow cooker and set it to HIGH for 3½ hours.
In a small bowl, add the cornstarch and 3 tablespoons of cool water. Stir to create a slurry.
Remove the lid of the slow cooker and stir the cornstarch slurry into the pepper steak and allow the sauce to thicken for up to 30 minutes.

Notes

This recipe calls for top round London broil as the beef to be used for the slices. You can save a lot of prep time by buying beef that is already sliced and labeled ‘for fajitas’. It is the same type of beef but the butcher has done all the slicing for you.
If you plan on preparing your slow cooker pepper steak in the morning before going off for the day, you can cook it on LOW for 6 to 8 hours.
You are not looking to cook your beef strips completely at this point, only getting a little color to the beef before adding it to the slow cooker. You should still have some pink to your beef and it will finish cooking as it cooks in the slow cooker. If you have a slow cooker with the ‘Sear’ setting then you can save this step with the skillet and just brown your beef slices directly in your slow cooker.
Make sure that you keep all your slices of onions, bell peppers, and beef roughly the same size. Your slices may need to be cut in half to keep the slices as close to uniform as possible.
While your sauce is thickening with the added cornstarch slurry, you can boil your rice. I like to keep it easy and make the boil-in-bag varieties of jasmine or brown rice.

Nutrition

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Slow Cooker Pepper Steak