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Slow Cooker Pepper Steak

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Our slow cooker pepper steak is simmered with crisp onions and peppers in a rich gravy for an easy weeknight meal.
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Table of Contents
  1. Slow Cooker Pepper Steak Ingredients
  2. How to Make This Slow Cooker Pepper Steak Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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!

We’re proud to partner with Zoup! Good, Really Good® to bring you this tasty original recipe.

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

Slow Cooker Pepper Steak Ingredients

You’ll need:

  • 3 pounds top round London broil, sliced into ½ x 2-inch long strips
  • 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)
  • 2 cups water, very hot
  • ¾ cup low-sodium soy sauce
  • ¼ cup light brown sugar
  • 4 tablespoons cornstarch
  • 3 tablespoons water, cool
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons grated ginger
  • 2 tablespoons seasoned rice wine vinegar
  • 2 teaspoons Zoup! Good, Really Good® Culinary Concentrate™ Beef Base with Bone Broth
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

Why We Love Zoup! Good, Really Good® Culinary Concentrates™

We are loving Zoup!’s new Culinary Concentrates™ – they’re super-premium, clean-label gourmet broth concentrates that are made in small batches with no artificial flavors or ingredients, no preservatives, no inexpensive fillers, and no added sugar. They can be used to create a delicious sipping broth and add rich, homemade flavor to recipes.

The lineup was developed by a 20+ year soup industry veteran and the team behind  Zoup! Eatery. The concentrates are paleo and keto-friendly, plus completely free of added hormones, GMO’s, gluten, and the eight major allergens. They’re also lower in sodium and higher in protein than the competition. The products come packaged in economical, 8-ounce recyclable glass jars that each create 10 quarts of broth!

The Zoup! Good, Really Good® Culinary Concentrate™ lineup includes beef bone broth, chicken bone broth, and savory no-chicken vegan broth. Zoup! also offers a lineup of traditional broth that includes new seafood broth and new spicy chicken bone broth, original and low sodium chicken broth, veggie broth, chicken and beef bone broth, plus certified organic chicken and veggie broth. The products are available for purchase online at ZoupBroth.com and Amazon.com. Use the code Spaceships on Amazon until March 21, 2022 for 20% off your Zoup! order. (Valid for one order.)

Visit ZoupBroth.com to learn more and follow @ZoupGoodReallyGood on Facebook and Instagram and @ZoupGoodReallyGoodBroth on Pinterest.

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 meat 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 Zoup! Culinary Concentrate™ 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.

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.

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 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 179 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 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 6

Ingredients
  

  • 3 pounds top round London broil, sliced into ½ x 2-inch long strips
  • 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)
  • 2 cups very hot water
  • ¾ cup low-sodium soy sauce
  • ¼ cup light brown sugar
  • 4 tablespoons cornstarch
  • 3 tablespoons cool water
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons grated ginger
  • 2 tablespoons seasoned rice wine vinegar
  • 2 teaspoons ZOUP! Culinary Concentrate – Beef Base with Bone Broth
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

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 ZOUP! Culinary Concentrate 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

Sodium: 1383mg | Calcium: 93mg | Vitamin C: 108mg | Vitamin A: 1765IU | Sugar: 15g | Fiber: 3g | Potassium: 1211mg | Cholesterol: 138mg | Calories: 461kcal | Monounsaturated Fat: 7g | Polyunsaturated Fat: 1g | Saturated Fat: 3g | Fat: 13g | Protein: 56g | Carbohydrates: 28g | Iron: 6mg
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  1. Dana Mitchell says

    I like to use all the colors green, Red and Yellow Peppers in mine. I love the variety and the colors it gives the Peppered Steak.

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