Slow Cooker Pepper Steak

Savory slow cooker pepper steak delivers comforting flavors with almost zero effort which makes it a perfect set it and forget it dinner. The combination of tender beef and colorful bell peppers in a rich sauce always brings my family to the table and leftovers are just as good the next day.

I first tried this recipe when my son started soccer practice and we needed something ready when we walked in the door. Now it is my go to meal for busy days because everyone in the house loves it and I never stress over timing.

Ingredients

• Flat iron steak: Provides beefy tenderness after hours of slow cooking Look for beef that is bright red and marbled with thin fat lines for the best results
• Red bell pepper: Adds sweetness and vibrant color Choose peppers that feel heavy for their size and have a glossy unblemished skin
• Green bell pepper: Gives a slight bitterness and balance Firm peppers with deep green color work best
• Yellow onion: Lends gentle sweetness and subtle bite Yellow onions should feel dense and papery on the outside
• Tapioca flour: Thickens the sauce for a glossy coating on the meat and vegetables Check the international aisle or gluten free section if needed
• Garlic paste: Delivers bold garlic flavor and saves chopping Buy tubes in the produce section for convenience
• Ginger paste: Brightens the dish with warmth and zing Look for fresh tubes with a strong aroma
• Soy sauce or tamari: Brings umami savory taste Go for low sodium if possible and use tamari for gluten free
• Beef broth: Infuses extra savory depth Opt for cartons with a short ingredients list
• Honey: Rounds out flavors with a delicate sweetness Use a mild type to avoid overpowering the sauce
• Pepper: Provides background warmth Freshly cracked is best for aromatic lift

Instructions

Slice the Steak:

Thinly slice the flat iron steak against the grain This means cutting across the muscle fibers which guarantees tenderness once the beef is cooked through

Prep the Vegetables:

Remove the tops ribs and seeds from both bell peppers Slice them into thin strips that will hold texture during slow cooking Do the same with the yellow onion either thin slices or pull into petals for more texture

Layer in the Slow Cooker:

Place the sliced steak and vegetables in the slow cooker spreading them out evenly so everything will cook at the same rate and soak in the sauce

Mix the Sauce:

In a small bowl whisk the tapioca flour with the same amount of cold water until perfectly smooth No lumps should remain as this ensures a silky sauce later

Combine the Liquids and Flavorings:

Add soy sauce or tamari beef broth honey garlic paste ginger paste and pepper to the tapioca slurry and whisk until you have a unified mixture This is your flavor bomb

Pour and Cover:

Pour the sauce mixture evenly over the meat and vegetables in the slow cooker Place the lid on and set to cook on high for three to four hours or on low for six to nine hours In my experience the lower slower option makes the most tender beef

Finish and Serve:

Once the steak is fork tender and the sauce has thickened give it a gentle stir before serving Spoon the mixture over hot rice noodles or even cauliflower rice for a lighter touch

My favorite part is the sauce It is glossy and tangy with a gentle heat and when I was growing up my dad always snuck an extra scoop over his rice just for that magic It is a dish we now make together every winter

Storage Tips

Cool leftovers completely before storing in an airtight container Refrigerate for up to four days For longer storage freeze in portions up to two months To reheat gently warm on the stovetop or microwave stirring occasionally

Ingredient Substitutions

If you cannot find flat iron steak feel free to use flank steak or sirloin Strips of chicken also work well in this sauce and offer a lighter alternative Bell peppers are flexible so try orange or yellow varieties for a milder sweetness Tamari replaces soy sauce for an easy gluten free version

Serving Suggestions

Serve pepper steak piled over steaming white rice or ribbon like noodles Add quickly stir fried broccoli or snap peas to the side for extra crunch For a lighter dish try spooning the beef and sauce over a bed of baby spinach where the heat will gently wilt the greens

Cultural and Historical Context

Pepper steak draws inspiration from Chinese American takeout classics but comes together easily at home With roots similar to popular stir fries it adapts beautifully for the slow cooker transforming lean beef and vibrant peppers into a comforting centerpiece

Seasonal Adaptations

Use rainbow peppers at summer farmers markets for extra sweetness Add sliced mushrooms or carrots in cooler months for heartiness Switch out honey for brown sugar if that is what you have on hand

Success Stories

I have a neighbor who always asks for this recipe after smelling it slow cooking through our shared wall One friend once made double batches for new parents as a freezer gift and it was a huge hit It warms up so tender and flavorful even days later

Freezer Meal Conversion

To make ahead just add raw steak sliced peppers onions and sauce ingredients to a freezer bag Seal it well and freeze flat When you are ready to cook thaw overnight and dump right into the slow cooker It tastes just as fresh as if you prepped it that day

This slow cooker pepper steak is a cozy family classic that gets even better the next day. Try it once and it might become your weeknight favorite too.

Recipe FAQs

→ Can I use a different cut of beef?

Yes, flank steak or sirloin work well if flat iron steak isn't available. Just slice thinly against the grain for tenderness.

→ How do I keep the peppers from getting too soft?

Add the peppers halfway through cooking time for a crisper texture, or adjust based on your preference.

→ Is it possible to make this dish gluten-free?

Absolutely! Use tamari instead of regular soy sauce for a gluten-free option.

→ What sides go well with this meal?

Serve over steamed rice, noodles, or even cauliflower rice for a low-carb alternative.

→ Can leftovers be refrigerated or frozen?

Yes, store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

→ How do I thicken the sauce?

Tapioca flour thickens the sauce, but you can also use cornstarch mixed with water as a substitute.