There’s nothing quite like walking into your kitchen after a long day and being greeted by the rich aroma of slow cooker pepper steak simmering away. This recipe became my weeknight hero when my twins started soccer practice – toss everything in the crockpot before work, and come home to tender beef strips swimming in a savory sauce with those gorgeous rainbow bell peppers. It’s the kind of healthy comfort food that makes you feel like you’ve got your life together, even when you’re just barely keeping up. The best part? That melt-in-your-mouth beef and crisp-tender peppers require practically zero effort from you – just let your slow cooker work its magic while you go about your day.
Why You’ll Love This Slow Cooker Pepper Steak
Friends, this recipe hits all the right notes! Let me count the ways you’ll adore this slow cooker pepper steak:
- Effortless prep – Seriously, just chop, dump, and walk away. Some mornings I literally throw this together half-asleep before work (coffee in one hand, bell peppers in the other).
- Hands-off cooking – Your crockpot does all the heavy lifting while you’re busy living your life. Come home to a house that smells like a gourmet kitchen.
- Healthy without tasting “healthy” – Packed with lean protein and colorful veggies, but that savory sauce makes it taste indulgent. My fitness-obsessed brother always asks for seconds!
- Flavor explosion – The combo of tender beef, sweet peppers, and that umami-rich sauce creates magic. Trust me, even picky kids gobble this up.
The first time I made this, my husband declared it “restaurant quality.” Now it’s our go-to for crazy weeknights when takeout seems tempting but we want something better.
Slow Cooker Pepper Steak Ingredients
Gather these simple ingredients – I promise you probably have most of them already! The magic happens when they all cozy up together in your crockpot:
- 2 lbs beef sirloin or flank steak – sliced into 1/4-inch strips against the grain (this makes them extra tender!)
- 1 green bell pepper – sliced into strips (I like them chunky so they don’t disappear)
- 1 red bell pepper – same deal, colorful strips
- 1 yellow bell pepper – because rainbows taste better
- 1 medium onion – sliced thin but not see-through
- 3 cloves garlic – minced (fresh is best, but I won’t judge if you cheat with pre-minced)
- ½ cup beef broth – the good stuff, not that watery bouillon
- ¼ cup coconut aminos – or low-sodium soy sauce if you’re not doing paleo
- 1 tablespoon apple cider vinegar – that tangy secret weapon
- 1 tablespoon arrowroot powder – optional but great for thickening
- 1 teaspoon salt – more if you’re like me and love salty goodness
- ½ teaspoon black pepper – freshly ground if you’re fancy
- ½ teaspoon crushed red pepper flakes – optional but adds nice warmth
See? Nothing crazy – just real food that makes magic together!
How to Make Slow Cooker Pepper Steak
Okay, let’s get cooking! This slow cooker pepper steak is so simple you’ll laugh, but I’ll walk you through every step so it turns out perfect. Just follow these easy instructions and you’ll have the most tender beef and crisp-tender peppers swimming in that amazing savory sauce.
Preparing the Beef and Vegetables
First things first – let’s talk beef. Grab that beautiful sirloin or flank steak (whatever was on sale at my butcher) and slice it against the grain into 1/4-inch strips. Cutting against the grain is the secret to melt-in-your-mouth tenderness! Too thick and it’ll be tough, too thin and it might overcook.
For the peppers and onion, I like to slice them into strips about 1/2-inch wide – chunky enough to hold their shape but thin enough to cook evenly. Watch those fingers when you’re slicing – I may or may not have a collection of bandaids in my kitchen drawer from pepper-cutting incidents!
Mixing the Sauce for Slow Cooker Pepper Steak
Now for the magic sauce! In a bowl (or just use a big measuring cup like I do), whisk together the beef broth, coconut aminos, minced garlic, apple cider vinegar, salt, pepper, and those optional red pepper flakes if you like a little kick. If you don’t have coconut aminos, low-sodium soy sauce works great too – I’ve done both depending on what’s in my pantry.
Pro tip: Taste your sauce before pouring it in! I always sneak a spoonful to check if it needs more salt or vinegar. This is your chance to adjust before everything cooks together.
Cook and Thickening Slow Cooker Pepper Steak
Time for the easy part! Dump all your sliced beef and veggies into the crockpot, then pour that glorious sauce over everything. Give it one gentle stir to combine – no need to go crazy here. Pop the lid on and cook on LOW for 6 hours. HIGH heat is tempting for faster cooking, but trust me, LOW gives the best texture.
About 30 minutes before serving, if you want a thicker sauce (and oh boy, you do), mix that arrowroot powder with 2 tablespoons cold water until smooth, then stir it into the pot. In 10-15 minutes, you’ll have a luxurious sauce that clings perfectly to every bite. Don’t skip tasting for seasoning at the end – sometimes I add an extra splash of coconut aminos if it needs more umami.
That’s it! See how simple? Now try not to eat it straight from the pot with a spoon like I may have done more than once…
Tips for Perfect Slow Cooker Pepper Steak
After making this slow cooker pepper steak more times than I can count, I’ve picked up some tricks that take it from good to “oh wow!” Here are my can’t-miss tips:
Brown that beef first! I know it’s tempting to skip this step (I’ve done it!), but searing the strips in a hot skillet for 2 minutes per side adds incredible depth. That golden crust = flavor magic. Just deglaze the pan with a splash of broth and pour those tasty bits into the crockpot.
Spice it your way. My family likes it mild, so I go easy on the red pepper flakes. But when it’s just adults? I’ll double them! Taste your sauce before adding – you can always toss in extra flakes at the end if needed.
Keep those peppers crisp! If you hate mushy veggies like I do, add half the peppers during the last 2 hours of cooking. They’ll stay bright and have just the right crunch.
Slice against the grain. I know I mentioned it before, but it’s worth repeating – this simple trick makes the beef so tender you won’t need a knife!
Serving Suggestions for Slow Cooker Pepper Steak
Now for the fun part – plating up this gorgeous slow cooker pepper steak! My absolute favorite way to serve it is over a bed of cauliflower rice – the mild flavor lets the rich sauce shine while keeping things light. For low-carb nights, zucchini noodles make the perfect twirly base (just toss them with a bit of sesame oil first).
When I’m feeling fancy, I’ll sprinkle on some toasted sesame seeds and thinly sliced green onions. A handful of fresh cilantro adds such a bright pop if you’ve got it! And don’t forget those extra sauce lovers in your family – I always keep a little gravy boat of that delicious cooking liquid on the table.
Storing and Reheating Slow Cooker Pepper Steak
Let me tell you, this slow cooker pepper steak tastes even better the next day – if you manage to have leftovers! When we do (which is rare), I transfer everything to an airtight container while it’s still slightly warm – not hot – to prevent condensation. Glass works best because plastic can hold onto those garlic and soy sauce flavors. Pop it in the fridge for up to 3 days, though in my house it never lasts that long!
For reheating, the microwave works in a pinch (stir every 30 seconds), but my favorite method is warming it gently in a skillet with a splash of broth. This keeps the beef tender and peppers crisp instead of turning them to mush. If the sauce thickens too much, just add a tablespoon of water while reheating. And here’s my secret – sometimes I’ll purposely make extra just to enjoy these amazing leftovers!
Slow Cooker Pepper Steak Variations
Oh, the possibilities! Once you’ve mastered my basic slow cooker pepper steak, it’s time to play around. Here are some of my favorite twists that keep this dish exciting week after week:
Mushroom lovers unite! Toss in a cup of sliced cremini or shiitake mushrooms with the other veggies – they soak up that amazing sauce like little flavor sponges. My husband calls this the “umami bomb” version.
Protein swaps work beautifully too. Chicken thighs (boneless, skinless) make a fantastic alternative when I want something lighter, and they stay just as tender. For my vegetarian friends, extra-firm tofu pressed and cubed does the trick – just add it during the last hour of cooking.
Pepper party time! While I adore the classic trio, sometimes I’ll use all red peppers for extra sweetness, or throw in some spicy jalapeños when we’re feeling adventurous. Poblanos add a wonderful smoky depth if you can find them.
The best part? All these variations stay paleo-friendly while keeping that signature slow cooker convenience. Have fun making this recipe your own!
Slow Cooker Pepper Steak FAQs
Over the years, I’ve gotten so many great questions about this slow cooker pepper steak recipe! Here are the answers to the ones that pop up most often:
Can I use frozen beef? Absolutely! Just thaw it first – frozen beef releases too much liquid and can make your sauce watery. If you’re in a pinch, run the frozen steak under cold water for 10 minutes before slicing. Trust me, I’ve learned this the hard way!
How do I make this keto-friendly? Easy peasy! Just skip the arrowroot thickener (or use xanthan gum instead) and serve over zucchini noodles or cauliflower rice. The coconut aminos keep it low-carb already – just check your brand’s sugar content if you’re strict keto.
What are the best beef cut substitutions? While sirloin and flank steak are my top picks, chuck roast works beautifully too – just slice it thinner. Round steak is budget-friendly but needs longer cooking. My butcher once suggested flat iron steak, and wow – it melted like butter!
Can I cook this on HIGH instead? You can, but I don’t recommend it. LOW heat gives the beef that perfect tender texture without turning the peppers to mush. If you’re short on time, 3-4 hours on HIGH works, but check it early!
Nutritional Information
Now, I’m no nutritionist, but I do care about what goes into my family’s meals! This slow cooker pepper steak is packed with good-for-you ingredients – lean protein from the beef, loads of vitamins from those colorful peppers, and none of the weird processed stuff. The exact numbers will always vary depending on your specific ingredients (especially which cut of beef you use and how much sauce you ladle over your plate).
Here’s what I can tell you – it’s naturally low in sugar, high in protein, and full of flavor without relying on heavy creams or loads of oil. That tangy sauce comes mostly from the coconut aminos and vinegar, not a bunch of hidden sugars. The arrowroot thickener keeps it gluten-free if that’s important to you. Honestly though? The way my family devours this, I’m just happy knowing we’re eating real food that tastes amazing!
If you’re tracking macros or have specific dietary needs, I recommend plugging your exact ingredients into your favorite nutrition calculator. But for me? This is clean eating at its most delicious – simple ingredients coming together to create something truly satisfying.
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Slow Cooker Pepper Steak: 6-Hour Melt-in-Your-Mouth Magic
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
A simple and healthy slow cooker recipe featuring tender beef strips and colorful bell peppers in a savory sauce.
Ingredients
- 2 lbs beef sirloin or flank steak, sliced into strips
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- ½ cup beef broth
- ¼ cup coconut aminos (or low-sodium soy sauce if not paleo)
- 1 tablespoon apple cider vinegar
- 1 tablespoon arrowroot powder (optional, for thickening)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Place sliced beef, bell peppers, and onion into the crock pot.
- In a bowl, whisk together beef broth, coconut aminos, apple cider vinegar, garlic, salt, black pepper, and red pepper flakes.
- Pour the sauce over the beef and vegetables, stirring gently to combine.
- Cover and cook on LOW for 6 hours or until beef is tender.
- If a thicker sauce is desired, mix arrowroot powder with 2 tablespoons water and stir into the crock pot. Cook an additional 10 minutes until thickened.
- Serve hot over cauliflower rice, zucchini noodles, or steamed vegetables.
Notes
- For a thicker sauce, use arrowroot powder as directed.
- Adjust red pepper flakes to control spiciness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg