Slow Cooker Pepper Steak
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This Slow Cooker Pepper Steak is the ultimate fuss-free dinner – strips of beef, colorful bell peppers, and a savory, rich sauce that’s packed with flavor. Let your slow cooker do the work, and come home to a hearty, delicious meal the whole family will love!
Incredibly Easy Slow Cooker Pepper Steak
This Slow Cooker Pepper Steak is truly a symphony of flavors, guys! Imagine tender, juicy beef tenderloin playing beautifully with sweet bell peppers, all mingling together in a hearty, rich sauce that’s simply to die for.
But wait, there’s more magic in simplicity here! Picture this: everything cozies up together in the slow cooker, absorbing, and exchanging their fabulous flavors, without you having to hover over the stove. So, not only is this pepper steak incredibly scrumptious, but it’s also a breeze to throw together, leaving you more time to kick back, relax, or do whatever makes your heart sing!
Pro Tip
Always, and I mean ALWAYS, choose a quality beef tenderloin. Here’s the scoop: a scrumptious dish starts with quality ingredients, and in a recipe where beef is the star of the show, opting for a tender, flavorful cut will skyrocket your dish from yum to staggeringly divine. And here’s a little extra whisper of wisdom: try searing the beef briefly in a sizzling hot pan before sending it to cozy up in the slow cooker. That caramelization, that beautiful browning, elevates the flavor, making your pepper steak not just a meal, but an experience.
- Beef Tenderloin: The star! Choose a lush, quality cut because this is where the magic originates. You can substitute with sirloin if you’re in a pinch.
- Onion and Garlic: Our fragrant duo, adding a foundational aroma and flavor. No fresh garlic? A dash of garlic powder will do the trick.
- Bell Peppers: They bring a sweet, slightly tangy burst and vibrant color. Feel free to mix and match colors or try swapping with poblanos for a smokier flavor.
- Beef Broth: This is our liquid gold, ensuring everything stays juicy and absorbs a rich, meaty flavor. In a bind? Vegetable broth can stand in.
- Teriyaki Sauce: The sweet and savory whisperer that subtly enhances all the flavors. Soy sauce mixed with a pinch of sugar can step in if needed.
- Hot Sauce: A cheeky kick of heat to balance the sweet. Any favorite hot sauce works, but if you’re out, a sprinkle of red pepper flakes can save the day.
- Pepper: A classic seasoning, providing a deep, warm spice. Feel free to get creative with different pepper varieties!
- Cornstarch: Our secret weapon to thicken that delicious sauce. No cornstarch? A mixture of flour and water might just be your new best friend.
Buckle up because making this Slow Cooker Pepper Steak is an absolute breeze, and I promise it’s going to fill your kitchen with the most heavenly scents.
First things first, grab that beautiful beef tenderloin and give it a little trim if needed, then cut it into those nice bite-sized pieces. Yup, just like that! Easy, right? Into the slow cooker it goes, no fuss, no muss.
Now, grab your onion, garlic, and bell peppers. We’re talking a rough chop here, nothing fancy. Toss them in with the beef, and oh, just wait for the beautiful aromas that are about to unfold.
Next, pour in that beautiful beef broth, teriyaki sauce, and don’t forget a dash of hot sauce for that subtle kick – you know we live for a little spice around here! Sprinkle in the pepper, give it a gentle, loving stir and voila, your flavor bath is all set.
Pop the lid on and let’s cook this beauty low and slow for 5-6 hours. If you’re a bit pressed for time, crank it up to high and 3.5 hours should do the trick. Either way, this is your time to relax, let the slow cooker do its thing, and maybe enjoy a little you-time.
o get that sauce all nice and thick, ladle some out and whisk it with cornstarch in a saucepan. A few minutes on low heat, throw it back into the slow cooker, and stir, stir, stir. You’ll see it all come together in the most scrumptious way.
Serve it up over your choice of rice, noodles, or hey, even mashed potatoes. Sprinkle on some chopped onions, parsley, or sesame seeds, and there you have it: a comforting, heartwarming dish that I hope makes your day just a little bit cozier.
Slow Cooker I Use
Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Absolutely! While beef tenderloin is wonderfully tender, you can opt for other cuts like sirloin or round steak if you’re looking to economize a bit. Just remember, different cuts might have a slightly varied texture in the final dish.
I’m in a bit of a time crunch; can I speed up the cooking process?
Certainly! If you’re running tight on time, adjust your slow cooker to high and let your pepper steak cook for about 3.5 hours. It’ll still be deliciously tender and flavorful!
I’m not a fan of bell peppers; can I substitute them with something else?
No problem at all! Feel free to substitute the bell peppers with any other veggies you fancy. Zucchini, mushrooms, or snap peas can be delightful alternatives, offering their own unique flavors to the mix.
Can I make this dish in advance, and how do I store leftovers?
Yes, this dish is a great make-ahead option! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop it in a pan over medium heat until it’s warmed through.
How can I adjust the spice level without compromising the flavor?
If you’re sensitive to heat, you can absolutely reduce or omit the hot sauce. Want it spicier? Add extra hot sauce or sprinkle in some red pepper flakes to turn up the heat to your liking! Remember, your kitchen, your rules!
No Slow Cooker? No Problem!
This cozy, comforting pepper steak can easily adapt to whatever kitchen equipment you have on hand. Whether you choose to let it gently simmer away on your stovetop or bake to perfection in your oven, this dish is all about flexibility and ease.
Stove-Top Method
Kick-start your stove-top pepper steak by searing bite-sized tenderloin pieces to perfection in a sizzling hot skillet before allowing them a brief rest. Then, let the aromatic duet of garlic and onion, followed by vibrant bell peppers, take center stage, dancing in the same pan until they hit that sweet spot between tender and crisp.
Once they’re ready, reintroduce the beef, drench everything in your flavorful sauce mixture, and let them all simmer together, forming a rich, harmonious blend of savory goodness before you scoop it atop a fluffy bed of rice or noodles.
Oven-Baked Approach
For a hands-off, oven-baked pepper steak, preheat your oven to 350°F (175°C) and place your prepped beef and vibrant veggies into a baking dish. Mix your beef broth, teriyaki sauce, hot sauce, and pepper in a bowl, then pour it over the ingredients in the dish, ensuring everything gets a nice, even coat.
Cover with foil and let it bake for about an hour and a half, allowing the oven to work its magic, tenderizing the beef and melding those flavors together. Don’t forget the final touch: a quick thickening of the sauce on the stove with a cornstarch slurry, before drizzling it over the top, creating that glossy, hearty finishing touch.
Expert Tips
- Keep Veggies Vibrant: If you prefer your bell peppers and onions with a bit of a crunch, consider adding them in the last hour or two of cooking instead of at the start. This way, they retain a more vibrant color and texture in the final dish.
- Choose Quality Beef Broth: Don’t underestimate the power of a good beef broth! Opt for a low-sodium, high-quality version or, even better, homemade if possible, to ensure your pepper steak has a rich, hearty base without being overly salty.
- Let It Rest: After cooking, allow your pepper steak to rest for a few minutes before serving. This allows the flavors to meld together even more and can make a big difference in the final tasting experience.
- Garnish Generously: Don’t skimp on the fresh garnishes! A sprinkle of fresh green onions, sesame seeds, or even a handful of chopped fresh herbs like cilantro or parsley can elevate your pepper steak, providing a fresh contrast to the rich, slow-cooked flavors.
Storage
Once you’ve had your fill and your pepper steak has cooled down to room temperature, scoop it into airtight containers, and it’ll be happy in the fridge for up to 3-4 days.
But here’s the magic: this dish freezes beautifully! Portion it into freezer-safe bags or containers, ensuring you’ve squeezed out any excess air (to avoid freezer burn), and it’ll be a delightful future meal waiting patiently in your freezer for up to 3 months.
When the craving hits again, simply thaw it in the fridge overnight and reheat on the stove, stirring occasionally until it’s piping hot and ready to transport you back to flavor town!
Discover More Steak Recipes
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Slow Cooker Pepper Steak
Video
Ingredients
- 1½ pound beef tenderloin (cut in 1 inch pieces)
- 1 medium onion (roughly chopped)
- 4 cloves garlic (minced)
- 2 bell peppers (any color, roughly chopped)
- 1¾ cups beef broth (low sodium)
- ¼ cup teriyaki sauce
- 1 teaspoon hot sauce (I used Sriracha sauce)
- ½ teaspoon pepper (or to taste)
- 1 tablespoon cornstarch
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Trim the meat if needed and cut into small pieces. Place the meat in the slow cooker. Then throw in the rest of the ingredients and roughly stir.
- Cover and cook on low for 5 to 6 hours or on high for 3.5 hours.
- To thicken the sauce, take a ladle of the sauce and whisk it together with the cornstarch in a small sauce pan. Cook on low until the sauce thickens, then throw it back in the slow cooker and stir so that it all combines well.
- Serve over rice, noodles or mashed potatoes. Garnish with some chopped onions or parsley and some sesame seeds.
Equipment
Notes
- Beef Choice: While beef tenderloin is recommended for its tenderness, feel free to swap it out for other cuts like flank steak or sirloin if it’s what you have on hand. Just remember, the more marbled the meat, the more flavorful and tender your pepper steak will be!
- No salt is listed as an ingredient in this recipe because I find that the teriyaki sauce and beef broth together provide enough saltiness but if you want, feel free to add more as needed.
- Veggies Variations: You can customize the vegetables to your liking! Try adding mushrooms, snap peas, or broccoli for a different flavor and texture twist.
- Spice It Up: The Sriracha sauce adds a subtle kick. If you’re keen on more heat, consider doubling the amount or tossing in some red pepper flakes!
- Serving Suggestions: This dish pairs wonderfully with various bases – think beyond rice! Consider trying it with noodles, quinoa, or a bed of steamed veggies for a lighter option.
- Gluten-Free Option: Ensure your teriyaki sauce is gluten-free, or substitute with a homemade version to keep things celiac-friendly!
- Vegan Swap: For a vegan variant, use a meat substitute and opt for a vegan cheese. Adjust the cooking time as per the substitute’s package instructions.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
