Easy Slow Cooker Pepper Steak with Tender Beef Tips, FAQ & printable recipe

Tips for success

For the absolute best results, slice the beef while it is still very cold straight from the refrigerator, or after placing it in the freezer for fifteen minutes to firm up.

Keeping the raw meat cold is essential for food safety and makes it much easier to cut into perfect, uniform strips. Consistent thickness ensures that every piece of beef cooks at the exact same rate, preventing thinner pieces from drying out while thicker pieces remain tough.

If a thicker gravy is preferred, the slow cooker lid can be left off for the final ten minutes of cooking on high. This allows excess moisture to evaporate, concentrating the flavors and thickening the savory brown sauce beautifully.

Alternatively, a small amount of pre-made gravy thickener can be stirred in, but letting the sauce reduce naturally keeps the texture smooth and glossy without any risk of clumping.

Variations

• Spicy Pepper Steak: Add a teaspoon of red pepper flakes or a tablespoon of chili garlic sauce to the slow cooker for a spicy kick.
• Mushroom Pepper Steak: Stir in sliced cremini or button mushrooms along with the beef to add an extra layer of earthy, savory flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe container or heavy-duty bag for up to 2 to 3 months. Thaw in the fridge overnight.

Reheat

Reheat gently in a saucepan over medium-low heat, adding a splash of water or beef broth if the gravy is too thick.

Let the leftover pepper steak cool completely at room temperature for no more than two hours before storing. Place the cooled leftovers into an airtight container and store them in the refrigerator. The flavors will continue to develop and deepen as the dish sits, making the leftovers taste even better the next day.

This recipe is highly suitable for meal prep. The beef can be sliced and stored in an airtight container in the refrigerator up to twenty-four hours in advance. The bell peppers can also be sliced ahead of time and stored in a separate container, ready to be added during the final minutes of cooking.

Serving ideas

Serve this tender slow cooker pepper steak hot over a generous bed of steamed white jasmine or brown rice to soak up every drop of the savory brown gravy.

The clean, neutral flavor of the rice balances the rich, umami-forward sauce perfectly. For a different twist, serve the beef and peppers over warm ramen noodles or tender egg noodles.

To complete the meal, pair the dish with a side of steamed broccoli florets or snap peas, which complement the vibrant bell peppers.

A simple cucumber salad with a light rice vinegar dressing provides a refreshing, acidic contrast to the rich, savory gravy. Serve immediately while steaming hot for the best texture and flavor.

Frequently asked questions

Recipe card

Easy Slow Cooker Pepper Steak with Tender Beef

Prep 15 minCook 4 h 30 minRest 3 minTotal 4 h 48 minServes 4

Ingredients

• 1 1/2 lb beef flank steak, sliced into thin strips
• 2 cups savory brown sauce
• 2 large bell peppers, sliced
• 1/4 cup green onions, sliced
• 1 tsp toasted sesame seeds

Instructions

1. In the slow cooker insert, combine the sliced beef strips and the savory brown sauce. Stir gently to ensure every piece of beef is thoroughly coated in the rich liquid.
2. Cover the slow cooker with the lid and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the beef is tender. Ensure the beef reaches a safe internal temperature of at least 145°F (63°C) and let it rest for 3 minutes before proceeding.
3. Stir the sliced bell peppers into the slow cooker. Cover and cook on high for an additional 30 minutes until the peppers are tender-crisp and the sauce is bubbling softly.
4. Turn off the slow cooker. Sprinkle the sliced green onions and toasted sesame seeds evenly over the bubbling pepper steak. Serve the hot, glossy beef and vibrant peppers directly from the cooker or transfer to a warm platter.

Contains: soy, gluten, sesame

Estimated nutrition per serving

Calories

340

Protein

35 g

Carbohydrates

15 g

Fat

15 g

Fiber

1.5 g

Sugar

7 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.