A delicious and easy 5-ingredient Pepper Steak recipe that can be easily made in the slow cooker using only round steak, bell peppers, onion, stewed tomatoes, and Worcestershire sauce, and takes only 15 minutes of prep time for a mouthwatering meal.

To make this Pepper Steak in the slow cooker, you’ll need 1 lb. of round steak, 2 bell peppers (any color), 1 large onion, 1 can of stewed tomatoes, and 1 tsp. of Worcestershire sauce. Simply brown the steak, combine all ingredients in the slow cooker, and cook on low for 5-6 hours.

And there you have it! Just check out the full recipe below to see how easy it is to bring this delicious dish to your table.

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What cut of beef is best for Pepper Steak?

The best cut of beef for Pepper Steak is round steak due to its lean nature and ability to become tender when slow-cooked.

Alternatives like flank steak or sirloin can also be used, as they slice well against the grain, ensuring a tender bite in the finished dish.

Is it necessary to brown the steak before slow cooking?

Browning the steak is not strictly necessary, but it is highly recommended. This step adds depth to the flavor by caramelizing the meat’s surface, creating a richer, more complex base for the dish.

Slow Cooker Pepper Steak Ingredients

• 1 lb. of round steak
• 1 can (14½ oz.) of Italian-style stewed tomatoes
• 1 tsp. of gluten-free Worcestershire sauce
• 2 yellow, 2 red, and 2 green bell peppers, sliced in strips
• 1 large onion, sliced

How To Make Slow Cooker Pepper Steak

1. Steak preparation: Start by cutting the steak into four equal-sized pieces, which will ensure even cooking. Then brown each piece on both sides in a large nonstick skillet to seal in the juices and add a depth of flavor to the meat.
2. Transfer to slow cooker: After browning, carefully place each piece of steak into a 3½- or 4-quart slow cooker, arranging them so they fit well and are ready to be slow-cooked to perfection.
3. Creating the sauce: In a separate medium-sized bowl, thoroughly mix the undrained Italian-style stewed tomatoes with the gluten-free Worcestershire sauce.
4. Add sauce to meat: Pour the tomato and Worcestershire sauce mixture evenly over the steak in the slow cooker, ensuring each piece is generously coated with the sauce to maximize the flavor absorption.
5. Vegetable layering: Carefully arrange the sliced yellow, red, and green bell peppers, along with the onion, on top of the sauce-covered steak, ensuring an even distribution so that their flavors will meld together during cooking.
6. Begin slow cooking: Cover the slow cooker with its lid and set it to cook on the Low setting for 5–6 hours. This will allow the steak and vegetables to become wonderfully tender and infused with the rich, savory flavors of the sauce.

Recipe Tips

• Browning the Steak: This is a step you don’t want to skip. Giving the steak a good sear locks in those juicy flavors. I always do this, and it seriously amps up the taste.
• Slicing Vegetables: Getting those bell peppers and onions into even strips makes all the difference. It’s not just about cooking evenly; it’s about every bite being perfectly balanced. Trust me on this one.
• Layering Ingredients: Piling the veggies on top of the steak in the slow cooker? Game changer. The steak soaks up all those veggie juices and tomato sauce, making it super flavorful.
• Adjusting Sauce Thickness: If you’re like me and love a thicker sauce, that cornstarch trick is a lifesaver. Just a bit in the last hour, and you’ve got that rich, clingy sauce.

Recipe Variations

• Different Meats: I’ve tried chicken in place of steak before, and it’s surprisingly refreshing. It’s lighter but still packs a punch with all the flavors.
• Vegetable Variety: Adding mushrooms is my secret move. They add this earthy depth that complements the peppers like you wouldn’t believe.
• Spicy Kick: A teaspoon of red pepper flakes is my go-to for that heat. It doesn’t overpower but gives that warmth that builds with every bite.
• Herb Infusion: Italian herbs or a bit of oregano in the sauce? It’s like bringing a bit of Italy into your kitchen. The aroma alone is worth it.
• Low-Sodium Option: Going low on sodium doesn’t mean low on taste. Especially with this dish. It’s all about those natural flavors shining through.

What To Serve With Pepper Steak

Serve Pepper Steak with rice pilaf, garlic broccoli, roasted beet strings with goat cheese and walnuts, twice baked potatoes, or butter corn muffins.

These sides complement the flavors of Pepper Steak, adding texture, color, and a variety of flavors to round out the meal.

How To Store Pepper Steak

In The Fridge:

Store leftover Pepper Steak in an airtight container in the refrigerator for up to 3 to 4 days. Ensure it cools down to room temperature before storing to prevent bacterial growth.

In The Freezer:

Pepper Steak can be stored in the freezer by placing it in a freezer-safe container or heavy-duty freezer bags and freeze for up to 2 to 3 months.

Label with the freezing date to keep track of its shelf life. Freezing extends its shelf life while maintaining the quality of the flavors.

How To Reheat Pepper Steak

Reheat your Pepper Steak by placing it in a skillet over medium heat until thoroughly warmed, about 5-10 minutes.

Alternatively, you can microwave it on high for 2-3 minutes, stirring in between to ensure even heating. Add a splash of water if necessary to keep it moist.

Check out More Slow Cooker Recipes:

• Slow Cooker Corned Beef Hot Pot
• Slow Cooker Spanish Chicken
• Slow Cooker Chicken Normandy