Slow Cooker Pepper Steak Recipe
Slow Cooker Pepper Steak Recipe photo by Taste of Home

Slow Cooker Pepper Steak Recipe

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Pepper steak is one of my favorite dishes but I was always disappointed with beef that was too tough. This recipe solves that problem! The slow cooker keeps things simple and makes the meat very tender. I've stored leftovers in one big resealable bag and also in individual portions for quick lunches. —Julie Rhine, Zelienople, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 6-1/4 hours
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Cook: 6-1/4 hours
MAKES: 12 servings


  • 1 beef top round roast (3 pounds)
  • 1 large onion, halved and sliced
  • 1 large green pepper, cut into 1/2-inch strips
  • 1 large sweet red pepper, cut into 1/2-inch strips
  • 1 cup water
  • 4 garlic cloves, minced
  • 1/3 cup cornstarch
  • 1/2 cup reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons ground ginger
  • 8 cups hot cooked brown rice

Nutritional Facts

1 serving equals 322 calories, 5 g fat (1 g saturated fat), 64 mg cholesterol, 444 mg sodium, 38 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch


  1. Place roast, onion and peppers in a 5-qt. slow cooker. Add water and garlic. Cook, covered, on low 6-8 hours or until meat is tender.
  2. Remove beef to a cutting board. Transfer vegetables and cooking juices to a large saucepan. Bring to a boil. In a small bowl, mix cornstarch, soy sauce, sugar and ginger until smooth; stir into vegetable mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
  3. Cut beef into slices. Stir gently into sauce; heat through. Serve with rice.
    Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
    Yield: 12 servings.
Originally published as Slow Cooker Pepper Steak in Healthy Cooking Annual Recipes Annual 2014

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Jan. 8, 2016

"This was delicious. I never used this cut of meat before, but it turned out perfectly. The sauce was really thick and the vegetables nearly disappeared in it, which of course works for some of my children."

Reviewed Apr. 24, 2015

"YUMM-OOO!!! This recipe is so easy to set it and forget it in the slow cooker, and my husband, son, and I all L-O-V-E-D the outcome! This recipe has already been placed in my recipe binder, so it *will* be made on a regular basis! Thanks for submitting such an awesome recipe!!!"

Reviewed Oct. 29, 2014

"Delicious! I don't even like peppers but loved this recipe! The only thing I changed was adding more water to the crock pot to make more of the gravy! The family loved it as well!"

Reviewed Oct. 12, 2014

"Very tasty. I did freeze the leftovers and reheated it using a little beef broth. It wasn't as good."

Reviewed Sep. 22, 2014

"Very similar to one I created. I loved the taste! it was easy also"

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