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

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Pepper steak is one of my favorite dishes, but sometimes the beef can be 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: 322 calories, 5g fat (1g saturated fat), 64mg cholesterol, 444mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 30g 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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adrenalineblush User ID: 8201451 252985
Reviewed Aug. 21, 2016

"I worried that the meat wouldn't be tender because of the cut but it turned out perfect! I ruined the meal when I poured the overly salty sauce over the meat. That was way too much soy sauce!! And, yes, I used low-sodium soy sauce."

Igraine32 User ID: 7006585 241310
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."

MY REVIEW User ID: 6613778 225354
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!!!"

vkh626 User ID: 7421016 200773
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!"

MOTCook User ID: 7688063 198755
Reviewed Oct. 12, 2014

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

angieact1 User ID: 1990802 190427
Reviewed Sep. 22, 2014

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

Joscy User ID: 2694585 127769
Reviewed Jun. 9, 2014

"Recipe saved! Most likely will **halve** since making full recipe would make too much. THANK YOU. J."

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