© Original Recipe By The Sizzle Spot ©
🍽️ Easy Slow Cooker Pepper Steak Dump and Go Dinner 🥩
1. Introduction
If you’ve been craving a hearty, flavorful meal without spending hours in the kitchen, this slow cooker pepper steak recipe is your perfect solution. Imagine tender slices of beef simmered in a savory, slightly spicy sauce, all cooked to perfection in your trusty crock pot. This easy pepper steak recipe combines simplicity with incredible taste, making it a go-to weeknight dinner or weekend comfort food. The aroma alone will make your mouth water as the peppers and beef meld into a melt-in-your-mouth delight.
2. Why You’ll Love This Recipe
- Ready in 4 hours — minimal hands-on time for maximum flavor.
- One-pot meal keeps cleanup easy and stress-free.
- Customizable— add extra vegetables or spice levels to suit your taste.
- Perfect for busy families who want a delicious, home-cooked dinner with little effort.
3. Ingredient Notes
This crock pot pepper steak recipe calls for quality ingredients that elevate the final dish. The key is choosing fresh, vibrant peppers—bell peppers provide sweetness and crunch, while jalapeños add a fragrant heat if you like spice. Opt for high-quality beef, such as sirloin or flank steak, sliced thin for tenderness. Using premium soy sauce and fresh garlic enhances depth and aroma. For the best results, consider organic peppers and beef for a more vibrant, flavorful dish.
4. Kitchen Tools You Need
To cook this easy slow cooker pepper steak, you’ll want a reliable crock pot like the Crock-Pot Family-Size Slow Cooker. It offers ample space and consistent heat, ensuring your beef cooks evenly. Additionally, a sharp nonstick skillet helps sear your beef for richer flavor before slow cooking. These tools simplify the process and help you achieve restaurant-quality results at home.
5. How to Make Easy Slow Cooker Pepper Steak Dump and Go Dinner
Step 1: Prep the Ingredients
Start by slicing the beef into thin strips—think of it as creating bite-sized pieces for quick tenderness. Slice the bell peppers into strips that are roughly the same size for even cooking. Mince the garlic and prepare your sauce mixture with soy sauce, Worcestershire, and a splash of vinegar for tang.
Step 2: Assemble in the Crock Pot
Layer the beef at the bottom of your slow cooker, then top with peppers and garlic. Pour your sauce mixture over everything. Give it a gentle stir to coat the ingredients evenly.
Step 3: Cook to Perfection
Set your crock pot to low and cook for 4–6 hours. The house will fill with a delicious aroma of sizzling beef and spiced peppers. The beef should be tender and juicy, with peppers softened but still vibrant.
Step 4: Serve & Enjoy
When done, give everything a final stir. Serve over steamed rice or noodles for a complete meal. Garnish with chopped green onions or sesame seeds for an extra touch of flavor and crunch.
6. Expert Tips for Success
- Don’t overcook: Tender beef is best at around 4–6 hours on low; too long can result in mushiness.
- Sear the beef first: A quick sear in a hot skillet enhances flavor and prevents the beef from becoming stringy.
- Adjust spice levels: Add more jalapeños or crushed red pepper for extra heat, or skip them for a milder dish.
- Use fresh ingredients: Fresh peppers and garlic significantly boost flavor compared to dried or processed versions.
7. Variations & Substitutions
If you prefer a different protein, this recipe works well with chicken strips or even tofu for a vegetarian twist. For low-carb options, serve over cauliflower rice. You can also swap in snow peas or zucchini for added vegetables. Gluten-free? Use tamari instead of soy sauce for a soy-free, allergen-friendly dish.
8. Storage & Reheating
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove until steaming hot. The dish may thicken upon standing—add a splash of broth or water when reheating to restore sauce consistency.
9. FAQ
Can I freeze leftover pepper steak?
Yes, store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat thoroughly.
What’s the best cut of beef for slow cooking?
Choose inexpensive yet tough cuts like flank, round, or sirloin, which become tender after slow cooking. Slicing thin helps them cook faster and stay juicy.
Can I make this in a regular skillet without a slow cooker?
Absolutely! Sear the beef and peppers, then simmer everything in a covered skillet on low heat for about 30 minutes until flavors meld.
10. Conclusion
This easy slow cooker pepper steak recipe proves that you don’t need hours or complex techniques to enjoy a hearty, flavorful meal. With simple prep, aromatic spices, and a trusty crock pot, you’ll have a dinner that’s satisfying and just a little bit special. Perfect for busy weeknights or lazy weekends—give it a try and savor the tender, pepper-infused goodness!
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Easy Slow Cooker Pepper Steak Dump and Go Dinner
A simple and delicious slow cooker pepper steak with tender beef, colorful peppers, and savory gravy, perfect for cozy dinners.
- Total Time: 6-8 hours 10 minutes
- Yield: 4 servings
Ingredients
- 1 lb beef sirloin, sliced into strips
- 2 bell peppers, sliced (red and green)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 cup beef broth
- 2 tsp cornstarch (optional, for thickening)
Instructions
- Place beef strips into the slow cooker.
- Add sliced peppers, onions, and minced garlic.
- Mix soy sauce, brown sugar, and beef broth, then pour over the ingredients.
- Cover and cook on low for 6-8 hours.
- Optional: Thicken the gravy by stirring in dissolved cornstarch during the last 30 minutes of cooking.
Notes
- You can substitute chicken or pork for the beef.
- Adjust the sweetness and saltiness by varying the soy sauce and sugar.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooking
- Cuisine: Asian-inspired
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg