This 4-ingredient slow cooker pepper steak is the kind of no-fuss supper that fits right into a busy day on the farm or in town. You simply scatter sliced beef sirloin across the bottom of the crock, pour in three simple pantry staples, and let the slow cooker do the rest. It’s a pared-down version of the pepper steak I grew up with in the rural Midwest—no fancy ingredients, just good beef, bell peppers, and a savory gravy that soaks into a pile of rice or mashed potatoes. It’s the kind of meal that has everyone lifting the lid to sneak a peek and asking when supper will be ready.
Serve this pepper steak spooned over hot cooked rice, buttered egg noodles, or fluffy mashed potatoes so all that rich gravy has something to soak into. A simple green side—like steamed green beans, a crisp salad, or buttered peas—keeps the plate balanced. Warm dinner rolls or slices of crusty bread are wonderful for mopping up the last of the sauce, and if you like a little tang, pass around some pickles or a simple cucumber salad on the side.
4-Ingredient Slow Cooker Pepper SteakServings: 4
Ingredients
1 1/2 pounds beef sirloin, thinly sliced into strips
2 large bell peppers (any color), seeded and sliced into strips
1 cup low-sodium beef broth
1/3 cup soy sauce
Directions
Lay the thinly sliced beef sirloin strips in an even layer across the bottom of your slow cooker. The strips can overlap a bit, but you want them spread out rather than piled into one tight mound.
Scatter the sliced bell peppers evenly over the beef so they’re nestled down between the strips. This helps them soften and share their flavor with the meat and broth.
In a small bowl or measuring cup, whisk together the beef broth and soy sauce until well blended. This is your simple, savory cooking liquid that will turn into a rich gravy as it simmers.
Pour the broth and soy sauce mixture evenly over the beef and peppers in the slow cooker, making sure all the meat is moistened.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is very tender and the peppers are soft. Avoid lifting the lid too often so the heat and moisture stay inside.
Once the beef is tender, taste the cooking liquid and, if desired, adjust with a bit more soy sauce for saltiness or a splash of water if it’s stronger than you like. Give everything a gentle stir to coat the beef and peppers in the sauce.
Serve the pepper steak hot, spooned over rice, noodles, or mashed potatoes, making sure each serving gets plenty of the flavorful juices from the slow cooker.
Variations & Tips
If you’d like a thicker gravy, stir 1 to 2 tablespoons of cornstarch into 2 tablespoons of cold water until smooth, then stir that slurry into the hot cooking liquid during the last 30 minutes on HIGH, or until slightly thickened. You can also add a sliced onion on top of the beef along with the peppers for extra sweetness and depth, though that would be a fifth ingredient. For a touch of heat, a pinch of red pepper flakes or a few dashes of hot sauce stirred into the broth and soy sauce mixture will wake things up. If you’re watching sodium, choose low-sodium soy sauce and low-sodium beef broth, and hold off on adding any extra salt until the very end, tasting first. Use fresh beef that has been kept refrigerated at 40°F (4°C) or below, and don’t leave it sitting out on the counter for more than 1 to 2 hours before cooking. Always cook the pepper steak until the beef is fully done and tender; slow cookers can vary, so check that the meat is no longer pink and easily pulls apart with a fork. Refrigerate leftovers within 2 hours of serving in shallow containers, and reheat gently until steaming hot before enjoying again.
