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Easy Slow Cooker Pepper Steak

Easy Slow Cooker Pepper Steak

Easy Slow Cooker Pepper Steak is your go-to solution for a flavorful, fuss-free weeknight dinner that delivers tender steak and vibrant peppers in a savory sauce. This recipe streamlines the classic comfort food, making it incredibly convenient for busy families and anyone seeking a delicious meal with minimal effort and maximum impact.
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Prep Time 15 minutes
Hands-on time 15 minutes
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs sirloin steak or flank steak thinly sliced against the grain
  • 1 large onion thinly sliced
  • 2 bell peppers any color combination, thinly sliced
  • 3 cloves garlic minced
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon cornstarch optional, for thickening
  • 2 tablespoons water if using cornstarch
  • salt and freshly ground black pepper to taste
  • Cooked rice or noodles for serving (optional)

Equipment

  • Slow Cooker
  • Medium Bowl
  • Small Bowl
  • Saucepan (optional, for reheating)
  • Microwave-safe dish (optional for reheating)
  • Airtight container (for storage)
  • Freezer-safe containers or bags (for freezing)

Method
 

  1. If your steak isn't already sliced, slice it thinly against the grain. This is crucial for tender steak. You can pop it in the freezer for about 30 minutes before slicing to make it easier. Season the sliced steak generously with salt and freshly ground black pepper.
    1.5 lbs sirloin steak or flank steak, salt and freshly ground black pepper
  2. Place the thinly sliced onion and bell peppers into the bottom of your slow cooker.
    1 large onion, 2 bell peppers
  3. Arrange the seasoned steak slices evenly over the vegetables in the slow cooker.
    1.5 lbs sirloin steak or flank steak
  4. In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, soy sauce, and Worcestershire sauce until well combined. If you prefer a thicker sauce, in a separate small bowl, whisk together the cornstarch and water until smooth, then add this slurry to the soup mixture and whisk again.
    3 cloves garlic, 1 (10.5 ounce) can condensed cream of mushroom soup, 1/2 cup beef broth, 1/4 cup soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon cornstarch, 2 tablespoons water
  5. Pour the prepared sauce mixture evenly over the steak and vegetables in the slow cooker. Ensure everything is coated.
  6. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the steak is tender and the vegetables are cooked through.
  7. Before serving, give the pepper steak a gentle stir. If the sauce is too thin for your liking and you used cornstarch, you can turn the slow cooker to HIGH (if it was on LOW) and let it cook uncovered for 20-30 minutes, stirring occasionally, to allow it to thicken. Alternatively, you can remove the steak and vegetables, then place the sauce back in the slow cooker on high uncovered for a bit, or whisk in a little more cornstarch slurry if needed. Serve the Easy Slow Cooker Pepper Steak hot over cooked rice or noodles, if desired.
    1 teaspoon cornstarch, 2 tablespoons water, Cooked rice or noodles

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
For freezing, cool completely, portion into freezer-safe containers, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
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