Some meals are more than recipes—they’re stories served on a plate. This slow cooker pepper steak with mushrooms is one of those treasured dishes that brings people together across generations. In my family, it always made an appearance during chilly evenings or lazy Sunday get-togethers. The rich aroma of beef mingling with the sweetness of peppers and the depth of mushrooms always turned heads and warmed hearts.
What makes this meal so comforting is its slow transformation. You take simple, everyday ingredients—things you’d find in any modest pantry—and after a few hours of slow simmering, you get something incredible: tender steak slices that fall apart at the touch of a fork, wrapped in a savory sauce that tastes like it’s been cooking for days. It’s food that speaks to your soul, not just your stomach.
This dish is perfect when served over rice or mashed potatoes, but it’s versatile enough to go with noodles or crusty bread. Whether you’re making it for your household or preparing extra for guests, it’s the kind of recipe that invites everyone to gather around the table and share not only a meal—but a moment of peace, laughter, and connection.
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 2 lbs beef round steak, thinly sliced into strips
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- Salt and pepper, to taste
- 1 large onion, sliced
- 2 bell peppers (one red, one green), sliced
- 1 cup beef broth
- 1 tablespoon water
- Fresh parsley, chopped (for garnish)
🧑🍳 Instructions
- Heat olive oil in a skillet over medium heat and brown the beef strips lightly. Once seared, transfer the meat to your slow cooker.
- Add mushrooms, sliced bell peppers, onion, and garlic on top of the beef.
- In a small bowl, whisk together the soy sauce and beef broth. Pour this over the ingredients in the slow cooker.
- Cover and cook on low for 6 to 8 hours, or until the beef is tender and vegetables are cooked to your liking.
- About 30 minutes before serving, stir together cornstarch and water in a small bowl until smooth. Add this slurry to the slow cooker and stir well.
- Let it continue cooking uncovered until the sauce thickens.
- Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
🥕 Nutritional Insights & Dietary Notes
This dish is rich in high-quality protein from beef, which provides essential amino acids and iron. The bell peppers and mushrooms add fiber, antioxidants, and vitamin C. Using olive oil keeps it heart-friendly. To make it lower in sodium, opt for reduced-sodium soy sauce and broth. For gluten-free needs, use tamari instead of soy sauce and check your broth’s ingredients. It’s naturally dairy-free, and if you want to reduce fat, trim excess fat from the beef before cooking.
🍽 Servings: Makes about 6 hearty portions
💬 Sharing and Commenting is Caring
Tried this recipe? I’d love to hear how it turned out for you! Did you put your own spin on it with a special ingredient? Share your version in the comments or send it to someone who’d love a good slow-cooked meal. Food is better when it’s shared. ❤️