Few meals manage to carry such strong echoes of tradition and comfort as a hearty pepper steak simmered slowly with fresh vegetables. This dish brings to mind those cozy evenings when the kitchen feels like the heart of the home, filled with the irresistible aroma of something truly satisfying in the works. The simplicity of beef, peppers, onions, and mushrooms simmering together in a savory sauce feels almost nostalgic—like a family recipe that’s been passed down for generations.
This slow cooker version of pepper steak takes everything we love about traditional cooking and adapts it for today’s busy lives. You get that long-simmered flavor without standing over a stove for hours. It’s perfect for anyone who wants a meal that feels both home-cooked and hands-off. As it cooks, the flavors meld beautifully, resulting in fork-tender beef, rich gravy, and vegetables that are both colorful and flavorful. Whether served over fluffy rice, mashed potatoes, or even egg noodles, this dish is comforting, dependable, and deeply satisfying. It’s a timeless classic reimagined for modern kitchens—simple ingredients, slow-cooked with care, and made to bring people together. That’s the power of a good meal, and this recipe delivers it with every bite.
Slow Cooker Pepper Steak with Mushrooms
Servings: 6
Ingredients
- 2 lbs beef round steak, cut into thin strips
- 2 tablespoons olive oil
- 2 bell peppers (one red, one green), sliced into strips
- 1 large onion, sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
- Heat olive oil in a skillet over medium heat. Brown the beef strips in batches, then transfer them to the slow cooker.
- Layer the sliced bell peppers, onion, mushrooms, and garlic over the beef.
- In a small bowl, whisk together beef broth and soy sauce. Pour over the ingredients in the slow cooker.
- Cover and cook on low for 6–8 hours, until beef is tender and the vegetables are soft.
- About 30 minutes before serving, stir together the cornstarch and water to make a slurry. Add to the slow cooker to thicken the sauce.
- Season with salt and pepper as needed, garnish with parsley, and serve hot.
Variations & Tips
- Add a pinch of crushed red pepper flakes if you enjoy a bit of spice.
- Sliced carrots or potatoes can be added for a heartier one-pot meal.
- If you’re short on time in the morning, brown the beef the night before and refrigerate it.
- Leftovers keep well and often taste even better the next day.
Nutritional and Dietary Notes
This dish offers a generous amount of protein from the beef, along with fiber and vitamins from the mushrooms, peppers, and onions. The broth-based sauce is savory but not overly heavy. To reduce sodium, opt for low-sodium soy sauce and broth. For those avoiding gluten, use a gluten-free soy sauce alternative. This meal is naturally dairy-free and can be customized for different dietary preferences with ease.
Sharing and Commenting is Caring
Tried this slow cooker pepper steak and loved it? Share your thoughts or your own twist on the recipe in the comments. Your feedback inspires others to cook and connect. Food is meant to be shared—both on the plate and through the stories we tell about it.