If you’re craving something hearty, flavorful, and easy to make, this Slow Cooker Pepper Steak is the go to comfort meal. Tender slices of flat iron steak simmer slowly in a rich, savory sauce made from Bloody Mary mix, soy sauce, and brown sugar. The result is melt-in-your-mouth beef in a deeply flavorful, slow-simmered sauce. This recipe will quickly become a family favorite.
Why You’ll Love This Recipe
- Easy weeknight dinner: The slow cooker does all the work for you.
- Better than takeout: The sauce is silky, savory, and full of flavor.
- Family tested: The tender beef and rich sauce make this a dinner everyone can get behind.
- Great for meal prep: Makes delicious leftovers for lunches or freezer meals.
When to Make This Slow Cooker Pepper Steak
It’s perfect for busy weeknights, cozy weekends, or when you just want something warm and comforting without a lot of effort. You can even double the batch if you’re feeding a crowd. The cook time stays about the same, just make sure your slow cooker isn’t packed too tightly so everything cooks evenly and stays tender.
Storage and Freezing Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely before freezing. Keeps well for up to 2 months. Reheat on the stovetop or in the microwave until warmed through.
Pro Tips for the Best Slow Cooker Pepper Steak
- Always sear the beef before slow cooking for richer flavor.
- Use fresh garlic and ginger to boost the taste of the sauce.
- For extra depth, add a splash of rice vinegar or a pinch of red pepper flakes before serving.
FAQs
Can I use a different cut of beef?
Yes. Flank steak or sirloin also work well. Slice thinly against the grain for tender results.
Can I cook it on high?
You can cook on high for about 2½ to 3 hours, but low and slow gives the most tender texture.
Can I prepare this ahead of time?
Yes. Combine the ingredients (except peppers, onions, and slurry) the night before and refrigerate. Cook the next day.
Does it freeze well?
Absolutely. Let it cool completely before freezing. Thaw overnight in the fridge and reheat on the stove.
If you love this recipe, try my Slow Cooker White Chicken Chili next. It’s another family favorite slow cooker meal that’s comforting, flavorful, and so easy to make.
Watch This Recipe
@megsescapades
Slow Cooker Pepper Steak
Ingredients
- 2 lbs flat iron steak cut ½ inch thick against the grain
- 2 tbsp avocado oil
- 1 tbsp cornstarch (for tossing)
- 3 garlic cloves minced
- 1 tsp fresh ginger minced
- 15 oz Bloody Mary mix
- 2 1/2 tbsp soy sauce
- 2 tsp oyster sauce
- 2 tbsp brown sugar
- 1 tsp black pepper
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow onion sliced
- 3 jalapeno slices
- 1 1/2 tbsp cornstarch + 3 tbsp water (for slurry)
- Garnish: sesame seeds and sliced green onion
Method
- Toss steak strips with 1 tbsp cornstarch until coated. Heat avocado oil in a skillet over medium heat. Sear the meat in two batches to avoid overcrowding. Remove and place in the slow cooker.
- Reduce heat to low. Add garlic and ginger to the skillet and stir for 30 seconds. Add Bloody Mary mix, soy sauce, oyster sauce, brown sugar, and black pepper. Scrape up any browned bits for flavor.
- Pour the sauce over the steak in the slow cooker. Cover and cook on low for 4 hours.
- Add sliced bell peppers and onion. Cook for another 45 minutes.
- Mix 1 ½ tbsp cornstarch with 3 tbsp water to make a slurry. Stir into the slow cooker and cook for 15 minutes to thicken. Serve hot over rice, noodles, or mashed potatoes with sesame seeds and sliced green onions.
What did you think?