crockpot pepper steak

This delicious, restaurant-style pepper steak is slowly braised until the beef is melt-in-your-mouth tender. It’s packed with flavor from the rich savory gravy, sweet bell peppers and soft onions. Easy to make in the slow cooker or on the stovetop. Serve over rice for a hearty, beefy meal.

What cut of beef should I use? 

You can use any chuck roast or shoulder steak cut into 1⁄4 inch slices. This allows the meat to become very tender during the long cooking time.

Can I use stew meat instead? 

Absolutely! Cubed stew meat works perfectly in place of steak slices. Follow the same cooking instructions.

What if I don’t have soy sauce or beef broth? 

You can substitute equal parts Worcestershire sauce and water or stock if you don’t have those ingredients on hand.

Do I have to use bell peppers and onion? 

No, you can customize the veggies. Try mushrooms, carrots or bamboo shoots instead. Just add them once the meat is tender.

Can this recipe be made in a slow cooker? 

Yes! Combine everything except the bell peppers and onion in a slow cooker and cook on low for 8 hours. Then sauté the veggies and mix together before serving.


  • 2 pounds beef shoulder steak, cut against the grain into 1/4 inch slices
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cooking oil, divided
  • 3 cloves garlic, minced
  • 1 (15 oz) can stewed tomatoes
  • 1/4 cup soy sauce
  • 1 1/2 cups beef broth
  • 1 large yellow onion, sliced
  • 3 bell peppers (red, yellow and green), sliced
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water


  1. Season the sliced beef shoulder steaks with salt and pepper.
  2. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Cook half the beef for 1 minute, stir, then spread in an even layer and cook for another minute, stirring occasionally, until browned. Transfer to a plate. Repeat with remaining 1 tablespoon oil and beef.
  3. Return all the browned beef to the skillet. Add the minced garlic and mix well.
  4. Stir in the stewed tomatoes, soy sauce and beef broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 1-1 1/2 hours, until beef is fork-tender.
  5. Meanwhile, heat the olive oil in another skillet over medium-high heat. Add onion and bell peppers. Sauté for 2-3 minutes until vegetables are tender-crisp.
  6. Add pepper-onion mixture to the simmering beef and mix well. Simmer uncovered for 2-3 minutes.
  7. In a small bowl, mix the cornstarch and cold water to make a slurry. Stir into beef mixture until sauce thickens slightly. Recipe by
  8. Serve pepper steak over rice or noodles. Enjoy!

Slow Cooker Directions:

Follow steps 1-4, using a 6-quart slow cooker instead of a skillet. Cook on Low setting for 8 hours. Then follow remaining steps.


  • Cut the beef against the grain into thin slices to keep it tender – This ensures the meat shreds easily after the long cooking time.
  • Don’t overcrowd the pan when searing the beef – Cook it in batches to properly brown the meat, which adds tons of flavor.
  • Use stewed or crushed tomatoes – They break down and create a lush, thick sauce.
  • Simmer low and slow – The long cook time allows the beef to become fall-apart tender. Aim for at least 1-2 hours.
  • Add veggies near the end – Peppers and onions only need a quick sauté to soften but still keep some crunch. Stir them in right before serving.
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