Slow Cooker Pepper Steak: Tender Beef in a Flavorful Pepper Sauce

Serving: This dish is best served immediately over a bed of white rice or noodles. It also pairs well with steamed vegetables like broccoli or a light side salad.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through.
Freezing: Pepper steak can be frozen for up to 3 months. Let it cool completely before storing in freezer-safe containers. Thaw overnight in the fridge and reheat before serving.
Variants:

Spicy Pepper Steak: Add red pepper flakes or sliced jalapeños to the slow cooker to add some heat to the dish.
Vegetable-Packed Pepper Steak: Add additional vegetables like mushrooms, zucchini, or carrots for a heartier, vegetable-loaded version of this dish.
Low-Sodium Pepper Steak: Use low-sodium soy sauce and reduce the amount of Worcestershire sauce to make a healthier, lower-sodium version.
FAQ:
Q: Can I use a different cut of beef?
A: Yes, you can use other cuts like round steak or chuck roast, though flank steak and sirloin are ideal because they cook up tender and juicy.

Q: Can I skip searing the beef?
A: Searing the beef adds extra flavor, but if you’re short on time, you can skip this step and still get a delicious result.

Q: Can I make this recipe in a pressure cooker or Instant Pot?
A: Yes, you can adapt this recipe to an Instant Pot. Cook the beef and vegetables on the sauté function for a few minutes before adding the sauces and broth. Seal the Instant Pot and cook on high pressure for 20-25 minutes. Use the quick-release method and thicken the sauce with cornstarch at the end.

Slow Cooker Pepper Steak is the ultimate comfort food that’s easy to prepare and full of bold flavors. The combination of tender beef, colorful bell peppers, and savory sauce makes it a satisfying meal the whole family will love!