Recipes

Slow Cooker Pepper Steak With Mushrooms The Supper Hall Classic That Never Fades

Introduction

Imagine a dish that brings comfort and robust flavor to your table with minimal effort. Our Slow Cooker Pepper Steak with Mushrooms is exactly that – a timeless classic, often found in beloved supper halls, now made incredibly simple for your home kitchen. Tender slices of beef, vibrant bell peppers, and earthy mushrooms simmer together in a rich, savory sauce, creating a meal that truly satisfies your soul.

This recipe shines because the slow cooker does most of the heavy lifting. A little initial searing adds incredible depth, but after that, you simply combine everything and let the magic happen. It’s perfect for busy weekdays, allowing you to come home to a delicious, hot meal ready to enjoy without a last-minute rush.

Get ready to embrace the warmth and ease of this fantastic dish. It’s a supper hall classic for a reason, and once you try it, you’ll understand why it never fades from popularity. Let’s make some culinary magic together!

Cooking Time & Prep Time

  • Prep Time: 25 minutes
  • Cooking Time: 4-6 hours (on high) or 7-9 hours (on low)
  • Total Time: Approximately 4 hours 25 minutes to 9 hours 25 minutes

Small tip: Prepping your vegetables and slicing the beef ahead of time can significantly cut down on your active prep time right before cooking.

Ingredients

This recipe makes 6 generous servings.

For the Beef & Searing

  • 2 lbs beef sirloin or flank steak, thinly sliced against the grain
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Sauce & Vegetables

  • 1 large onion, thinly sliced
  • 2 bell peppers (any color, e.g., 1 red, 1 green), thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup beef broth
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar (packed)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground ginger
See also  Mandarin Quinoa Crunch

For Thickening (at the end)

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

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