This is so good, you’ll want to make this tonight

oday, I’m unveiling a precious recipe that’s been handed down through generations in our family. Our Slow Cooker Pepper Steak isn’t just a dish; it’s a tapestry of memories, and as a bustling Midwestern mother, I vouch for its simplicity and savory goodness.

Let me paint a picture of an autumn evening when I first discovered this gem. Time had been racing, and I needed a meal that promised warmth without hours in the kitchen. And oh, the magic that this slow-cooked delight spun! The house was enveloped with the tempting aroma of succulent beef, sweet onions, and spirited peppers. As we nestled around the table, each bite was a symphony, making it clear that this dish was joining the hall of family legends.

Slow Cooker Pepper Steak


3 pounds flank steak, sliced
4 bell peppers, sliced (mix and match your favorites)
2 onions, sliced
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 cups soy sauce
1 1/2 cups water
1/2 cup corn starch
1 cup brown sugar


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