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Tasty bite-size pieces of round steak slow cooked with onion, bell pepper, mushrooms and diced tomatoes. This crock pot pepper steak makes for an easy and comforting dinner any night of the week.
Recipe Notes
After 7 hours of cooking on LOW, the steak and vegetables were plenty tender, so I flipped my crock pot to WARM until we were ready to eat.
The recipe calls for one bell pepper, but you could bulk it up and make it more colorful by using both a red and a green one.
As written, this recipe makes 4 hearty servings.
We enjoyed it for dinner one night served over slow cooker rice with a simple green salad.
Then then next night to change things up, I heated the leftover pepper steak and then tossed it together with about 2 cups of cooked bow-tie pasta.
So, I was able to cook once and enjoy what seemed like two completely different dinners!
And if you’re watching your carbs, this would also be great with cauliflower rice.
To make this crock pot pepper steak work for WW Simply Filling, you need to skip the flour, but the end result will be less thick.
How Many Calories and WW Points in Crock Pot Pepper Steak?
According to my calculations, each serving of this pepper steak (without rice) has about 267 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
If you’ve made this Slow Cooked Pepper Steak, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Crock Pot Pepper Steak Recipe
Ingredients
- 1 pound beef round steak, cut into bite-size pieces
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground pepper
- 1/4 teaspoon salt
- 1 large onion, sliced thinly into half-moons
- 1 red or green bell pepper, seeded and sliced
- 1 can (14 to 15 ounces) diced tomatoes with juices
- 1 can (4 ounces) sliced mushrooms, drained
- 3 tablespoons soy sauce
- Cooked rice (if desired, for serving)
Instructions
- Ideal Slow Cooker Size: 4-Quart.
- Place the pieces of beef in your slow cooker. Sprinkle with the flour, salt and pepper. Toss with your hands to coat the meat with the flour. (For extra flavor I used a couple of teaspoons of Montreal Steak Seasoning, instead of salt and pepper.)
- Add the onion, pepper, tomatoes, mushrooms and soy sauce.
- Cover and cook on LOW for 7 to 8 hours, until the beef and vegetables are tender.
- Serve over cooked rice, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 6 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Gooseberry Patch 101 Slow-Cooker Recipes
Here’s another variation for making Slow Cooker Pepper Steak at home:
Why do you not brown meat prior to adding to crockpot?
Joe, I don’t usually brown meat prior to adding it to the crockpot simply because I’m a lazy cook. I usually don’t feel like taking the extra time to brown the meat and then cleaning up the skillet and grease splattered stove. And then there’s the issue of the extra fat/oil required to brown the meat. It’s really all a matter of personal choice. If you like the results better from pre-browning the meat, my all means, go for it!!
I’m wondering if this can be made in a 6 quart cooker or should the ingredients be increased? It looks good but that’s the size I have out on the counter most of the time.
Hi lk,
I think the ingredients would need to be increased and/or the cooking time reduced. I’ve read several times that for best results, your slow cooker should be between half and three-quarters full for best results.