Reviewed: May 12, 2009

I made this tonight for my family. The ONLY variation I made was I was forced to cook it in a low oven ( 250-300)....I added my onions and peppers the last 45 minutes and they kept their consistancy. I also tripled the sauce as we are huge sauce eaters with our rice dishes. All in all it came out great! I would not use as many tomatoes the next time and just increase the beef broth mixture....possibly adding some french onion in there. A bit toooo many tomatoes if you choose to double or triple..they DO cook down, however I would have rather experienced the BEEF flavor and not so much tomatoe. Thanks for a workable recipe!!! It's a keeper!! I will make it again and tweak it to mine and my family's personal preferance.

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BlyJean

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Ozark, Missouri, USA

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Reviewed: May 12, 2009

This is a great recipe, I've been using a very similar one for almost 17 years. I use 3 cloves of fresh minced garlic, a few red pepper flakes, and add the peppers two hours before the dish is finished. Instead of sugar, I have always used dark molasses. It adds a great depth to the dish as well as serves as a thickening agent!

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Food Junkie

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: May 10, 2009

This was really good! The only thing we changed was to add the bell peppers when there was an hour left (we cooked on high for 4 hours).

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Eileen

Cooking Level: Beginning

Home Town: Austin, Texas, USA

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Reviewed: May 4, 2009

We loved this! Used 1 T. soy sauce, 2 T. worcestershire sauce, and 4 garlic cloves instead of garlic powder. Just threw everything in the crock pot and cooked it all day. Would definitely recommend putting the peppers in later on in the day so they don't get too mushy. Served over white rice. This was great!

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Becky

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Reviewed: May 4, 2009

i didnt change anything in the recipe and we really liked it. i will make this again.

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Apr. 28, 2009

I did what others suggested and added the bell peppers about 1.5 hours before I was ready to serve it. I also added a bit of cornstarch at the end to thicken it up a bit which made it the most delicious dish I have had out of the slow cooker thus far!! And I actually forgot to add the can of stewed tomatoes and it was still super tasty!! I will definitely be making this one again!

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J

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Reviewed: Apr. 26, 2009

My husband really liked it, and it was something he could put together himself; but I wasn't blown away by it.

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AMANDAELLISON

Cooking Level: Intermediate

Living In: Hinton, West Virginia, USA

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Reviewed: Apr. 22, 2009

This was very good but the peppers do get too soggy. I put them in about 45 minutes before we ate and they were still soggy so I would put them in even later next time.

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Ann in Ft. Myers

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Reviewed: Apr. 21, 2009

Good, but bland, too many tomatoes and too runny.

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LAURAGEORGE

Cooking Level: Intermediate

Home Town: Monroe, Utah, USA

Living In: Eagle River, Alaska, USA

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Reviewed: Apr. 18, 2009

I've added a jalapeno pepper and some garlic cloves to this.

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ShastaDean

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Reviewed: Apr. 18, 2009

Everything was soggy and the sirloin really just broke up like pulled...I like it firmer than that, but I gave it 4 stars because everyone else really enjoyed it. Thanks.

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Chamrock

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Pensacola, Florida, USA

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Reviewed: Apr. 16, 2009

This recipe was ok, it turned out pretty bland and dry so I added a few things and served over egg noodles. I would suggest using more liquid or making a gravy for it. I also added some pepper flakes and a few other things to spice it up. The meat turned out very tender though.

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Ashley

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Reviewed: Apr. 16, 2009

Very good! Steak is nice and tender.

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jgive

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Reviewed: Apr. 15, 2009

This was a good recipe that was easy to make. I doubled the sauce and omitted the salt, however it was still a bit too salty for my taste. Next time, I'll reduce the amount of soy sauce.

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Jessica

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

This is just how I remember Green Pepper Steak tastes. Delicious!

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Apr. 5, 2009

Made it just as the recipe is written. Very good! Served it for the in-laws and they enjoyed it too. Yum!

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MWOLF201

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Reviewed: Apr. 2, 2009

This is the very, very BEST pepper steak copycat I have ever had at home and takes better than takeout. Buy pre-sliced, pre-tenderized sirloin or tenderize and slice up your own. Add peppers in last and maybe add in 1 tsp cornstarch (blended with 1/2 tsp water) to thicken up sauce and cook for an addition 2 mins. If something is missing, toss in some green onions, but seriously fantastic! Serve with the fried rice recipe on here!!!!

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annie_zerd

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Reviewed: Mar. 25, 2009

I follow the advice of other reviewers and added the peppers one hour before serving. My family loves it and is my wife's favorite dish.

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Rick

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Morton Grove, Illinois, USA

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Reviewed: Mar. 24, 2009

I had a lot of stew beef in my freezer that needed to be used. I wasn't in the mood for stew or stroganoff so I thought I'd try this recipe with the meat. It turned out great! Slow cooking on low made the meat so tender! I added the peppers during the last hour of cooking as suggested by others and then served it over sticky rice. Good stuff!

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MELGAD

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 24, 2009

This is so delicious and well worth trying. I bought a London Broil (on sale at my grocery store) and cut it into large chunks. Then I sauteed it as directed. Like others suggested I added my sliced peppers to the crock pot an hour before serving and the peppers were tender but not mushy. I used both red and green peppers to make it colorful. The meat was so tender and flavorful. It went great over rice and my hubby cannot stop talking about how great it was. We had left overs for dinner the next night. Definitely a keeper. Thanks for a terrific recipe.

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Tealady

Cooking Level: Expert

Home Town: Bridgewater, Massachusetts, USA

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