Smothered Steak Strips
Submitted by ALBYAI2
Slow cooker beef chuck strips smothered in a tangy barbecue-molasses sauce with bell peppers, onions, and mushrooms. Dump it in, walk away, and come back to dinner.
YIELD
4 - 6 servingsPREP
20 minCOOK
60 minREADY
80 minThis is a set-it-and-forget-it weeknight hero.
Beef chuck strips get tossed with flour right in the slow cooker, then buried under onions, green bell peppers, mushrooms, and a sticky-sweet sauce built on barbecue sauce, ketchup, molasses, and brown sugar.
Eight hours on low and the chuck turns fall-apart tender while the sauce thickens into something glossy and cling-worthy.
Pile it over rice, tangle it with egg noodles, or mop it up with crusty bread.
Chef Tips
- Start on high for the first hour then switch to low. This gets things bubbling faster and helps the flour incorporate into the sauce.
- Slice onions and peppers paper-thin so they dissolve into the sauce rather than staying chunky.
- Fresh mushrooms work great too. Quarter them and toss them in if canned isn’t your thing.
- Kick up the heat with a splash of hot sauce or some red pepper flakes if you like a little bite with your sweet.
Ingredients
Directions
Place steak strips, flour, salt, and pepper in slow cooker.
Stir well to coat steak.
Slice onions and pepper very thin.
Add the rest of the ingredients.
Cover, cook on high for 1 hour, low for 8 hours.
Serve over rice, noodles, potatoes, or with crusty bread.
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