Cubed Steak with Peppers and Olives — Instant Pot, Slow Cooker, Stovetop

Braised Cubed Steak with Peppers, Onions and Olives is a flavorful, budget-friendly, family-approved dish you can prepare in the Instant Pot, a slow cooker, or on the stove. It combines tender cubed steak with bright peppers, sweet onions and briny olives for a savory, Latin-inspired meal that pairs perfectly with rice, cauliflower rice, or warm crusty bread.

Cubed Steak with Peppers and Olives

This is a recipe I grew up eating and one my family still loves. Using cubed steak keeps the cost low, while a few simple ingredients deliver big flavor. The version below includes directions for the Instant Pot, slow cooker, and stove-top so you can choose the method that fits your schedule. I served it over steamed rice with a quick slaw on the side—perfect for an easy weeknight dinner or a casual weekend meal. Leftovers reheat beautifully and are freezer-friendly.

Cooks’ Notes

• Freezer-friendly: Cool completely, store in a freezer-safe container, and thaw overnight in the refrigerator before reheating.
• Dietary notes: This recipe is dairy-free, egg-free and naturally low in carbs when served over cauliflower rice; it can be adapted to many eating plans.
• Serving ideas: Serve over white or brown rice, quinoa, or cauliflower rice. It also makes a tasty filling for warm tortillas or a topping for baked potatoes.
• Protein swaps: The sauce and aromatics would also work well with cubed beef stew meat or chicken thighs; adjust cooking times accordingly.
• Flavor tip: Use some olive brine from the jar when you add the olives to boost the savory, slightly tangy flavor.

Braised Cubed Steak with Peppers and Olives (Instant Pot, Slow Cooker, Stove-Top)

Yield: 8 servings | Prep: 10 mins | Cook: 30 mins (Instant Pot) | Total time: ~40 mins

Ingredients

• 8 pieces cubed steak (about 28 oz total)
• 1 3/4 teaspoons adobo seasoning or garlic salt
• 1 (8 oz) can tomato sauce
• 1 cup water
• 1/4 teaspoon ground cumin
• 1 small red bell pepper, sliced into 1/4-inch strips
• 1/2 medium onion, sliced into 1/4-inch strips
• 1/3 cup green pitted olives, plus 2 tablespoons of olive brine
• 1 bay leaf
• Salt and pepper to taste (adjust if using salty seasoning)
• 1–2 teaspoons oil for sautéing (stove-top or for sauté step)

Instructions

Instant Pot Directions

1. Season the cubed steak on both sides with adobo seasoning or garlic salt.
2. Place the sliced onions and peppers in the bottom of the Instant Pot. Pour the tomato sauce and water over the vegetables. Add the olives and 2 tablespoons of the olive brine. Nestle the seasoned cubed steak on top and add the cumin and bay leaf.
3. Cover and set to high pressure for 25 minutes. Allow a natural release.
4. When pressure has released, switch to Sauté mode and simmer uncovered for 5–10 minutes until the sauce thickens slightly. Adjust seasoning and remove the bay leaf before serving.

Slow Cooker Directions

1. Layer the onions and peppers in the slow cooker and pour the tomato sauce and water over them. Add the olives, olive brine, cumin and bay leaf. Place the seasoned cubed steak on top.
2. Cook on low for 8 hours, until the beef is tender. Remove the lid and simmer briefly if you want to reduce the sauce.

Stove-Top Directions

1. Heat a little oil in a large deep skillet over medium-high heat. Sauté the onions and peppers with a pinch of salt for 2–3 minutes until starting to soften.
2. Add the tomato sauce, water, olives, olive brine, cumin and bay leaf, stirring to combine. Add the seasoned cubed steak and bring to a gentle simmer.
3. Cover and cook over low heat for about 1 hour, or until the beef is tender. Uncover and simmer over medium-low until the sauce thickens to your liking. Remove the bay leaf before serving.

Tips for Best Results

• Adjust salt carefully if using a seasoned salt. Taste the sauce toward the end of cooking and correct seasoning as needed.
• For a thicker sauce, finish uncovered and simmer until reduced. For a thinner sauce, add a splash of water or broth.
• If you prefer a milder olive flavor, rinse the olives briefly before adding them.
• Leftovers: Cool completely and refrigerate up to 4 days, or freeze for up to 3 months.

Nutrition (per serving)

Serving: 1 steak with sauce — Calories: 154 kcal, Protein: 23.5 g, Carbohydrates: 4 g, Fat: 5.5 g, Fiber: 1 g, Sodium: 622 mg.

If you try this recipe, please leave a comment or rating to share how it turned out for you—feedback helps others and makes improvements possible. Enjoy this comforting, budget-friendly meal any night of the week.