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Cubed Steak with Peppers and Olives

This recipe really couldn't be any easier. It's a great 'throw in and go' crockpot recipe. Come back a few hours later and you've got lunch/dinner ready to go. Simple ingredients, too!

Try this dish over some cauliflower rice and steamed green beans on the side for balance. Add some freshly sliced avocado on the side if you're looking for more fat.  Enjoy!

Serving size: This recipe makes 8 (4 oz) servings of beef with 3 oz of sauce Macronutrient Balance: 22g Protein / 15g Fat / 6g Carbohydrates 


  • 2 pounds cubed steak

  • 3 tsp adobo seasoning

  • 2 tsp black pepper

  • 1 (16oz) can tomato sauce (make sure aren't any added sugars in the ingredients)

  • 1 medium orange bell pepper, sliced into 1/4 inch thin strips 

  • 1/2 medium yellow onion, sliced into 1/4 inch thin strips

  • 15 green olives plus 2 tablespoons of brine

  • 1 bay leaf


  1. Season beef with adobo and black pepper

  2. In a crockpot layer half of the beef with peppers, onions, and olives and pour half of the tomato sauce, and then do the second layer with the remaining ingredients 

  3. Add in one bay leaf and turn on high for 5 hours or on low for 8 hours 

Optional: If looking for a slightly thicker sauce, remove the meat, pour the sauce into a sauce pan and bring to a boil. Reduce heat to a simmer and leave uncovered while letting the sauce reduce for about 15 minutes.

Serve and enjoy! 



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