Pepper Steak in a Crock Pot is a hearty and tasty dish that’s perfect for busy days. You get tender strips of beef simmered slowly with colorful bell peppers, onions, and a rich, flavorful sauce. The crock pot does all the work so the steak turns out super soft and full of flavor without any fuss.
I love making this recipe because it’s so simple to put together in the morning and then come home to a delicious, warm meal. The smell fills the house and always gets everyone excited for dinner. A little tip I like is to use a mix of red, green, and yellow peppers to make the dish look vibrant and fresh.
My favorite way to enjoy pepper steak is over a bed of fluffy white rice, so all the sauce soaks right in. It’s great for a family dinner or when I want a cozy meal that feels just right. Plus, leftovers taste even better the next day, which makes it a perfect make-ahead meal too!
Key Ingredients & Substitutions
Beef sirloin or flank steak: These cuts are tender and cook well in a slow cooker. If you need a budget-friendly option, chuck roast works great but takes a bit longer to get tender.
Bell peppers: Using a mix of red, yellow, and green peppers gives nice color and a balance of sweet and slightly bitter flavors. You can substitute with poblano peppers for a smoky touch or use frozen bell peppers if fresh aren’t available.
Soy sauce & Worcestershire sauce: These bring umami depth. For gluten-free versions, use tamari or coconut aminos instead of soy sauce, and make sure Worcestershire sauce is gluten-free or omit if preferred.
Cornstarch slurry: It thickens the sauce at the end perfectly. Arrowroot powder is a good substitute, especially if you want a clearer sauce.
How Do You Keep the Beef Tender and flavorful in the Crock Pot?
To get tender steak that melts in your mouth, follow these simple tips:
- Cut the beef into even, bite-sized strips to ensure they cook evenly.
- Trim excess fat to avoid greasy sauce but keep some marbling for flavor.
- Layer veggies at the bottom – they help distribute heat and keep meat elevated, which helps with even cooking.
- Cook on low heat for 5-6 hours rather than high heat for less time. Slow cooking breaks down tough fibers and keeps meat juicy.
- Add the cornstarch slurry 30 minutes before serving to thicken the sauce without turning it pasty.
Finally, avoid lifting the lid too often; slow cookers lose heat fast and it can increase cooking time. Trust the process for tender, tasty results!
Equipment You’ll Need
- Slow cooker (crock pot) – This is the key for slow, even cooking that makes the steak tender and flavorful without much effort.
- Cutting board and sharp knife – To easily slice the steak and chop peppers and onions cleanly and safely.
- Mixing bowl – For combining the sauce ingredients quickly and pouring them into the crock pot with ease.
- Measuring cups and spoons – To get the sauce flavors balanced just right without guessing.
- Small bowl and fork – For mixing the cornstarch slurry smoothly before adding to the crock pot to thicken the sauce.
Flavor Variations & Add-Ins
- Swap beef for thinly sliced chicken breast or thighs for a lighter version that cooks well in the crock pot.
- Add mushrooms for earthiness; they soak up the sauce and add extra texture.
- Stir in a splash of balsamic vinegar at the end for a tangy twist that brightens the rich sauce.
- Include sliced jalapeños or a pinch of cayenne pepper if you like some heat and a spicy kick.
Pepper Steak in a Crock Pot
Ingredients You’ll Need:
For The Steak and Vegetables:
- 1.5 lbs beef sirloin or flank steak, cut into bite-sized strips
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
For The Sauce:
- 1 cup beef broth
- ¼ cup low sodium soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp black pepper
- ½ tsp crushed red pepper flakes (optional, for heat)
For Thickening and Garnish:
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2 green onions, sliced (for garnish)
- Cooked white rice, for serving
Time You’ll Need:
Prep time is about 15 minutes. Cooking in the crock pot takes 5-6 hours on low or 3-4 hours on high. Add about 30 more minutes near the end to thicken the sauce and serve.
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Trim any fat from the steak and slice it into bite-sized strips. Chop the bell peppers and onion, and mince the garlic. This prep makes cooking easy and even.
2. Layer Vegetables and Beef in the Crock Pot:
Place the chopped peppers, onion, and garlic into the bottom of the crock pot. Then, add the beef strips on top.
3. Make and Pour the Sauce:
In a bowl, mix together beef broth, soy sauce, Worcestershire sauce, brown sugar, black pepper, and crushed red pepper flakes if you want a little heat. Pour this sauce evenly over the beef and vegetables.
4. Cook Low and Slow:
Cover the crock pot and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the beef is tender and juicy.
5. Thicken the Sauce:
About 30 minutes before serving, mix the cornstarch with cold water to make a smooth slurry. Stir this into the crock pot, replace the lid, and cook on high for another 25 to 30 minutes to thicken the sauce.
6. Serve and Enjoy:
Give the dish a taste and adjust seasoning if needed. Garnish with sliced green onions. Serve the pepper steak hot over cooked white rice and enjoy!
Can I Use Frozen Beef for This Recipe?
It’s best to use fresh beef or fully thaw frozen beef in the refrigerator overnight before cooking. Using frozen beef can make the cooking time longer and affect texture.
Can I Prepare Pepper Steak Ahead of Time?
Absolutely! You can chop the vegetables and slice the beef the day before and store them separately in the fridge. The slow cooker is perfect for making this dish ahead and having it ready when you get home.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef broth if the sauce has thickened too much.
Can I Make This Gluten-Free?
Yes! Use gluten-free tamari or coconut aminos instead of soy sauce, and make sure the Worcestershire sauce you use is gluten-free as well. This keeps the flavors intact while making it safe for gluten-sensitive diets.
