Pepper Steak in a Crock Pot is a simple, hearty dish featuring tender strips of beef cooked slowly with colorful bell peppers and onions. The flavors blend together beautifully, giving you a comforting meal with just the right amount of peppery kick. It’s the kind of dinner that fills your kitchen with an inviting aroma while the slow cooker does all the work.
I love using my crock pot for this recipe because it makes the beef so tender and juicy without much effort. It’s perfect for busy days when you want a delicious meal waiting for you at the end. Plus, the bell peppers add a nice sweetness and a little crunch that keeps every bite interesting.
My favorite way to enjoy this pepper steak is over a bed of fluffy white rice or alongside some buttery mashed potatoes. It’s a great family-friendly dish that everyone seems to enjoy, and leftovers reheat really well. Honestly, it’s one of those meals I feel good about making again and again because it’s tasty and easy.
Key Ingredients & Substitutions
Beef: I like using sirloin or flank steak for their flavor and tenderness after slow cooking. If you’d prefer, chuck roast cut into cubes is a good budget-friendly substitute but cook time may be longer.
Bell Peppers: Using red, green, and yellow peppers adds color and sweetness. If you can’t find all three, any bell pepper works fine. For a bit more heat, try adding a small bit of chopped jalapeno.
Soy Sauce & Worcestershire Sauce: These bring amazing umami. If avoiding soy, use coconut aminos. Worcestershire adds depth, but you can skip it if needed and increase soy sauce slightly.
Cornstarch: This thickens the sauce. You can swap with arrowroot powder or flour mixed into water, but cornstarch gives a nice glossy finish.
How Do You Keep Bell Peppers from Getting Mushy in the Crock Pot?
Overcooked peppers can turn soft and lose their bite. Here’s how to keep them just right:
- Add peppers and onions halfway through cooking instead of at the start. This keeps them fresher.
- If your crock pot has a “high” setting option, cook on low for most of the time and add peppers last 1-2 hours.
- Cut peppers into larger chunks to help them hold texture better.
Equipment You’ll Need
- Crock pot or slow cooker – it does all the slow cooking for tender beef without you watching the stove.
- Skillet or frying pan – great for quickly searing the beef to lock in flavor before the slow cook.
- Cutting board and sharp knife – helps you easily chop peppers and slice steak evenly.
- Mixing bowl and whisk – to combine the sauce ingredients smoothly before adding to the crock pot.
- Measuring cups and spoons – for accurate seasoning and sauce ratios every time.
Flavor Variations & Add-Ins
- Use sliced mushrooms for extra earthiness and texture; add them half way through cooking.
- Swap beef for boneless chicken thighs for a lighter, quicker-cooking option that stays juicy.
- Add a splash of balsamic vinegar or a sprinkle of red pepper flakes for a tangy or spicy kick.
- Mix in chopped snap peas or green beans near the end to keep a fresh crunch and add color.
How to Make Pepper Steak in a Crock Pot
Ingredients You’ll Need:
For the Beef and Vegetables:
- 1.5 lbs beef sirloin or flank steak, sliced into thin strips
- 1 large red bell pepper, cut into chunks
- 1 large green bell pepper, cut into chunks
- 1 large yellow bell pepper, cut into chunks
- 1 medium onion, cut into chunks
- 2 cloves garlic, minced
For the Sauce:
- 1 cup beef broth
- ¼ cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tsp black pepper
- 1 tsp sugar (optional)
- 1 tbsp cornstarch
- 1 tbsp water
Additional Ingredients:
- 1 tbsp olive oil or vegetable oil
- 2 green onions, sliced for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including chopping and searing the beef. Then, it cooks slowly in the crock pot for 2-3 hours on high or 5-6 hours on low. Don’t forget to add a quick 5 minutes at the end to thicken the sauce with cornstarch.
Step-by-Step Instructions:
1. Sear the Beef:
First, heat the oil in a skillet over medium-high heat. Add the sliced beef strips and cook for 2-3 minutes until browned on all sides but not fully cooked. This step helps lock in flavor. Once seared, transfer the beef to your crock pot.
2. Add Veggies and Garlic:
Next, toss in the chopped red, green, and yellow bell peppers, along with the onion and minced garlic. These colorful veggies add sweetness and texture to the dish.
3. Prepare and Pour the Sauce:
In a small bowl, whisk together beef broth, soy sauce, Worcestershire sauce, black pepper, and sugar if you’re using it. Pour this sauce mixture evenly over the beef and vegetables in the crock pot.
4. Cook Slowly:
Cover and set your crock pot to cook on low for 5-6 hours or on high for 2-3 hours. The beef will become tender, and the veggies will soften perfectly during this time.
5. Thicken the Sauce:
About 30 minutes before serving, mix the cornstarch with 1 tablespoon of water to make a smooth slurry. Stir this into the crock pot to help thicken the sauce. Cover and cook on high for the remaining time.
6. Finish and Serve:
Finally, garnish with freshly sliced green onions for a pop of color and mild onion flavor. Serve the pepper steak hot over fluffy steamed rice or creamy mashed potatoes.
Enjoy your delicious, tender Pepper Steak made easy with your crock pot!
Can I Use Frozen Beef for This Recipe?
It’s best to thaw the beef completely before cooking to ensure even cooking and tenderness. Thaw frozen beef overnight in the fridge or use the defrost setting on your microwave.
Can I Prepare This Dish Ahead of Time?
Yes! You can chop the vegetables and slice the beef the night before and keep them refrigerated. The sauce can also be mixed ahead. Just combine and cook when ready.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the sauce smooth.
Can I Substitute Other Vegetables?
Absolutely! Snap peas, mushrooms, or green beans can work well. Add these in the last hour of cooking to keep their texture fresh and vibrant.
