Pepper Steak in a Crock Pot: Tender, Flavorful, and Totally Effortless

There’s something magical about tossing simple ingredients into a crock pot and coming home hours later to a house that smells absolutely amazing. Pepper Steak in a Crock Pot is one of those recipes—easy to prepare, full of flavor, and always a hit at the dinner table.

Tender strips of beef slow-cooked with vibrant bell peppers in a savory, slightly sweet sauce make this meal cozy, hearty, and totally irresistible. It’s a great way to get that classic pepper steak flavor without ever turning on the stovetop.

If you love rich, satisfying meals that basically cook themselves, this one’s for you.

Why You’ll Love Pepper Steak in a Crock Pot

• Set it and forget it—the slow cooker does all the work
• Beef is melt-in-your-mouth tender
• Savory sauce with a hint of sweetness
• Perfect served over rice, noodles, or even mashed potatoes
• Easy meal prep—perfect for busy days

It’s cozy, easy, and packed with mouthwatering flavor!

Ingredients for Crock Pot Pepper Steak

This recipe serves about 4–6 people.

For the beef and vegetables:

• 2 pounds beef sirloin, flank steak, or round steak, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium onion, sliced
• 2 cloves garlic, minced

For the sauce:

• 1/2 cup low-sodium soy sauce
• 1/2 cup beef broth
• 1/4 cup brown sugar, packed
• 2 tablespoons cornstarch
• 2 tablespoons water (to mix with cornstarch)
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional for a little spice)

Optional garnishes:

• Sesame seeds
• Chopped green onions

Step-by-Step Instructions

1. Prepare the Beef and Vegetables

Slice the beef into thin strips, about 1/2 inch wide.

Slice the bell peppers and onion into strips.

Mince the garlic.

Place everything into the crock pot.

2. Make the Sauce

In a medium bowl:

• Whisk together the soy sauce, beef broth, brown sugar, tomato paste, Worcestershire sauce, and black pepper.

Pour the sauce mixture over the beef and vegetables in the crock pot.

Stir gently to coat everything evenly.

3. Cook Low and Slow

Cover the crock pot.

Cook on LOW for 5–6 hours or HIGH for 2.5–3 hours.

The beef should be tender and the peppers cooked but still slightly crisp (not mushy).

4. Thicken the Sauce

About 30 minutes before serving:

• Mix the cornstarch and water in a small bowl to form a slurry.
• Stir the slurry into the crock pot.

Cover and continue cooking for another 30 minutes.

The sauce will thicken into a rich, savory glaze.

5. Serve and Enjoy

Serve the pepper steak hot over:

• Steamed white rice
• Brown rice
• Egg noodles
• Mashed potatoes
• Cauliflower rice (for a low-carb option)

Sprinkle with sesame seeds or chopped green onions if desired.

Get ready for plate-licking good flavor!

Tips for the Best Pepper Steak in a Crock Pot

• Slice beef thinly against the grain for extra tenderness
• Don’t overcook the peppers—add them halfway through for more crunch if you like
• Use low-sodium soy sauce to control the saltiness
• Thicken the sauce for a restaurant-style glossy finish
• Serve with plenty of sauce to soak into your rice or noodles

Simple ingredients, big comfort.

Fun Variations to Try

Feeling creative? Here are some delicious twists:

Spicy Pepper Steak:

• Add 1 tablespoon sriracha or an extra pinch of crushed red pepper flakes.

Garlic Butter Pepper Steak:

• Stir in 2 tablespoons of butter just before serving for extra richness.

Pineapple Pepper Steak:

• Add 1 cup pineapple chunks during the last hour of cooking for a sweet twist.

Teriyaki Style:

• Swap the soy sauce and brown sugar for teriyaki sauce for a sweeter flavor.

Mushroom Pepper Steak:

• Add 1 cup sliced mushrooms with the beef and peppers for an earthier flavor.

You can easily adjust the flavors to fit your cravings.

Make-Ahead and Storage Tips

To make ahead:

• Slice the beef and vegetables.
• Prepare the sauce.
• Store everything separately in the fridge.
• Dump and cook when you’re ready.

To store leftovers:

• Cool completely.
• Store in an airtight container in the fridge for up to 4 days.

To freeze:

• Freeze the cooled pepper steak and sauce in a freezer bag.
• Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

Perfect for busy nights or easy meal prep!

What to Serve with Pepper Steak

This hearty main dish pairs perfectly with simple sides.

Great serving ideas:

• Steamed jasmine or basmati rice
• Garlic butter noodles
• Stir-fried veggies
• Roasted broccoli or green beans
• A crisp green salad with sesame dressing

Don’t forget to drizzle lots of that sauce over everything!

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FAQs

1. Can I use a different cut of beef?

Yes! Sirloin, flank steak, and round steak all work great. You want a lean cut that stays tender during slow cooking. Slice it thin for best results.

2. Can I add the peppers later so they stay crisp?

Absolutely. Add the sliced bell peppers during the last 1–2 hours of cooking if you prefer them a bit firmer and brighter.

3. What if the sauce is too thin even after adding cornstarch?

Let the crock pot cook uncovered for the last 20–30 minutes to allow the sauce to thicken up. You can also add a little more cornstarch slurry if needed.

4. Can I cook this on HIGH instead of LOW?

Yes, just cook on HIGH for about 2.5 to 3 hours. Keep an eye on it—cooking too long on HIGH can sometimes dry out the beef.

5. How spicy is the dish with red pepper flakes?

The red pepper flakes add just a mild heat. If you like it hotter, add more. If you prefer no spice, simply leave them out.

6. Can I make this recipe gluten-free?

Yes! Use tamari instead of soy sauce and make sure your beef broth and Worcestershire sauce are gluten-free.

7. Can I double the recipe?

Definitely. Just make sure your crock pot is big enough (at least 6 quarts) and keep the cooking time the same, checking for doneness toward the end.

8. What’s the best way to reheat leftovers?

Reheat gently in a skillet over low heat or in the microwave in short bursts, stirring occasionally, to avoid overcooking the beef.

9. Can I add potatoes to the crock pot?

Yes, but slice them small so they cook through in time. Place them at the bottom of the crock pot under the beef and sauce.

10. Is it okay to use frozen beef?

It’s best to thaw beef completely before cooking in a crock pot for even, safe cooking. Always start with thawed beef when using slow cookers.