Pepper Steak in a Crock Pot is a simple, comforting dish full of tender strips of beef, colorful bell peppers, and a rich, flavorful sauce. The slow cooking makes the meat melt-in-your-mouth soft while the peppers add a nice crunch and freshness. It’s straightforward but packed with great flavor that makes it a perfect weeknight meal.
I really like how easy this recipe is to put together. You just toss everything into the slow cooker, set it, and let it work its magic while you get on with your day. I’ve found that letting it cook low and slow makes all the flavors blend together so well, and the beef turns out so juicy. It’s one of those meals that feels like you’ve done a lot of work, but actually, it’s so simple.
My favorite way to serve this is over a bed of fluffy rice or alongside some buttery mashed potatoes. It soaks up the sauce perfectly and makes for a hearty, satisfying dinner. I bet you’ll love having this ready and waiting after a busy day – it’s like a warm, tasty hug in a bowl!
Key Ingredients & Substitutions
Beef: Sirloin or flank steak are great for this recipe because they stay tender when slow cooked. If you want a leaner option, try top round or even stew meat.
Bell Peppers: Red and yellow peppers add sweetness and color. You can swap in green peppers for a more bitter taste or use orange peppers for a milder sweetness.
Sauces: Soy sauce and Worcestershire sauce build flavor. For gluten-free, use tamari instead of soy sauce. If you don’t have Worcestershire, a splash of balsamic vinegar can work.
Cornstarch: This is key for thickening the sauce at the end. You can use arrowroot or tapioca starch as easy substitutes.
How Can I Keep the Beef Tender and Flavorful in the Crock Pot?
Slow cooking is great for tender beef but there are a few tips to ensure the best texture:
- Cut the beef into thin strips against the grain to keep it tender.
- Optional: Brown the beef quickly in a pan first; this adds flavor but isn’t required.
- Cook on low for 6-8 hours rather than high for less time. Slow and low makes it melt in your mouth.
- Add the vegetables at the bottom so the beef cooks evenly on top.
- Thicken the sauce at the very end with a cornstarch slurry to get that nice glossy finish without overcooking the beef.
Equipment You’ll Need
- Crock Pot or slow cooker – perfect for hands-off cooking and makes the beef tender.
- Sharp knife – helps you slice the beef and vegetables evenly for even cooking.
- Cutting board – keeps your prep organized and safe.
- Mixing bowl – for whisking together the sauce ingredients smoothly.
- Measuring cups and spoons – to get the seasoning just right.
- Skillet (optional) – if you want to brown the beef before slow cooking for extra flavor.
- Whisk – handy for mixing the cornstarch slurry without lumps.
Flavor Variations & Add-Ins
- Swap beef for thinly sliced chicken breast or pork tenderloin for a lighter or different meat option.
- Add sliced mushrooms or snap peas toward the end of cooking for extra texture and earthiness.
- Stir in a splash of rice vinegar or a few drops of sesame oil at the end for a tangy Asian twist.
- For a little heat, add crushed red pepper flakes or diced jalapeño along with the sauce mixture.
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
- 2 bell peppers (one red, one yellow), sliced into strips
- 1 medium onion, sliced
- 3 cloves garlic, minced
For The Sauce:
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1/2 tsp salt
To Thicken the Sauce:
- 1 tbsp cornstarch
- 2 tbsp water
Optional and For Serving:
- 1 tbsp vegetable oil (optional, for searing beef)
- Fresh parsley or green onions, chopped, for garnish
- Cooked rice or mashed potatoes, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and optional searing. Then, you’ll cook it in the crock pot for 6-8 hours on low or 3-4 hours on high. Add about 10 minutes at the end to thicken and finish the sauce. It’s wonderfully easy and mostly hands-off!
Step-by-Step Instructions:
1. (Optional) Brown The Beef:
Heat the vegetable oil in a skillet over medium-high heat. Lightly brown the beef strips for 2-3 minutes. This adds flavor but you can skip this step if you’re short on time.
2. Add Vegetables to Crock Pot:
Place the sliced bell peppers, onion, and minced garlic in the bottom of the crock pot.
3. Add Beef:
Put the browned or raw beef strips on top of the vegetables in the crock pot.
4. Mix and Pour Sauce:
In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, black pepper, and salt. Pour this over the beef and vegetables.
5. Cook Low and Slow:
Cover and cook on low for 6-8 hours or on high for 3-4 hours. The beef should be tender and flavors well blended.
6. Thicken Sauce:
About 30 minutes before serving, stir together the cornstarch and water to make a slurry. Stir it into the crock pot to thicken the sauce. Remove the lid and cook uncovered for the last 30 minutes.
7. Garnish and Serve:
Sprinkle chopped fresh parsley or green onions on top. Serve your delicious pepper steak hot over cooked rice or mashed potatoes.
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before slicing and adding it to the crock pot. Using frozen beef can affect cooking time and texture.
Can I Prep This Pepper Steak Recipe in Advance?
Absolutely! You can slice the beef and vegetables the night before and store them in the fridge. Whisk the sauce ingredients ahead too, then just assemble and start the crock pot when you’re ready to cook.
How Should I Store Leftovers?
Keep leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
What Can I Serve with Pepper Steak?
This dish goes wonderfully over fluffy rice or creamy mashed potatoes. For a low-carb option, try it alongside steamed vegetables or cauliflower rice to soak up the flavorful sauce.
