Pepper Steak in a Crock Pot is a simple and comforting dish that fills your home with the smell of tender beef, sweet bell peppers, and a rich, savory sauce. The slow cooking makes the meat melt in your mouth while the peppers and onions stay soft and flavorful. It’s a great way to enjoy a classic takeout favorite without all the fuss.
I really love making this in the crock pot because it’s so hands-off. You just toss everything in, set it, and forget it until dinner time. It gives me more time to relax or get other things done, and I know a delicious meal will be ready when I’m done. Also, using leftover rice or noodles makes serving super easy and satisfying.
One thing I like to do is add an extra splash of soy sauce right before serving to give it a little more kick. It feels like the perfect way to finish it off with a little more salty goodness. This pepper steak always brings everyone around the table, eager for seconds and smiles.
Key Ingredients & Substitutions
Beef: Sirloin or flank steak works great since they stay tender when cooked slow. If you prefer leaner cuts, try top round or chuck steak. Just slice thinly against the grain for easy chewing.
Bell Peppers: Red and green peppers add sweetness and brightness. You can swap in yellow or orange peppers if that’s what you have—they’ll be milder but still colorful and tasty.
Soy Sauce & Worcestershire Sauce: These build the umami base of the sauce. If you’re gluten-free, use tamari or coconut aminos for soy sauce. Worcestershire can be left out or replaced with a splash of balsamic vinegar.
Cornstarch: This thickens the sauce at the end. For a gluten-free option, use arrowroot powder or potato starch, mixed with water the same way.
How Do You Keep the Beef Tender in the Crock Pot?
The key is searing the meat before slow cooking. This seals in flavors and helps the beef brown nicely. Also, slice the steak thin and against the grain. Cooking on low heat for a longer time ensures it stays tender.
- Heat oil in a pan and sear steak slices quickly in batches.
- Place the browned beef in the crock pot first to get full flavor.
- Cook slow on low heat 6-7 hours, or high for 3-4 hours to soften meat and peppers.
Adding the cornstarch slurry near the end lets the sauce thicken without overcooking the beef. This way, you get a rich, smooth sauce that clings to tender beef and veggies.
Equipment You’ll Need
- Crock pot or slow cooker – perfect for hands-off cooking and makes the beef nice and tender.
- Large skillet – for searing the beef to lock in flavor before adding it to the crock pot.
- Cutting board and sharp knife – to slice the steak and vegetables evenly for even cooking.
- Mixing bowl – to whisk the sauce ingredients together easily before pouring.
- Small bowl and spoon – to mix the cornstarch slurry for thickening the sauce at the end.
Flavor Variations & Add-Ins
- Try adding sliced mushrooms for an earthy taste that pairs well with beef and peppers.
- Use chicken breast or thighs instead of beef for a lighter, leaner option that cooks well in the crock pot.
- Stir in a splash of hoisin sauce or honey for a touch of sweetness that balances the savory flavors.
- Include sliced bamboo shoots or water chestnuts for some crunch and texture contrast.
Pepper Steak in a Crock Pot
Ingredients You’ll Need:
For The Beef and Vegetables:
- 1.5 to 2 lbs beef sirloin or flank steak, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 large green bell pepper, sliced into strips
- 1 large red bell pepper, sliced into strips
- 1 medium onion, sliced
- 3 cloves garlic, minced
For The Sauce:
- 1 cup beef broth
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1 teaspoon sugar (optional, to balance flavors)
- ½ teaspoon crushed red pepper flakes (optional for a bit of heat)
For Thickening:
- 1 tablespoon cornstarch
- 1 tablespoon water
Time Needed
This recipe takes about 15 minutes to prep and sear the meat, plus 3 to 7 hours cooking time in your crock pot (depending on whether you use the high or low setting). Add an extra 30 minutes at the end to thicken the sauce and finish up. It’s a simple, slow-cooked meal that’s perfect for busy days!
Step-by-Step Instructions:
1. Sear the Beef:
Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced beef in batches and brown it on all sides for 2-3 minutes per batch. This step locks in flavor and keeps the meat nice and tender. Once browned, transfer the beef to your crock pot.
2. Add Vegetables and Garlic:
On top of the beef, add sliced onions, green and red bell peppers, and minced garlic. These fresh ingredients will soften and soak up all the delicious flavors during cooking.
3. Mix and Pour the Sauce:
In a medium bowl, whisk together beef broth, soy sauce, Worcestershire sauce, black pepper, salt, and sugar (if using). Pour this sauce all over the meat and vegetables in the crock pot.
4. Slow Cook:
Cover the crock pot and cook on low for about 6-7 hours or on high for 3-4 hours. The beef will become tender and the peppers and onions will soften beautifully.
5. Thicken the Sauce:
About 30 minutes before serving, mix cornstarch and water in a small bowl to create a smooth slurry. Stir this into the crock pot to thicken the sauce. Continue cooking uncovered for the remaining 30 minutes until the sauce is rich and glossy.
6. Final Taste and Serve:
Give your pepper steak a taste and adjust seasoning if needed—add extra soy sauce or pepper if you like. Serve hot over steamed white rice, noodles, or mashed potatoes for a comforting meal that everyone will love.
Can I Use Frozen Beef for This Recipe?
It’s best to use fresh or fully thawed beef for even cooking. If using frozen, thaw it completely in the fridge overnight before slicing and searing to ensure tender results.
Can I Make Pepper Steak Ahead of Time?
Yes! Prepare the dish up to step 4, then cool and refrigerate for up to 2 days. Before serving, add the cornstarch slurry and cook for the final 30 minutes to thicken the sauce.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Add Other Vegetables?
Absolutely! Mushrooms, snap peas, or sliced carrots work well. Add them in the last 1-2 hours of cooking so they stay tender but not mushy.
