Pepper Steak in a Crock Pot is a simple and comforting dish featuring tender strips of beef, colorful bell peppers, and a flavorful sauce all cooked slowly to bring out the best taste. The slow cooking makes the meat super soft and allows the peppers to soak up the savory flavors, creating a dish that’s both hearty and satisfying.
I love how easy this recipe is to throw together and then forget about while it cooks all day. It’s perfect for busy days when I want a warm meal waiting for me without spending a lot of time in the kitchen. Plus, the aroma that fills the house while it’s cooking always gets me excited to eat.
My favorite way to serve this Pepper Steak is over a bed of steamed rice or alongside some buttery mashed potatoes. It’s great for a family dinner or even for packing into leftovers for lunch the next day. This crock pot version feels like a warm hug on a plate, and I’m sure you’ll enjoy it just as much as I do!
Key Ingredients & Substitutions
Beef: I like using sirloin or flank steak for this recipe since they’re tender and slice well. If you need a leaner option, try top round or even skirt steak.
Bell Peppers: Mixed colors add nice sweetness and color. If you only have one type, that’s okay! Green peppers are earthier, while red and orange are sweeter.
Soy Sauce & Worcestershire Sauce: These bring umami and depth to the sauce. For a gluten-free option, use tamari instead of regular soy sauce.
Cornstarch: Used to thicken the sauce at the end. You can substitute arrowroot powder or flour mixed with water if needed.
How Can I Keep the Beef Tender and Prevent Overcooking in the Crock Pot?
Thinly slicing the beef against the grain is key—this shortens the muscle fibers, making the meat more tender. Adding the beef at the start is fine if it’s sliced thin, which helps it cook evenly without becoming tough.
- Cut beef thin (about ¼-inch thick); slice against the grain.
- Add beef and veggies to the crock pot together for even flavor blending.
- Use low heat and slow cooking for best texture (6-7 hours), or high heat for less time.
- Check the texture before thickening the sauce; if beef is tender, proceed with the cornstarch slurry.
Equipment You’ll Need
- Crock Pot/Slow Cooker – I love using mine because it cooks everything evenly and takes minimal effort.
- Cutting Board and Sharp Knife – for slicing beef and chopping peppers and onions easily.
- Measuring Cups and Spoons – to add the right amount of soy sauce, broth, and seasonings.
- Mixing Spoon or Whisk – helps combine the sauces and thicken the mixture smoothly.
- Small Bowl – for mixing the cornstarch with water before adding to the crock pot.
Flavor Variations & Add-Ins
- Use chicken strips or pork instead of beef for a different protein option; they cook just as well in the slow cooker.
- Add slices of mushrooms or snap peas for more veggie variety and texture.
- Swap out soy sauce for teriyaki sauce for a sweeter, more glaze-like flavor.
- Mix in a dash of ginger or a sprinkle of red pepper flakes to add some extra zing.
Pepper Steak in a Crock Pot
Ingredients You’ll Need:
- 1.5 lbs beef sirloin or flank steak, thinly sliced against the grain
- 3 bell peppers (red, green, and orange), chopped into chunks
- 1 medium onion, sliced
- 3 cloves garlic, minced
- ¼ cup soy sauce
- ¼ cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tbsp brown sugar
- 1 tsp ground black pepper
- ½ tsp salt
- 1 tsp sesame oil (optional)
- ½ tsp crushed red pepper flakes (optional for heat)
- Cooked white rice, for serving
- Chopped green onions and sesame seeds for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. Then, plan for 6 to 7 hours on low or 3 to 4 hours on high in your crock pot. Add an extra 30 minutes toward the end to thicken the sauce. It’s great for a hands-off meal that you can start in the morning and enjoy later!
Step-by-Step Instructions:
1. Prepare the Beef and Vegetables:
Slice your beef thinly against the grain into strips. Chop the bell peppers into chunks and slice your onion. Mince the garlic.
2. Add Ingredients to the Crock Pot:
Put the sliced beef, bell peppers, and onion into the crock pot. Add the minced garlic, soy sauce, beef broth, Worcestershire sauce, brown sugar, black pepper, salt, and crushed red pepper flakes if you like a little heat. Stir everything to combine well.
3. Cook Low and Slow:
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. You want the beef tender and the peppers and onion cooked but with a little bite left.
4. Thicken the Sauce:
About 30 minutes before serving, mix the cornstarch and water in a small bowl until smooth. Stir this slurry into the crock pot. Cook uncovered on high for another 20 to 30 minutes until the sauce thickens nicely.
5. Finish and Serve:
Stir in sesame oil if using for a little extra flavor. Serve the pepper steak hot over cooked white rice. Sprinkle with chopped green onions and sesame seeds for a fresh, tasty garnish.
Can I Use Frozen Beef for This Recipe?
It’s best to use fresh or fully thawed beef. If using frozen, thaw it in the refrigerator overnight and pat dry before slicing to avoid excess moisture in the crock pot.
Can I Make This Pepper Steak Ahead of Time?
Yes! You can prepare the ingredients and store them separately in the fridge a day before cooking. Cook the dish in the crock pot when ready, or make it fully ahead and reheat gently on the stove.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until warmed through. Add a splash of broth if the sauce is too thick upon reheating.
Can I Adjust the Spice Level?
Absolutely! Omit the crushed red pepper flakes for a mild version or add extra for more heat. You can also include a dash of hot sauce when serving if you like it spicy.
