Easy Crockpot Pepper Steak Recipe

This crockpot pepper steak is my weekend-savior dinner: tender strips of beef, big colorful bell peppers, onions, and a sticky-savory sauce that tastes like takeout but takes zero drama. It’s cozy, a little messy, and exactly the kind of thing I throw in the slow cooker when I want dinner to feel special without babysitting a pan.

My husband calls it “the one that makes the whole house smell like Friday night.” True story: the first time I made this, he came home early because the smell was too much to resist and ate standing up in the kitchen with a fork before we even set a plate. Now it’s a staple — quick to throw together, reliable, and somehow always hits the comfort-food sweet spot.

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This is one of those recipes where a little chaos is allowed. I usually forget to slice the peppers uniformly and it looks like a colorful, chaotic mess — and then it all melts together into something amazing. Once I tried swapping brown sugar for maple syrup because I was out, and it worked: slightly different, slightly more grown-up. I also once sautéed the steak quickly to brown it first because I was feeling fancy; it added a nice texture but absolutely isn’t required. If you’re doing a quick sear, don’t overdo it — the slow cooker will finish the job.

Shopping Tips

– Protein: Choose flank, skirt, or sirloin for tender slices; look for even marbling and slice against the grain when you cut it at home.
– Vegetables: Get firm bell peppers (a mix of colors is prettier); avoid wrinkly peppers — they won’t hold up as nicely.
– Spices: Simple pantry spices like black pepper, maybe a little chili flakes if you like heat; fresh minced garlic beats jarred if you can swing it.
– Fats & Oils: Use a neutral oil for any quick sear (canola, vegetable, or avocado); a drizzle of toasted sesame oil at the end adds a fantastic finish.
– Canned Goods: If your version uses beef broth or tomato paste, grab low-sodium broth so you control the salt level.

Prep Ahead Ideas

– Slice the beef and bell peppers the night before and store them in separate airtight containers or zip bags in the fridge.
– Mix the sauce ingredients in a jar and keep it in the fridge so you can just pour when you’re ready.
– If you want a head start, combine meat and sauce in a sealed container and marinate overnight for deeper flavor.
– Label containers with the date; plastic meal prep containers or a big resealable bag work great in the fridge.

✔Time-Saving Tricks

– Use pre-sliced steak or buy a roast and ask the butcher to slice thinly to save time.
– Frozen sliced peppers work well in a pinch — no chopping, and they soften nicely in the crockpot.
– Skip the sear if you’re pressed for time; the slow cooker will tenderize the meat anyway.
– Thicken the sauce on the stovetop at the end with a quick cornstarch slurry instead of fussing with timing in the crockpot.

✔Common Mistakes

– Letting the sauce end up watery: I did this once because I didn’t thicken it at the end — a cornstarch slurry or a quick reduction on the stove fixes it fast.
– Overcooking smaller cuts into mush: if your strips are super thin, check earlier; you want tender, not shredded cardboard.
– Underseasoning early: taste and adjust salt/acidity at the very end; slow cooking can dull flavors and a splash of vinegar or soy brightens it up.
– Sogginess from too much liquid: skimming off excess broth before serving helps if it’s turned out soupy.

What to Serve It With

– Steamed jasmine or brown rice — classic and soak-up-the-sauce perfect.
– Lemony flat noodles or stir-fry noodles for a heartier bowl.
– A simple cucumber salad or quick Asian-style slaw to cut the richness.
– Crusty bread if you’re feeling casual and want to mop up sauce.

✔Tips & Mistakes

– Slice steak against the grain for the most tender bites.
– Add cornstarch last to avoid gummy sauce; mix it into cold water first.
– If it’s too salty, add a splash of water and a teaspoon of sugar or honey to balance.
– Don’t be afraid to finish under the broiler for a minute if you want slightly charred edges.

✔Storage Tips

Leftovers keep in an airtight container in the fridge for 3–4 days, and they freeze well for up to 3 months. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce — microwave is fine for single servings. Cold leftovers make a surprisingly good breakfast wrap with a fried egg on top; no shame here.

✔Variations and Substitutions

– Soy sauce ↔ tamari for gluten-free; coconut aminos if you’re cutting soy.
– Swap honey for brown sugar or maple syrup — each gives a slightly different caramel note.
– Use chicken or pork instead of beef, or cubes of extra-firm tofu for a vegetarian version (add near the end so it doesn’t fall apart).
– Add mushrooms or sliced onions if you love extra veg; sliced carrots work for a sweeter crunch.
– Want heat? Stir in Sriracha, chili oil, or fresh chopped chilies to taste.

Frequently Asked Questions

Easy Crockpot Pepper Steak Recipe

Tender strips of beef and colorful peppers simmer in a savory, slow-cooked gravy. Minimal prep with big, comforting flavor.

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Prep Time: 20 minutes minutes

Cook Time: 5 hours hours 30 minutes minutes

Total Time: 5 hours hours 50 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2 lb beef sirloin or round steak, thinly sliced
• ▢ 1 tbsp vegetable oil
• ▢ 1.5 cup sliced yellow onion
• ▢ 3 cup bell pepper strips (mixed colors)
• ▢ 1 cup beef broth
• ▢ 0.25 cup low-sodium soy sauce
• ▢ 0.75 tbsp Worcestershire sauce
• ▢ 1.5 tbsp brown sugar, packed
• ▢ 2 tsp minced garlic
• ▢ 0.5 tsp ground ginger
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 0.75 tsp black pepper
• ▢ 0.5 tsp kosher salt add to taste
• ▢ 14.5 oz diced tomatoes, undrained
• ▢ 2 tbsp cornstarch
• ▢ 2 tbsp water for slurry

Instructions

Preparation Steps

• Slice beef thin against the grain. Season lightly with salt and black pepper.
• Heat oil in a skillet over medium-high. Sear beef in batches until browned.
• Transfer browned beef to the slow cooker. Add sliced onion on top.
• Whisk broth, soy sauce, Worcestershire, brown sugar, garlic, ginger, pepper flakes, and tomatoes.
• Pour the mixture over the beef. Cover and cook on Low 5–6 hours.
• Stir in bell peppers. Switch to High and cook 45–60 minutes until tender-crisp.
• Mix cornstarch with water. Stir into the cooker and simmer 10–15 minutes to thicken.
• Taste and adjust seasoning. Serve hot over rice or noodles.

Notes

Variation: Add sliced mushrooms with the onions, or swap flank steak for sirloin. For extra heat, increase red pepper flakes. Serve over steamed rice or mashed potatoes to soak up the gravy.

Storage: Refrigerate in an airtight container up to 4 days or freeze up to 2 months. Reheat gently, adding a splash of broth if needed.

This recipe is an original creation inspired by classic Easy Crockpot Pepper Steak Recipe flavors. All ingredient ratios and instructions are independently developed.