Pepper Steak in a Crock Pot is an easy, comforting dish full of tender strips of beef, colorful bell peppers, and a flavorful sauce that all cook together slowly to develop a rich, mouthwatering taste. The bell peppers add a bright crunch, while the slow-cooked steak becomes incredibly juicy and soft.
I love making this recipe because I can just throw everything into the Crock Pot and forget about it while it cooks slowly throughout the day. It’s perfect for busy days when you want a hot, home-cooked meal without standing over the stove. Plus, the aroma that fills the house as it cooks always makes me excited to eat!
My favorite way to serve pepper steak is over a bed of fluffy white rice or alongside some buttery mashed potatoes. It soaks up all the sauce perfectly and makes every bite super satisfying. This dish always reminds me of cozy family dinners where everyone gathers around the table, happy and full.
Key Ingredients & Substitutions
Beef Sirloin or Flank Steak: Choosing tender cuts like sirloin or flank is key for soft, juicy results. If you prefer, you can also use skirt steak or even stew meat. Just slice thinly against the grain for the best tenderness.
Bell Peppers: I like using a mix of red, yellow, and green peppers for color and flavor variety. If you don’t have all colors, just use what you have. Frozen pepper strips work in a pinch too.
Soy Sauce & Worcestershire Sauce: These add deep umami flavor. For a gluten-free option, use tamari instead of soy sauce. Worcestershire can be skipped if unavailable, but it does add nice complexity.
Cornstarch Slurry: This thickens the sauce at the end. You can substitute arrowroot powder or tapioca starch for cornstarch if needed.
How Do I Keep the Beef Tender When Cooking in a Crock Pot?
Slow cooking is gentle, but thin beef can dry out if cooked too long without moisture. Here’s how to keep it tender:
- Slice against the grain: This prevents toughness.
- Don’t overcook: Cook just until tender—6-8 hours on low or 3-4 on high works well.
- Add enough liquid: The beef broth and sauces keep everything moist and flavorful.
- Use the cornstarch slurry near the end: Thickening the sauce late prevents drying and gives a nice glossy finish.
Following these tips, your beef will stay juicy and melt-in-your-mouth every time!
Equipment You’ll Need
- Crock Pot or slow cooker – perfect for slow-cooking the beef and peppers without fuss.
- Sharp chef’s knife – helps you slice the steak and veggies thinly and evenly.
- Cutting board – provides a safe surface for chopping ingredients.
- Mixing bowl – for whisking together the sauce ingredients easily.
- Measuring cups and spoons – to get the sauce flavors just right.
- Small bowl – to make the cornstarch slurry that thickens the sauce.
- Wooden spoon or heatproof spatula – for stirring the slurry into the crock pot gently.
Flavor Variations & Add-Ins
- Swap beef for sliced chicken breast or thighs for a lighter, quicker-cooking version.
- Add sliced mushrooms or snap peas for extra texture and mild sweetness.
- Use different bell pepper colors to change the look and sweetness.
- Stir in a dash of chili flakes or hot sauce if you like a bit of heat.
How to Make Pepper Steak in a Crock Pot
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ lbs beef sirloin or flank steak, sliced into thin strips
- 2 bell peppers (mix of red, green, and yellow), sliced into strips
- 1 large onion, sliced
- 3 cloves garlic, minced
For the Sauce:
- ½ cup beef broth
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon sesame oil (optional)
To Thicken the Sauce:
- 1 tablespoon cornstarch
- 1 tablespoon water
For Serving and Garnish:
- 2 green onions, chopped (for garnish)
- Cooked white rice
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, then 6 to 8 hours on low or 3 to 4 hours on high for slow cooking. Add another 20-30 minutes to thicken the sauce near the end. It’s mostly hands-off cooking with just simple steps!
Step-by-Step Instructions:
1. Prep the Beef and Veggies:
Slice the beef thinly against the grain into bite-size strips. Slice the bell peppers and onion into strips, and mince the garlic.
2. Layer Ingredients in the Crock Pot:
Place the bell peppers, onion, and garlic in the bottom of the Crock Pot. Put the beef strips on top.
3. Mix and Add the Sauce:
In a small bowl, whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, and black pepper. Pour this sauce evenly over the beef and veggies.
4. Slow Cook:
Cover your Crock Pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender and vegetables are soft.
5. Thicken the Sauce:
About 30 minutes before serving, mix cornstarch and water to make a slurry. Stir this gently into the Crock Pot. Cook on high for an additional 20-30 minutes until the sauce thickens nicely.
6. Finish and Serve:
Stir in sesame oil if you like. Serve the pepper steak hot on a bed of cooked white rice. Sprinkle chopped green onions on top for a fresh garnish.
Enjoy a warm, tender, and colorful meal that’s simple to make and packed with flavor!
Can I Use Frozen Beef for This Recipe?
It’s best to use fresh beef or fully thaw frozen beef before cooking. Thaw frozen steak overnight in the fridge to ensure even cooking and tender results.
Can I Make This Pepper Steak Ahead of Time?
Yes! Prepare the dish in your Crock Pot and refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave before serving.
What Can I Substitute for Worcestershire Sauce?
If you don’t have Worcestershire sauce, you can omit it or replace it with a splash of soy sauce and a bit of vinegar to maintain the tangy umami flavor.
How Do I Store Leftovers?
Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until warmed through, stirring occasionally for even heating.
