I can never resist a hearty and comforting dish, and this Pepper Steak in a Crock Pot is one of my all-time favorites. Tender beef, crisp vegetables, and a flavorful sauce come together effortlessly in this recipe. The best part? It’s made in a slow cooker, which means minimal hands-on time, yet the results are nothing short of delicious. Whether you’re preparing a meal for your family or hosting guests, this dish is sure to impress!

What I love most about this Pepper Steak is the balance of flavors—the sweetness of bell peppers, the savory beef, and the rich sauce. It’s perfect over rice or with a side of bread to soak up all that tasty sauce. If you’re craving a satisfying, easy-to-make dish, then this crockpot recipe will quickly become a staple in your cooking rotation.

Why You’ll Love This Pepper Steak in a Crock Pot

There are so many reasons to fall in love with this recipe! First off, it’s incredibly easy to make. With just a few ingredients and the magic of a crock pot, you can prepare a mouthwatering meal with minimal effort. The slow cooking method ensures that the beef becomes incredibly tender, and the flavors meld together perfectly. The bell peppers add a vibrant burst of color and sweetness, making it a visually appealing dish too.

Additionally, this Pepper Steak is a great weeknight dinner option. Set it up in the morning, let the slow cooker work its magic, and come home to a delicious meal that’s ready to serve. It’s also versatile, allowing you to customize it with your favorite vegetables or add extra seasoning for a personal touch.

What Cut of Beef Works Best for Pepper Steak in a Crock Pot?

For the most tender and flavorful results, I recommend using sirloin or flank steak. Both cuts become beautifully tender during the slow cooking process and soak up the savory sauce like a dream. If you prefer something more budget-friendly, stew meat also works well—just keep in mind it might need a little longer to break down fully. The key is to slice the beef thinly against the grain so it stays tender and easy to chew.

If you’re in a pinch, even chuck roast can be a solid option. Just trim the excess fat and slice it into thin strips. The long cooking time of the crock pot will take care of the rest, transforming even tougher cuts into melt-in-your-mouth bites.

Options for Substitutions

Cooking should be flexible, and this Pepper Steak recipe leaves room for creativity:

Vegetables: Bell peppers are classic, but feel free to add sliced mushrooms, snow peas, or broccoli near the end of cooking for extra crunch and variety.
Beef Substitute: Swap beef for chicken breast or thighs for a lighter version. You could also go plant-based with tofu or meat substitutes if you’re looking for a vegetarian option.
Soy Sauce Alternatives: Use tamari for a gluten-free option, or coconut aminos if you’re avoiding soy altogether.
Sweetener: If your recipe includes a touch of sugar or honey, maple syrup or agave nectar can step in just fine.
Thickening Agent: Cornstarch is typical, but arrowroot or tapioca flour also work to thicken the sauce.

Feel free to mix and match these based on what you have on hand—it’s a forgiving dish that welcomes your twist.

Ingredients for This Pepper Steak in a Crock Pot

Each ingredient in this recipe has a specific role to play in creating that perfect balance of savory, sweet, and hearty flavors:

Beef (sirloin, flank steak, or stew meat) – The star of the dish, providing rich, meaty flavor and becoming tender and juicy after hours of slow cooking.
Bell Peppers (red, yellow, green) – These add vibrant color and a natural sweetness that contrasts beautifully with the savory sauce and beef.
Onion – Brings a subtle sharpness and depth, softening into the sauce for extra richness.
Garlic – Infuses the dish with a warm, aromatic base that enhances all the other ingredients.
Soy Sauce – Adds salty umami depth to the sauce and helps to tenderize the beef as it cooks.
Beef Broth – Provides a rich, flavorful liquid for slow cooking and keeps everything moist and savory.
Brown Sugar – Balances the saltiness of the soy sauce and enhances the natural sweetness of the peppers.
Cornstarch – Thickens the sauce into that silky texture we love for coating rice or noodles.
Black Pepper & Crushed Red Pepper Flakes – Adds just the right amount of spice and complexity.
Olive Oil or Sesame Oil – Used to sear the beef initially or simply to add depth if skipping the searing step.

Step 1: Prep the Ingredients

Start by slicing the beef into thin strips, cutting against the grain for maximum tenderness. Then, chop your bell peppers and onions into bite-sized chunks. Mince the garlic and set everything aside so you’re ready to go.

Step 2: Optional Searing for Extra Flavor

If you have a few extra minutes, sear the beef strips in a hot skillet with a touch of olive or sesame oil. This caramelizes the outside and adds an extra layer of flavor. It’s totally optional but worth it if time allows.

Step 3: Layer Ingredients in the Crock Pot

Add the sliced beef to the bottom of your crock pot. Next, toss in the chopped onions, minced garlic, and bell peppers. This layering helps the flavors build as they cook.

Step 4: Mix the Sauce

In a small bowl, whisk together the soy sauce, beef broth, brown sugar, black pepper, and crushed red pepper flakes. Pour this mixture over the ingredients in the crock pot, making sure everything gets coated well.

Step 5: Slow Cook

Cover the crock pot with the lid and set it to cook on low for 6 to 7 hours, or high for 3 to 4 hours. The beef should be tender and the vegetables soft but still slightly crisp.

Step 6: Thicken the Sauce

About 30 minutes before serving, stir together cornstarch with a few tablespoons of cold water to make a slurry. Add it to the crock pot and stir gently. This will thicken the sauce as it finishes cooking.

Step 7: Taste and Adjust

Once the sauce has thickened, give it a taste. Adjust with a pinch more salt, pepper, or a dash of soy sauce if needed. Then it’s ready to serve!

How Long to Cook Pepper Steak in a Crock Pot

The beauty of this recipe is how hands-off it is, but timing still matters for perfect results:

On Low: Cook for 6 to 7 hours. This allows the beef to become meltingly tender and the flavors to fully develop without overcooking the vegetables.
On High: Cook for 3 to 4 hours. Ideal if you’re short on time, though you might want to add the bell peppers halfway through to keep them from getting too soft.

Whichever setting you choose, just be sure to stir in the cornstarch slurry during the last 30 minutes to get that sauce perfectly thick and glossy.

Tips for Perfect Pepper Steak in a Crock Pot

Slice the Beef Thinly: Cutting against the grain ensures every bite is tender and easy to chew.
Use a Variety of Peppers: Mixing red, yellow, and green bell peppers gives the dish color and complexity in flavor.
Don’t Skip the Cornstarch Slurry: It’s the secret to turning a watery broth into a luscious sauce that clings to the meat and veggies.
Taste Before Serving: Slow cooking can mellow flavors, so give it a final taste and adjust the seasoning if needed.
Add Veggies Strategically: For crisper bell peppers, you can add them during the last hour of cooking rather than at the start.

Watch Out for These Mistakes While Cooking

Even a simple slow cooker recipe like this has a few potential pitfalls. Here’s what to avoid:

Overcooking the Peppers: If you toss the peppers in at the beginning and cook on high, they can turn mushy. Add them halfway through on high settings for better texture.
Skipping the Sauce Thickener: Without the cornstarch slurry, the sauce will stay thin and watery. Don’t forget to add it!
Crowding the Crock Pot: Overfilling can affect cooking time and texture. Stick to the recommended amounts.
Too Much Salt Early On: Soy sauce already brings a salty punch. Taste after cooking before adding extra salt.
Not Slicing Beef Properly: Thick or poorly cut beef can end up chewy. Always slice thinly against the grain.

What to Serve With Pepper Steak in a Crock Pot?

Steamed White Rice

The classic pairing—perfect for soaking up all the rich, savory sauce.

Fried Rice

Add a little extra flavor and texture by serving this dish alongside homemade or store-bought fried rice.

Mashed Potatoes

For a comforting twist, creamy mashed potatoes make a surprising but delicious base.

Lo Mein Noodles

Want something different? Lo mein noodles tossed with a touch of sesame oil pair beautifully.

Crusty Bread or Dinner Rolls

Great for mopping up that delicious sauce if you’re going low-carb on the side.

Stir-Fried Green Beans

A crisp, fresh vegetable side balances the richness of the pepper steak.

Cauliflower Rice

A lighter alternative to traditional rice that still catches all the saucy goodness.

Simple Side Salad

A tangy vinaigrette salad offers a refreshing contrast to the savory dish.

Storage Instructions

Leftovers of this Pepper Steak in a Crock Pot reheat beautifully, making it a fantastic make-ahead meal:

Refrigerator: Store in an airtight container for up to 4 days. The flavors continue to develop, making it even tastier the next day.
Freezer: Cool completely before transferring to freezer-safe containers or bags. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop or in the microwave.
Reheating: Heat slowly over low heat on the stove or microwave in 1-minute bursts, stirring in between to distribute heat evenly. Add a splash of broth if it thickens too much in the fridge.

Estimated Nutrition

Here’s a general estimate for one serving (based on 6 servings total), though actual values can vary depending on specific ingredients used:

Calories: 320
Protein: 28g
Fat: 15g
Carbohydrates: 18g
Sugar: 6g
Fiber: 2g
Sodium: 950mg

To reduce sodium, opt for low-sodium soy sauce and broth. You can also trim any visible fat from the beef for a leaner meal.

Frequently Asked Questions

Can I use frozen beef?

Yes, but it’s best to thaw it first for even cooking. Frozen beef can release extra moisture, which might thin out the sauce.

Can I make this recipe ahead of time?

Absolutely. You can prep all the ingredients the night before and store them in the fridge. Just dump everything into the crock pot the next morning.

Is it okay to skip searing the beef?

Yes, it’s optional. Searing adds depth of flavor, but the dish is still delicious without it.

How can I make this dish spicier?

Add more crushed red pepper flakes or even a splash of hot sauce to the sauce mixture for an extra kick.

Can I double the recipe?

You can, as long as your crock pot is big enough. Avoid overfilling past two-thirds of the pot to ensure even cooking.

Will the peppers get too soft?

If you cook on high, consider adding the bell peppers in the last hour to keep them slightly crisp.

Can I use chicken instead of beef?

Yes! Boneless, skinless chicken thighs or breasts work well. Just adjust cooking time as needed—chicken generally takes less time than beef.

What can I do if the sauce is too thin?

Use a cornstarch slurry to thicken it up, or let the sauce simmer uncovered for a bit to reduce.

Conclusion

Pepper Steak in a Crock Pot is a flavorful, no-fuss meal that checks all the boxes: hearty, satisfying, and packed with vibrant veggies. Whether you’re new to slow cooking or a seasoned pro, this recipe is practically foolproof and delivers a comforting dish that tastes like it simmered all day—because it did. Serve it over your favorite starch, freeze leftovers for later, and most importantly, enjoy every bite.