Pepper Steak in a Crock Pot is a super easy and comforting dish that combines tender strips of beef with colorful bell peppers and a rich, flavorful sauce. The slow cooker does all the work, making the meat perfectly soft and the veggies wonderfully tender, soaking up all those tasty juices.
I love making this when I want a no-fuss dinner that still feels special. Just toss everything in the crock pot in the morning, and by dinner time, the house smells amazing and the meal is ready to go. It’s one of those recipes that feels like a warm hug on a plate, and I always find myself going back for seconds.
My favorite way to enjoy it is over a bed of fluffy white rice or alongside some buttery mashed potatoes, so all that sauce can be soaked up. It’s also great for sharing with family or friends because it’s simple, satisfying, and doesn’t require much time to prepare—and that makes everyone happy!
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works best because they stay tender after slow cooking. If you need a budget-friendly option, chuck roast is great too but may need longer cooking.
Bell Peppers: Use a mix of colors (green, red, yellow) for flavor and a pretty look. If you can’t find all colors, any bell pepper will do.
Soy Sauce: Low sodium soy sauce helps control saltiness. For gluten-free, tamari or coconut aminos are good substitutes.
Hoisin Sauce: This adds a bit of sweetness and depth but is optional. You can swap it with a small spoon of honey or brown sugar for a similar touch.
Cornstarch: This thickens the sauce nicely. If you prefer, arrowroot powder or potato starch can be used instead.
How Do You Keep the Beef Tender and the Veggies From Getting Mushy in a Crock Pot?
The secret is layering and cooking time:
- Place the veggies in first, then beef on top. This way the beef isn’t sitting directly in the liquid all the time, which helps texture.
- Cook on low for tenderness without breaking down the veggies too much.
- Add the cornstarch slurry near the end to thicken the sauce without overcooking.
- If you like firmer peppers, add half of them in the last hour of cooking.
These little steps help balance softness and flavor for a perfect crock pot pepper steak.
Equipment You’ll Need
- Crock pot (slow cooker) – It cooks everything slowly and evenly, making the beef tender without much hands-on time.
- Sharp knife – Needed to slice the steak and veggies thinly and evenly for quick cooking.
- Cutting board – Gives you a safe space to prep all your ingredients.
- Mixing bowl – Handy for combining the sauce ingredients before adding them to the crock pot.
- Small bowl and whisk or fork – Great for mixing the cornstarch slurry smoothly without lumps.
Flavor Variations & Add-Ins
- Swap beef for thinly sliced chicken breast or thighs for a lighter, quicker-cooking meal.
- Add sliced mushrooms for extra earthiness and texture that pairs well with the steak.
- Use a splash of rice vinegar or a little grated ginger for a tangy, fresh twist.
- Include sliced water chestnuts at the end of cooking for a nice crunch that contrasts the tender beef.
How to Make Pepper Steak in a Crock Pot
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds flank steak or sirloin, thinly sliced
- 1 large green bell pepper, sliced into strips
- 1 large red bell pepper, sliced into strips
- 1 large yellow or orange bell pepper, sliced into strips
- 1 large onion, cut into chunks
- 3 cloves garlic, minced
Sauce and Seasonings:
- 1 cup beef broth
- ¼ cup soy sauce (low sodium preferred)
- 2 tablespoons hoisin sauce (optional for a hint of sweetness)
- 1 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 teaspoons sesame oil (optional, for extra flavor)
- 2 green onions, thinly sliced, for garnish
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 6 to 8 hours of cooking on low in the crock pot. If you’re short on time, you can cook it on high for 3 to 4 hours. Plus, add 30 minutes at the end to thicken the sauce. Total time depends on your cooking setting, but it’s mostly hands-off and easy.
Step-by-Step Instructions:
1. Slice the Beef and Prepare the Veggies:
Slice the flank steak or sirloin thinly against the grain to keep it tender. Slice the bell peppers into strips, cut the onion into chunks, and mince the garlic.
2. Layer Ingredients in the Crock Pot:
Place the sliced bell peppers, onion chunks, and minced garlic at the bottom of the crock pot. Lay the sliced beef on top of the vegetables.
3. Make the Sauce and Pour It In:
In a small bowl, mix the beef broth, soy sauce, hoisin sauce (if using), and black pepper. Pour this sauce mixture evenly over the beef and vegetables in the crock pot.
4. Cook the Pepper Steak:
Cover the crock pot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The beef should become tender and the vegetables will soften but keep some texture.
5. Thicken the Sauce:
About 30 minutes before serving, combine the cornstarch and water in a small bowl to make a smooth slurry. Stir this slurry into the crock pot. If you want, add the sesame oil now for extra flavor.
Cover and cook on high for another 20 to 30 minutes until the sauce thickens nicely.
6. Finish and Serve:
Taste the dish and adjust seasoning if needed. Garnish with sliced green onions for a fresh touch.
Serve the pepper steak warm over steamed white rice or mashed potatoes to soak up all the delicious sauce.
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw the beef before cooking. Thaw it overnight in the fridge for best results to ensure even cooking and tenderness.
Can I Prepare Pepper Steak in Advance?
Absolutely! You can chop the veggies and slice the beef a day ahead, then store them separately in the fridge. Assemble and cook in the crock pot when you’re ready.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or on the stove with a splash of broth or water to keep the sauce saucy.
What Can I Serve with Pepper Steak?
This dish goes great over steamed white rice or creamy mashed potatoes, which soak up the flavorful sauce wonderfully. For a low-carb option, try serving it with cauliflower rice or sautéed greens.
