There’s nothing better than coming home to the irresistible aroma of pepper steak simmering away in your crock pot. Tender strips of beef, vibrant bell peppers, and a rich, savory sauce create a comforting meal that feels like it took hours to perfect—but your slow cooker does all the work.

This recipe holds a special place in my heart, as it was one of the first crock pot meals I mastered when I started juggling work and family life. It’s quick to prep, easy to customize, and always a hit at the dinner table.

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

Get ready to make your weeknight dinners simpler and more delicious with this pepper steak crock pot recipe. It’s the ultimate answer to busy schedules without sacrificing flavor.

First off, the crock pot does all the heavy lifting. You only need 15 minutes to prepare, and then you can set it and forget it. Perfect for days when life feels chaotic but you still want a homemade meal.

The flavors are incredible. The combination of soy sauce, garlic, and beef broth creates a savory, umami-packed sauce that perfectly complements the tender beef and sweet bell peppers.

It’s also incredibly budget-friendly. Using affordable cuts like beef sirloin or flank steak ensures this meal is as easy on your wallet as it is to make. Plus, you probably already have most of the ingredients in your pantry.

Lastly, this recipe is a crowd-pleaser. Whether you’re serving it over rice, noodles, or even cauliflower rice, it’s versatile enough to suit almost any preference or dietary need.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient contributes to the rich and satisfying flavor, and a few clever choices make it truly stand out.

Beef: You’ll need about 1.5 pounds of flank steak or sirloin, thinly sliced against the grain. These cuts stay tender and juicy after hours of slow cooking.

Bell Peppers: A mix of red, yellow, and green bell peppers adds both color and flavor. Their sweetness balances the savory sauce beautifully.

Soy Sauce: The base of the sauce, soy sauce infuses the dish with rich, salty goodness. Use low-sodium soy sauce if you prefer to control the salt level.

Beef Broth: This ingredient helps create the sauce’s depth. Use homemade or store-bought, but go for a high-quality broth to enhance the flavor.

Cornstarch: For thickening, a cornstarch slurry ensures the sauce clings perfectly to every bite of beef and peppers.

If you have a crock pot liner, it’s worth using for easier cleanup. A sharp knife and cutting board will also be your best friends for preparing the beef and vegetables.

How to Make This Pepper Steak in a Crock Pot

Creating this delicious pepper steak is as straightforward as it gets. Let your crock pot take the lead while you enjoy the results.

Start by slicing your beef into thin strips. This is easiest when the meat is slightly chilled. Season the strips with a touch of salt and pepper for added flavor.

Next, in a skillet, heat a tablespoon of oil over medium-high heat. Sear the beef in batches until it’s lightly browned on the edges. This step adds an extra layer of flavor but is optional if you’re short on time.

In your crock pot, combine soy sauce, beef broth, minced garlic, brown sugar, and a splash of rice vinegar. Whisk everything together to create the base of your sauce. Add the seared beef and toss to coat.

Cover and cook on low for 5-6 hours or on high for 3-4 hours. About an hour before serving, add the sliced bell peppers. This ensures they stay vibrant and retain a slight crunch.

To thicken the sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this slurry into the crock pot 30 minutes before serving, letting it simmer until the sauce reaches your desired consistency.

Serve your pepper steak over fluffy white rice, noodles, or mashed potatoes. Garnish with chopped scallions or sesame seeds for a restaurant-quality finish.

Storage Options

This pepper steak stores beautifully, making it ideal for meal prep or leftovers.

Refrigerate: Store in an airtight container in the refrigerator for up to 4 days. Let it cool completely before sealing.
Freeze: Transfer to a freezer-safe container and freeze for up to 3 months. For best results, freeze the beef and sauce separately from the rice or noodles.
Reheat: Gently warm leftovers in a skillet over medium heat or in the microwave in short intervals, stirring frequently to avoid overcooking the peppers.

Variations and Substitutions

This recipe is a fantastic canvas for customization. Here are some ideas to make it your own:

Spicy Kick: Add a teaspoon of sriracha or a sprinkle of red pepper flakes for heat lovers.
Low-Carb Option: Skip the rice and serve over zucchini noodles or cauliflower rice.
Vegetarian Twist: Swap the beef for portobello mushrooms or firm tofu for a plant-based version.
Gluten-Free: Use tamari or a gluten-free soy sauce alternative in the sauce.
Additional Veggies: Throw in snap peas or baby corn for extra crunch and variety.

Experiment and make this recipe uniquely yours! The beauty of pepper steak in a crock pot lies in its adaptability and universal appeal.

Whether it’s a busy weeknight or a cozy weekend dinner, this dish will quickly become a household favorite. Give it a try—you’re going to love the ease and flavor it brings to your table.