There’s something deeply comforting about a slow-cooked meal, and this Pepper Steak in a Crock Pot is one of those recipes I come back to again and again. It’s hearty, savory, and has just the right balance of sweet and spicy. The way the beef becomes unbelievably tender and the bell peppers soak up all the juicy flavors makes it feel like a cozy hug in a bowl. I love how it fills the kitchen with mouthwatering aromas while it bubbles away slowly—it’s a dinner that feels special without needing much effort.

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I first made this dish on a rainy weekend, looking for something warm but easy. Since then, it’s become my go-to when I want to impress guests or just treat myself. What I appreciate most is the simplicity—chop, season, dump into the slow cooker, and walk away. Whether you’re a busy parent, working from home, or just want something foolproof that tastes like you’ve been cooking all day, this is it.

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

This dish is a flavor-packed, slow-cooked classic that takes almost no effort but delivers rich, restaurant-quality results. The beef turns melt-in-your-mouth tender, the peppers stay slightly crisp for a bit of texture, and the savory sauce brings everything together beautifully. Plus, it’s a flexible recipe—great for meal prep, freezer-friendly, and just as good on day two. If you’re someone who enjoys bold flavor without a fuss, this one’s for you.

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

I’ve tested this recipe with a few different cuts, and I always come back to sirloin or flank steak. They’re lean but still have enough marbling to become tender when slow-cooked. If you’re looking for a more affordable option, stew meat also does the trick—it just takes a little longer to break down fully. The key is slicing the beef into strips or bite-sized chunks so it cooks evenly and soaks up the sauce.

If you’re in a pinch, even round steak or chuck can work. Just remember to trim off any excess fat before adding it to the slow cooker. You want richness, not greasiness.

Options for Substitutions

This Pepper Steak is versatile, and you can tweak it to match what’s in your kitchen. Don’t have all the ingredients? Here are some easy swaps:

Beef substitute: Try boneless chicken thighs or even portobello mushrooms for a vegetarian spin.
Bell peppers: Any color will do, but red, yellow, and orange bring a touch of sweetness. Frozen bell pepper strips work too—just add them later so they don’t get too soft.
Soy sauce: Coconut aminos or tamari make great gluten-free alternatives.
Onion: Shallots or leeks can step in for a milder flavor.
Garlic: Fresh garlic is best, but garlic powder works in a pinch—just use half the amount.

These swaps keep the heart of the recipe intact while allowing for creativity or dietary needs.

Ingredients for This Pepper Steak in a Crock Pot

Each ingredient in this recipe plays a key role in building layers of flavor and creating that perfect balance of savory and slightly sweet.

Beef sirloin or flank steak – The star of the show. It becomes incredibly tender when slow-cooked and soaks up all the rich sauce.
Bell peppers (red, green, yellow) – Add sweetness, crunch, and vibrant color that make the dish visually appealing and flavorfully balanced.
Onion – Brings a mellow, savory base that deepens the overall taste.
Garlic – Provides a bold, aromatic kick that ties everything together.
Soy sauce – The salty, umami backbone of the sauce.
Beef broth – Enhances the meaty flavor and helps create the sauce’s depth.
Brown sugar – Adds just a touch of sweetness to balance the salt and spice.
Cornstarch – Thickens the sauce at the end for that glossy, clinging finish.
Black pepper and red pepper flakes – Give it a slight heat and warmth without overpowering the other flavors.
Sesame oil (optional) – Adds a nutty finish that elevates the overall aroma and taste.

Step 1: Prepare the Beef

Slice your beef sirloin or flank steak into thin strips or bite-sized chunks. Season lightly with salt and black pepper. If you prefer, you can brown the beef in a skillet for extra flavor, but it’s optional.

Step 2: Chop the Vegetables

Cut your bell peppers and onion into large chunks. I like to keep them around 1-inch pieces so they hold their shape through the long cooking time.

Step 3: Mix the Sauce

In a small bowl, whisk together soy sauce, beef broth, minced garlic, brown sugar, and a pinch of red pepper flakes. This is your flavor base—it should taste bold but balanced.

Step 4: Load the Crock Pot

Layer the beef at the bottom of the slow cooker. Add the onions and peppers on top. Pour the sauce mixture over everything, making sure it coats the ingredients well.

Step 5: Cook on Low or High

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the beef is tender and flavors have melded beautifully.

Step 6: Thicken the Sauce

About 30 minutes before serving, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir it into the crock pot and cover again. This step gives the sauce that perfect, velvety texture.

How Long to Cook the Pepper Steak in a Crock Pot

This dish is flexible depending on your schedule:

On Low: 6 to 7 hours for the most tender, flavor-infused beef.
On High: 3 to 4 hours if you’re in more of a hurry.

If you’re using a tougher cut like stew meat, aim for the full cooking time on low to make sure the beef breaks down fully and becomes fork-tender.

Tips for Perfect Pepper Steak in a Crock Pot

Slice the beef evenly to ensure uniform cooking. Thinner pieces absorb more sauce and get tender faster.
Add peppers at the halfway point if you prefer them crisp-tender instead of fully softened.
Don’t skip the cornstarch slurry—this step makes the sauce cling beautifully to the beef and veggies.
Taste and adjust seasoning before serving. Sometimes a splash of soy sauce or a sprinkle of sugar is all it needs.
Use low-sodium soy sauce if you’re watching salt—this dish already has rich, layered seasoning.

Watch Out for These Mistakes While Cooking

Overcrowding the Crock Pot: Stick to the recommended quantities. Overfilling can lead to uneven cooking and a watery sauce.
Skipping the sauce mix: Just dumping ingredients into the pot without pre-mixing can result in uneven flavor distribution.
Adding veggies too early (if you want crunch): If you like your peppers with bite, wait until the final 2 hours of cooking to toss them in.
Using the wrong cut of beef: Lean cuts like sirloin or flank are ideal. Chuck or round steak can get chewy unless cooked long enough.
Forgetting to thicken: It’s easy to forget the cornstarch slurry. Without it, your sauce may stay thin and runny.

What to Serve With Pepper Steak in a Crock Pot?

Steamed Jasmine Rice

Fluffy and fragrant, it soaks up the sauce perfectly and balances the bold flavors.

Garlic Mashed Potatoes

Creamy and comforting, this combo makes the dish feel extra indulgent.

Stir-Fried Noodles

Tossed with sesame oil and soy sauce, they’re a fun, flavorful base for the beef.

Roasted Broccoli

Adds a crispy texture and a bit of bitterness that contrasts nicely with the sweet-savory sauce.

Egg Rolls or Spring Rolls

Great for a fusion-inspired dinner, they add crunch and variety to the plate.

Simple Side Salad

A refreshing mix of greens with a light vinaigrette cuts through the richness of the dish.

Crusty Bread

Perfect for mopping up every last drop of sauce in the bowl.

Storage Instructions

Pepper Steak stores beautifully, making it ideal for leftovers or meal prep. Let the dish cool completely before transferring to an airtight container.

Refrigerator: Keeps well for up to 4 days. Reheat gently on the stovetop or microwave until warmed through.
Freezer: You can freeze it for up to 2 months. For best results, freeze the beef and sauce without the peppers, and add fresh peppers when reheating.

If freezing, store in portions to make future meals quick and easy.

Estimated Nutrition

Here’s a rough nutritional estimate per serving (based on 6 servings and standard ingredients):

Calories: 320
Protein: 28g
Fat: 14g
Saturated Fat: 4g
Carbohydrates: 18g
Sugar: 7g
Fiber: 2g
Sodium: 880mg

These values can vary based on your specific ingredients, especially with swaps like low-sodium broth or sugar alternatives.

Frequently Asked Questions

What kind of beef is best for crock pot pepper steak?

Sirloin, flank steak, or even stew meat works well. The key is to slice it thin and let it cook low and slow until tender.

Can I make this pepper steak recipe ahead of time?

Yes! It reheats beautifully and can be made a day in advance. The flavors deepen overnight, making it even more delicious.

Can I use frozen bell peppers?

Absolutely. Just add them during the last hour of cooking so they don’t get overly soft.

How can I make it spicier?

Increase the red pepper flakes or stir in a bit of chili garlic sauce. Sriracha works great too if you like heat.

Is this recipe gluten-free?

If you use tamari or coconut aminos instead of regular soy sauce, yes—it can easily be made gluten-free.

Can I double the recipe?

Yes, just make sure your crock pot is large enough to handle the volume without overflowing. You may need to extend the cooking time slightly.

Can I skip the cornstarch?

You can, but the sauce will be thinner. An alternative is arrowroot powder or letting it simmer uncovered a bit to reduce.

What’s the best way to reheat leftovers?

Gently on the stove over medium heat, or in the microwave in 1-minute intervals, stirring in between to distribute heat evenly.

Conclusion

Pepper Steak in a Crock Pot is one of those dishes that makes dinner feel like less of a chore and more of a reward. With its rich, savory sauce, tender beef, and colorful peppers, it’s comforting without being heavy, flavorful without being complicated. Whether you’re feeding a family or meal-prepping for the week, this slow cooker gem will never disappoint. Once you try it, I bet it’ll become a favorite in your kitchen too.