Crock Pot Pepper Steak

Crock Pot Pepper Steak is one of those magical recipes that makes dinner feel effortless! With tender strips of beef, colorful bell peppers, and a savory-sweet sauce that practically makes itself, this slow cooker wonder has become a weeknight hero in my kitchen. Just dump everything in, go about your day, and come home to the most amazing aroma filling your house!

Love More Dinner Recipes? Try My Sheet Pan Chicken Fajitas or this Black Pepper Chicken next.

Why You’ll Love This Recipe

Tender beef strips, colorful bell peppers, and onions cook low and slow in a rich, savory sauce. The result is a melt-in-your-mouth meal that’s full of comforting flavor. Serve it over rice or noodles for an easy, satisfying dinner.

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Ingredient List

For the Steak and Vegetables:

• 1½ pounds flank steak (or sirloin steak, thinly sliced)
• 1 onion, sliced thinly
• 2 bell peppers, sliced (preferably one red and one green)
• 3 cloves garlic, minced
• 2 tablespoons olive oil (optional, for searing the steak)

For the Sauce:

• ¼ cup soy sauce (low-sodium preferred)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• ½ cup beef broth

Additional for Thickening (Optional):

• 1 tablespoon cornstarch
• 2 tablespoons water

Substitution Notes:

• No flank steak? Sirloin, chuck roast, or even beef stew meat works beautifully!
• Fresh ginger lover? Swap the ground ginger for 1 tablespoon of freshly grated ginger for an extra zing.
• Want more veggies? Toss in some sliced mushrooms, snap peas, or baby corn!
• Gluten-free? Use tamari instead of soy sauce and make sure your Worcestershire sauce is gluten-free certified.

Why These Ingredients Work

Let me tell you why each ingredient is essential to this recipe’s success!

Flank Steak is my go-to because it’s flavorful and becomes incredibly tender when slow-cooked. The long, slow cooking time breaks down the muscle fibers, making even budget-friendly cuts taste like a million bucks.

Bell Peppers (especially using both red and green) give you that gorgeous color and sweet-savory balance. The red ones are sweeter, while the green ones add a slight vegetal bite that keeps things interesting.

Soy Sauce and Worcestershire Sauce create that umami-rich base that makes this taste like your favorite Chinese restaurant dish. The low-sodium soy sauce is KEY – trust me, I learned this the hard way when my first batch was way too salty!

Brown Sugar balances the saltiness and adds a touch of caramelization to the sauce. It’s not overly sweet, just perfectly balanced.

Cornstarch is your secret weapon for that glossy, restaurant-style sauce that coats every piece of beef and veggie. It also helps the flavors cling instead of pooling at the bottom.

Beef Broth adds depth and keeps everything moist while it cooks. Don’t skip it or you’ll end up with a thick paste instead of a luscious sauce!

Essential Tools and Equipment

You don’t need fancy equipment for this recipe – just a few basics:

• Slow cooker (4-6 quart) – This is your star player!
• Large skillet – If you’re searing the meat (highly recommended!)
• Sharp knife – For slicing the steak and veggies
• Small mixing bowl – For whisking together that gorgeous sauce
• Whisk – To make sure there are no cornstarch lumps
• Wooden spoon or spatula – For stirring everything together

How To Make Crock Pot Pepper Steak

Step 1: Sear the Steak (Optional but Recommended!)

This step takes an extra 5 minutes, but OH is it worth it! Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering (not smoking!), add your sliced flank steak in a single layer. Let it sear for 2-3 minutes per side until you get that beautiful golden-brown crust. This creates SO much flavor through something called the Maillard reaction – fancy cooking science that basically means “delicious browning.” Once seared, transfer the beef to your slow cooker. Don’t worry about cooking it through; that’s what the slow cooker is for!

Step 2: Prepare the Vegetables

Slice your bell peppers and onion into thin strips – about ¼-inch thick works perfectly. They’ll soften beautifully in the slow cooker, so don’t worry about them being too thick. Mince your garlic cloves (or use a garlic press if you have one – less mess, same flavor!). Toss everything into the slow cooker with the seared beef.

Step 3: Make the Sauce

In a small bowl, combine the soy sauce, Worcestershire sauce, rice vinegar, brown sugar, cornstarch, ginger, garlic powder, and beef broth. Whisk it vigorously until the cornstarch is completely dissolved – you don’t want any lumps! The sauce will look thin now, but it’ll thicken up beautifully as it cooks.

Step 4: Combine Ingredients

Pour that gorgeous sauce right over the steak and vegetables in the slow cooker. Use a spoon or your hands (get in there!) to stir everything together, making sure every piece of beef and every veggie strip is coated in that sauce. It might look like a lot of liquid, but remember – magic is about to happen!

Step 5: Cook Low and Slow

Cover your slow cooker with the lid and set it to LOW for 6-7 hours or HIGH for 3-4 hours. I usually do the low setting when I’m gone all day, and the high setting when I’m home and eager to eat! The beef will become fork-tender, the vegetables will be perfectly soft, and your whole house will smell absolutely incredible.

Step 6: Thicken the Sauce (Optional)

If you want an even thicker, more restaurant-style sauce (and honestly, who doesn’t?), mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. About 30 minutes before you’re ready to eat, stir this into the slow cooker. Keep the lid on and let it work its magic. The sauce will transform into this glossy, clingy goodness that makes everything taste even better!

Step 7: Serve and Enjoy!

Spoon that gorgeous pepper steak over steamed white rice, fluffy jasmine rice, noodles, or even creamy mashed potatoes. I love garnishing with sliced green onions and a sprinkle of sesame seeds for extra flair.

You Must Know

Don’t skip the searing! I know it’s optional, but that caramelized crust adds SO much depth of flavor. Think of it as a 5-minute investment in deliciousness.

Use low-sodium soy sauce. Regular soy sauce can make this dish way too salty, especially after hours of slow cooking. Low-sodium gives you control!

Slice your meat thin. The thinner the slices, the more tender the final result. If your steak is a bit frozen, it’s actually easier to slice super thin!

Personal Secret: I always add an extra splash of rice vinegar right before serving. It brightens up all the flavors and cuts through the richness.

Pro Tips & Cooking Hacks

• Make it ahead: You can slice everything and mix the sauce the night before. In the morning, just dump and go!
• Freezer-friendly prep: Prep this entire recipe in a freezer bag (raw meat, veggies, and sauce). Freeze flat for easy storage. When ready to cook, thaw overnight and dump into the slow cooker!
• Common mistake to avoid: Don’t lift the lid to check on it every hour! Every peek adds 15-20 minutes to your cook time. Trust the process!
• Smart shortcut: Use pre-sliced stir-fry beef from the grocery store. It costs a bit more, but it saves you precious prep time.
• Level up the flavor: Add a teaspoon of sesame oil in the last 30 minutes for that authentic Asian restaurant taste!

Flavor Variations & Suggestions

Spicy Pepper Steak: Double or triple the red pepper flakes, or add a tablespoon of sriracha to the sauce. If you really want to feel the heat, add sliced jalapeños with the bell peppers!

Pineapple Pepper Steak: Add 1 cup of pineapple chunks during the last hour of cooking for a sweet and tangy twist. It’s like pepper steak met Hawaiian food and they became best friends!

Mushroom Lovers: Toss in 8 ounces of sliced mushrooms along with the peppers. They’ll soak up that sauce like little flavor sponges.

Extra Veggie Version: Add snap peas, broccoli florets, or water chestnuts in the last hour of cooking. They’ll stay crisp-tender and add great texture!

Asian Fusion: Add a tablespoon of hoisin sauce to the sauce mixture for deeper, slightly sweeter flavor.

Make-Ahead Options

This recipe is a meal-prepper’s dream!

Night Before: Slice your meat and vegetables, store them in separate containers in the fridge. Mix your sauce and keep it in a jar or bowl. In the morning, everything goes straight into the slow cooker.

Freeze for Later: Combine raw sliced steak, vegetables, and sauce in a gallon freezer bag. Squeeze out the air, label with the date and cooking instructions, and freeze flat. It’ll keep for up to 3 months! When you’re ready, thaw in the fridge overnight, then dump into the slow cooker. No extra prep needed!

Cooked Leftovers: This actually tastes even better the next day after the flavors have mingled overnight. Make it on Sunday and enjoy easy lunches all week!

Recipe Notes & Baker’s Tips

• The sauce will look quite thin when you first pour it in – don’t panic! The cornstarch needs heat and time to activate and thicken everything up.
• If you’re using a tougher cut of meat like chuck roast, go for the longer cooking time (7 hours on low). The extra time will make it incredibly tender.
• The red and green pepper combo isn’t just pretty – the flavor combination is actually important! Red peppers are sweeter while green ones have a slight bitter note that creates perfect balance.
• Room temperature meat sears better, so take your steak out of the fridge 15 minutes before cooking if you’re doing the optional sear.

Serving Suggestions

This Crock Pot Pepper Steak is incredibly versatile! Here’s how I love to serve it:

Classic Style: Over a big bowl of fluffy white rice or jasmine rice. The rice soaks up all that amazing sauce!

Low-Carb Option: Serve over cauliflower rice or zucchini noodles for a lighter meal that’s still totally satisfying.

Noodle Bowl: Toss with lo mein noodles, rice noodles, or even spaghetti for a fusion twist.

Loaded Baked Potato: Spoon it over a split baked potato with a dollop of sour cream. Trust me on this one!

Side Dish Ideas: Pair with egg rolls, crab rangoons, or a simple cucumber salad. Edamame and pot stickers also make great sides!

Garnish Game: Top with sliced green onions, toasted sesame seeds, or a drizzle of sesame oil for that restaurant-quality finish!

How to Store Your Crock Pot Pepper Steak

Refrigerator: Let the pepper steak cool completely, then transfer to an airtight container. It will keep beautifully in the fridge for 3-4 days. The flavors actually deepen overnight, so leftovers are basically a bonus!

Freezer: This freezes wonderfully! Portion it into freezer-safe containers or bags, leaving a little room for expansion. Label with the date and freeze for up to 3 months.

Reheating:

• From the fridge: Microwave individual portions for 2-3 minutes, stirring halfway through. Or reheat gently in a skillet over medium heat until warmed through.
• From frozen: Thaw overnight in the fridge, then reheat as above. In a pinch, you can microwave from frozen – just add an extra minute or two and stir occasionally.
• Pro tip: Add a splash of water or beef broth when reheating to loosen up the sauce if it’s gotten too thick!

Allergy Information

Common Allergens in This Recipe:

• Soy (soy sauce)
• Wheat/Gluten (soy sauce and Worcestershire sauce often contain gluten)

Substitution Suggestions:

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and gluten-free Worcestershire sauce (or just omit it and add an extra splash of soy sauce).
• Soy-Free: Use coconut aminos in place of soy sauce. It’s slightly sweeter, so you might want to reduce the brown sugar by half.
• Low-Sodium Diet: Use low-sodium or reduced-sodium versions of soy sauce and beef broth. You can also reduce the soy sauce to 2-3 tablespoons and add extra beef broth.

This recipe is naturally dairy-free, egg-free, and nut-free!

Questions I Get Asked A Lot

My sauce is too thin – what do I do?

No problem! Mix together 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the slow cooker about 30 minutes before serving, and it’ll thicken right up. You can also leave the lid slightly ajar for the last 30 minutes to let some liquid evaporate.

Do I have to use both red and green peppers?

Not at all! Use whatever color peppers you have on hand or prefer. Red, yellow, and orange peppers are sweeter, while green peppers have more of a vegetal bite. All-red peppers make it sweeter; all-green makes it more savory. Mix and match based on your taste!

Can I add the vegetables later so they don’t get mushy?

You definitely can! If you prefer your peppers with more crunch, add them during the last 2 hours of cooking on low (or last hour on high). They’ll still soften and absorb flavor, but they’ll maintain more texture.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Crock Pot Pepper Steak turned out! Did you add any fun variations? What did you serve it with?