Name: Crockpot Pepper Steak
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 1.5–2 lb flank or sirloin beef; 1 tsp salt; 1/2 tsp black pepper; 3–4 cups mixed bell peppers, sliced; 1 large onion, sliced; 3 cloves garlic, minced; 1/3 cup low-sodium soy sauce; 1/2 cup beef broth; 2 tbsp brown sugar; 1 tbsp Worcestershire sauce; 2 tbsp cornstarch; 2 tbsp cold water

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I make Crockpot Pepper Steak on repeat because it’s simple, comforting, and reliably flavorful. This version balances tender strips of beef with crisp-tender bell peppers and a glossy, savory sauce that thickens perfectly at the end. If you like easy slow-cooker dinners similar to crockpot cheesesteak potato casserole, you’ll appreciate how hands-off this meal is.

Why Make This Recipe

Flavorful: A mix of soy, beef broth, garlic, and a touch of brown sugar creates a balanced savory-sweet sauce.
Convenient: Prep in 15–20 minutes, set the slow cooker, and come home to dinner ready to finish.
Nutritious: Lean beef plus colorful bell peppers add protein, vitamin C, and fiber in each serving.
Family-friendly: Mild, crowd-pleasing flavors that work for weeknights or casual guests.
Personal insight: I love this recipe because a quick sear before slow cooking adds a deep, beefy flavor without adding work during the day; it’s a small step that pays off. If you want a different take on pepper steak with bright Chinese-style aromatics, check this delicious sizzling Chinese pepper steak for ideas.

Recipe Overview

Prep time: 15–20 minutes (plus 5 minutes to sear, optional)
Cook time: 2–3 hours on HIGH or 4–6 hours on LOW in a 6-quart slow cooker
Total time: 2 hours 20 minutes (fast) to 6 hours 20 minutes (low/slow)
Servings: 4–6 (about 1.5–2 lb beef)
Difficulty: Easy
Method: Sear (optional) then slow-cook; finish by thickening sauce with a cornstarch slurry and simmering briefly.

My Experience Making This Recipe

I tested this recipe multiple times, using both flank and sirloin with consistent results. Searing the beef in a hot skillet for 1–2 minutes per side improved flavor noticeably, and finishing the sauce with a cornstarch slurry gave a restaurant-style shine I prefer.

How to Make Crockpot Pepper Steak

Start by slicing 1.5–2 lb flank or sirloin thinly across the grain into 1/4-inch strips; this guarantees tenderness. Toss beef with 1 tsp salt and 1/2 tsp black pepper, then sear in a hot skillet (medium-high, about 400°F surface; 1–2 minutes per side) if you like deeper flavor. Add sliced peppers (3–4 cups total, mixed colors), 1 large sliced onion, 3 minced garlic cloves, 1/3 cup low-sodium soy sauce, 1/2 cup beef broth, 2 tbsp brown sugar, and 1 tbsp Worcestershire sauce to the slow cooker. Cook on LOW 4–6 hours or HIGH 2–3 hours. Toward the end, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the slow cooker, then cook uncovered on HIGH for 10–15 minutes until sauce thickens.

For a quicker thickening method, remove 1 cup of hot liquid to a saucepan, whisk in slurry, bring to a gentle boil for 1–2 minutes until glossy, and then return to the crockpot.

Expert Tips for Success

Slice across the grain: Cutting beef across the grain into thin strips shortens muscle fibers and keeps meat tender.
Don’t overload the slow cooker: Give ingredients room—use a 6-quart cooker for 1.5–2 lb meat plus vegetables for even cooking.
Sear for flavor: A quick high-heat sear (cast-iron skillet recommended) adds Maillard flavor without adding much time.
Control sauce thickness: Use a 1:1 cornstarch-to-water slurry (1 tbsp per cup of sauce) and add at the end to hit your preferred consistency. For a gluten-free version, use cornstarch; for a glossy finish, a tablespoon of toasted sesame oil at the end helps. See a stir-fry approach for inspiration on quick stovetop techniques: pepper-steak stir-fry with onions.
Taste and adjust: Slow cookers mute salt and sweetness; taste near the end and add a splash more soy, a pinch of sugar, or a squeeze of lime as needed.

How to Serve Crockpot Pepper Steak

Classic: Spoon over steamed jasmine or brown rice and garnish with sliced green onions and toasted sesame seeds.
Noodles: Toss with wide rice noodles or lo mein-style egg noodles for a comforting bowl.
Low-carb: Serve over cauliflower rice or roasted vegetables for a lighter plate.
Presentation tip: Arrange sliced colorful peppers on top and sprinkle chopped cilantro for contrast; serve family-style straight from the slow cooker for casual dinners.

Storage and Reheating Guide

Cool to room temperature (no more than 2 hours) then store in airtight containers. Refrigerate up to 3–4 days. For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months; leave 1/2-inch headspace in containers. To reheat, thaw overnight in the refrigerator if frozen. Gently reheat on the stovetop over medium-low, stirring and adding a splash of broth if sauce has thickened too much, or microwave covered in 1-minute bursts until hot. If sauce separates after freezing, whisk in a tablespoon of cornstarch slurry and simmer briefly to re-emulsify. For a related slow-cooker vegetable pairing, I sometimes serve this with stuffed bell peppers inspired by slow-cooker recipes: slow-cooker stuffed bell peppers.

Recipe Variations

Gluten-free: Use tamari or gluten-free soy sauce and cornstarch for thickening.
Dairy-free: This recipe is naturally dairy-free; avoid adding butter at the finish.
Vegetarian: Swap beef for extra-firm tofu (press and sear first) or hearty mushrooms; increase broth to 1 cup and use a splash of tamari. See a vegetarian-friendly pepper-steak-style recipe for technique ideas: Chinese-style pepper steak with onions.
Spicy: Add 1 tsp chili garlic sauce or 1/2 tsp crushed red pepper with the sauce for heat.

Nutritional Highlights

High in protein: A serving provides substantial protein from lean beef to support muscle maintenance.
Veggie boost: Bell peppers add vitamin C and antioxidants while keeping calorie count reasonable.
Allergens: Contains soy (soy sauce) and may contain gluten unless tamari is used; contains no dairy by default. Adjust portion size to roughly 1–1.5 cups per person over rice for a balanced plate.

Troubleshooting Common Issues

Tough meat: That usually means the beef was cut with the grain or not cooked long enough—slice thinner across the grain and cook on LOW for longer (up to 6 hours).
Watery sauce: Thicken with a 1:1 cornstarch-to-water slurry (start with 1–2 tbsp) and simmer uncovered for 10–15 minutes.
Bland flavor: Add a splash of soy sauce, 1 tsp Worcestershire, or a pinch of sugar near the end; a bright squeeze of lime or splash of rice vinegar wakes up the flavors.

Frequently Asked Questions

Q: Can I skip searing the beef?
A: Yes. Searing is optional but recommended for deeper flavor. If you skip it, the meat will still be tender after 4–6 hours on LOW, but the finished dish will be less caramelized. To compensate, add 1 tsp of Worcestershire sauce and cook uncovered for the last 20 minutes.

Q: What cut of beef works best?
A: Flank, skirt, or sirloin tip are great because they’re flavorful and slice thinly. Avoid large roasts like chuck unless you plan to braise low and long; those have more connective tissue and need extra time.

Q: How do I keep bell peppers from getting mushy?
A: Add peppers during the last 1–2 hours on LOW (or last 30–45 minutes on HIGH) so they stay slightly crisp-tender. Slicing them a bit thicker (1/4–1/2 inch) helps preserve texture.

Q: Can I make this ahead for meal prep?
A: Absolutely. Cook fully, cool, and portion into airtight containers for up to 4 days refrigerated. Reheat gently and add a splash of broth if needed. For freezing, portion into meal-sized containers and thaw overnight before reheating.

Conclusion

If you’d like a step-by-step printable with photos to follow along, try this Easy Crockpot Pepper Steak Recipe for additional guidance and variations.

Crockpot Pepper Steak