Tired of boring weeknight dinners? I get it. You want something that tastes amazing but doesn’t chain you to the stove for hours.
That’s where this Crock Pot Pepper Steak comes in. It’s a lifesaver.
This recipe gives you tender beef and crisp veggies in a rich sauce, all with very little work. Let’s get cooking.
Crock Pot Pepper Steak: Your New Favorite Meal
This isn’t just any recipe. It’s the one you’ll make when you need a win in the kitchen. It’s simple, packed with flavor, and your slow cooker does most of the heavy lifting.
What You’ll Need
Here’s the simple grocery list for this dish. Nothing fancy, just good stuff.
- 2 lbs beef, like flank or sirloin steak, cut into thin strips
- 1 tablespoon olive oil
- 2 bell peppers, any color, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup soy sauce (low sodium is best)
- 2 tablespoons honey or brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked rice, for serving
- Salt and black pepper, to taste
Tools for the Job
You don’t need a professional kitchen. Just these few basics will do.
- Crock Pot (slow cooker)
- Large skillet
- Cutting board
- Sharp knife
- Small bowl
- Whisk
Pro Tips from My Kitchen
I’ve made this dish more times than I can count. Here are a few secrets I’ve learned along the way.
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Brown the Beef First. Don’t just dump the raw meat in the crock pot. Searing it for a few minutes in a hot skillet first makes a huge difference. It locks in the juices and adds a deep, savory flavor you can’t get otherwise.
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Add Peppers Near the End. If you put your bell peppers in at the beginning, they’ll turn to mush. For that perfect, slightly crisp texture, add them in the last 30-45 minutes of cooking.
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Thicken the Sauce Last. The sauce will look thin when it’s done cooking. Mix cornstarch with a little cold water to make a slurry. Stir it into the crock pot, turn the heat to high, and let it bubble for about 10 minutes. This creates a perfect, glossy sauce that coats every bite.
Simple Steps to Make Pepper Steak
Follow these instructions and you can’t go wrong.
Step 1: Pat your steak strips dry with a paper towel and season them with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Brown the beef strips in batches. Don’t crowd the pan! Set the browned beef aside.
Step 3: In the same skillet, add the sliced onions and cook for 3-4 minutes until they soften a bit. Add the minced garlic and cook for another minute.
Step 4: Pour the beef broth into the skillet to scrape up any browned bits from the bottom. This is where the flavor is!
Step 5: Transfer the beef and onion mixture to your crock pot.
Step 6: In a bowl, whisk together the soy sauce, honey, and sesame oil. Pour this sauce over the beef in the crock pot.
Step 7: Stir everything together. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
Step 8: About 30 minutes before it’s done, add the sliced bell peppers.
Step 9: In a small bowl, mix the cornstarch and cold water until smooth. Pour this slurry into the crock pot and stir. Turn the heat to HIGH and cook for another 15-20 minutes, until the sauce has thickened.
Step 10: Serve hot over a bed of fluffy rice.
Swaps and New Ideas
Don’t be afraid to mix things up. This recipe is very flexible.
| Item to Swap | Try This Instead | Why It Works |
|---|---|---|
| Beef | Chicken Thighs | Tender and cheap |
| Beef | Pork Loin | A leaner choice |
| Bell Peppers | Broccoli Florets | Adds a nice crunch |
| Honey | Maple Syrup | Gives a different sweetness |
| Soy Sauce | Tamari or Coconut Aminos | Great gluten-free options |
You can also add other vegetables like mushrooms, water chestnuts, or snap peas. Just toss them in with the bell peppers.
Making It Work for You
This dish can easily fit different eating plans and schedules.
| Meal Plan Tip | How to Do It |
|---|---|
| Low-Carb | Serve over cauliflower rice |
| Gluten-Free | Use tamari instead of soy sauce |
| Meal Prep | Cook on Sunday for easy lunches |
| Time Saver | Chop veggies the night before |
Storing and Reheating Leftovers
Got some left? Lucky you. It’s almost better the next day.
Store it in an airtight container in the fridge for up to 4 days.
To reheat, just pop it in the microwave for a couple of minutes. You can also warm it up in a pan on the stove over low heat. The sauce might thicken in the fridge, but it will loosen up as it heats.
Frequently Asked Questions
Here are some common questions I get about this recipe.
Q1. Why was my steak tough?
Ans: This usually happens for two reasons. You either used the wrong cut of beef, or you cooked it on HIGH for too long. Stick with flank, sirloin, or round steak, and try cooking on LOW for the best results.
Q2. Can I use frozen bell peppers?
Ans: Yes, you can. Add them in at the same time you would fresh ones. They might release a little more water, but it won’t be a big problem.
Q3. Do I have to brown the beef?
Ans: You don’t have to, but I really suggest you do. It adds a ton of flavor that you’ll miss if you skip it.
Wrapping Up
This Crock Pot Pepper Steak is a game-changer for busy people who still want a delicious, home-cooked meal. It’s easy, satisfying, and your whole family will love it.
Give it a try this week. I’d love to hear how it turns out for you. Drop a comment below and let me know if you made any changes or have any questions
