Crock pot pepper steak

Okay, if you haven’t tried making pepper steak in a crock pot yet, you’re seriously missing out on some serious flavor magic. Imagine tender strips of beef soaking up all that sweet and savory goodness while you go about your day — no standing over the stove, no last-minute dinner scramble. The peppers stay just crisp enough, and that sauce? Oh man, it’s like a warm, tangy hug in a bowl. This recipe always makes my kitchen smell amazing, and the slow cooker does all the heavy lifting, leaving you with a perfect, melt-in-your-mouth meal that’s both comforting and exciting. Let’s get into it—I promise this will become a staple in your weeknight dinner rotation.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 4-5 hours (low) or 2-3 hours (high)
Total Time: 4 hours 15 minutes to 5 hours 15 minutes

Ingredients

For the Main Dish:

1 ½ pounds beef sirloin steak, sliced into thin strips
2 bell peppers (preferably one red, one green), sliced into strips
1 medium onion, sliced
3 cloves garlic, minced
1 cup beef broth
¼ cup soy sauce
2 tbsp Worcestershire sauce
2 tbsp cornstarch
2 tbsp water
1 tbsp brown sugar
1 tsp black pepper (freshly ground is best!)
1 tbsp vegetable oil (for searing)

How I Make It

Step 1:

Start by slicing your sirloin steak into thin strips against the grain—this keeps the meat tender later. Season it lightly with a pinch of black pepper. Then, in a hot skillet, add the vegetable oil and quickly sear the steak strips for just about 1-2 minutes per side until browned but not cooked through. This step locks in flavor and gives your meat a nice crust. Transfer the beef to your crock pot.

Step 2:

Next up, add the sliced bell peppers, onion, and minced garlic right on top of the beef. These veggies will soften but still keep a slight crunch, adding great texture to the dish.

Step 3:

In a small bowl, whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, and black pepper. Pour this sauce over the meat and veggies in the slow cooker.

Step 4:

Cover and cook on low for 4-5 hours or on high for 2-3 hours. You’re looking for the beef to be nice and tender but not falling apart—this timing usually nails it.

Step 5:

When the cooking time is almost up, mix cornstarch and water in a small cup to create a slurry. Stir this into the crock pot for a thickened, glossy sauce. Let it cook another 15-20 minutes with the lid off to thicken up.

Step 6:

Give everything a good stir, taste, and adjust seasoning if needed. Serve hot, and get ready for some serious compliments!

Variations & Tips

Use flank steak or skirt steak if you want an even more budget-friendly cut.
Throw in sliced mushrooms or snap peas during the last hour for extra veggie goodness.
Swap soy sauce for tamari or coconut aminos for a gluten-free twist.
Add a dash of crushed red pepper flakes if you like a little heat.
If your peppers soften too much, add them halfway through cooking instead of at the start.
For thicker sauce, increase cornstarch to 3 tablespoons.

How I Like to Serve It

I love serving this pepper steak over a bed of fluffy white rice or creamy mashed potatoes to soak up that delicious sauce. For a fresh touch, I toss a simple side salad or steamed broccoli on the plate. It’s perfect for a casual weeknight meal but fancy enough for weekend guests too!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the microwave or on the stove with a splash of water to loosen the sauce.

Closing: This crock pot pepper steak recipe always turns out tender, flavorful, and just the kind of easy dinner that makes busy nights feel a little more special.