Pepper steak is a classic comfort dish that combines tender beef with a savory, flavorful sauce. When made in a Crock Pot, this recipe becomes even easier, as it slowly simmers to perfection, allowing all the flavors to meld together. The result is a melt-in-your-mouth steak with rich, savory gravy that is perfect served over rice or noodles.

Pepper Steak in a Crock Pot

Why You’ll Love This Recipe

I absolutely love this pepper steak recipe because it’s so simple yet packed with flavor. The beauty of cooking in a Crock Pot is that I can set it and forget it while the dish cooks slowly to tender perfection. The steak turns out juicy, and the bell peppers and onions add a nice sweetness and texture. The sauce is incredibly rich and savory, making it the perfect companion to rice or noodles. Plus, it’s a one-pot meal, which means minimal cleanup for me!

Ingredients

1 1/2 pounds of flank steak or sirloin, sliced into thin strips
2 bell peppers, sliced (I like using one red and one green for color)
1 medium onion, sliced
2 cloves garlic, minced
1 cup beef broth
1/4 cup soy sauce
2 tablespoons cornstarch (for thickening)
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon black pepper
Salt to taste
Cooked rice or noodles (for serving)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Start by heating the olive oil in a skillet over medium-high heat. Add the sliced steak and sear it for 2-3 minutes on each side, just until browned. This step enhances the flavor of the steak before adding it to the Crock Pot.
Transfer the browned steak to the Crock Pot, and add the sliced bell peppers, onion, and minced garlic.
In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, vinegar, sugar, black pepper, and a pinch of salt. Pour this mixture over the steak and vegetables in the Crock Pot.
Cover the Crock Pot and cook on low for 4-6 hours or on high for 2-3 hours, until the steak is tender and the flavors have melded together.
If you prefer a thicker sauce, mix the cornstarch with a little bit of cold water to create a slurry. About 30 minutes before the dish is done, stir in the cornstarch mixture and cook for the remaining time.
Once the steak is tender and the sauce has thickened, serve the pepper steak over rice or noodles. Enjoy!

Servings and Timing

This recipe serves 4-6 people, depending on portion sizes. If you’re cooking on low, it will take about 4-6 hours. On high, the cooking time is reduced to 2-3 hours. I personally prefer cooking it on low to allow the flavors to develop more fully.

Variations

Vegetable additions: I love adding a variety of vegetables, such as mushrooms, carrots, or even zucchini, for extra flavor and nutrition.
Spicy version: If I’m in the mood for a little heat, I add some sliced jalapeños or a dash of hot sauce to spice things up.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. This dish also freezes really well, so I can freeze any leftovers for up to 3 months. To reheat, I like to microwave it in 30-second intervals or heat it on the stove over low heat, adding a little bit of water or broth to help rehydrate the sauce.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can use other cuts like ribeye or chuck roast, but keep in mind that these may need longer cooking times. Flank steak or sirloin is ideal for quick cooking and tenderness.

Can I make this recipe without soy sauce?

If I need a soy sauce substitute, I use tamari (a gluten-free alternative) or coconut aminos for a similar flavor. You could also try using a small amount of liquid aminos.

Can I cook this dish on high instead of low?

Absolutely! Cooking it on high will reduce the cooking time to 2-3 hours. The steak may not be as tender as when cooked on low, but it will still be delicious.

Can I add more vegetables to the dish?

Definitely! Bell peppers and onions are classic, but you can add any vegetables like mushrooms, zucchini, or carrots. Just make sure to adjust the cooking time if you add thicker veggies.

How do I thicken the sauce?

If the sauce is too thin, I use a cornstarch slurry (a mix of cornstarch and cold water) to thicken it. Stir this mixture into the Crock Pot about 30 minutes before serving.

Conclusion

This Crock Pot pepper steak is one of my go-to meals for busy days. It’s incredibly flavorful, super easy to prepare, and perfect for feeding a crowd or having leftovers for the week. The tender steak, sweet peppers, and savory sauce come together in a way that makes me look forward to every bite. Whether I serve it over rice or noodles, it’s always a hit in my house.