Crockpot Pepper Steak
Tender strips of beef and colorful bell peppers cook slowly in a savory, slightly sweet sauce made with beef broth, soy sauce, Worcestershire, honey, and garlic. Serve this comforting slow cooker pepper steak over rice to soak up every bit of the flavorful sauce.
Prep Time: 20 minutes
Cook Time: 4–6 hours on Low or 2–3 hours on High
Total Time: Approximately 4½–6½ hours
Servings: 6
Why You’ll Love This Recipe
- Tender, saucy beef with plenty of sweet bell peppers
- A savory-sweet sauce made from simple pantry ingredients
- Easy slow cooker preparation
- Great served over rice
- Convenient for weeknight dinners and make-ahead meals
Ingredients
- 2 pounds beef sirloin or flank steak, thinly sliced against the grain
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- ¼ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon packed brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- ½ teaspoon black pepper
- Cooked rice, for serving
How to Make Crockpot Pepper Steak
Step 1: Slice the Beef and Vegetables
Thinly slice the beef against the grain. Slice the bell peppers and onion into strips.
Step 2: Add the Beef
Place the beef in the slow cooker and spread it into an even layer.
Step 3: Mix the Sauce
In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, honey, brown sugar, minced garlic, and black pepper.
Step 4: Slow Cook
Pour the sauce over the beef. Cover and cook on Low for 4–6 hours or High for 2–3 hours, until the beef is tender.
Step 5: Add the Peppers and Onion
Add the sliced peppers and onion during the final 1–1½ hours of cooking on Low, or the final 30–45 minutes on High. This helps them soften while keeping some shape and texture.
Step 6: Thicken the Sauce
Whisk the cornstarch and cold water together until smooth. Stir the mixture into the slow cooker during the final 20–30 minutes of cooking. Cover and cook until the sauce thickens.
Step 7: Serve
Spoon the pepper steak and sauce over cooked rice and serve warm.
Tips for the Best Crockpot Pepper Steak
- Slice the beef thinly against the grain so it’s easier to eat.
- Add the peppers later in cooking if you prefer them tender-crisp.
- For a thicker sauce, mix another tablespoon of cornstarch with cold water and stir it in.
- Taste the sauce before serving; soy sauce brands vary in saltiness, so adjust only if needed.
Variations
Use Different Bell Peppers
Use any combination of red, green, yellow, or orange bell peppers.
Add a Little Heat
Add a pinch of red pepper flakes or a small amount of sliced chili pepper to the sauce.
Serve with Noodles
Serve the beef and peppers over cooked egg noodles instead of rice.
Make-Ahead and Storage
You can slice the beef and vegetables and mix the sauce a day ahead. Store them separately in the refrigerator until you’re ready to cook.
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened.
Frequently Asked Questions
What cut of beef works best?
Sirloin and flank steak both work well. Slice either one thinly against the grain for tender pieces.
Can I cook the peppers from the beginning?
Yes. They’ll become softer after several hours. For peppers that hold their shape, add them closer to the end of cooking.
Can I use frozen bell peppers?
Fresh peppers are best for texture, but frozen peppers can be used. Add them toward the end and expect them to soften more quickly.
What should I serve with pepper steak?
Rice is a classic choice. It’s also delicious with noodles or served alongside steamed vegetables.
Final Thoughts
Crockpot Pepper Steak makes a cozy, satisfying dinner with tender beef, colorful peppers, and a savory-sweet sauce. Let the slow cooker do the work, then serve it over rice for an easy meal the whole table can enjoy.
