If you love an easy dinner that delivers big, bold flavor, this Crockpot Pepper Steak is a winner. Tender slices of beef simmer slowly with peppers, onions, and a savory sauce that tastes like takeout—but better, cheaper, and effortless. With just a few minutes of prep, your slow cooker does all the work, creating a hearty, family-friendly meal perfect for busy nights or cozy weekends.
Crockpot Pepper Steak
📝 Ingredients
| Ingredient | Quantity |
|---|---|
| Beef sirloin or flank steak, thinly sliced | 2 lbs |
| Bell peppers (red and green), sliced | 2 |
| Onion, sliced | 1 medium |
| Garlic, minced | 2 cloves |
| Diced tomatoes, undrained | 1 can (14.5 oz) |
| Beef broth | 1 cup |
| Low-sodium soy sauce | ¼ cup |
| Brown sugar | 2 tbsp |
| Cornstarch | 1 tbsp |
| Water (to dissolve cornstarch) | 1 tbsp |
| Black pepper | 1 tsp |
| Salt | ½ tsp (adjust to taste) |
| Red pepper flakes (optional) | ½ tsp |
| Olive oil (optional, for browning) | 1 tbsp |
👩🍳 Instructions
Slice the beef thinly against the grain. For deeper flavor, quickly brown the strips in a skillet with a little olive oil for 2–3 minutes, just until the edges get some color.
Add the beef to your crockpot along with the sliced peppers, onions, minced garlic, diced tomatoes with their juices, beef broth, soy sauce, brown sugar, black pepper, and salt. Stir everything together so the flavors blend.
Cook on low for 6–7 hours or on high for 3–4 hours, until the beef turns tender and the peppers soften.
Mix the cornstarch and water in a small bowl until smooth, then stir it into the slow cooker about 30 minutes before serving. Turn the heat to high and leave uncovered until the sauce thickens.
Serve the pepper steak hot over rice, mashed potatoes, or noodles. Add a sprinkle of green onions or sesame seeds if you want an extra touch.
💡 Tips & Variations
Add a little heat with sliced jalapeños or a spoonful of sriracha. For extra veggies, toss in mushrooms or snap peas during the last hour. If you prefer a thicker sauce, increase the cornstarch slightly. This dish stores beautifully—keep it in the fridge for up to 4 days or freeze it for up to 2 months.
