Pepper Steak in a Crock Pot is a simple, hearty dish that brings together tender strips of beef, colorful bell peppers, and a savory, slightly sweet sauce. The slow cooking makes the meat incredibly soft and allows all the flavors to blend perfectly, giving you that comforting home-cooked feel with very little effort.
One of the best things about making pepper steak this way is how easy it is to prep and forget about while it cooks. I love throwing everything into the crock pot in the morning and coming back to a dinner that smells amazing and tastes like it simmered all day. It’s a great go-to when you want something satisfying but don’t want to spend too much time in the kitchen.
I usually like to serve this with some fluffy steamed rice or buttered noodles to soak up the sauce. The peppers add just the right amount of sweetness and crunch, which I think makes every bite interesting. It’s also a dish that my family always asks for again because it’s both tasty and fuss-free.
Key Ingredients & Substitutions
Beef: Flank steak or sirloin works best since they stay tender when slow-cooked. If you can’t find these, chuck steak is a great budget-friendly option but may shred a bit more.
Bell Peppers: Using different colors adds sweetness and a nice pop to the plate. If you prefer, you can use just one color or swap for poblano peppers for a subtle kick.
Soy Sauce & Oyster Sauce: Soy sauce adds the salty umami, while oyster sauce brings a rich depth. If avoiding oyster sauce, add a splash of Worcestershire sauce or just increase soy sauce slightly.
Cornstarch: This is what thickens the sauce in the end. Arrowroot powder is a good substitute if you want a gluten-free thickener.
How Do You Keep Peppers and Beef Tender Without Overcooking in a Slow Cooker?
Slow cookers can easily turn peppers mushy or dry out beef if you’re not careful. Here’s how I manage it:
- Slice beef thinly and against the grain so it stays tender even with longer cooking.
- Add the peppers later or use the low setting so they soften but hold some crunch.
- Cooking times matter: avoid overcooking by sticking to 6-7 hours low or 3-4 hours high.
- Thickening at the end: adding cornstarch slurry near the end helps thicken the sauce without drying out ingredients.
Equipment You’ll Need
- Slow cooker – I love usingit because it cooks the meat evenly and frees up your stove.
- Sharp knife – makes slicing beef and vegetables easy and safe.
- Cutting board – provides a sturdy surface for prepping all ingredients.
- Whisk – for mixing the sauce ingredients smoothly.
- Small bowl – to make the cornstarch slurry for thickening the sauce.
Flavor Variations & Add-Ins
- Protein swap: Use chicken strips or tofu instead of beef for a different take.
- Vegetable options: Add mushrooms or snap peas for extra texture and flavor.
- Spice it up: Add a pinch of crushed red pepper flakes or hot sauce for heat.
- Cheesy twist: Serve over herbed rice with a sprinkle of shredded cheese for richer flavor.
Pepper Steak in a Crock Pot
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds flank steak or sirloin, thinly sliced against the grain
- 3 bell peppers (red, green, yellow), sliced into strips
- 1 medium onion, sliced
- 3 cloves garlic, minced
Sauce Ingredients:
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (optional for extra depth)
- 1 tablespoon brown sugar
- 1 teaspoon black pepper (freshly ground is best)
Thickening & Garnish:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Cooked white rice, for serving
- Sesame seeds, for garnish
- Fresh parsley or cilantro, chopped for garnish
How Much Time Will You Need?
This Pepper Steak recipe takes about 10-15 minutes to prep. Then you’ll let it cook in the crock pot for 3-7 hours depending on your setting. Add a final 20-30 minutes to thicken the sauce at the end before serving. Overall, it’s hands-off cooking that results in tender meat and perfectly cooked veggies!
Step-by-Step Instructions:
1. Prepare the Steak and Vegetables:
Start by slicing the steak thinly against the grain—this helps keep it tender. Slice your bell peppers and onion into strips, and mince the garlic. Place all these into your crock pot.
2. Make and Add the Sauce:
In a bowl, whisk together beef broth, soy sauce, oyster sauce (if using), brown sugar, minced garlic, and freshly ground black pepper. Pour this sauce evenly over the steak and veggies in the crock pot.
3. Cook Low and Slow:
Cover your crock pot and cook on low for 6-7 hours, or on high for 3-4 hours. The steak will become tender, and the peppers and onions will soften while still holding a little crunch.
4. Thicken the Sauce:
About half an hour before the cooking is done, mix the cornstarch with cold water to make a smooth slurry. Stir this into the crock pot gently, then cover and cook for another 20-30 minutes until the sauce thickens beautifully.
5. Serve and Garnish:
Give everything a final taste and adjust seasoning if needed. Serve the pepper steak hot over cooked white rice. Sprinkle sesame seeds and chopped fresh parsley or cilantro on top for a fresh, tasty finish.
Can I Use Frozen Beef for This Recipe?
It’s best to use fresh or fully thawed beef for even cooking. If using frozen, thaw it completely in the fridge overnight and pat dry to avoid extra moisture that can affect texture and cooking time.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can slice the beef and chop the vegetables a day ahead, then store them separately in the fridge. Assemble everything in the crock pot and start cooking when you’re ready.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of beef broth or water if the sauce has thickened too much.
Can I Substitute Other Vegetables for Bell Peppers?
Yes! Mushrooms, snap peas, or even sliced carrots can be great additions or substitutes to add different textures and flavors while still working well with the sauce.