This Crockpot Pepper Steak recipe is the definition of stress-free comfort food. With minimal prep and a few pantry staples, you’ll have a savory, slow-cooked meal that fills the house with rich aromas and delivers big on flavor. Strips of tender beef simmer in a tangy tomato-based sauce with crisp-tender bell peppers and sweet onions, all infused with soy sauce and spices.
It’s a satisfying dinner that doesn’t demand much attention. Toss everything into the slow cooker in the morning, and by dinner, you’ve got a cozy dish that’s ready to serve over rice, noodles, or even wrapped in a warm tortilla.
Table of Contents
Why You’ll Love This Recipe
What makes this dish a favorite is how easily it comes together. Searing the beef before slow cooking adds a savory depth that develops even more as it simmers. The sauce thickens just enough to coat every piece of meat, while the bell peppers and onions retain their texture, creating a balance of soft and crisp.
Whether you’re cooking for a busy family or meal prepping for the week, Crockpot Pepper Steak delivers warmth and flavor without the hassle. It’s easy to adapt, delicious to eat, and perfect for batch cooking.
Ingredients You’ll Need
Here’s a breakdown of what you need and how each ingredient adds to the dish.
Steak (2 pounds): Choose round steak, flank steak, or sirloin tip and slice into 1-inch strips. These cuts are ideal for slow cooking, becoming tender without falling apart.
Vegetable Oil (2 tablespoons): Used to quickly sear the beef before it enters the slow cooker. This step builds flavor and locks in moisture.
Garlic Powder (1 teaspoon): Brings a mild yet robust aroma to the beef.
Salt and Pepper (to taste): Essential for seasoning the meat before cooking.
Beef Bouillon Cube (1): Adds a concentrated, rich beef flavor to the sauce.
Hot Water (¼ cup): Helps dissolve the bouillon and mix with the thickener.
Cornstarch (1 tablespoon): Ensures the sauce has the right consistency and doesn’t turn watery.
Stewed Tomatoes (15 oz can): Includes both tomato chunks and juices for a flavorful, slightly sweet and tangy base.
Soy Sauce or Teriyaki Sauce (3 tablespoons): Adds savory umami depth. Teriyaki brings a bit of sweetness if preferred.
Red Pepper Flakes (½ teaspoon): Provides a subtle kick to balance the sweetness of the sauce.
Sugar (1 teaspoon): Smooths out the acidity of the tomatoes and rounds off the sauce flavor.
Green and Red Bell Peppers (1 each): Cut into strips and added later in cooking to stay colorful and slightly crunchy.
Yellow Onion (1 small): Adds a natural sweetness and soft texture as it cooks into the sauce.
How to Make Crockpot Pepper Steak
This recipe starts by giving the beef a quick sear, then everything gets layered into the slow cooker for a hands-off cook time. The sauce develops richness as the hours pass, and the final addition of peppers and onions keeps the dish vibrant and fresh.
Once finished, the result is fork-tender beef with a well-balanced sauce that coats every bite. Serve it over steamed rice, mashed potatoes, or wrapped in a tortilla for a hearty, satisfying meal.
Step-by-Step Instructions
Step 1: Brown the Beef
In a large skillet, heat the vegetable oil over high heat. Season your sliced steak with garlic powder, salt, and pepper. Sear half the beef at a time for about 1 minute per side until browned. Set the browned beef aside and repeat with the remaining meat.
Step 2: Add to Crockpot
Transfer the seared beef strips into your slow cooker, arranging them in an even layer.
Step 3: Prepare the Sauce Base
Dissolve the beef bouillon cube in ¼ cup of hot water. Stir in the cornstarch to form a slurry, then pour it over the beef in the crockpot.
Step 4: Combine Remaining Ingredients
Add the stewed tomatoes with juices, soy or teriyaki sauce, red pepper flakes, and sugar. Stir gently to blend the ingredients.
Step 5: Cook Slowly
Place the lid on the crockpot and cook on low for 6 to 8 hours. The beef will slowly tenderize, absorbing the sauce’s flavor.
Step 6: Add Vegetables
In the final hour of cooking, stir in the sliced bell peppers and onion. Cover again and continue cooking until the vegetables are just tender but still colorful.
Step 7: Serve and Enjoy
Serve the pepper steak hot over your choice of rice, noodles, or mashed potatoes. Spoon extra sauce over the top for extra flavor.
Helpful Tips
For optimal tenderness, slice the steak against the grain before cooking. This keeps the meat from becoming chewy. If you’re short on time, store-bought pre-cut beef or fajita strips work well.
If the sauce is thinner than you’d like after cooking, mix an additional tablespoon of cornstarch with water and stir it in during the last 15 to 20 minutes. Turn the crockpot to high and let it thicken.
You can substitute beef broth for the bouillon cube if needed, or use a bouillon paste like Better Than Bouillon.
Details
Flavor: A savory blend of beef, soy, tomato, and mild spice
Texture: Tender meat paired with slightly crisp peppers
Occasion: Great for family dinners, easy meal prep, or cozy weekends
Prep Time: 15 minutes
Cook Time: 6 to 8 hours
Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Notes and Optional Variations
For a lighter version, use chicken or tofu instead of beef. You can also include vegetables like mushrooms or zucchini in the last hour. Prefer a sweeter twist? Add a tablespoon of hoisin sauce or brown sugar. Swap the rice for cauliflower rice or a bed of steamed greens for a lower-carb option.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 286 kcal |
| Protein | 37 g |
| Carbohydrates | 11 g |
| Fat | 9 g |
| Sugar | 5 g |
| Sodium | 921 mg |
| Fiber | 1 g |
Frequently Asked Questions
What cut of beef is best for this recipe?
Cuts like round steak, flank steak, or sirloin tip are excellent for slow cooking. They become tender without breaking apart.
Should I brown the beef before slow cooking?
Yes. Searing adds depth and helps the meat retain moisture, which results in a more flavorful dish.
How do I avoid a watery sauce?
Cornstarch helps thicken the sauce. You can also add a second slurry near the end if needed for a richer texture.
Can I use other vegetables?
Absolutely. Bell peppers and onions are classic, but mushrooms, snap peas, or broccoli also work well when added late in the cooking process.
Storage Instructions
Let the pepper steak cool completely before storing. Place leftovers in airtight containers and refrigerate for up to 4 days. To freeze, transfer cooled portions into freezer-safe containers or bags and store for up to 3 months. Reheat gently in the microwave or on the stove, adding a splash of water if needed to loosen the sauce.
Print
Crockpot Pepper Steak | Easy Weeknight Comfort
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
This Crockpot Pepper Steak is a hands-off, flavorful meal made with seared beef, bell peppers, and a rich, tomato-soy sauce. The slow cooker does all the work for a comforting, delicious dinner.
Ingredients
2 tablespoons vegetable oil
2 pounds steak (round, flank, or sirloin tip), sliced into 1-inch strips
1 teaspoon garlic powder
Salt and pepper, to taste
1 beef bouillon cube
¼ cup hot water
1 tablespoon cornstarch
15 oz can stewed tomatoes with juice
3 tablespoons soy sauce or teriyaki sauce
½ teaspoon red pepper flakes
1 teaspoon sugar
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 small yellow onion, sliced
Instructions
1. Heat oil in a skillet over high heat. Season beef with garlic powder, salt, and pepper. Brown each side for 1 minute.
2. Transfer browned beef to the crockpot.
3. Dissolve the bouillon cube in ¼ cup hot water. Stir in cornstarch to create a slurry. Pour over the beef.
4. Add tomatoes, soy or teriyaki sauce, red pepper flakes, and sugar. Stir to combine.
5. Cover and cook on low for 6–8 hours.
6. Add bell peppers and onion during the final hour. Cover and cook until just tender.
7. Serve over rice or preferred base.
Notes
Slice beef against the grain for best texture.
Pre-cut beef and store-bought sliced vegetables save time.
To thicken sauce more, add an extra cornstarch slurry at the end.
Use beef broth instead of bouillon if preferred.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 286
- Sugar: 5
- Sodium: 921
- Fat: 9
- Carbohydrates: 11
- Fiber: 1
- Protein: 37
Conclusion
Crockpot Pepper Steak is a flavorful and effortless dish that brings out the best in simple ingredients. With only a few steps and your slow cooker, you get a comforting meal that’s perfect for any night of the week. The combination of tender beef, colorful vegetables, and savory sauce is always a win. Once you try it, you’ll want to keep it in your regular dinner rotation.