Tender Pepper Steak Crock Pot

This pepper steak made in a Crock Pot is perfect for busy evenings when you want a hearty and flavorful meal without standing over the stove. The slow cooking makes the steak incredibly tender while the bell peppers and onions add freshness and sweetness. It is a dependable recipe that turns simple ingredients into a comforting dinner ready to serve with rice or noodles.

I came up with this recipe on a hectic day wanting something easy but satisfying. It quickly became a family favorite because of the tender meat and rich sauce.

Ingredients

• Flank or sirloin steak: cut into thin strips to cook quickly and stay tender
• Red green and yellow bell peppers: for a colorful nutrient boost and sweetness choose firm fresh peppers for best results
• Onion: sliced to release natural sweetness without melting into mush in the slow cooker
• Garlic: minced fresh for aromatic depth don’t substitute with powder here
• Soy sauce: provides salt and umami richness choose a natural brew for better flavor
• Beef broth: adds body and a mild meaty flavor aim for low sodium to control saltiness
• Worcestershire sauce: brings complexity and tanginess to the sauce
• Cornstarch: mixed with water to thicken the sauce toward the end ensuring it clings to meat and veggies
• Black pepper: freshly cracked for brightness and a mild bite
• Crushed red pepper flakes: optional to add heat depending on your taste
• Olive oil: to sear the steak sealing in the juices and building flavor

Instructions

Sear the Steak:

Heat olive oil in a skillet over medium high heat until shimmering. Add the thin steak strips in a single layer avoiding crowding. Cook for about 2 to 3 minutes without stirring until the underside browns well then flip quickly to brown the other side. The goal is to develop a caramelized crust without cooking through so the slow cooker finishes the job. Remove and set aside.

Prepare the Crock Pot:

Add the seared steak strips to the Crock Pot. Layer in the sliced bell peppers, sliced onion, and minced garlic over the meat. Pour in soy sauce, beef broth, and Worcestershire sauce evenly. Sprinkle black pepper and if you like heat, the crushed red pepper flakes. Gently stir the mixture to combine so all the flavors mix but the vegetables keep some structure.

Cook:

Cover your Crock Pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. During this time the steak will become tender and the vegetables will soften but still hold some texture. Avoid lifting the lid too often to maintain heat and even cooking.

Thicken the Sauce:

About 30 minutes before serving whisk together cornstarch and cold water until smooth. Stir this slurry carefully into the Crock Pot contents. Remove the lid and let the sauce cook uncovered to thicken and develop a glossy finish. Stir occasionally to prevent sticking.

Serve:

Spoon the pepper steak over steamed rice or noodles to soak up the rich sauce. Garnish with chopped green onions if you like extra freshness. Serve immediately for best texture and flavor.

I love how the combination of colorful peppers brightens this dish and balances the beefy richness. Once my family tried it they requested it weekly which is how I learned not to skip searing the steak – it really adds a caramelized depth you lose if you just toss everything raw into the crock pot.

Storage Tips

Store leftover pepper steak in an airtight container in the refrigerator for up to four days. Reheat gently over low heat or in the microwave stirring occasionally to prevent drying out. The sauce thickens when chilled so add a splash of broth or water when reheating.

Ingredient Swaps

You can substitute skirt steak or even thinly sliced chuck if you find them more affordable or convenient. Bell peppers can be swapped for poblano peppers for a smoky twist. For a soy-free version use coconut aminos or homemade broth with salt to taste.

Serving Ideas

Serve over jasmine or basmati rice for a fragrant bowl. Noodles like rice vermicelli or egg noodles pair well too. Add a side of steamed broccoli or snow peas for extra crunch and nutrition. Garnish with toasted sesame seeds or fresh chopped cilantro for a fresh finish.

This recipe is perfect for busy weeknights and makes great leftovers. Enjoy the rich flavors with minimal effort.

Frequently Asked Recipe Questions

→ What type of steak works best for slow cooking?

Flank or sirloin steak is ideal due to their lean texture and ability to become tender when slow cooked.

→ Can I use frozen peppers for this dish?

Fresh peppers are preferred for texture and flavor, but frozen peppers can be used if fresh are unavailable.

→ How can I thicken the sauce effectively?

Mixing cornstarch with water and stirring it into the cooking liquid 30 minutes before serving thickens the sauce nicely.

→ Is searing the steak necessary before slow cooking?

Searing seals in juices and adds a caramelized depth of flavor, enhancing the final dish.

→ What side dishes complement this dish well?

Steamed rice or noodles absorb the sauce perfectly and make great accompaniments.