Easy Crockpot Pepper Steak Recipe
This slow-simmered crockpot pepper steak is my go-to weeknight meal when I want something comforting, hands-off, and reliably delicious. Tender strips of beef mingle with sweet bell peppers and a glossy, savory sauce that feels a little like takeout but better — because it’s made at home and fills the whole house with that amazing, cozy aroma.
My husband is the unofficial taste-tester and cheerleader for this dish. On hectic evenings he strolls in, takes one sniff from the doorway, and starts naming the sides he wants with the kind of confidence only hunger can give. Our little one climbs onto a kitchen stool and insists on stirring the peppers before dinner, convinced they need “more color.” It’s become a staple not because it’s fancy, but because it reliably feeds our family and earns a few happy noises at the table every single time.
Why You’ll Love This Easy Crockpot Pepper Steak Recipe
– Hands-off cooking: toss everything in the crockpot in the morning and come home to a finished, tender meal.
– Deep, developed flavor: slow heat turns simple pantry ingredients into a rich, umami-forward sauce.
– Kid-friendly and flexible: swap peppers, change the heat level, or serve it over rice, noodles, or cauliflower rice.
– Economical comfort: uses affordable cuts of beef that become meltingly tender with time.
Behind the Recipe
I learned early on that the key to great crockpot pepper steak isn’t rushing the low-and-slow process — it’s setting up the right balance of aromatics, acid, and a touch of sweetness so the sauce doesn’t taste flat after hours of cooking. Browning the beef briefly before the slow cook adds flavor, but if time’s tight you can skip that step and still get a very good result. Be mindful about liquid: too much thins the sauce, too little can lead to over-reduction and overly salty flavors. Small things like stirring in a splash of vinegar or a pat of butter at the end bring brightness and shine back to the finished dish.
Shopping Tips
– Protein: Choose flank or skirt steak for the best texture after slow cooking; they’re affordable and shred or slice nicely once tender.
– Vegetables: Pick a variety of bell pepper colors for brightness and sweetness — avoid limp, old peppers with soft spots.
– Spices: Fresh garlic and coarse black pepper matter here; use low-sodium soy sauce and adjust salt later to avoid over-seasoning.
– Canned Goods: Use low-sodium beef broth or stock so you can control the final seasoning and viscosity of the sauce.
– Grains/Pasta: If serving over rice or noodles, plan to cook them fresh when the crockpot timer finishes so they’re perfectly textured.
Prep Ahead Ideas
– Slice the beef and bell peppers the night before and store them separately in airtight containers to speed assembly in the morning.
– Measure out the sauce ingredients into a jar and keep in the fridge; just shake and pour when you’re ready to cook.
– Pre-cooked rice can be refrigerated for up to 4 days; reheat with a splash of water to refresh before serving.
– Store prepped vegetables in a single container with a paper towel to absorb excess moisture and keep them crisp for a day.
Time-Saving Tricks
– Use pre-sliced bell peppers and onions from the produce section if you’re short on time — they save 10–15 minutes with no compromise in flavor.
– Skip stove-top browning if you’re in a rush; the crockpot will still produce tender beef, just with slightly less caramelized depth.
– Cook rice or noodles in a rice cooker set to finish around the same time as the crockpot so everything comes together hot.
– Do your mise en place the night before: chop, measure, and line up containers so mornings are a breeze.
Common Mistakes
– Over-salting early: salt concentrates as the sauce reduces during long cooking. Taste and adjust at the end.
– Adding too much liquid: avoid the temptation to drown the meat. The crockpot creates liquid from the meat and vegetables; start with less and add if needed.
– Overcooking peppers: if you prefer them with a little bite, add peppers in the last 1–2 hours rather than at the start.
– I once left the lid slightly ajar during a busy afternoon and ended up with a much drier sauce — always keep the lid sealed for consistent results.
– Rescue tips: thicken a watery sauce with a cornstarch slurry, or brighten a dull sauce with a squeeze of lemon juice or a splash of vinegar.
What to Serve It With
– Steamed jasmine or brown rice to soak up the sauce.
– Egg noodles tossed with a little butter and parsley.
– Stir-fried vegetables or a simple cucumber salad to cut the richness.
– Crusty bread for mopping, or scoop onto warm tortillas for a casual twist.
Tips & Mistakes
– For the best texture, slice beef against the grain after cooking to keep bites tender.
– If your sauce is too thin at the end, remove a cup of hot liquid, whisk in cornstarch to make a slurry, then stir it back in and cook on high for 15–20 minutes to thicken.
– Don’t skip a final taste-test: adjust salt, sweetness, and acid to finish the dish bright and balanced.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
Variations and Substitutions
– Soy sauce ↔ tamari or coconut aminos for a gluten-free swap.
– Brown sugar ↔ honey or maple syrup if you want a more natural sweetener; reduce slightly to avoid over-sweetening.
– Beef ↔ thinly sliced pork shoulder or chicken thighs if you want a different protein — adjust cooking time as needed.
– Add a splash of rice vinegar or lemon juice at the end for brightness; don’t omit the acid altogether or the sauce can feel flat.
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Easy Crockpot Pepper Steak Recipe
Ingredients
Main Ingredients
- 1.5 lb beef flank steak Trim the fat for a leaner dish.
- 2 bell peppers bell peppers (red and green) Slice them for even cooking.
- 1 medium onion Chop it to enhance flavor.
- 1 cup beef broth Use low-sodium if preferred.
- 0.5 cup soy sauce For a savory kick.
- 2 tbsp cornstarch To thicken the sauce at the end.
- 1 tbsp garlic Minced for depth of flavor.
- 1 tsp black pepper Adjust to taste.
Instructions
Preparation Steps
- Start by slicing the flank steak into thin strips against the grain. This will ensure a tender bite after cooking.
- In your crockpot, combine the sliced steak, chopped onion, and sliced bell peppers. These veggies add wonderful color and flavor to the dish.
- In a separate bowl, whisk together the beef broth, soy sauce, minced garlic, and black pepper. Pour this savory mixture over the ingredients in the crockpot.
- Cover your crockpot and cook on low for about 8 hours. The longer it simmers, the more flavorful it becomes!
- Once the cooking time is up, mix the cornstarch with a bit of water to create a slurry. Stir this into the crockpot to thicken the sauce, and cook for another 15-20 minutes.
- Serve hot over rice or noodles, and enjoy your hearty meal!