This easy Crock Pot Pepper Steak is a hearty, wholesome dinner that practically makes itself! Tender strips of beef slow-cooked with colorful bell peppers, onions, and a rich, savory sauce — then served over fluffy white rice. This one is a total crowd-pleaser and a guaranteed weeknight winner!
A Family Favorite Slow Cooker Dinner
This is one of those recipes that I come back to again and again — especially on those busy weeknights when I need dinner to basically take care of itself. You just toss everything in the slow cooker in the morning and by dinnertime, you’ve got an incredibly tender, flavor-filled meal waiting for you. The beef practically melts in your mouth and that sauce? It is absolutely incredible over a big bowl of rice.
I also love that this is such a nutritious and well-rounded meal. You’ve got your protein from the beef, plenty of vegetables from those gorgeous bell peppers and onions, and it is all brought together with a savory, slightly sweet sauce that the whole family will go crazy for. This is comfort food at its finest — and it is so simple to pull together!
Frequently Asked Questions
What is the best cut of beef for pepper steak?
I recommend using flank steak or top sirloin steak for this recipe. Both cuts become wonderfully tender when cooked low and slow in the crock pot. You could also use beef chuck — it has a bit more fat marbled in, which adds a ton of flavor and keeps the meat from drying out.
Can I use frozen bell peppers?
Absolutely! Frozen bell pepper strips work really well in this recipe and are a great budget-friendly option. You don’t even need to thaw them first — just toss them in frozen. Keep in mind they may release a little extra moisture, so the sauce could be slightly thinner.
Do I have to thicken the sauce?
I highly recommend it! The cornstarch slurry at the end really pulls the sauce together and gives it that thick, glossy, restaurant-style finish. It only takes an extra minute and it makes a huge difference. That said, if you prefer a thinner sauce, you can certainly skip that step.
Can I cook this on high instead of low?
I don’t recommend cooking on high. Cooking low and slow is what gets you that incredibly tender, fall-apart beef. Rushing the process on high heat tends to make the meat a little tougher and the peppers can get too mushy. Low and slow is the way to go here!
What do you serve with Crock Pot Pepper Steak?
My absolute favorite is to serve it over a big bowl of white rice or brown rice. Egg noodles and mashed potatoes are also fantastic options for soaking up that delicious gravy. I also love to add a simple side of steamed broccoli or a fresh garden salad to round out the meal.
Can I use a different color of bell peppers?
Of course! Use whatever bell peppers you have on hand or what is within your budget. Green bell peppers are the most budget-friendly option and have a slightly more bitter, savory flavor. Red, orange, and yellow bell peppers are a little sweeter and add a wonderful pop of color to the dish. I love using a mix of all three!
How do I store leftover Crock Pot Pepper Steak?
Allow it to cool completely and then transfer it to a covered airtight container. Store in the refrigerator for up to 3 days. To reheat, just warm it up in a skillet over medium-low heat or in the microwave. You can also freeze leftovers in a freezer-safe container for up to 3 months — just make sure to let it cool completely before freezing.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- flank steak — flank steak or top sirloin are both excellent choices here. Slice it thinly against the grain so the pieces are nice and tender.
- bell peppers — I love using a mix of red, green, and yellow bell peppers for color and flavor. Frozen pepper strips work great as well.
- onion — a yellow onion works perfectly here. It softens beautifully in the slow cooker and adds wonderful savory depth to the sauce.
- garlic — freshly minced garlic or jarred minced garlic both work well. Use whichever is easiest for you.
- low sodium soy sauce — I always reach for low sodium here since we have several other ingredients with sodium in them. You can always add more salt later but you can’t take it out!
- beef broth — low or no sodium beef broth is the way to go. It adds great depth of flavor to the sauce without making it too salty.
- tomato paste — this is a secret weapon ingredient! It adds a rich, savory depth and a little body to the sauce.
- brown sugar — just a little bit to balance out the salty, savory flavors. You won’t really taste it — it just rounds everything out.
- cornstarch and water — to thicken the sauce at the end. This step is totally worth it!
- sesame oil — just a small drizzle stirred in at the end adds a wonderful nutty, toasty flavor.
- salt and pepper — to season the beef before adding it to the slow cooker.
How to Make Crock Pot Pepper Steak
In the insert of a 5-6 quart slow cooker, whisk together the low sodium soy sauce, beef broth, tomato paste, brown sugar, minced garlic, and a pinch of black pepper until fully combined. Slice the flank steak thinly against the grain into strips approximately ¼-inch thick. Season the strips lightly with salt and pepper.
Add the seasoned steak strips into the slow cooker and toss them in the sauce mixture until they are well coated. Place the sliced bell peppers and onion on top of the beef. Cover and cook on low for 6-8 hours. Try to resist lifting that lid during cooking — it lets out all that precious heat!
About 15 minutes before you are ready to serve, whisk together the cornstarch and cold water in a small bowl until completely smooth. Pour the cornstarch slurry into the slow cooker and stir gently to incorporate. Turn the slow cooker to high, cover, and cook for an additional 20-30 minutes until the sauce has thickened up nicely. Stir in the sesame oil right at the end. Serve hot over white rice or egg noodles!
Pro Tips for the Best Crock Pot Pepper Steak
- Slice the beef against the grain. This is the most important step for getting tender beef. Look at the direction the muscle fibers are running and slice perpendicular to them. It makes a huge difference in how tender the final dish is!
- Don’t skip the tomato paste. It might seem like a small thing but it adds a richness and depth to the sauce that you just can’t get any other way. It is a total game changer.
- Add the peppers on top. Placing the bell peppers on top of the beef rather than mixing them in at the start helps them hold their shape a little better and not get completely mushy. They will still be perfectly soft and tender but will have a little more texture.
- Cook on low, not high. I know it is tempting to crank it up if you are short on time but low and slow is truly what makes the beef fall-apart tender. It is worth the wait, I promise!
- Taste and adjust at the end. Before serving, give the sauce a taste and adjust the seasoning as needed. A little splash more of soy sauce, a pinch of sugar, or a crack of black pepper can really bring it all together.
Crock Pot Pepper Steak
Ingredients
Method
- In the insert of a 5-6 quart slow cooker, whisk together the low sodium soy sauce, beef broth, tomato paste, brown sugar, minced garlic, and black pepper until fully combined.
- Season the sliced flank steak strips with salt and pepper. Add the seasoned steak to the slow cooker and toss to coat well in the sauce mixture.
- Place the sliced bell peppers and onion on top of the beef. Do not stir.
- Cover and cook on LOW for 6-8 hours, until the beef is very tender.
- About 20-30 minutes before serving, whisk together 3 tablespoons cornstarch and 3 tablespoons cold water in a small bowl until completely smooth. Pour into the slow cooker and stir gently to combine. Switch the slow cooker to HIGH, cover, and cook for an additional 20-30 minutes until the sauce has thickened.
- Stir in 1 teaspoon of sesame oil just before serving. Taste the sauce and adjust seasoning as needed.
- Serve hot over cooked white rice or egg noodles.
