Crock pot pepper steak slow cooks seared sirloin strips with green bell peppers, onion, stewed tomatoes, and soy sauce until the beef is tender and the sauce is rich. Prep takes only fifteen minutes, then the slow cooker does the rest.
The thick tomato and soy gravy is made for spooning over hot rice or noodles, and the meal fits busy days because it cooks while you are away.
Table of Contents
Why This Crock Pot Pepper Steak Recipe Works
Searing the beef first builds a browned flavor that slow cooking alone cannot create.
Long, gentle cooking breaks down the sirloin so it turns tender and easy to cut with a spoon.
Stewed tomatoes, soy sauce, and a little sugar make a savory sauce that thickens with cornstarch into a glossy gravy.
Ingredients for Crock Pot Pepper Steak
- The dish uses two pounds of sirloin cut into two inch strips, three quarters of a teaspoon of garlic powder, and three tablespoons of vegetable oil for searing.
- The sauce uses one beef bouillon cube, a quarter cup of hot water, one tablespoon of cornstarch, half a cup of chopped onion, two green bell peppers, one can of stewed tomatoes, three tablespoons of soy sauce, one teaspoon each of sugar and salt.
Beef sirloin. It provides lean, flavorful meat that turns tender when slow cooked.
Green bell peppers. They add a fresh, slightly bitter flavor and color.
Stewed tomatoes. They add juice and a mild tang to the sauce.
Soy sauce. It adds salt and savory depth.
Cornstarch. It thickens the juices into a gravy.
How to Make Crock Pot Pepper Steak
1. Season. Sprinkle the beef strips with the garlic powder.
2. Sear. Heat the oil in a large skillet over medium heat and sear the beef for about five minutes per side until browned.
3. Load the cooker. Move the beef to the slow cooker.
4. Mix the slurry. Dissolve the bouillon in hot water, stir in the cornstarch, and pour it over the beef.
5. Add the vegetables. Add the onion, peppers, stewed tomatoes with their liquid, soy sauce, sugar, and salt and stir gently.
6. Cook. Cover and cook on high for three to four hours or on low for six to eight hours, then serve over rice or noodles.
Slice the beef against the grain into strips about two inches long. Cutting across the muscle fibers shortens them, which makes each bite more tender after the long cook. Partially freezing the steak for twenty minutes makes it firmer and easier to slice evenly.
Sear the beef in batches so the pieces are not crowded. Crowded meat steams and turns gray instead of browning, and a good crust on each side adds flavor to the sauce. Scrape the browned bits from the pan into the slow cooker with a splash of the broth.
How to Serve Crock Pot Pepper Steak
Serve the beef over hot cooked rice or noodles with a simple green salad. For more slow cooker beef dishes, try slow cooker brisket with onions, slow cooker pulled beef, shaved steak pepper quesadilla, or honey garlic steak pepper bites.
How to Store and Reheat Crock Pot Pepper Steak
Cool the pepper steak and refrigerate it in an airtight container for up to three days. Reheat it on the stove or in the microwave until hot, adding a splash of water if the sauce thickens. Freeze for up to three months and thaw in the refrigerator overnight.
Tips and Variations for Crock Pot Pepper Steak
Flag the allergens. This dish contains soy and may contain wheat in the soy sauce and bouillon, so check labels.
Do not taste raw beef. Taste the sauce only after the beef is fully cooked, and wash your hands and tools after handling raw meat.
Check the temperature. Beef is safe at 145 F with a rest.
Cut evenly. Even strips cook alike.
Skip lifting the lid. Heat escapes quickly.
Add mushrooms. They soak up the sauce.
Marinate first. Soy and garlic add depth.
Check trusted guidance. Read the Clemson slow cooker food safety fact sheet for slow cooker times and temperatures.
Keep the lid closed during cooking. Each time you lift it, the slow cooker loses heat and the cooking time stretches. If you want a thicker gravy at the end, stir in another teaspoon of cornstarch mixed with cold water and cook ten more minutes with the lid off.
Add the bell peppers later if you prefer them firmer. Peppers that cook for the full time turn very soft and blend into the sauce, while peppers added in the last hour keep more shape and color. Serve over rice, noodles, or mashed potatoes.
Frequently Asked Questions About Crock Pot Pepper Steak
How long does crock pot pepper steak take?
It takes three to four hours on high or six to eight hours on low.
Can you make crock pot pepper steak ahead of time?
Yes. It reheats well, so cook it a day early and warm it on the stove.
Can you freeze crock pot pepper steak?
Yes. Freeze it for up to three months and thaw it in the refrigerator.
What cut of beef should I use?
Sirloin is common, and flank steak or round steak also work.
Can I use red or yellow peppers?
Yes. They are sweeter than green peppers and cook in the same time.
Crock Pot Pepper Steak
Equipment
- Slow cooker
- Large skillet
- Small bowl
Ingredients
Main Ingredients
- 2 lb beef sirloin cut into 2 inch strips
- ¾ tsp garlic powder
- 3 tbsp vegetable oil for searing
- 1 beef bouillon cube
- ¼ cup hot water
- 1 tbsp cornstarch
- ½ cup onion chopped
- 2 large green bell peppers roughly chopped
- 1 can stewed tomatoes 14.5 ounces, with liquid
- 3 tbsp soy sauce
- 1 tsp sugar
- 1 tsp salt
Instructions
Cooking
- Season. Sprinkle the beef with garlic powder.
- Sear. Sear the beef in hot oil about 5 minutes per side and move it to the slow cooker.
- Slurry. Dissolve the bouillon in hot water, stir in the cornstarch, and pour over the beef.
- Add. Add the onion, peppers, tomatoes, soy sauce, sugar, and salt.
- Cook. Cook on high 3 to 4 hours or low 6 to 8 hours and serve over rice.
