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Pepper Steak in a Crock Pot is basically my idea of a weekday dinner miracle. You walk in the door, you’re tired (or let’s be real—just lazy some days), and dinner’s ready without any drama. Sound too good, right? Nope, it’s real! If you’ve ever tried dumping ingredients in the slow cooker for epic results, you already know the drill. It’s simple like that. Got a soft spot for easy slow cooker dinners like me? You might love this recipe for cheese tortellini pepperoni pizza casserole too—highly recommend for cheesy comfort.

Why This Pepper Steak Recipe Works

Hear me out: I’m a sucker for big flavor and tiny effort. This pepper steak in a crock pot ticks all that. The main thing? You swap out constant pan-fussing for a plop-it-and-leave-it approach. My kind of cooking. The beef gets all melt-in-your-mouth, which sometimes makes me think, wow, a five-star restaurant vibe at my kitchen table? OK, maybe not Michelin-star, but family will absolutely gobble it up.

Another perk? The veggies (I always add extra peppers, ’cause I’m wild like that) soak up all that juicy, saucy goodness. And cleanup? Basically non-existent.
My cousin Jenny said this recipe actually convinced her husband to eat peppers for the first time, which just cracks me up. Food magic. As for trust, I’ve been making this pepper steak in a crock pot on repeat for years, so you’re getting all my actual experience here.

This was ridiculously easy. My family actually asked for seconds, which is wild around here. Thanks for making dinner painless!

Step-by-Step Directions

First, don’t overthink things. Toss your sliced steak (I like sirloin or round steak, but any ol’ beef works) into the slow cooker. Then, layer in sliced bell peppers and onions—red, green, heck even yellow if you’re feeling sassy. Pour in about a cup of beef broth and a hefty splash of soy sauce. Garlic powder? Sure. Black pepper? Go nuts. If you like a little sweet-and-savory twist, stir in a spoonful of brown sugar.

Mix everything around a bit—don’t make it complicated. Set it on low for about 6-7 hours. If you’re in a hurry, high for 3-4 works but you might lose a little tenderness. When the meat’s fork-tender and veggies are soft, it’s pretty much done. I’ll usually thicken it with a scoop of cornstarch and water at the end so it’s not soupy. That’s it. Dinner’s not supposed to be hard.

Tips for Easy Pepper Steak Recipe

Don’t fuss with expensive beef—use whatever you find on sale.
Peppers freeze great. If you see them cheap, snag a bunch, slice ‘em, and toss in the freezer for next time.
I always check seasoning in the last hour and tweak the soy sauce or broth a tad, just to make it perfect for my taste buds.
Make a double batch if your slow cooker’s massive. Leftovers taste even better the next day.
If you’ve got picky eaters, start with half the peppers and add more next time—baby steps.

How to Serve Pepper Steak

Looking for some low-fuss ways to serve up your perfect crockpot pepper steak? Here’s what actually works in my house:

Ladle it right over cooked white rice, brown rice or even fried rice for something extra.
Scoop it onto a hoagie roll with melty provolone (it’s a messy, glorious sandwich).
Spoon over fluffy mashed potatoes—totally Midwest, and totally dreamy.
Pair with garlic butter noodles if you’re feeling carby.
If I’m being honest, leftover pepper steak makes an awesome quesadilla filling, too. My husband swears by it.

Variations on the Recipe

Okay, confession time: I almost never make this the exact same way twice. Sometimes I sneak in mushrooms, and nobody complains. You can also swap out the beef for chicken, but then it’s not really pepper steak, is it? Still tastes great, though, so no one’s mad. If you like a kick, dump in some crushed red pepper or a squeeze of sriracha.

Need gluten free? Use tamari instead of regular soy sauce. You can even get wild and add pineapple chunks, for a sweet-and-savory twist. My neighbor tried that last month, and honestly? I was jealous I didn’t think of it first.

If you’re curious about other easy beef dinners, try out these crockpot steak bites delicious and easy recipe ideas next time. Seriously tasty.

Common Questions

What’s the best cut of beef for pepper steak in a crock pot?
I use sirloin if it’s cheap, but honestly, round steak or stew beef work fine! Just cut it thin so it gets tender.

Can I cook this on high instead of low?
Yep! It’ll be ready in about 3-4 hours on high, but the beef might not get quite as fork-tender as cooking it on low.

How should I store leftovers?
Stick ‘em in the fridge, airtight, for up to four days. Reheat in the microwave or on the stove—add a splash of broth if you need.

Can I freeze crock pot pepper steak?
Absolutely! Freeze in single portions for easy lunches. Thaws really well.

Any way to make it vegetarian?
You can swap beef for tofu or use just veggies and maybe some chickpeas for protein. Not traditional, but hey, still yummy.

You NEED To Try This Crockpot Pepper Steak

There’s honestly nothing better than tossing together pepper steak in a crock pot and walking away while it simmers into a five-star comfort meal. This is my go-to for busy days, and it never lets me down. If you’re keen on ultra-easy beef ideas, check out this Easy crockpot steak! I make pepper steak in my slow cooker.—it’s all about simple, tasty food.

For even more slow-cooker inspiration, give Crockpot Pepper Steak Recipe: Easy Dinner Idea a look when you’re meal planning. When someone says pepper steak can’t be easy and delicious, just prove them wrong. And if you’re feeling adventurous after dinner, try pairing your meal with apple cider cupcakes with brown sugar cinnamon buttercream for dessert. Trust me—your kitchen’s about to become legendary.

Crockpot Pepper Steak

Author: hamidkom
Total Time: 375 minutes
Yield: 4 servings
Diet: None

Print Recipe

Description

This easy Crockpot Pepper Steak recipe is a flavorful, melt-in-your-mouth dish that requires minimal effort and is perfect for a busy weeknight dinner.

Ingredients

1.5 pounds sirloin or round steak, sliced thin
2 bell peppers, sliced (red and green)
1 onion, sliced
1 cup beef broth
1/4 cup soy sauce
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon brown sugar (optional)
1 tablespoon cornstarch (for thickening)
Water (for thickening)

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Instructions

Place the sliced steak in the slow cooker.
Add the sliced bell peppers and onions on top.
Pour in the beef broth and soy sauce.
Season with garlic powder, black pepper, and brown sugar if desired.
Mix the ingredients gently to combine.
Set the slow cooker to low for 6-7 hours or high for 3-4 hours, until the meat is fork-tender.
If desired, thicken the sauce with a mixture of cornstarch and water at the end of the cooking time.

Notes

Feel free to customize with additional vegetables or spices to suit your taste. Leftovers can be used in quesadillas or over rice.

Prep Time: 15 minutes
Cook Time: 360 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American