CROCKPOT PEPPER STEAK

This slow-cooked Crockpot Pepper Steak delivers tender strips of beef bathed in a rich, savory sauce with soft, colorful bell peppers and sweet onions. The sauce balances soy, Worcestershire, honey, and a touch of ginger, creating a slightly sweet, deeply savory coating that soaks into the meat. Texture is key: melt-in-your-mouth beef with tender-crisp peppers if timed right. It’s easy because most of the work is hands-off — just mix a simple sauce, layer ingredients in the slow cooker, and walk away. Serve it over fluffy rice or wide noodles for a complete meal, or pile it over baked potatoes for a hearty weeknight dinner. For a quick stovetop contrast, try a quick stir-fry version when you’re short on time.

Table of Contents

Why You’ll Love This CROCKPOT PEPPER STEAK

Hands-off slow cooking: layer, set, and relax while flavors deepen for hours.
Big, layered flavors: soy, Worcestershire, honey, and ginger work together for savory-sweet depth.
Tender beef every time: low-and-slow turns sirloin strips into juicy, fork-tender bites.
Colorful and simple: three bell peppers add bright color, texture, and nutrition.
One-pot cleanup: everything cooks in the slow cooker for easy serving and washing.
Flexible serving: pairs with rice, noodles, or potatoes to suit any appetite or pantry.
Budget-friendly: uses simple pantry staples and a modest cut of beef for great value.
Weeknight winner: prep in 10–15 minutes, then let the crockpot do the rest.

What Is CROCKPOT PEPPER STEAK

Crockpot Pepper Steak is slow-cooked beef strips with bell peppers, onion, and garlic in a savory sauce. The taste is savory and slightly sweet, with ginger and honey brightening the beefy base. Texturally, the beef becomes very tender while the peppers soften and release their juices into the sauce. The method uses a slow cooker to extract deep flavor over several hours with minimal effort. The overall vibe is comforting, homey, and well suited to busy weeknights, casual family dinners, or a lazy weekend meal.

Ingredients for CROCKPOT PEPPER STEAK

For the Base

2 lbs of beef sirloin, either in strips or sliced steak.
3 large bell peppers of varied colors, sliced thickly.
1 large onion, sliced.
3 cloves of garlic.

For the Sauce

¾ cup of beef broth (heated).
3 beef bouillon cubes (crushed).
¼ cup of soy sauce.
2 teaspoons of Worcestershire sauce.
2 tablespoons of honey.
1 teaspoon of ground ginger.
½ teaspoon of black pepper.
½ teaspoon of salt.
2 tablespoons of cornstarch or flour.

To Serve

Rice, noodles, or mashed/baked potatoes (optional, not included in base list).

Ingredient Notes (Substitutions, Healthy Swaps)

Beef sirloin: any similar cut (flank steak, skirt) will work. Slice across the grain for tenderness.
Bell peppers: use any color mix; red and yellow are sweeter, green gives a slightly sharper note.
Beef broth + bouillon cubes: you can use all broth (no cubes) or all cubes dissolved in water. For lower sodium, use low-sodium beef broth and reduce added salt.
Soy sauce: use low-sodium soy sauce if you’re watching salt. Tamari works for gluten-free.
Cornstarch or flour: cornstarch gives a clearer, silkier sauce; flour works too but may leave the sauce slightly cloudier. Mix with a small amount of warm liquid before adding to avoid lumps.
Honey: swap for brown sugar or maple syrup in equal parts if needed.
Ground ginger: fresh grated ginger (about 1 tablespoon) is a good swap for brighter flavor.
Garlic: garlic powder can be used in a pinch (1/2 teaspoon per clove).

Optional dietary swaps (realistic):

Swap beef for firm tofu or seitan for a vegetarian option, but expect a different texture and shorter cooking time. Keep the sauce amounts the same and cook on LOW for 2–3 hours to allow flavors to meld.

Step-by-Step Instructions

Step 1 – Prepare the sauce
In a bowl, whisk together the heated ¾ cup beef broth, ¼ cup soy sauce, 2 teaspoons Worcestershire sauce, 2 tablespoons honey, 1 teaspoon ground ginger, ½ teaspoon black pepper, and ½ teaspoon salt. Add 2 tablespoons cornstarch or flour and whisk until smooth. Crush the 3 beef bouillon cubes and blend them into the mixture until dissolved.
Visual cue: The sauce will be glossy and pourable with no visible lumps.

Step 2 – Layer the beef
Place the 2 lbs of beef sirloin strips in an even layer at the bottom of the slow cooker.

Step 3 – Add the sauce
Evenly pour the prepared sauce over the beef, making sure most pieces get some coating.

Step 4 – Add the peppers, onion, and garlic
Layer the 3 thickly sliced bell peppers, 1 sliced large onion, and 3 cloves of garlic on top of the beef and sauce. Do not stir; the layers help protect the beef from overcooking.

Step 5 – Cook low and slow
Seal the slow cooker. Cook for 6 hours on LOW or 3 hours on HIGH. If possible, gently stir at the halfway mark to help sauce circulate and peppers soften evenly.
Pro cue: For tender beef but still slightly vibrant peppers, use the LOW 6-hour option.

Step 6 – Finish and thicken
Once cooking is complete, stir everything well so the beef and vegetables are fully coated. If the sauce needs thickening, remove the lid and let cook on HIGH for an extra 10–15 minutes, or mix a little more cornstarch with cool water and stir in until it thickens. Transfer to a serving dish and serve over rice, noodles, or potatoes.

Pro Tips for Success

Slice beef thinly and across the grain for the most tender bite.
Heat the beef broth before mixing with cornstarch so the starch dissolves smoothly.
Crush bouillon fully before adding to avoid grainy bits.
Don’t overfill the slow cooker — ingredients should sit loosely to allow even heat circulation.
If you want slightly crisper peppers, add half the peppers in the last hour of cooking.
Stir only once or twice during cooking to keep meat tender and sauce emulsified.
Use LOW whenever possible; it yields better texture and more tender meat.
Taste the sauce at the end and adjust salt or honey if needed — slow cooking can concentrate flavors.

Flavor Variations

Optional Spicy Kick: Add 1–2 teaspoons of sriracha or a chopped jalapeño to the sauce for heat.
Smoked Flavor: Add a teaspoon of smoked paprika to the sauce for depth and a smoky edge.
Citrus Brightness: Stir in 1 tablespoon of rice vinegar or the juice of half a lime at the end to brighten the sauce.
Mushroom Boost: Add sliced mushrooms with the peppers for extra umami and a meaty texture.
Ginger Forward: Replace ground ginger with 1 tablespoon fresh grated ginger for a fresher, sharper ginger note.
Honey Swap: Use 2 tablespoons brown sugar for a richer, molasses-like sweetness if you prefer.

Serving Suggestions

Over steamed white or brown rice for classic comfort.
Tossed with wide egg noodles or lo mein for a noodle bowl.
Spoon over baked or mashed potatoes for a hearty plate.
Serve with steamed greens (bok choy or broccoli) to add freshness and crunch.
Use shredded leftovers as a filling for hoagies or sandwiches with pickled peppers.
Plate family-style in the slow cooker on the table for casual buffet-style serving.

Make-Ahead, Storage & Reheating

Make-ahead: Slice peppers, onion, and beef up to 24 hours ahead and store separately in the fridge. Mix the sauce and keep in a sealed container until ready to assemble.
Fridge storage: Store cooked pepper steak in an airtight container for up to 3–4 days.
Reheating: Reheat gently on the stove over medium-low heat with a splash of water or broth to loosen the sauce, or microwave in short intervals stirring between each. Reheat until just warmed through to avoid overcooking the beef.
Texture note: Peppers will soften further after refrigeration and reheating. If you prefer firmer peppers, add fresh sliced peppers when reheating.

Storage and Freezing Instructions

To freeze: Cool the cooked pepper steak completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible. Freeze for up to 3 months.
Thawing: Thaw overnight in the refrigerator before reheating. Reheat on the stove over low heat, adding a splash of broth if the sauce is thick.
Freezing note: The texture of peppers can change after freezing and thawing (they become softer and wetter). If texture matters, freeze only the beef and sauce, and store fresh peppers separately in the fridge for reheating and adding later.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 360 kcal | 38 g | 18 g | 12 g | 3 g | 920 mg

Estimates vary by brands and portions.

FAQ About CROCKPOT PEPPER STEAK

Q: My sauce is too thin after cooking. How do I thicken it?
A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the slow cooker, and cook on HIGH for 10–15 minutes until thickened.

Q: The beef is tough. What went wrong?
A: Tough beef usually means slices were too thick or cooked too short at high heat. Slice across the grain and cook LOW for 6 hours for best tenderness.

Q: How can I reduce the sodium?
A: Use low-sodium beef broth and low-sodium soy sauce, and skip or reduce the added salt. You can also use fewer bouillon cubes.

Q: Can I use frozen beef?
A: It’s best to thaw beef before cooking. Frozen beef can release extra water, change cooking time, and may not cook evenly in a crockpot.

Q: Can I make this in an Instant Pot?
A: Yes, use the sauté function to brown if desired, then pressure cook for about 10–12 minutes with natural release. Add peppers later and use a quick release to avoid overcooking them.

Q: My peppers turned mushy. How can I avoid that?
A: Slice them thickly and consider adding half the peppers in the last hour of cooking, or cook on LOW and avoid stirring frequently.

TastyInspo Notes

Finish with a splash of soy or a sprinkle of green onions for a fresh look.
Toss in a few sesame seeds or a drizzle of toasted sesame oil at the end for aroma.
For a glossy sauce, thinly mix a small cornstarch slurry and stir in off-heat; let sit a minute before serving.
Serve in a shallow bowl over rice, garnished with sliced scallions for color contrast.
For restaurant-style plating, arrange rice in a ring and spoon pepper steak in the center, top with a sprinkle of toasted sesame.

Troubleshooting

Bland flavor: Taste the sauce at the end and adjust with a pinch more salt, soy sauce, or a dash of honey for balance.
Too salty: Add a splash of water or unsalted beef broth, or a little sugar to balance. Serve over plain rice to dilute saltiness.
Overcooked beef: Use LOW next time and check doneness earlier; slice thinner for faster, more even cooking.
Watery sauce: Thicken with a slurry of cornstarch and water, or remove lid and simmer on HIGH for 10–15 minutes.
Peppers too soft: Add peppers later in the cook or slice thicker next time.
Sauce lumps: Whisk cornstarch into heated broth first to dissolve, or make a slurry with cold water before combining.

Final Thoughts

This Crockpot Pepper Steak is a simple, reliable meal that turns everyday ingredients into something comforting and full of flavor. It’s forgiving, flexible, and perfect for nights when you want a satisfying dinner without a lot of hands-on time. Try it with your favorite rice or noodles and tweak the seasonings to match your family’s taste.

Conclusion

If you want another take or extra tips for the same dish, see the detailed online guide at Crockpot Pepper Steak – Tasty Oven for more ideas and photos.

CROCKPOT PEPPER STEAK (Easy Slow Cooker Dinner)