Pepper Steak in a Crock Pot is one of those set-it-and-forget-it meals that fills your house with the most incredible aroma all day long. The tender beef and colorful peppers simmering in that savory sauce create a dinner that tastes like you spent hours in the kitchen, when really the slow cooker did all the work.
I remember coming home from my grandson’s baseball game one Saturday afternoon to find this dish waiting, and the whole family gathered in the kitchen drawn by the smell. My grandmother used to make something similar on the stovetop, standing over it for hours, but I’ve adapted her recipe for the slow cooker to fit our busier lives. The meat comes out so tender it practically falls apart, and that rich sauce is perfect for spooning over rice. Time to get your slow cooker ready.
What You’ll Discover About Pepper Steak
This recipe has earned its place as a weeknight staple in my kitchen because it delivers maximum flavor with minimal effort. The slow cooker transforms simple ingredients into something truly special while you go about your day.
- Requires minimal hands-on time with maximum flavor payoff
- Works perfectly for busy weeknights when you need dinner ready
- Delivers tender beef and vibrant vegetables in every bite
- Feeds a crowd easily and works well for potlucks
- Creates rich, savory sauce that’s perfect over rice or noodles
- Adapts easily to whatever vegetables you have on hand
In my experience, the key to this dish is searing the beef first, which locks in those savory flavors and creates depth in the final sauce that you just can’t get by skipping that step.
Key Players in This Recipe
Beef sirloin provides lean, flavorful meat that becomes incredibly tender during the long slow cooking process. I always choose sirloin cut into 2-inch strips because the size holds up well and absorbs the sauce beautifully.
Garlic powder adds aromatic depth to the beef and seasons it from the inside out. In my kitchen, I prefer garlic powder over fresh for this recipe because it distributes more evenly across the meat strips.
Beef bouillon concentrates the meaty flavor of the sauce and provides that rich, savory base. Dissolving it in hot water before adding ensures it distributes evenly throughout the dish.
Cornstarch thickens the sauce to the perfect consistency that coats the beef and vegetables without being too thin or gloopy. I’ve learned that dissolving it completely in the hot liquid prevents lumps.
Green bell peppers add color, sweetness, and that classic pepper steak flavor we all know and love. Their sturdy texture holds up well to long cooking without becoming mushy.
Stewed tomatoes provide acidity and body to the sauce while adding chunks of tomato throughout. Using the canned juice along with the tomatoes ensures nothing goes to waste.
Soy sauce brings umami depth and saltiness that ties all the flavors together beautifully. This is one of those ingredients that makes the whole dish taste more complex.
The Method That Works
Step 1. Sprinkle the beef sirloin strips with garlic powder to add flavor throughout the meat, making sure each piece is seasoned evenly.
Step 2. Heat the vegetable oil in a large skillet over medium heat and sear the beef strips for about 5 minutes on each side until browned, which locks in those savory flavors. Betty always says this step is worth the extra few minutes.
Step 3. Transfer the seared beef strips to your slow cooker, which already smells amazing from the browning process.
Step 4. In a separate bowl, mix the beef bouillon cube with hot water until it dissolves completely, then add the cornstarch and stir until dissolved with no lumps remaining. I’ve found that whisking vigorously ensures smooth sauce.
Step 5. Pour the dissolved mixture into the slow cooker with the beef, then add in the onions, green bell peppers, stewed tomatoes with their juice, soy sauce, sugar, and salt, stirring everything together gently to combine. Through trial and error, I learned that stirring at this stage distributes flavors evenly.
Step 6. Cover the crock pot and cook on High for 3-4 hours or on Low for 6-8 hours, allowing the slow cooker to work its magic while you go about your day. My family prefers the Low setting because it makes the beef even more tender.
Making the Most of Leftovers
I typically store leftover Pepper Steak in a Crock Pot in airtight containers in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making the leftovers taste even better the next day. The sauce may thicken as it cools, which is perfectly normal.
This dish freezes beautifully in freezer-safe containers for up to 2-3 months, making it perfect for meal prep. Betty’s freezing method includes labeling containers with the date and contents so you always know what you have on hand. For the best results, I thaw it in the refrigerator overnight before reheating.
For reheating, I warm the pepper steak on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave it, though I find the stovetop method gives better texture. If the sauce is too thick after refrigeration, simply add a splash of beef broth or water to thin it to your desired consistency.
Complete Your Meal
The savory, hearty flavors of Pepper Steak in a Crock Pot pair wonderfully with sides that soak up the delicious sauce and add variety to your plate.
- Fluffy rice or mashed potatoes provide the perfect base for soaking up every drop of that rich sauce
- Mixed green salad with light vinaigrette adds freshness and cuts through the richness
- Steamed vegetables like broccoli or snap peas add nutrition and color
- Garnish with freshly chopped parsley or scallions for a pop of fresh flavor and color
- Crusty bread for mopping up the sauce is always a hit with my family
- Egg noodles make this feel like a comforting stroganoff-style meal
FAQs
I recommend using flank steak or chuck roast cut into strips for equally tender results. Many home cooks find success with these cuts, which become very tender with long cooking.
The best approach I’ve tested is adding heartier vegetables like bell peppers at the beginning, and more delicate vegetables like snap peas in the last hour of cooking. Betty’s solution ensures everything cooks perfectly.
To prevent gluten issues, use tamari or gluten-free soy sauce and make sure your beef bouillon is labeled gluten-free. The key is checking all labels carefully.
Pepper Steak in a Crock Pot
Ingredients
Equipment
Method
- Sprinkle the beef sirloin strips with garlic powder to add flavor.
- Heat the vegetable oil in a large skillet over medium heat. Sear the beef strips for about 5 minutes on each side until browned.
- Transfer the seared beef strips to your slow cooker.
- In a separate bowl, mix the beef bouillon cube with hot water until it dissolves. Then add the cornstarch and stir until dissolved.
- Pour the dissolved mixture into the slow cooker with the beef. Add in the onions, green bell peppers, stewed tomatoes (with their juice), soy sauce, sugar, and salt. Stir everything together gently.
- Cover the crock pot and cook on High for 3-4 hours or on Low for 6-8 hours.
