My slow cooker pepper steak is made with simple ingredients and brings out the best flavor! I load up the Crockpot in the morning so dinner is ready to serve by the evening, making it perfect for busy weeknights.
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My Favorite Crock Pot Pepper Steak
I’m a huge fan of easy slow cooker recipes — as a wife and mom of two under 10, I’ve got my hands full and need all the help I can get when life gets hectic!
My husband, Ben, happens to be a huge fan of Chinese takeout, and when I put both of our favorites together recently, I came up with this simple slow cooker pepper steak. It’s inspired by a nearby restaurant that we like to go to when we can sneak away for that (rare) date night.
I love prepping the peppers the night before, so I can just easily toss everything in the slow cooker the next morning. Sometimes I will even make some rice the night before because I just love leftover rice.
It makes dinner just that much easier on those crazy nights when I have work, the kids have school, and then we’re all off to some sort of sport or school event.
Looking for more steak recipes? Check out my round steak, easy steak marinade, crock pot cubed beef, sirloin tip roast in the crock pot, crock pot skirt steak, and slow cooker flank steak too.
Slow Cooker Pepper Steak Recipe Ingredients
- Sweet bell peppers – I love using a variety of colored bell peppers for sweetness and the overall look in the dish
- Sirloin steak – I use top sirloin, but flank steak or chuck steak work great
- Yellow onion – I find yellow onion gives that burst of flavor in this dish
- Beef stock – vegetable stock can be used in place of this, but I find beef stock complements the steak best
- Soy sauce – this brings the salt into the dish for maximum flavor
- Brown sugar – gives it a hint of sweetness
- Garlic powder – I find garlic powder gives the best even taste with less prep, but 2 cloves of minced garlic will work too
- Ground ginger – same goes for the ginger, but 2 teaspoons of freshly grated ginger can be substituted
- Cornstarch – to help make the dish thicker and not soup-like
- Salt and pepper – to enhance the flavors of all other ingredients
How to Make Pepper Steak
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Slice the steak into strips cut against the grain, about ¼ inch thick.
STEP TWO: Add the beef strips to the slow cooker and sprinkle with garlic powder, ground ginger, brown sugar, salt, and black pepper.
STEP THREE: Combine the beef stock and soy sauce in a small bowl, then pour evenly over the seasoned beef. Layer with sliced bell peppers and onion, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4 hours. Don’t open the lid or you’ll cause the heat to drop.
STEP FOUR: Make the cornstarch slurry in a small bowl, then stir it into the slow cooker during the last hour of cooking to thicken the sauce. Serve immediately over rice or noodles and enjoy!
Tips for the Best Pepper Steak Recipe
- I partially freeze the beef before getting started to make it easier to slice! This is optional, but I can’t say enough how helpful it is.
- To cut across the grain, look for the lines of muscle fibers. Slice perpendicular to them for super tender slices. I also remove any excess fat, and pat the meat dry so that the seasonings stick better.
- Try to chop the vegetables evenly so they cook more evenly.
- I like my veggies on the crunchier side (so do my kids!), so I like to add them in the last hour instead of before slow cooking.
- Beef needs to reach an internal temperature of 145 degrees F to be safe to eat. I always check for doneness with an instant-read thermometer just to make sure.
Slow Cooker Pepper Steak Variations and Substitutions
- My husband loves spicy food so sometimes I use poblanos instead of bell peppers. Or, a combination of the two! Red pepper flakes or Sriracha can also be added for heat.
- Marinate the steak after covering the steak with the seasonings in the fridge inside the Crock Pot for up to an hour to let the spices really sink into the steak. I love doing this when I have time.
- I typically opt for a cornstarch slurry, but potato starch or arrowroot powder are some good alternatives.
- Load up on more veggies and incorporate mushrooms, snow peas, bamboo shoots, baby corn, or water chestnuts to play up the Asian-inspired flavors of this slow cooker steak recipe.
- Hoisin sauce would add a touch of sweetness that pairs well with the bell peppers.
- Garnish with toasted sesame seeds and green onions to give pepper steak in crock pot a restaurant-quality presentation.
What to Serve with this Recipe for Pepper Steak
I pile pepper steak on top of white or brown rice, egg noodles, or even cauliflower rice when I want to keep things light! It also pairs well with my mashed potatoes, 4 ingredient potato soup, twice baked potatoes, air fryer asparagus, and Instant Pot carrots.
Slow Cooker Pepper Steak FAQs
What is the best cut of meat for pepper steak?
The best cut of meat for pepper steak is top sirloin steak, like I used here, thanks to its tenderness and flavor. Flank steak, round steak, chuck roast, or sirloin would all work. Basically, any lean cut that becomes tender when slow-cooked is a great option.
Can I put raw steak in a slow cooker?
Yes! There is no need to precook raw steak before adding it to Crockpot as the slow cooking process ensures the meat is fully cooked and tender. For extra flavor (and if I have the time), I sear it on a hot skillet to caramelize both sides. It’s optional but does add a certain depth to the dish.
Why is my crock pot pepper steak chewy?
Slow cooker steak will come out chewy if it’s under cooked. If using LOW heat, 6-8 hours of cooking time is needed. For HIGH, 3-4 hours. Slicing the meat thinly against the grain also helps to make it more tender.
How should I store leftovers of this pepper steak recipe?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes well in a freezer-safe bag for up to 3 months. I prefer to reheat it in a saucepan over low heat on the stovetop with a splash of broth to refresh the sauce.
More Easy Slow Cooker Recipes
- Crock pot tri tip
- Mississippi chicken in the crock pot
- Slow cooker london broil
- Meatballs with grape jelly and bbq sauce
- Buffalo chicken dip in the crock pot
Easy Slow Cooker Pepper Steak
Equipment
Ingredients
- 3 sweet bell peppers red bell pepper, green, orange, thinly sliced into inch strips
- 2 lbs top sirloin steak
- 1/2 yellow onion thinly sliced
- 1 cup beef stock
- 1/4 cups soy sauce
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 2 tbsp cornstarch + 2 tbsp cold water for cornstarch slurry
Instructions
- Slice the top sirloin against the grain into thin strips about 1/4 inch thick.
- Add the beef strips to the slow cooker, then sprinkle the garlic powder, ground ginger, brown sugar, salt, and black pepper over it and toss to coat it evenly.
- In a small container, whisk together beef stock and soy sauce.
- Pour the sauce mixture over the seasoned beef in the slow cooker and then layer the sliced bell peppers and onion on top of the beef. For crunchier veggies, add them in the last hour.
- Cover and cook on LOW for 6-8 hours or on HIGH heat for 3-4 hours, until the tender meat and vegetables are soft.
- In a small bowl, mix the cornstarch slurry. Stir it into the slow cooker during the last hour of cooking. Let the sauce thicken then serve!
Notes
- To make the steak easier to slice thinly, set it in the freezer for 20 minutes before slicing.
- It’s optional, but marinate the steak after covering the steak with the seasonings in the fridge inside the Crock Pot for up to an hour to let the spices really sink into the steak.
- To cut across the grain, look for the lines of muscle fibers. Slice perpendicular to them for super tender slices.
- Try to chop the vegetables evenly so they cook more evenly.
- Beef needs to reach an internal temperature of 145 degrees F to be safe to eat.
- Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
- Reheat leftovers in a saucepan on low heat on the stove top with a splash of broth to refresh the sauce.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
