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I’ve been making Crockpot Pepper Steak for years — it’s one of my go-to weeknight dinners when I want big flavor with almost no fuss. This version folds in tender strips of beef, colorful bell peppers, and a glossy, savory sauce that finishes thick and spoonable. If you like a quicker skillet version sometimes, I also enjoy the similar pepper steak stir-fry with onions when time allows.

Why Make This Recipe

Hands-off comfort: toss ingredients in the slow cooker and let it do the work while you handle the rest of your evening.
Big flavor, simple pantry staples: soy sauce, beef broth, and a touch of brown sugar create depth without exotic ingredients.
Balanced meal: lean beef plus vitamin-rich bell peppers make this a satisfying, nutrient-dense dinner.
Family-friendly and freezer-ready: kids and adults both like it, and leftovers freeze well for quick lunches.
Personal insight: I love this recipe because the slow cooker turns tougher, cheaper cuts like chuck into tender, silky strips — great value and great taste.

You might also enjoy a different comfort-crockpot idea like this hearty crockpot cheesesteak potato casserole if you’re feeding a crowd.

Recipe Overview

Prep time: 15–20 minutes (includes slicing steak and peppers)
Cook time: 4–6 hours on LOW or 2.5–3 hours on HIGH
Total time: 4 hours 20 minutes (LOW) to 3 hours (HIGH), plus short finishing time
Servings: 4–6 (about 1 to 1 1/2 cups per person)
Difficulty: Easy
Method: Slow cooker (optionally sear beef first), finish with cornstarch slurry to thicken sauce

Equipment recommendation: 6-quart slow cooker for even cooking, heavy skillet (cast iron) if you choose to sear, and an instant-read thermometer for reheating.

My Experience Making This Recipe

I tested this recipe multiple times using both flank and chuck; chuck gives a more forgiving, pull-apart texture after slow cooking. The biggest discovery: adding the peppers in the last 60–90 minutes preserves texture and bright color. Searing the beef first added noticeable depth, though it’s optional on busy nights.

How to Make Crockpot Pepper Steak

Start by cutting 1.5–2 lb of beef (flank, skirt, or chuck) into 1/2-inch strips against the grain, then season with salt and pepper. Sear briefly in a hot skillet 1–2 minutes per side until browned, then transfer to the crockpot. Add 2 sliced bell peppers, 1 sliced large onion, 3 smashed garlic cloves, 1 cup beef broth, 1/4 cup low-sodium soy sauce (or tamari), 2 tbsp Worcestershire sauce, and 1–2 tbsp brown sugar. Cook low for 4–6 hours, add peppers later if you prefer them crisper, then whisk a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water), stir in, and cook 10–20 minutes on high to thicken. Expect fork-tender beef and a glossy sauce that clings to the strips.

If you like exploring other slow-cooker beef textures and techniques, check this Amish hamburger steak bake for ideas on shaping and finishing ground beef in a crockpot.

Expert Tips for Success

Cut against the grain: slice across the muscle fibers to maximize tenderness for any cut you use.
Sear for flavor: a 1–2 minute per-side sear in a hot cast-iron skillet develops Maillard flavors that deepen the final sauce.
Add peppers late: drop sliced bell peppers in during the last 60–90 minutes so they stay bright and slightly crisp.
Thicken properly: dissolve 2 tbsp cornstarch in cold water before adding; stir into the hot crockpot and cook on HIGH 10–20 minutes.
Equipment note: use a 6-quart slow cooker for 1.5–2 lb of beef to prevent overcrowding and ensure even cooking.

Also see a good example of steak finishing and slicing tips in this arugula skirt steak salad post.

How to Serve Crockpot Pepper Steak

Over steamed jasmine or brown rice to soak up the savory sauce.
Spoon atop mashed potatoes or creamy polenta for a cozy, hearty plate.
Toss with wide egg noodles or udon for a family-style noodle dish.
Presentation tip: garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds for color and texture, and serve with quick pickled cucumbers to cut the richness.

You can also round out a slow-cooker meal with something sweet, like the festive amazing Christmas crockpot candy for a make-ahead dessert if you’re entertaining.

Storage and Reheating Guide

Refrigerator: cool to room temperature, then store in airtight containers for 3–4 days.
Freezer: portion into freezer-safe containers or heavy-duty freezer bags and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: gently reheat on the stovetop over medium-low with a splash (1–2 tbsp) of beef broth to loosen the sauce, stirring until hot. Microwave reheats fine for single portions — cover and heat in 60–90 second intervals, stirring in between. Always reheat to 165°F internal temperature.

Recipe Variations

Gluten-free: swap tamari or gluten-free soy sauce and use arrowroot powder or cornstarch labeled gluten-free for thickening.
Low-carb/keto: replace rice with cauliflower rice or serve over mashed cauliflower; reduce brown sugar to 1 tsp or use a keto-friendly sweetener.
Vegetarian: replace beef with thick-sliced portobello mushrooms or seitan and use vegetable broth for a meaty texture.
Spicy: add 1–2 tbsp sriracha or 1 diced jalapeño with the onions for a kick; taste and adjust before serving.

Nutritional Highlights

Good source of protein: a typical serving provides 20–30 grams of protein depending on portion size and cut.
Vegetable boost: bell peppers deliver vitamin C and fiber.
Allergen info: contains soy (soy sauce) and corn (cornstarch) unless swapped; use tamari and arrowroot for alternatives. Watch sodium — use low-sodium broth and soy to reduce salt.
Portion advice: aim for about 1 to 1 1/2 cups per adult serving alongside a grain or vegetable.

Troubleshooting Common Issues

Sauce too thin: make a cornstarch slurry (1–2 tbsp cornstarch + equal cold water) and stir into the crockpot; cook on HIGH 10–20 minutes to thicken. Alternatively, remove some liquid and reduce it in a skillet over medium-high heat.
Meat is tough: ensure you slice against the grain and don’t undercook tougher cuts — 4–6 hours on LOW usually breaks down connective tissue; if still firm, continue on LOW and check every 30 minutes.
Peppers gone mushy: add peppers during the last 60–90 minutes of cooking instead of at the start for better texture.

Frequently Asked Questions

Q: Can I skip searing the beef?
A: Yes — searing adds flavor but is optional. If you skip it, increase cooking time on LOW by about 30–60 minutes if using a very thick cut. For speed and deeper flavor, sear 1–2 minutes per side in a hot skillet.

Q: What cut of beef is best for slow cooking?
A: Chuck roast is my top choice for tenderness and value because the connective tissue breaks down to a silky texture. Flank or skirt work too for a leaner result but require careful slicing against the grain.

Q: How do I get a glossy, clingy sauce?
A: Finish with a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water), stir it into the crockpot, and cook on HIGH for 10–20 minutes. For a clearer, slightly silkier finish, dissolve arrowroot instead of cornstarch at a 1:1 ratio.

Q: Can I double this recipe for a crowd?
A: You can double the ingredients but use a larger slow cooker (at least 8-quart) and avoid overfilling — slow cookers should not be filled more than two-thirds full for proper heat circulation. Increase cooking time slightly and check doneness by testing meat tenderness.

Conclusion

If you want a tested, easy guide while making Crockpot Pepper Steak, I often reference the Easy Crockpot Pepper Steak Recipe for a straightforward ingredient list and step-by-step photos. This dish rewards a little prep with reliable comfort and lots of flavor — perfect for busy weeknights or simple entertaining. Print