There’s nothing quite like coming home to the irresistible aroma of Pepper Steak in a Crock Pot. Tender strips of beef, vibrant bell peppers, and a savory, tangy sauce come together in this comforting dish that practically cooks itself.

I first discovered this recipe when I was looking for a low-effort dinner idea that wouldn’t skimp on flavor. Since then, it’s been a hit at our table, loved for its rich taste and effortless preparation. Let me show you why this is the perfect dish to add to your meal rotation!

Why You’ll Love This Pepper Steak in a Crock Pot

Get ready to fall in love with a recipe that’s as easy to make as it is delicious. This Pepper Steak is a true slow-cooker classic with benefits that go beyond the rich flavors.

Set It and Forget It: This recipe is perfect for busy days. Just toss the ingredients into your Crock Pot, and let it work its magic. You’ll come back to tender beef and perfectly cooked peppers with minimal effort.

Restaurant-Quality Flavor at Home: The combination of soy sauce, ginger, and garlic creates a bold, savory sauce that’s just like what you’d find in your favorite takeout dish—without the cost or wait.

Family-Friendly: Picky eaters? No problem! This recipe is easy to customize, and the mild sweetness of the sauce is a hit with kids and adults alike.

Great for Meal Prep: The leftovers taste even better the next day, making this dish ideal for weekly meal prep. Pair it with rice or noodles for a quick and satisfying meal anytime.

With so many reasons to try it, let’s move on to the ingredients you’ll need.

Ingredients Notes

The beauty of this Pepper Steak in a Crock Pot is its use of simple, wholesome ingredients that pack a flavorful punch.

Beef: Use sirloin steak or flank steak, sliced thin against the grain. These cuts become tender and juicy during slow cooking, soaking up the flavorful sauce.

Bell Peppers: A mix of red, green, and yellow bell peppers adds vibrant color and a natural sweetness. Feel free to adjust the ratio based on your preference.

Soy Sauce: The foundation of the sauce, low-sodium soy sauce is recommended to keep the dish from becoming overly salty.

Garlic and Ginger: Freshly minced garlic and ginger bring a warm, aromatic depth to the sauce. You can substitute ground ginger if needed.

Brown Sugar: Just a touch of brown sugar balances the saltiness of the soy sauce and enhances the overall flavor.

Cornstarch: A slurry of cornstarch and water helps thicken the sauce to a glossy, restaurant-quality finish.

Crock Pot: Of course, you’ll need a slow cooker! A 4- to 6-quart model works best for this recipe.

Now that you’ve gathered your ingredients, let’s dive into the process.

How to Make This Pepper Steak in a Crock Pot

Making Pepper Steak in a Crock Pot is incredibly simple, even for beginners. Follow these steps to achieve tender beef and a perfectly balanced sauce.

1. Prepare the Beef: Start by slicing your sirloin steak or flank steak into thin strips. For best results, slice against the grain—this ensures the meat stays tender after cooking.

2. Combine Ingredients: In your Crock Pot, mix soy sauce, beef broth, garlic, ginger, and brown sugar. Add the beef strips, stirring to coat them evenly in the sauce.

3. Slow Cook: Cover and set your slow cooker to low for 6-8 hours or high for 3-4 hours. During this time, the beef will become incredibly tender as it absorbs the sauce's flavors.

4. Add Peppers: About 30 minutes before the cooking time is up, stir in the sliced bell peppers. This step ensures they retain a bit of their crunch while absorbing the sauce’s delicious flavors.

5. Thicken the Sauce: In a small bowl, whisk together cornstarch and water to create a slurry. Stir this into the Crock Pot, and let it cook for an additional 15-20 minutes until the sauce thickens.

Serve the Pepper Steak hot over steamed rice or noodles, and enjoy the rich, comforting flavors you’ve created.

Storage Options

If you’re lucky enough to have leftovers, Pepper Steak in a Crock Pot stores beautifully. Here’s how to keep it fresh:

Refrigeration: Transfer the cooled Pepper Steak to an airtight container and refrigerate for up to 4 days.

Freezing: For longer storage, place the dish in a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to 3 months.

Reheating: Warm the Pepper Steak gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some ideas to make it your own:

Protein Options: Swap the beef for chicken, pork, or even tofu for a different twist on the classic.

Vegetable Add-Ins: Add mushrooms, snap peas, or broccoli for extra veggies. Stir them in during the last hour of cooking.

Gluten-Free: Use tamari or coconut aminos in place of soy sauce for a gluten-free version.

Spicy Kick: For a touch of heat, add a pinch of red pepper flakes or a splash of sriracha to the sauce.

Low-Carb: Skip the rice and serve over cauliflower rice or zoodles for a keto-friendly meal.

Feel free to experiment with these ideas to find your perfect combination.

There you have it—a recipe for Pepper Steak in a Crock Pot that’s as easy as it is delicious. Whether you’re hosting dinner guests or just looking for a no-fuss weeknight meal, this dish is sure to please. What are you waiting for? Fire up your Crock Pot and let the magic happen!