You know those days when you want dinner to practically make itself? That’s exactly why my slow cooker never gets a day off. This Crock Pot Pepper Steak has been my go-to lifesaver for years – whether it’s soccer practice nights or when the in-laws surprise us with a visit. Picture this: tender strips of beef sirloin swimming in a savory-sweet sauce with colorful peppers so vibrant they make the whole kitchen smell amazing. What I love most is how it turns simple ingredients into something that tastes like you spent hours cooking, when really all you did was chop, dump, and walk away. After a decade of slow cooker experiments, this recipe has earned its permanent spot in my rotation.
Table of Contents
Table of Contents
Why You’ll Love This Crock Pot Pepper Steak
Trust me, this isn’t just another slow cooker recipe—it’s the kind of meal that’ll have your family asking for seconds before they’ve even finished firsts. Here’s why it’s become my weeknight hero:
- Tender beef that melts in your mouth: The sirloin cooks low and slow in that magical sauce until it’s fork-tender without falling apart. No tough, chewy steak here!
- Set-it-and-forget-it easy: I’m talking 10 minutes of prep in the morning, then you’re free to tackle your day while dinner cooks itself. No babysitting required.
- Rainbow of veggies: Those bell peppers stay crisp-tender (not mushy!) and soak up all the savory-sweet flavors. Use whatever colors you’ve got—I love the pop of red and yellow together.
- Flavor that wows: The honey-garlic-ginger combo makes this taste way fancier than it is. My kids think I’m a gourmet chef when really, the slow cooker did all the work.
Crock Pot Pepper Steak Ingredients
Here’s everything you’ll need to make this flavor-packed meal – I promise it’s all simple stuff you might already have in your kitchen! The magic happens when these basic ingredients simmer together all day.
- 2 lbs beef sirloin steak – sliced against the grain into ½-inch strips (trust me, cutting against the grain makes all the difference for tenderness)
- 3 large bell peppers – any color combo you like, sliced into thick strips (I’m partial to using one red, one yellow, and one green for that rainbow effect)
- 1 large onion – sliced into half-moons (the sweet Vidalia kind works beautifully here)
- 3 garlic cloves – minced (or 1½ teaspoons of the jarred stuff when I’m in a hurry)
Ingredient Notes & Substitutions
Don’t stress if you need to make swaps – here’s how to keep the flavor amazing even when improvising:
- Beef cuts: Sirloin works best, but flank steak or even chuck roast (cut extra thin) can sub in. Avoid super lean cuts – they’ll dry out.
- Gluten-free? Swap regular soy sauce for tamari or coconut aminos (just reduce the honey slightly if using aminos – they’re sweeter).
- Thickener options: Cornstarch gives the silkiest sauce, but arrowroot or tapioca starch work too if that’s what you’ve got.
- Broth shortcut: No beef broth? Just use water with an extra bouillon cube – I’ve done this countless times when I forgot to buy broth.
- Spice lovers: Toss in some red pepper flakes with the garlic if you like heat – my husband always begs me to add them!
Pro tip from my many test batches: measure the honey right after the soy sauce – the residual soy makes the honey slide right out of the measuring cup. Little kitchen hacks like this make prep so much smoother!
How to Make Crock Pot Pepper Steak
Okay, friends – here’s where the magic happens! This couldn’t be simpler, but I’ve got a few tricks to make sure your pepper steak turns out perfect every time. No preheating needed (hallelujah!), just grab your slow cooker and let’s get started.
Step 1: Prepare the Sauce
First, heat that beef broth until it’s steaming hot – this helps those bouillon cubes dissolve completely (nobody wants salty lumps!). Whisk together the hot broth, soy sauce, honey, Worcestershire, ginger, pepper, and salt in a big measuring cup or bowl. Now here’s my secret: sprinkle the cornstarch over the top and whisk like crazy for 30 seconds to avoid any clumps. The sauce should look smooth and slightly thickened already.
Step 2: Layer Ingredients in Slow Cooker
Dump all those beautiful beef strips right into the slow cooker – no oil needed! Pour your gorgeous sauce evenly over the meat. Then pile on the peppers, onions, and garlic. Here’s the important part: don’t stir yet! Let those veggies stay on top where they’ll steam perfectly while the beef braises in the sauce below. I know it’s tempting to mix, but resist!
Step 3: Cook and Serve
Pop the lid on and set it to LOW for 6 hours or HIGH for 3 hours. If you’re home, give everything a gentle stir halfway through (but no stress if you can’t – it’ll still taste amazing). When time’s up, stir everything together – you’ll see how the peppers have softened just right and the sauce has thickened beautifully. Serve it piping hot over rice and watch those happy faces around your table!
Pro tip: If your sauce needs more body after cooking, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in. Let it cook for 15 more minutes on HIGH – it’ll thicken right up!
Tips for Perfect Crock Pot Pepper Steak
After making this recipe more times than I can count, I’ve picked up some foolproof tricks that take it from good to “wow, can you make this again tomorrow?” Here are my absolute must-know tips:
- Slice against the grain: Look for those little lines running through your sirloin and cut perpendicular to them. This breaks up the muscle fibers so every bite melts in your mouth.
- Thicker sauce lovers: If you’re serving over rice or noodles, mix in an extra tablespoon of cornstarch with your sauce ingredients. It’ll cling to every piece of beef and veggie beautifully.
- Pepper perfection: Cut your bell peppers into ½-inch strips – any thinner and they’ll turn to mush, any thicker and they won’t soften enough. I like them with just a bit of crunch left!
- Garlic timing: If you’re using fresh garlic, add it with the veggies. But if you’re using jarred (no shame – I do it too!), stir it into the sauce instead so it doesn’t burn.
One last thing – if your slow cooker runs hot like mine does, check at 5 hours on LOW instead of 6. Better to peek early than end up with overcooked beef!
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Juicy Crock Pot Pepper Steak with 3 Secret Ingredients
A simple and flavorful slow cooker pepper steak recipe with tender beef sirloin, colorful bell peppers, and a savory sauce.
- Total Time: 6 hours 15 mins (low) / 3 hours 15 mins (high)
- Yield: 6 servings 1x
Ingredients
- 2 lbs beef sirloin strips or sirloin steak, cut into slices
- 3 large colorful bell peppers, sliced thick
- 1 large onion, sliced
- 3 garlic cloves
- ¾ cup beef broth
- 3 beef bouillon cubes
- ¼ cup soy sauce
- 2 teaspoon Worcestershire sauce
- 2 tablespoon honey
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoon cornstarch or flour
Instructions
- Make the sauce. Combine hot beef broth, bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch/flour in a mixing glass. Stir well, crushing the bouillon cubes.
- Place beef strips into the slow cooker. Pour sauce on top. Add peppers, onions, and garlic on top of the beef.
- Set to LOW for 6 hours or HIGH for 3 hours. If possible, stir the ingredients halfway through.
- When finished, stir well and transfer to a serving dish. Serve over rice or noodles or as a side with mashed or baked potatoes.
Notes
- You can use any color of bell peppers for variety.
- For a thicker sauce, add an extra tablespoon of cornstarch.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours (low) / 3 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
Serving Suggestions for Crock Pot Pepper Steak
Now for the best part – loading up your plate with this saucy, savory masterpiece! Over the years, I’ve discovered some perfect pairings that turn this pepper steak into a complete meal. Here’s how my family loves to serve it:
- Fluffy white rice – The classic choice! The rice soaks up all that amazing sauce like a dream. I usually make extra because everyone wants seconds.
- Buttery noodles – Egg noodles or even wide rice noodles work beautifully. Toss them with a pat of butter before topping with the pepper steak.
- Mashed potatoes – For ultimate comfort food vibes. The creamy potatoes balance the savory-sweet sauce perfectly.
- Cauliflower rice – My go-to when we’re watching carbs. It still catches all the delicious juices without weighing you down.
Don’t forget the finishing touches! A sprinkle of sesame seeds adds nice crunch, while some chopped green onions give fresh color. My kids love when I let them add their own toppings – it’s like a DIY pepper steak bar!
Pro tip: If you’ve got leftovers (a rare occurrence in my house!), chop everything up smaller and toss it into fried rice the next day. It’s like getting two completely different meals from one slow cooker session!
Storing and Reheating Crock Pot Pepper Steak
Let’s be real – leftovers are practically a miracle on busy weeknights! This pepper steak keeps beautifully, though I’ll admit it rarely lasts more than a day in my fridge with how delicious it is. Here’s how to keep it tasting fresh:
- Cool it fast: Spread leftovers in a shallow container so they chill quickly – no one wants lukewarm beef sitting around breeding bacteria!
- Airtight is right: Store in sealed containers for up to 3 days. Glass works best since plastic can sometimes absorb those savory smells.
- Freezer-friendly: Portion it out in freezer bags (squeeze out excess air) for up to 2 months. Thaw overnight in the fridge before reheating.
When you’re ready to enjoy it again, here’s my foolproof reheating method:
- Microwave magic: Place in a microwave-safe dish with 1 tablespoon of water, cover loosely, and heat in 1-minute bursts, stirring between each. The steam keeps everything moist.
- Stovetop revival: Warm gently in a skillet over medium-low heat with a splash of broth or water. Stir frequently until heated through.
Pro tip from my many reheating experiments: The peppers will soften more when reheated – if you prefer some crunch, add fresh sliced peppers when warming it up!
Crock Pot Pepper Steak FAQs
Over the years, I’ve gotten so many great questions about this recipe – here are the ones that pop up most often with my tried-and-true answers:
Can I use frozen beef?
Oh honey, I learned this one the hard way! Frozen beef straight into the slow cooker makes everything watery and the meat tough as shoe leather. Always thaw your sirloin first – either overnight in the fridge or using the defrost setting on your microwave if you’re in a pinch. Your pepper steak will thank you!
Can I add other vegetables?
Absolutely! This recipe loves company. Mushrooms are fantastic (add them with the peppers), and sliced carrots work too (just cut them thin so they cook through). If you’re adding quick-cooking veggies like zucchini or snow peas, toss them in during the last 30 minutes so they don’t turn to mush. My rule of thumb: the denser the veggie, the earlier it goes in!
How can I reduce the sodium?
I hear you – between the soy sauce and bouillon, this can get salty fast. My favorite fixes: use low-sodium soy sauce (I like Kikkoman’s version), swap one bouillon cube for a teaspoon of tomato paste (adds umami without salt), and choose no-salt-added beef broth. You’ll still get all that deep flavor without the bloat!
Bonus tip that wasn’t asked but I’ll share anyway: If your sauce tastes too salty after cooking, stir in a teaspoon of brown sugar or a splash of apple cider vinegar to balance it out. Works like a charm!
Nutritional Information
Here’s the scoop on what’s in each delicious serving of this Crock Pot Pepper Steak – because let’s be honest, we all want to know if we can justify that second helping! (Spoiler: you totally can.) These numbers are estimates since ingredients vary, but they’ll give you a good idea:
- Calories: Around 320 per serving – not bad for such a satisfying meal!
- Protein: A whopping 34g – that beef really packs a punch.
- Carbs: About 18g (mostly from those sweet peppers and onions).
- Sugar: 8g – thank the honey and natural veggie sugars for that.
- Sodium: 1200mg (see my FAQ tips if you’re watching salt).
Remember, these numbers can change based on your exact ingredients – like if you use low-sodium soy sauce or extra veggies. But one thing’s for sure: every bite delivers serious flavor AND nutrition!
Tried this recipe? Leave a star rating below and tell me how it turned out for you! Share your results!
