There’s nothing quite like coming home to the mouthwatering aroma of Pepper Steak in a Crock Pot filling your kitchen. This slow-cooked classic combines tender strips of beef, vibrant bell peppers, and a savory sauce that’s perfect over rice or noodles.

I first tried this recipe on a chilly winter day when I wanted something hearty yet effortless. Now, it’s become one of our family’s go-to meals, perfect for busy weeknights or lazy weekends. Let’s dive into what makes this dish so special.

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

Get ready to fall head over heels for this slow-cooker favorite! Pepper Steak in a Crock Pot is packed with flavor, ridiculously easy to make, and guaranteed to please the whole family.

First off, this recipe is perfect for busy days. With just 15 minutes of prep time, the slow cooker does all the heavy lifting, simmering your ingredients to perfection while you go about your day.

Not to mention, the beef comes out unbelievably tender. Cooking it low and slow ensures every bite melts in your mouth, making it a dish you’ll want to savor.

The combination of juicy steak and sweet, colorful bell peppers creates a meal that’s as visually appealing as it is delicious. It’s the kind of comfort food that warms both your heart and your belly.

Finally, this recipe is incredibly versatile. Whether you’re serving it with rice, noodles, or even cauliflower rice for a low-carb option, it adapts beautifully to your preferences.

Ingredients Notes

The magic of this Pepper Steak in a Crock Pot lies in its simple, wholesome ingredients. Here’s a closer look at what you’ll need:

Beef strips: Look for sirloin or flank steak, sliced thinly against the grain. This ensures your beef stays tender during the long cooking process.
Bell peppers: Use a mix of red, green, and yellow peppers for a vibrant color and slightly sweet flavor profile.
Onion: A diced yellow onion adds depth and sweetness to the sauce.
Soy sauce and beef broth: These create the base of the savory sauce, providing richness and umami. Opt for low-sodium soy sauce if you’re watching your salt intake.
Garlic and ginger: Freshly minced garlic and grated ginger add a warm, aromatic kick to the dish.
Cornstarch slurry: A mix of cornstarch and water thickens the sauce, giving it that perfect glossy consistency.
Optional ingredients: Add a dash of red pepper flakes for heat or a drizzle of honey for a touch of sweetness.

You’ll also need a large Crock Pot to bring it all together.

How to Make Pepper Steak in a Crock Pot

Making this dish is as simple as layering ingredients and letting the Crock Pot work its magic. Here’s how to do it:

Prep your ingredients: Begin by slicing your beef and vegetables. Make sure the beef is thinly sliced against the grain for maximum tenderness.
Sear the beef (optional): While not strictly necessary, browning the beef in a hot skillet for 2-3 minutes per side can add extra depth of flavor.
Layer in the Crock Pot: Add the beef strips to the bottom of your Crock Pot. Top with the sliced bell peppers, onion, garlic, and ginger.
Mix the sauce: In a small bowl, whisk together soy sauce, beef broth, and any optional seasonings (like honey or red pepper flakes). Pour the sauce over the beef and vegetables.
Cook low and slow: Cover the Crock Pot and cook on low for 6-8 hours or high for 3-4 hours, until the beef is fork-tender and the peppers are soft.
Thicken the sauce: About 20 minutes before serving, mix a tablespoon of cornstarch with water to create a slurry. Stir it into the Crock Pot and let it cook until the sauce thickens.
Serve and enjoy: Spoon the pepper steak over rice, noodles, or your favorite side dish. Garnish with sesame seeds or green onions for a finishing touch.

Storage Options

Got leftovers? Here’s how to store your Pepper Steak in a Crock Pot to enjoy it later:

Refrigerator: Store the pepper steak in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop or in the microwave.
Freezer: This dish freezes beautifully! Place cooled leftovers in a freezer-safe container, leaving some room for expansion. Freeze for up to 3 months.
Reheating: Thaw overnight in the fridge before reheating. To prevent overcooking, heat on low until warmed through.

Variations and Substitutions

The beauty of this recipe is its adaptability. Here are some ways to customize it:

Protein swaps: Not a fan of beef? Substitute with chicken breast or even tofu for a plant-based option.
Add veggies: Bulk up the dish with broccoli, snap peas, or mushrooms. Add them in the last hour of cooking to keep them crisp.
Spicy kick: Stir in some sriracha or a diced chili pepper for heat.
Low-carb option: Serve over cauliflower rice or zucchini noodles instead of traditional rice or pasta.
Gluten-free: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.

Feel free to experiment – this recipe is forgiving and encourages creativity!

With its rich flavors, tender beef, and effortless preparation, Pepper Steak in a Crock Pot is a recipe you’ll come back to time and time again. Whether you’re serving it to a crowd or enjoying it as a cozy dinner for two, it’s sure to become a staple in your home. Give it a try and let the Crock Pot do the rest!