Name: Crockpot Pepper Steak
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 2 lbs beef sirloin, sliced (Sirloin is recommended for flavor and texture. Flank or skirt steak can be used as well.); 3 large bell peppers, sliced (Any color works; use a mix for visual contrast.); 1 large onion, sliced; 3 cloves garlic, minced; ¾ cup beef broth (Use low-sodium for a healthier option.); 3 cubes beef bouillon, crushed (Add salt and beef flavor; can be omitted for lower sodium.); ¼ cup soy sauce (Use reduced-sodium soy sauce if desired.); 2 teaspoons Worcestershire sauce; 2 tablespoons honey (Can substitute with maple syrup or brown sugar.); 1 teaspoon ground ginger; ½ teaspoon black pepper; ½ teaspoon salt; 2 tablespoons cornstarch or flour (Cornstarch gives a glossy finish.); Rice, noodles, or baked potatoes (For serving.)

Crockpot Pepper Steak is a simple, savory dish with tender strips of beef, sweet bell peppers, and a glossy, slightly sweet-salty sauce that clings to every bite. The beef is soft from slow cooking and the peppers keep a little texture so each forkful has a mix of melt-in-your-mouth meat and crisp vegetables. This recipe is easy because you mix the sauce, layer the ingredients in the slow cooker, and walk away until dinner time. It’s perfect for busy weeknights, but tasty enough for a relaxed weekend meal. Serve it over rice, noodles, or baked potatoes for a complete plate. If you like hands-off beef dinners, you might also enjoy a different slow-cooker meal like crockpot loaded steak and potato bake.

Why You’ll Love This Crockpot Pepper Steak

Hands-off cooking: prep in 15 minutes, then let the slow cooker do the work.
Deep, balanced flavor: soy sauce, beef broth and honey give savory, sweet, and umami notes.
Tender beef: slow heat makes cheap or lean cuts taste soft and juicy.
Bright veggies: bell peppers and onions add color and texture.
Easy meal stretch: 2 pounds of beef feeds a family and leftovers reheat well.
Flexible serving: works with rice, noodles, or baked potatoes.
Pantry-friendly: uses common staples like soy sauce, bouillon, and cornstarch.
Quick thickening: cornstarch or flour creates a glossy, clingy sauce at the end.

What Is Crockpot Pepper Steak?

Crockpot Pepper Steak is a slow-cooked version of the classic pepper steak. It pairs sliced beef with bell peppers and onions in a savory sauce made from beef broth, soy sauce, and a touch of honey. The slow cooker softens the beef and lets the sauce concentrate, while the peppers keep a bit of bite. The taste is savory with a mild sweetness, and the texture is tender meat with tender-crisp vegetables. This recipe gives comfort food vibes and fits weeknight dinners, simple family meals, or casual guests. It’s low-effort but high-reward: set it, forget it, and come back to a complete, flavorful meal.

Ingredients for Crockpot Pepper Steak

For the Base

2 lbs of beef sirloin, sliced
3 large bell peppers, sliced
1 large onion, sliced
3 cloves of garlic, minced

For the Sauce

¾ cup of beef broth
3 beef bouillon cubes, crushed
¼ cup of soy sauce
2 teaspoons of Worcestershire sauce
2 tablespoons of honey
1 teaspoon of ground ginger
½ teaspoon of black pepper
½ teaspoon of salt
2 tablespoons of cornstarch or flour

To Serve

Rice, noodles, or baked potatoes (for serving)

Ingredient Notes (Substitutions, Healthy Swaps)

Beef: sirloin is recommended for flavor and texture. You can use flank or skirt steak, sliced thin across the grain. For a leaner option, choose top round but expect slightly firmer texture.
Bell peppers: any color works. Use two colors for visual contrast if you like.
Beef bouillon cubes: add salt and beef flavor. If you prefer lower sodium, use low-sodium beef broth and reduce or omit the bouillon cubes.
Cornstarch or flour: cornstarch gives a glossy finish. Flour works too; use a little more if thickening is weak. Mix with cold liquid first to avoid lumps.
Honey: balances the sauce. Substitute maple syrup or brown sugar in equal measure if needed.
Soy sauce: use reduced-sodium soy sauce to cut salt. Tamari works as a gluten-free swap.

Step-by-Step Instructions

Step 1 – Make the sauce mixture
In a bowl, whisk together the beef broth, crushed beef bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, and salt. Add the cornstarch (or flour) and mix until smooth and no lumps remain.
Visual cue: The sauce should be smooth and slightly thickened from the cornstarch slurry.

Step 2 – Layer the beef in the slow cooker
Lay the sliced beef strips at the bottom of the slow cooker in a single even layer. This helps the meat cook evenly and soak up the sauce.

Step 3 – Pour the sauce over the beef
Pour the prepared sauce evenly over the beef so each strip has some coating. The liquid will mostly surround the beef and later blend with the vegetables.

Step 4 – Add the vegetables
Layer the sliced bell peppers, sliced onion, and minced garlic on top of the beef and sauce. Do not stir yet—keeping layers helps keep peppers from getting too soft.

Step 5 – Cook low and slow
Cover and cook on LOW for 6 hours or HIGH for 3 hours. If you can, stir once halfway through cooking to redistribute sauce and vegetables.
Pro cue: On LOW the beef becomes very tender without drying; on HIGH check texture earlier to avoid overcooking.

Step 6 – Finish and serve
Once cooked, stir everything well and taste. If the sauce needs more thickness, mix a small extra amount of cornstarch or flour with cold water and stir it into the crockpot, then cook on HIGH for 10–15 minutes to thicken. Serve the pepper steak over rice, noodles, or baked potatoes.
Visual cue: The sauce should be glossy and cling to beef and vegetables; peppers should be soft but not falling apart.

Pro Tips for Success

Slice the beef thin and against the grain for the most tender bite.
Use room temperature beef for even cooking and shorter slow-cook time.
If you prefer firmer peppers, add them halfway through cooking instead of at the start.
Brown is optional: searing beef quickly first adds flavor but is not needed in this recipe.
Mix cornstarch with cold liquid before adding to avoid lumps.
Taste and adjust salt after the sauce reduces; bouillon and soy already add salt.
Use LOW for best texture when you have time; HIGH for faster meals when needed.
If sauce is too thin after cooking, remove lid and cook on HIGH for 15–30 minutes to reduce liquid.

Flavor Variations

OPTIONAL: Add a splash of rice vinegar or a teaspoon of lemon juice at the end for a bright finish.
OPTIONAL: Stir in 1–2 teaspoons of chili garlic sauce or Sriracha for heat.
OPTIONAL: Add sliced mushrooms with the peppers for an earthy flavor.
OPTIONAL: Swap honey for brown sugar and add a dash of sesame oil at the end for a deeper Asian-style taste.
OPTIONAL: Add a tablespoon of tomato paste with the sauce mix for a richer body and slight tang.
OPTIONAL: Toss in a handful of sliced green onions at the end for fresh, oniony crunch.

Serving Suggestions

Over steamed white or brown rice with the sauce spooned over.
Tossed with egg noodles and a little butter for a comforting plate.
Served on baked potatoes: split a potato and pile the pepper steak on top.
In a hoagie roll as a quick sandwich with melted provolone for a pepper steak sandwich.
With a simple side salad or steamed broccoli for added greens.
Garnish with chopped green onions or toasted sesame seeds for color and texture.

Make-Ahead, Storage & Reheating

Make-ahead: Slice the beef and vegetables the night before and store them in separate sealed containers in the fridge. Mix the sauce and keep it in the fridge until ready to cook.
Fridge storage: Transfer cooled leftovers to an airtight container; store for up to 3–4 days.
Reheating best practice: Reheat gently on the stove over medium-low heat or in the microwave in short bursts. Add a splash of water or broth if the sauce looks too thick. Stir frequently to heat evenly.
Texture note: Slow cooker dishes can thicken overnight as flavors settle. Reheat with a little liquid to return the sauce to serving consistency.

Storage and Freezing Instructions

Freezing: You can freeze cooked pepper steak in airtight containers or freezer bags for up to 3 months. Cool completely before freezing and remove as much air as possible from bags.
Thawing: Thaw in the fridge overnight. Reheat gently on the stove and add a splash of broth if the sauce is too thick.
If freezing raw components: Layer raw sliced beef and vegetables with sauce in a freezer bag to cook later from thawed state. For best texture, thaw fully in the fridge before transferring to the slow cooker.
Note: Cornstarch-thickened sauces can change texture slightly after freezing; adjust thickness with a little extra cornstarch slurry when reheating if needed.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 420 kcal | 35 g | 18 g | 18 g | 2 g | 920 mg

Estimates vary by brands and portions.

FAQ About Crockpot Pepper Steak

Q: My sauce is too thin. How do I thicken it?
A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir into the crockpot and cook on HIGH for 10–15 minutes until thick.

Q: Can I use frozen beef?
A: Thaw the beef first. Frozen beef can raise the slow cooker temperature and cause uneven cooking.

Q: How do I stop the peppers from getting mushy?
A: Add bell peppers in the last 1–2 hours on LOW (or last 30–45 minutes on HIGH) to keep them firmer.

Q: Is the bouillon necessary?
A: Bouillon adds concentrated beef flavor. You can skip it and use full ¾ cup beef broth plus a little extra soy sauce, but the depth will be milder.

Q: Can I double this recipe?
A: Yes. Use a larger slow cooker and keep similar cook times; check doneness as larger quantities may need a bit more time.

Q: How can I reduce sodium?
A: Use low-sodium beef broth, reduced-sodium soy sauce, and skip the bouillon cubes or use half.

Notes

Let the pepper steak rest for 5–10 minutes before serving so the sauce settles and flavors meld.
If you want glossy sauce without more cornstarch, remove the lid and cook on HIGH for 15–20 minutes to reduce liquid.
For even slices, chill the beef briefly before slicing; cold beef slices cleaner and more uniform.
Use a wide slow cooker for more even layering of beef and peppers.
Taste the sauce before thickening—adjust sweetness or salt gently.

Troubleshooting

Bland flavor: Add a teaspoon of soy sauce or a small pinch of bouillon. A splash of vinegar or lemon brightens final taste.
Overcooked, dry beef: Use LOW and check earlier; slice beef thinly and against the grain next time.
Pepper mush: Add peppers later in the cooking time or cut into larger strips.
Sauce too salty: Add more broth or a peeled, raw potato to absorb salt while cooking; remove potato before serving.
Lumpy sauce: Mix cornstarch with cold water fully before adding. Whisk sauce off heat until smooth.

Final Thoughts

This crockpot pepper steak is a low-effort, high-flavor meal that fits busy nights and gives reliable, family-friendly results. It uses simple pantry staples and turns them into a hearty, saucy main that pairs well with many sides. Try it once and you’ll know how easy and flexible slow-cooker beef can be.

Conclusion

For another slow-cooker beef idea with comparable ease and comfort, check out this helpful recipe: Crockpot Pepper Steak – Tasty Oven.