If you need a dinner that’s easy, flavorful, and a total family favorite, this Crockpot Pepper Steak is it! Tender beef, colorful bell peppers, and a rich, savory sauce—just toss it all in the slow cooker and let it do the work. It’s perfect for busy weeknights, and even picky eaters love it. Serve it over rice or noodles, and dinner is done!
What You’ll Need
Ingredients:
- 1 ½ lbs flank steak, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- ½ cup low-sodium soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp ground ginger
- ½ tsp black pepper
- 1 cup beef broth
- 2 tbsp cornstarch + 2 tbsp water (for thickening)
- 1 tbsp sesame oil (optional, for flavor)
- 2 tbsp olive oil (for browning meat)
- Cooked white rice, for serving
Tools:
- Slow cooker
- Large skillet (for browning meat)
- Sharp knife
- Cutting board
- Small mixing bowl
- Whisk
Pro Tips
- Slice meat thinly – This helps it cook evenly and stay tender. Freezing the steak for 20 minutes before slicing makes it easier.
- Don’t skip browning the beef – It locks in flavor and makes a big difference in taste.
- Add peppers later for crunch – If you like firmer bell peppers, add them in the last hour of cooking.
- Adjust sauce thickness – If you like a thicker sauce, add more cornstarch slurry.
- Make it spicy – Add red pepper flakes or a drizzle of sriracha for a little heat!
Substitutions & Variations
- Swap flank steak for sirloin or even stew meat.
- Use chicken instead of beef for a lighter version.
- Sub coconut aminos for soy sauce if avoiding soy.
- Add mushrooms or snap peas for extra veggies.
- Serve over mashed potatoes instead of rice!
Make Ahead Tips
- Slice the beef and veggies the night before, then store them in the fridge.
- Mix the sauce ingredients ahead of time for quick morning prep.
How to Make Crockpot Pepper Steak
1. Brown the Beef
Heat olive oil in a large skillet over medium-high heat. Sear the steak strips for 1-2 minutes per side until browned. Transfer to the slow cooker.
2. Add Everything to the Slow Cooker
Add sliced bell peppers, onion, and minced garlic on top of the beef. Pour in soy sauce, Worcestershire sauce, brown sugar, ginger, black pepper, and beef broth. Stir gently to combine.
3. Cook on Low for 6 Hours
Cover and cook on LOW for 6 hours (or HIGH for 3-4 hours) until the beef is tender.
4. Thicken the Sauce
In a small bowl, mix cornstarch and water to make a slurry. Stir it into the slow cooker and cook for another 15-20 minutes until the sauce thickens.
5. Serve & Enjoy!
Spoon over hot cooked rice and garnish with sesame seeds or green onions if desired.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stove with a splash of water or broth.
- Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Final Thoughts
This Crockpot Pepper Steak is so easy and full of flavor—you’ll want to make it again and again! Let me know how it turns out for you in the comments. Got any tweaks or family-friendly additions? I’d love to hear! 😊
