When you want a tasty dinner without a lot of fuss, this Crockpot Pepper Steak will be your new go-to weeknight favorite! Think juicy strips of beef, tender peppers, and a savory sauce that tastes like takeout but with way less effort. This is one of those dump and go crockpot dinners that makes you feel like you put in hours of work—when really, your slow cooker did all the heavy lifting.
I love that this recipe fits right into the category of easy lazy dinners. It’s hearty, full of flavor, and family-approved. Plus, it falls under the best slow cooker steak recipes because the beef comes out so tender it practically melts in your mouth. Serve it over rice, noodles, or even mashed potatoes, and you’ve got a comforting meal with minimal cleanup.
Whether you’re meal prepping for the week, feeding a hungry crew, or just want a cozy dinner without babysitting the stove, this Crockpot Pepper Steak checks all the boxes.
Why You’ll Love This Recipe
- Super easy: Just toss everything in the slow cooker and walk away.
- Restaurant flavor at home: The sauce is savory, a little sweet, and absolutely addictive.
- Customizable: Add your favorite veggies, swap the cut of beef, or tweak the sauce thickness to your liking.
- Family-friendly: It’s mild enough for picky eaters but flavorful enough for adults to crave seconds.
Ingredients
- 2 pounds flank steak, sliced into ¼-inch strips (sirloin or round steak also work great)
- 3–4 tablespoons cornstarch
- 1 large green bell pepper, thickly sliced
- 1 large red bell pepper, thickly sliced
- 1 medium onion, thickly sliced
- 1 (14.5 oz) can petite diced tomatoes, with liquid
- ½ cup beef broth (or water)
- ½ cup soy sauce
- 2–3 tablespoons brown sugar (adjust sweetness to taste)
- 1 teaspoon Worcestershire sauce
- 3–4 garlic cloves, minced
- 1 teaspoon fresh ginger, peeled and minced
- 1 teaspoon salt
- 1 teaspoon black pepper
How to Make Pepper Steak in Crock Pot
Prep the beef: Slice the flank steak into ¼-inch strips, cutting against the grain for the most tender results. Place the beef into your slow cooker and sprinkle the cornstarch over top. Stir until the meat is evenly coated.
Add the veggies: Layer the bell peppers, onion, and diced tomatoes on top of the beef. (Tip: If you want the peppers to stay a little firmer, wait and add them during the last 1–2 hours of cooking.)
Mix the sauce: In a small bowl, whisk together the beef broth, soy sauce, brown sugar, Worcestershire sauce, garlic, ginger, salt, and pepper. Pour this mixture into the slow cooker, making sure everything is coated.
Slow cook: Cover with the lid and cook on LOW for 6 hours (or HIGH for about 3 hours), until the beef is fully cooked and tender.
Serve and enjoy: Stir well and serve over a bed of fluffy white rice, noodles, or even mashed potatoes.
Notes & Tips
- Beef cuts: Flank steak works beautifully, but sirloin, top sirloin, or round steak are also excellent choices.
- Sauce thickness: Use less cornstarch or add extra broth for a thinner sauce. For a thicker sauce, go up to 4 tablespoons of cornstarch.
- Too much liquid? Scoop out some sauce, simmer it in a saucepan until reduced, then stir it back in.
- Sweetness: The brown sugar gives the sauce a mild sticky-sweet flavor, but you can reduce or skip it if you prefer.
- Extra veggies: Mushrooms, zucchini, or even snap peas are delicious add-ins.
Storage
Let leftovers cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave.
If you are looking to freeze this recipe, let it cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
How & When to Serve
- Serve hot over steamed white rice, fried rice, egg noodles, or mashed potatoes.
- Add a side of stir-fried veggies or an Asian-inspired salad for a full meal.
- This recipe is perfect for weeknight dinners, meal prep, or even casual dinner parties where you want an easy, cozy dish that impresses.
FAQ
Can I use chicken instead of beef?
Yes! Chicken breasts or thighs work well, though the cooking time may be shorter (about 3–4 hours on LOW).
Do I have to use cornstarch?
Cornstarch helps thicken the sauce and gives the beef a silky coating. You can skip it, but the sauce will be thinner. Arrowroot or tapioca starch are great substitutes.
How can I make the peppers less soft?
Simply wait and add them in during the last 1–2 hours of cooking so they hold more bite.
Can I cook this on the stovetop instead?
Yes! Sauté the beef strips in a skillet, add the sauce, cover, and simmer on low heat for 45–60 minutes until tender. Add veggies in the last 15 minutes.
More Crock Pot Dinner Ideas
Crockpot Pepper Steak Recipe
Tender strips of beef, colorful peppers, and a savory-sweet sauce come together in this easy Crockpot Pepper Steak recipe. A true dump-and-go slow cooker dinner, it’s family-friendly, comforting, and perfect for busy weeknights. Serve it over rice or noodles for a complete meal everyone will love!
6
servings15
minutes6
hoursKeep the screen of your device on
Ingredients
2 pounds 2 flank steak, sliced into 1/4-inch strips
3 tbsp 3 cornstarch
1 large 1 green bell pepper, sliced thick
1 large 1 red bell pepper, sliced thick
1 medium 1 onion, sliced thick
14.5 ounce 14.5 can petite diced tomatoes, with liquid
1/2 cup 1/2 beef broth (or water)
1/2 cup 1/2 soy sauce
3 tbsp 3 brown sugar, to desired sweetness
1 tsp 1 Worcestershire sauce
3 3 garlic cloves, minced
1 tsp 1 fresh ginger, peeled and minced
1 tsp 1 salt
1 tsp 1 black pepper
Directions
- Place the sliced flank steak into a 7 qt slow cooker pot and sprinkle cornstarch on top. Stir to coat the meat evenly.
- Add the sliced bell peppers, onions, and diced tomatoes on top. (If you don’t want the peppers to be too soft, you can add them in during the last 1-2 hours of cooking.)
- In a small bowl, combine the beef broth, soy sauce, brown sugar, Worcestershire sauce, garlic, ginger, salt and pepper. Pour into the slow cooker.
- Cover with lid and cook on LOW for 6 hours (or HIGH for 3 hours), until the beef is cooked through and tender.
- Serve over white rice. Enjoy!
Notes
- I used flank steak but other cuts of beef such as sirloin steak, top sirloin, sirloin strips, or round steak can be used.
- When slicing the meat, be sure to cut against the grain for the most tender meat. It will shorten the fibers making it easier to chew.
- If you want crisper veggies, you can add them in during the last 1-2 hours of cooking time.
- I used 3 tablespoons of brown sugar which gives the sauce a nice sticky glaze and mildly sweet flavor. You can opt to use less sugar or omit it entirely.
- If you added too much liquid and the sauce is too thin, you can ladle some of the sauce out and transfer it into a small pot. Heat on medium heat until reduced. The cornstarch that was added to the meat will help thicken it. Pour the reduced sauce back into the slow cooker and stir to combine.