Crock Pot Pepper Steak made with sirloin steak in crockpot slow cooker. Tender beef strips with colorful peppers in savory sauce. Perfect weeknight dinner!
Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Last Tuesday, I opened my front door to the most incredible aroma drifting from my kitchen.
Moreover, my neighbor actually stopped on her evening walk to ask what I was cooking. That’s the power of this crock pot pepper steak recipe simmering away in my trusty slow cooker.
I’ve been perfecting this recipe for three years now. Initially, I made the classic mistake of overcooking the peppers until they turned to mush. However, I discovered the secret timing that keeps them tender yet crisp. Furthermore, I tested different cuts of beef until I found the perfect balance of flavor and affordability.
Whether you’re rushing between soccer practice and dinner prep or simply want a hands-off meal that delivers restaurant-quality results, this recipe transforms humble ingredients into something extraordinary. Additionally, it’s become my go-to for busy weeknights when I need dinner ready without the stress.
Table of Contents
Let’s dive into this foolproof method that turns your slow cooker into a flavor powerhouse. Because here at Tasty at Home, every dish tells a story—and this one might just become your family’s new favorite.
About the Crock Pot Pepper Steak Recipe & Ingredients
This crock pot pepper steak recipe stands out because it combines the convenience of slow cooking with the bold flavors of traditional stir-fry.
Unlike stovetop versions that require constant attention, this method allows the beef to become incredibly tender while the peppers maintain their vibrant color and slight crunch.
What makes this recipe unique? First, the sauce develops incredible depth during the slow cooking process. Second, the honey balances the saltiness of the soy sauce perfectly. Third, the bouillon cubes dissolve completely, creating a rich base that coats every piece of beef.
Ingredients Table for Crock Pot Pepper Steak
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Beef sirloin strips | 2 lbs | 900g | Cut into ¼-inch thick slices |
| Bell peppers (mixed colors) | 3 large | 450g | Red, yellow, green recommended |
| Yellow onion | 1 large | 200g | Sliced thick |
| Garlic cloves | 3 cloves | 3 cloves | Minced |
| Beef broth | ¾ cup | 180ml | Hot/warm preferred |
| Beef bouillon cubes | 3 cubes | 3 cubes | Crush before adding |
| Soy sauce | ¼ cup | 60ml | Low sodium works best |
| Worcestershire sauce | 2 tsp | 10ml | Adds umami depth |
| Honey | 2 tbsp | 30ml | Balances saltiness |
| Ground ginger | 1 tsp | 5ml | Fresh grated works too |
| Black pepper | ½ tsp | 2.5ml | Freshly ground preferred |
| Salt | ½ tsp | 2.5ml | Adjust to taste |
| Cornstarch | 2 tbsp | 30ml | Flour works as substitute |
Shopping Tips for US Grocery Stores
When shopping for sirloin steak, look for cuts that are bright red with minimal marbling. Most grocery stores sell pre-cut stir-fry beef, which works perfectly for this recipe. However, buying a whole sirloin steak and slicing it yourself often provides better value.
For bell peppers, choose firm peppers with glossy skin and no soft spots. The combination of red, yellow, and green peppers creates a visually appealing dish. Furthermore, frozen bell pepper strips work in a pinch, though they’ll be slightly softer in the final dish.
Essential vs. Bold Add-ins
Essential ingredients include the beef, peppers, onion, and basic sauce components. These create the foundation of the dish.
Bold add-ins might include mushrooms, snap peas, or water chestnuts for extra texture and flavor variety.
Substitutions for Different Needs
For those avoiding soy sauce, coconut aminos work wonderfully as a substitute. Additionally, if you can’t find sirloin steak, chuck roast cut into strips provides excellent results with longer cooking times. Moreover, vegetarians can substitute the beef with extra-firm tofu or portobello mushrooms.
Quality Indicators
The best sirloin steak should feel firm to the touch and have a fresh, meaty smell. Avoid any meat with a slimy texture or off-odor. Similarly, quality bell peppers should sound crisp when tapped and feel heavy for their size.
Equipment & Preparation Steps
Necessary Equipment for the Best Crock Pot Pepper Steak
You’ll need a 6-quart slow cooker for this recipe. If you only have a 4-quart model, reduce the recipe by half. Additionally, a sharp knife and cutting board are essential for prep work. A mixing bowl helps combine the sauce ingredients thoroughly.
Don’t have a slow cooker? You can adapt this recipe for a Dutch oven in a 300°F oven for 2-3 hours. However, the slow cooker method provides more consistent results and requires less monitoring.
Step-by-Step Instructions
Step 1: Prepare the Sauce Base
Start by heating the beef broth in the microwave for 30 seconds. Then, combine the warm broth with bouillon cubes in a mixing bowl. Stir vigorously until the cubes dissolve completely. This step is crucial because undissolved bouillon creates uneven seasoning.
Next, add the soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch to the broth mixture. Whisk everything together until the cornstarch dissolves completely. The sauce should be smooth without any lumps.
Step 2: Layer the Ingredients
Place the beef strips in the bottom of your slow cooker. Pour the prepared sauce over the beef, ensuring all pieces get coated. This layering technique helps the beef absorb maximum flavor during cooking.
Add the sliced bell peppers and onions on top of the beef. Don’t worry about mixing everything together at this point. The ingredients will naturally combine as they cook.
Step 3: Add Final Touches
Sprinkle the minced garlic over the vegetables. The garlic will infuse the entire dish with aromatic flavor as it slowly cooks. Cover the slow cooker with its lid, making sure it fits snugly.
Step 4: Cook to Perfection
Set your slow cooker to LOW for 6 hours or HIGH for 3 hours. If possible, stir the ingredients halfway through cooking. This helps distribute the sauce evenly and prevents sticking.
The beef is done when it shreds easily with a fork, and the peppers are tender but still have a slight bite. Avoid overcooking, which can make the vegetables mushy.
Step 5: Final Assembly
When cooking is complete, stir everything together gently. The sauce should coat all ingredients nicely. If it seems too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in. Let it cook for an additional 10 minutes to thicken.
Common Mistakes to Avoid
I learned the hard way that adding the vegetables too early results in mushy peppers. Now, I always layer them on top and resist the urge to stir too frequently. Additionally, using cold broth prevents the bouillon cubes from dissolving properly, creating a gritty texture.
Tips, Variations, and Serving Suggestions
Expert Tips for Best Crock Pot Pepper Steak Results
First, slice the beef against the grain for maximum tenderness. This technique breaks down the muscle fibers, making each bite more enjoyable. Second, don’t lift the lid frequently during cooking. Each peek releases steam and extends cooking time.
Third, taste the sauce before adding salt. The bouillon cubes and soy sauce already contribute significant sodium. Fourth, let the dish rest for 5 minutes after cooking. This allows the flavors to meld and the sauce to thicken slightly.
Crock Pot Pepper Steak Creative Variations
Regional Twist: Add a tablespoon of hoisin sauce for an Asian-inspired version. Alternatively, substitute jalapeños for bell peppers to create a Tex-Mex variation with extra heat.
Dietary Modifications: For a low-carb version, serve over cauliflower rice instead of traditional rice. Moreover, those following a gluten-free diet can substitute tamari for soy sauce.
Holiday Version: During fall, add chunks of butternut squash and a pinch of cinnamon. This creates a seasonal twist that pairs beautifully with pumpkin spice cake recipe.
Protein Variations: Substitute chicken thighs for beef to create a lighter version. Additionally, shrimp works wonderfully but should be added during the last 30 minutes of cooking.
Vegetable Additions: Try adding snap peas, mushrooms, or water chestnuts for extra texture and nutrition. These vegetables hold up well during slow cooking.
Storage and Make-Ahead Advice
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3-4 days | Store in airtight container |
| Freezer | 2-3 months | Freeze in portion-sized containers |
| Meal Prep | 5 days | Divide into weekly portions |
This recipe is perfect for meal prep. Cook on Sunday, then portion into containers for quick weeknight dinners. The flavors actually improve after a day in the refrigerator.
For freezing, let the dish cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave.
Crock Pot Pepper Steak Serving Suggestions
Serve this crock pot pepper steak over steamed jasmine rice or egg noodles. The rice soaks up the flavorful sauce beautifully. Additionally, mashed potatoes create a comforting base that complements the tender beef.
For a complete meal, pair with a fresh cucumber tomato salad or quick Korean cucumber salad. The crisp vegetables provide a refreshing contrast to the rich, savory beef.
This dish also works wonderfully in rice bowls with steak and roasted tomatoes for a more casual presentation.
Crock Pot Pepper Steak FAQs
Can I use frozen bell peppers in this crock pot pepper steak recipe?
Yes, you can use frozen bell peppers in this crock pot pepper steak recipe. However, frozen peppers will be slightly softer in the final dish compared to fresh ones. Add them directly to the slow cooker without thawing first, and they’ll cook perfectly with the beef.
How do I prevent the sirloin steak in crockpot from becoming tough?
To prevent tough sirloin steak in crockpot, slice the beef against the grain before cooking. Additionally, avoid lifting the lid frequently during cooking, as this releases steam and can result in uneven cooking. The low, slow cooking method naturally breaks down tough fibers.
Can I make this recipe with thinly sliced sirloin beef from the deli?
While you can use thinly sliced sirloin beef from the deli, it’s not ideal for this recipe. Deli-sliced beef is typically too thin and will become mushy during long cooking times. Instead, purchase fresh sirloin steak and slice it yourself to about ¼-inch thickness.
What’s the best way to thicken the sauce if it’s too thin?
If your sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the slow cooker during the last 10 minutes of cooking. The sauce will thicken as it heats through.
Can I double this recipe for a larger crowd?
Yes, you can double this recipe if you have an 8-quart slow cooker. However, don’t increase the cooking time significantly. Start checking for doneness at the regular time intervals, as larger quantities may cook slightly faster due to increased heat retention.
Is it safe to leave this cooking while I’m at work?
Absolutely! This crock pot pepper steak recipe is designed for all-day cooking. Modern slow cookers are safe to leave unattended for the recommended cooking times. Just ensure your slow cooker is on a stable, heat-resistant surface away from flammable materials.
Conclusion
This crock pot pepper steak recipe has become my family’s weeknight hero. The combination of tender beef, vibrant peppers, and rich sauce creates a restaurant-quality meal with minimal effort. Moreover, the aroma that fills your kitchen will have everyone asking, “What’s for dinner?” before they even see the dish.
The beauty of slow cooker cooking lies in its simplicity. You spend just 10 minutes assembling ingredients, then let time work its magic. Furthermore, this recipe proves that comfort food doesn’t require complicated techniques or expensive ingredients.
I encourage you to make this recipe your own. Try different pepper combinations, adjust the spice level, or experiment with serving suggestions. Most importantly, don’t forget to pair it with a refreshing side like creamy cucumber salad or warm loaded potato soup for a complete meal.
Share your results with us! Tag your photos on social media and tell us about your favorite variations. After all, the best recipes are the ones that bring families together around the dinner table.
Just like that humid summer evening when I first discovered the magic of slow cooking, this recipe might just become the story your family tells for years to come. Because here at Tasty at Home, every meal is an opportunity to create lasting memories.
Crock Pot Pepper Steak
Equipment
- 6-quart slow cooker
- Sharp knife
- Cutting board
- Mixing bowl
Ingredients
- 2 lbs beef sirloin strips cut into ¼-inch thick slices
- 3 large bell peppers mixed colors, red, yellow, green recommended
- 1 large yellow onion sliced thick
- 3 cloves garlic minced
- ¾ cup beef broth hot/warm preferred
- 3 cubes beef bouillon cubes crush before adding
- ¼ cup soy sauce low sodium works best
- 2 tsp Worcestershire sauce adds umami depth
- 2 tbsp honey balances saltiness
- 1 tsp ground ginger fresh grated works too
- ½ tsp black pepper freshly ground preferred
- ½ tsp salt adjust to taste
- 2 tbsp cornstarch flour works as substitute
Instructions
- Heat the beef broth in the microwave for 30 seconds. Combine the warm broth with bouillon cubes in a mixing bowl. Stir vigorously until the cubes dissolve completely.
- Add the soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch to the broth mixture. Whisk everything together until the cornstarch dissolves completely and the sauce is smooth without any lumps.
- Place the beef strips in the bottom of your slow cooker. Pour the prepared sauce over the beef, ensuring all pieces get coated.
- Add the sliced bell peppers and onions on top of the beef. Sprinkle the minced garlic over the vegetables. Don’t worry about mixing everything together at this point.
- Cover the slow cooker with its lid and set to LOW for 6 hours or HIGH for 3 hours. If possible, stir the ingredients halfway through cooking.
- When cooking is complete, stir everything together gently. The beef should shred easily with a fork, and the peppers should be tender but still have a slight bite. If sauce seems too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in. Let it cook for an additional 10 minutes to thicken.