Crockpot Pepper Steak – Easy Weeknight Dinner Recipe
Crockpot Pepper Steak is the ultimate solution for busy weeknights. With just 15 minutes of prep, this recipe delivers tender beef strips, vibrant peppers, and a rich, savory sauce that tastes like you spent hours in the kitchen. Trust me—the slow cooker does all the heavy lifting while you kick back and relax.
I discovered this shortcut when I needed a hearty meal that didn’t demand much from me. Traditional pepper steak requires constant attention over a stove, but this crock pot pepper steak recipe lets you set it and forget it. By the time dinner rolls around, you’re rewarded with a dish that’s packed with flavor and perfect over rice or tucked into tortillas.
Why This Crockpot Pepper Steak Is a Game-Changer
- Hands-off cooking: Toss everything into the crockpot, and it does the rest.
- Tender beef every time: The low-and-slow method makes the steak incredibly juicy.
- Minimal prep: Pre-sliced beef and veggies save tons of time.
- Big-batch friendly: Perfect for meal prep or feeding the entire family.
- Customizable: Swap ingredients to match your pantry or preferences.
Equipment You’ll Need for This Crockpot Pepper Steak
The star of the show here is your trusty slow cooker. If you don’t already own one, I can’t recommend it enough—it’s a total game changer for meals like this. Look for a model with a programmable timer and a “Keep Warm” setting; these features make busy nights even easier. A budget-friendly 6-quart size works for most families.
Other tools you’ll need include a skillet to brown the beef (optional but worth it for flavor), a sharp knife for slicing, and a cutting board. Pro tip: If you want to save even more time, opt for pre-sliced beef and veggies from your local grocery store.
Simple Ingredients for Crockpot Pepper Steak
What makes this easy pepper steak recipe so approachable is its simple list of ingredients. Here are a few to spotlight:
- Beef Steak: Use round steak, flank steak, or sirloin tip steak. Cutting it into strips ensures it cooks evenly.
- Peppers: Vibrant green and red peppers add color and flavor. Pre-sliced peppers save prep time.
- Teriyaki or Soy Sauce: This adds a savory, umami depth to the dish. Choose low-sodium if you’re watching salt intake.
- Stewed Tomatoes: The juices from the can help create the sauce while adding a hint of tanginess.
Short on fresh ingredients? Frozen sliced peppers work just as well, and jarred minced garlic can replace garlic powder.
Crockpot Pepper Steak Recipe Details
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
Crockpot Pepper Steak Ingredients
- 2 Tablespoons vegetable oil
- 2 pounds beef steak, cut into 1-inch strips (round steak, flank steak, or sirloin tip steak)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 beef bouillon cube
- 1/4 cup hot water
- 1 Tablespoon cornstarch
- 1 (15 oz) can stewed tomatoes with juices
- 3 Tablespoons teriyaki or soy sauce
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 large green pepper, cut into strips
- 1 large red pepper, cut into strips
- 1 small yellow onion, sliced
How to Make Crockpot Pepper Steak
- Heat 2 Tablespoons vegetable oil in a large skillet over high heat. The oil should shimmer and be very hot.
- Season the beef strips with 1 teaspoon garlic powder and salt and pepper to taste.
- Brown half the beef strips in the hot skillet for about 1 minute per side until seared. Remove and repeat with the remaining beef.
- Transfer all seared beef strips to the slow cooker.
- In a small bowl, mix 1 crushed beef bouillon cube, 1/4 cup hot water, and 1 Tablespoon cornstarch until smooth. Pour this mixture over the beef in the slow cooker.
- Add the stewed tomatoes (with juices), teriyaki or soy sauce, red pepper flakes, and sugar. Stir to combine.
- Cover and cook on low for 6–8 hours.
- In the last hour of cooking, add the green and red peppers and sliced onion. Stir and cover again.
- Serve over rice or in tortillas, and enjoy!
Jake’s Tips for the Best Crockpot Pepper Steak
- Save time: Use pre-sliced beef and frozen peppers to cut prep time in half.
- Thicker sauce: Add a cornstarch slurry (1 Tablespoon water + 1 Tablespoon cornstarch) at the end to thicken the sauce.
- Cut against the grain: Always slice beef against the grain for the most tender bites.
- Storage: Leftovers keep in an airtight container in the fridge for up to 3 days.
- Make-ahead: Prep all ingredients the night before and store them in the fridge—just dump and go in the morning!
Easy Crockpot Pepper Steak Variations
- Low-carb option: Skip the rice and serve it over cauliflower rice or zucchini noodles.
- Spicier version: Double the red pepper flakes or add sriracha for extra heat.
- Vegetarian swap: Substitute the beef with tofu or seitan for a plant-based version.
- Clean-out-the-fridge: Toss in extra veggies like mushrooms, carrots, or snap peas.
Crockpot Pepper Steak FAQs
Can I skip browning the beef?
Yes, but browning enhances flavor. If you’re in a rush, you can skip it and still end up with a delicious meal.
What’s the best type of steak for this recipe?
Round steak, flank steak, or sirloin tip work great. Just make sure to cut it into 1-inch strips.
How can I make this even healthier?
Use lean beef cuts, low-sodium soy sauce, and skip the sugar. Serve over quinoa or steamed veggies instead of rice.
Can I freeze Crockpot Pepper Steak?
Absolutely! Let it cool completely, then freeze in airtight containers. Reheat on the stovetop or in the microwave.
What can I use instead of beef bouillon?
Swap it with 1/4 cup beef broth or 1 teaspoon of beef base like Better than Bouillon.
Ready to make your own Crockpot Pepper Steak? Trust me, once you try this time-saving recipe, you’ll wonder how you ever cooked it any other way. Share your kitchen shortcuts or tell me how yours turns out in the comments below!
Crockpot Pepper Steak
Ingredients
Method
- Heat 2 Tablespoons vegetable oil in a large skillet over high heat. The oil should shimmer and be very hot.
- Season the beef strips with 1 teaspoon garlic powder and salt and pepper to taste.
- Brown half the beef strips in the hot skillet for about 1 minute per side until seared. Remove and repeat with the remaining beef.
- Transfer all seared beef strips to the slow cooker.
- In a small bowl, mix 1 crushed beef bouillon cube, 1/4 cup hot water, and 1 Tablespoon cornstarch until smooth. Pour this mixture over the beef in the slow cooker.
- Add the stewed tomatoes (with juices), teriyaki or soy sauce, red pepper flakes, and sugar. Stir to combine.
- Cover and cook on low for 6–8 hours.
- In the last hour of cooking, add the green and red peppers and sliced onion. Stir and cover again.
- Serve over rice or in tortillas, and enjoy!
Notes
Written by Jake
Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.
