I first brought this pepper steak crock pot dish to a neighborhood cleanup event last fall—one of those crisp Saturdays when everyone’s outside raking leaves, trimming hedges, and chatting over fences. Our street does this once a season, and it always ends with a potluck-style lunch on someone’s front lawn.

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I remember pulling the slow cooker out of the backseat, still warm and packed with tender strips of beef, bell peppers, and savory sauce. One of the teen volunteers, who usually skips anything with vegetables, kept sneaking back for second spoonfuls. That’s when I knew I’d found a keeper.

Cooking for my family means juggling picky eaters, tight schedules, and a modest grocery budget but this recipe always works. I can toss it together in the morning, let it simmer while I knock out errands, and by dinner, it’s full of flavor and perfectly tender. The peppers soften just right without turning mushy, and that rich, slightly sweet sauce clings beautifully to rice or egg noodles.

It’s the kind of meal that feels like comfort without being heavy. And anytime I share it, whether with friends at a gathering or a tired neighbor who just had a baby, I get asked for the recipe. It’s simple, but it always makes people feel looked after.

Short Description

Tender strips of beef sirloin slow-cooked with peppers, onions, and stewed tomatoes in a rich, savory sauce—this pepper steak crock pot recipe is easy, flavorful, and perfect for busy nights.

Key Ingredients

2 pounds beef sirloin, cut into 2-inch strips
¾ teaspoon garlic powder
3 tablespoons vegetable oil
1 beef bouillon cube
¼ cup hot water
1 tablespoon cornstarch
½ cup chopped onion
2 large green bell peppers, roughly chopped
1 can (14.5 oz) stewed tomatoes (with liquid)
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Tools Needed

Large skillet
Crock pot (slow cooker)
Small mixing bowl
Wooden spoon or spatula
Measuring cups and spoons
Cutting board and sharp knife

Cooking Instructions

Step 1: Sear the Beef
Season beef strips with garlic powder. Heat vegetable oil in a large skillet over medium heat. Sear the beef for about 5 minutes per side until browned. Transfer to the crock pot.

Step 2: Make the Sauce
Dissolve the bouillon cube in ¼ cup hot water. Stir in cornstarch until fully dissolved and smooth.

Step 3: Assemble the Crock Pot
Pour the cornstarch mixture over the beef. Add chopped onion, bell peppers, stewed tomatoes (with liquid), soy sauce, sugar, and salt. Stir gently to combine everything.

Step 4: Cook on Low
Cover and cook on low for 4 to 5 hours, or until the beef is tender and the flavors have melded. Stir once or twice during cooking, if desired.

Step 5: Serve Hot
Serve warm over rice, mashed potatoes, or noodles. Spoon the sauce over the top and garnish with chopped green onions or fresh parsley, if you like.

Why You’ll Love This Recipe

Flavor Packed: Savory tomato base with just the right amount of soy, garlic, and sweetness.

Hands-Off Cooking: Minimal prep and the slow cooker does the rest.

Family Friendly: Even picky eaters love it when served over rice or egg noodles.

Budget Conscious: Uses affordable, easy-to-find ingredients.

Make-Ahead Friendly: Great for prepping in the morning for a no-stress dinner.

Mistakes to Avoid & Solutions

Using too lean meat: Sirloin works well, but skip ultra-lean cuts, they can turn dry. Chuck roast is a great alternative.

Not browning the beef: Searing adds flavor. Don’t skip this step.

Overcrowding the skillet: Sear in batches to ensure the beef gets nicely browned.

Adding raw cornstarch to the crock pot: Always dissolve it in water first to avoid lumps.

Overcooking the peppers: If you like them with a bit more bite, add them halfway through cooking instead of at the beginning.

Serving and Pairing Suggestions

Serve Over: White rice, jasmine rice, brown rice, mashed potatoes, or buttered egg noodles.

Pair With: Steamed broccoli, a crisp green salad, or garlic green beans.

Serving Style: Family-style in the crock pot or plated individually with rice mounded underneath.

Storage and Reheating Tips

To Store: Cool leftovers completely, then refrigerate in airtight containers for up to 4 days.

To Freeze: Place cooled pepper steak in a freezer-safe container or zip bag for up to 3 months.

To Reheat: Warm on the stovetop over medium heat or microwave in 1-minute bursts, stirring in between. Add a splash of water or broth if the sauce thickens too much.

FAQs

1. Can I use a different cut of beef?
Yes! Chuck roast or round steak also work well. Just make sure it’s a cut that gets tender with slow cooking.

2. Can I make this dish spicier?
Definitely. Add a pinch of red pepper flakes or a splash of hot sauce before cooking.

3. What if I don’t have stewed tomatoes?
Crushed tomatoes or diced tomatoes with a teaspoon of Italian seasoning can work as a substitute.

4. Can I prep this the night before?
Absolutely. Sear the beef and combine everything in the crock pot insert. Cover and refrigerate overnight, then start cooking in the morning.

5. Can I cook it on high instead of low?
Yes, cook on high for about 2.5 to 3 hours, but the beef will be a bit firmer than if slow-cooked on low.

Tips & Tricks

Use a slotted spoon to serve if you want to drain off extra liquid.

Add mushrooms or sliced red bell peppers for more color and flavor.

If you like a thicker sauce, stir in another teaspoon of cornstarch mixed with cold water in the last 15 minutes of cooking.

Toasted sesame seeds or a drizzle of sesame oil can add a fun Asian-inspired twist at serving.

Pre-chop ingredients the night before to make morning prep even faster.

Recipe Variations

Asian-Style Pepper Steak: Swap soy sauce for teriyaki sauce and add sliced red bell peppers and a teaspoon of sesame oil. Garnish with green onions and sesame seeds.

Low Sodium Version: Use low-sodium soy sauce, skip the added salt, and choose no-salt-added stewed tomatoes.

Vegetable Boosted: Add sliced mushrooms, zucchini, or snap peas in the last hour of cooking.

Sweet Heat Style: Stir in a tablespoon of hoisin sauce and a few red pepper flakes for a spicy-sweet sauce.

Pineapple Pepper Steak: Add a half cup of pineapple chunks and a splash of pineapple juice for a tropical twist.

Final Thoughts

That cleanup day turned into one of those small moments I still think about—kids running around with leaf bags, neighbors swapping recipes, someone passing around warm apple cider. And right there, on a fold-out table, a crock pot full of pepper steak quietly stole the show. That’s the kind of dish I keep in my back pocket: easy, satisfying, and always welcome at the table.

Pepper Steak In A Crock Pot