There’s nothing better than coming home to the tantalizing aroma of Pepper Steak simmering away in your crock pot. This classic dish combines tender strips of beef, vibrant bell peppers, and a savory sauce that’s bursting with flavor – all cooked to perfection in your slow cooker.

I first tried this recipe on a busy weeknight when I needed something effortless yet satisfying. To my surprise, it quickly became a family favorite, with everyone eagerly ladling the flavorful sauce over fluffy white rice. Trust me, once you make this, it’ll earn a permanent spot in your recipe rotation!

Why You’ll Love This Crock Pot Pepper Steak

Get ready to discover why this Crock Pot Pepper Steak will be your new go-to meal. It’s the perfect mix of convenience, flavor, and heartiness.

First, it’s an absolute lifesaver on busy days. With just a few minutes of prep in the morning, you can come home to a hot, ready-to-eat dinner. The crock pot does all the work for you!

Second, the flavors are out of this world. The slow cooking process allows the beef to become incredibly tender, while the soy-based sauce soaks into every bite. Add the sweet crunch of bell peppers, and you’ve got a winning combination.

Another bonus? This recipe is budget-friendly and uses simple pantry staples. You won’t need to break the bank to enjoy a meal that tastes like it came from a restaurant.

Finally, it’s versatile! Serve it over rice, noodles, or even mashed potatoes for a hearty meal that pleases everyone.

Ingredients Notes

The beauty of Crock Pot Pepper Steak lies in its simple ingredients, each working together to create a dish that’s full of flavor. Here’s what you’ll need:

Beef strips: Opt for lean cuts like sirloin or flank steak, sliced thinly against the grain. This ensures the meat stays tender throughout cooking.
Bell peppers: A mix of red, green, and yellow bell peppers adds both color and sweetness to the dish. Slice them into even strips for uniform cooking.
Soy sauce: This is the backbone of the sauce, providing a salty and umami-rich base. Use low-sodium soy sauce if you prefer a lighter option.
Garlic and ginger: Freshly minced garlic and ginger infuse the sauce with warmth and depth.
Beef broth: A rich beef broth keeps the sauce flavorful and enhances the beefy taste of the dish.
Tomato paste: This adds a hint of acidity and thickness to the sauce.
Brown sugar: A touch of sweetness balances the savory elements perfectly.
Cornstarch: Used for thickening the sauce towards the end of cooking.

Equipment Needed

You’ll need a crock pot or slow cooker for this recipe. A whisk is also handy for mixing the cornstarch slurry to thicken the sauce.

How To Make Crock Pot Pepper Steak

Making Crock Pot Pepper Steak is as simple as layering ingredients and letting the slow cooker do the rest. Here’s how it’s done:

Prepare the beef: Begin by slicing your beef into thin strips. Season lightly with salt and pepper for extra flavor.
Combine ingredients: In the crock pot, layer the beef strips, sliced bell peppers, and minced garlic and ginger. In a bowl, mix together soy sauce, beef broth, tomato paste, and brown sugar, then pour the sauce mixture over the beef and peppers.
Set it and forget it: Cover the crock pot with its lid and set it to cook on low for 6-7 hours or high for 3-4 hours. This slow cooking process allows the beef to become melt-in-your-mouth tender.
Thicken the sauce: About 30 minutes before the cooking time ends, mix cornstarch with a little water to create a slurry. Stir this into the crock pot to thicken the sauce.
Serve and enjoy: Once the sauce has thickened, give everything a good stir and serve over steamed white rice, noodles, or your favorite side.

The total time for this recipe is hands-off, making it ideal for busy days. Your house will smell amazing, and you’ll have a hearty dinner ready without breaking a sweat!

Storage Options

This recipe is perfect for leftovers! Here’s how to store and reheat your Pepper Steak:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Allow the pepper steak to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to prevent hot spots. Add a splash of beef broth if the sauce thickens too much.

Variations and Substitutions

The flexibility of this dish makes it a true kitchen favorite. Here are some ideas to customize it to your taste:

Protein swap: Use chicken, pork, or tofu instead of beef for a delicious twist.
Vegetarian version: Skip the beef and add extra veggies like mushrooms, zucchini, or broccoli for a veggie-packed version.
Spicy kick: Add red pepper flakes or sliced chilies to the sauce for a little heat.
Gluten-free option: Use tamari or coconut aminos instead of soy sauce, and ensure the beef broth is gluten-free.
Low-carb: Serve the pepper steak over cauliflower rice or zucchini noodles to keep it low-carb.

Experimenting with this recipe is half the fun! No matter how you make it, this dish is sure to impress.

Warm, savory, and utterly satisfying, Crock Pot Pepper Steak is a dish that brings comfort and flavor to your table with minimal effort. Try it tonight, and get ready for everyone to ask for seconds!