Easy Crock Pot Pepper Steak Recipe

Let’s be real. Some days, cooking feels like climbing Mount Everest barefoot. You’re hungry, you want something that tastes like effort—but without actually making effort. Enter: Pepper Steak in a Crock Pot. This dish is basically a magic trick. You dump a bunch of stuff into your slow cooker, walk away, live your life, binge that Netflix series guilt-free, and come back to a glorious meal that tastes like you slaved over it. Spoiler: you didn’t.

So grab your slow cooker, my friend, because tonight you’re about to make steak the lazy (ahem—efficient) way.

Why This Recipe is Awesome?

• First off, it’s idiot-proof. If you can open a jar and stir with a spoon, congrats, you’re qualified.
• It tastes like restaurant takeout—but better, because you know exactly what went in it (and hopefully, no mystery oils or questionable MSG packets).
• Minimal dishes. Like, maybe 2? Slow cooker insert + cutting board. Less cleanup = happy you.
• Perfect for meal prep. Make a big batch, stuff it in containers, and boom—you’ve got lunch for the next few days.
• And my favorite part: it makes your house smell like you actually know what you’re doing in the kitchen. Trust me, your neighbors will be jealous.

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Ingredients

Here’s the grocery list. Don’t panic—nothing fancy, nothing you’ll have to hunt down in a sketchy aisle.

• 2 pounds beef sirloin or flank steak – Slice it thin. (Or ask your butcher, because knives are scary sometimes.)
• 2–3 bell peppers – Any colors, but green + red together = chef’s kiss.
• 1 large onion – Slice it like you’re auditioning for a cooking show.
• 2 cloves garlic – Don’t skimp. Vampires hate you anyway.
• 1 cup beef broth – The flavor booster.
• ¼ cup soy sauce – Salty goodness.
• 2 tablespoons brown sugar – Because sweet + savory = perfection.
• 2 tablespoons cornstarch – Thickens the sauce so it’s not soupy.
• 1 tablespoon olive oil – Keeps things happy in the pot.
• 1 teaspoon ground ginger – Optional, but highly recommended.
• Salt + pepper to taste – Don’t go wild; soy sauce already has salt.

Step-by-Step Instructions

1. Slice that steak. Thin strips are key here. Imagine fajita-sized strips but slightly smaller. Pro tip: freeze the meat for 20 minutes first, it makes slicing way easier.
2. Chop your veggies. Bell peppers + onions into strips. Garlic gets the tiny chop treatment. Don’t cry too much over the onions—this meal is worth the tears.
3. Mix your sauce. In a small bowl, whisk together beef broth, soy sauce, brown sugar, garlic, ginger, and cornstarch. This is your flavor bomb.
4. Load the slow cooker. Throw in steak, veggies, olive oil, and the sauce you just mixed. Give it a good stir, like you’re tucking everyone in for a long nap.
5. Set it and forget it. Cook on low for 6–7 hours or high for 3–4 hours. Yes, your house will smell amazing the entire time, and yes, it’ll be torture waiting.
6. Serve it up. Spoon that saucy pepper steak over rice, noodles, or even mashed potatoes if you’re feeling rebellious. Sprinkle with sesame seeds or green onions if you’re trying to impress someone.

Common Mistakes to Avoid

• Overcooking the steak. Yes, it’s a slow cooker, but if you leave it for 12 hours, you’ll end up with beef mush. Delicious mush, but still mush.
• Forgetting the cornstarch. Unless you want pepper steak soup, don’t skip it.
• Thinking soy sauce = optional. It’s not. Without it, you basically have boiled beef with peppers. Ew.
• Using only green peppers. Unless you love bitterness. Mix colors for balance (and Instagram-worthy pics).
• Not tasting before serving. Salt levels vary—taste it first unless you enjoy playing “Guess That Sodium Level.”

Alternatives & Substitutions

• No sirloin? Use flank steak, skirt steak, or even stew beef. Heck, you could probably toss in chicken if beef isn’t your vibe.
• Gluten-free? Swap soy sauce for tamari or coconut aminos. Same salty goodness, fewer tummy troubles.
• Low-carb life? Ditch the rice and serve it over cauliflower rice or zucchini noodles. (Doesn’t taste the same, but hey, your abs will thank you.)
• No beef broth? Chicken broth works fine. Or water in a pinch, but don’t expect fireworks.
• Veggie version? Skip the steak (gasp!) and add more peppers, mushrooms, or tofu. Just know your carnivore friends will judge you.

FAQs

Q: Can I prep this the night before?

A: Absolutely. Dump everything in the slow cooker insert, stick it in the fridge, and just pop it in the base the next day. Lazy meal prepping at its finest.

Q: Do I really have to slice the steak thin?

A: Yep. Thick chunks = chewy disaster. You want tender strips that basically melt in your mouth, not beef-flavored rubber bands.

Q: Can I freeze leftovers?

A: 100%. Just let it cool, pack it up, and freeze. Thaws like a champ.

Q: Is this spicy?

A: Not unless you make it that way. Toss in some crushed red pepper flakes or a splash of sriracha if you want that extra kick.

Q: Can I cook it on the stovetop instead?

A: Sure, but then it’s not Crock Pot Pepper Steak—it’s just…pepper steak. But yes, stir-fry it all in a big skillet if you’re in a rush.

Q: Will my picky kids eat this?

A: If they like beef and don’t have a vendetta against peppers, probably. Worst case, bribe them with dessert.

Related  Recipe:

• Street Corn Chicken Rice Bowl Recipe
• Chicken And Dressing Casserole Recipe
• Crock Pot Pork Chops and Potatoes

Final Thoughts

And there you have it—Pepper Steak in a Crock Pot that’s as easy as it is tasty. Seriously, it’s the kind of recipe that makes you feel like a kitchen wizard without needing a culinary degree (or a ton of patience). The slow cooker did the heavy lifting, and you get all the credit.