Slow Cooker Pepper Steak Recipe
Posted Mar 25, 2020, Updated Apr 19, 2024
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This slow cooker pepper steak recipe only takes 5 minutes to prepare, then cooks low & slow in the crock pot! It’s a an easy & nutritious dinner recipe, perfect for busy nights!
My love for slow-cooked meals runs deep (like this crockpot chicken teriyaki). I am the kind of person who likes my meat tender and bursting with flavor, and (in my opinion) low and slow is the best method for achieving these results. Try this beef and barley soup or beef stew also!
This crockpot pepper steak recipe is an easy and healthy meal that our whole family enjoys! I have been making this dish since Ritch and I got married over a decade ago, and it’s still a favorite in our house to this day.
This slow cooker Pepper Steak is on my husband’s “short list” of dinner requests. Lucky for me, it takes very minimal work and just a handful of ingredients to make it too!
Pepper Steak Recipe: Ingredients & Substitutions
- Diced Tomatoes: . You may substitute a can of stewed tomatoes for the diced tomatoes. I recommend fire-roasted diced tomatoes because they add some extra flavor.
- Peppers: Any color/variety of bell peppers works perfectly in this pepper steak recipe.
- Honey: The 1 tsp in this recipe brings out the flavor of the tomatoes. Feel free to use regular granulated sugar or omit completely if necessary.
- Beef Broth: You can make your own beef broth or use bullion and water to achieve the same results! Or use chicken broth (I do this often).
How to Make Crock Pot Pepper Steak
This slow cooker pepper steak is so easy to make. Begin by combining the soy sauce, broth, tomatoes, seasoning and steak to the container of a slow cooker. Then cook on high for 3 hours or low for 6 hours.
Once the meat is tender, add cornstarch and water to the contents in the slow cooker and stir until it’s evenly distributed.
After adding the cornstarch mixture, add the peppers and cook for another 1 hour, or until the peppers are cooked to your desired doneness. If necessary, leave the lid slightly ajar so the sauce thickens up!
Peppers cooking time
It’s important not to overcook the peppers. Adding the peppers in the last hour of cooking ensures that they will not get overcooked/mushy.
Serve
Serve on top of rice or egg noodles for a delicious dinner. For a low-carb option, serve over zucchini noodles.
Store/Freeze
Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months!
Pepper Steak Recipe FAQS
Here are my suggestions for the type of steak you can use, it is very versatile, and I usually buy what is on sale.
New York steak
Ribeye
top sirloin
flank steak
Yes, the recipe heats up past 160 degrees F as it cooks, making it safe to put raw steak in the slow cooker.
Yes, you can easily double or triple this recipe and make it in a large crockpot or in two smaller crockpots.
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Slow Cooker (Crockpot) Pepper Steak
Equipment
Ingredients
- 1 pound steak* cut into strips
- ¼ cup beef broth (or chicken broth)
- 1 Tablespoon minced garlic
- ½ cup onion diced
- 3 Tablespoons soy sauce
- 1 teaspoon honey
- 14 ounce diced tomatoes
- 1 green bell pepper cut into strips
- 1 red bell pepper cut into strips
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instructions
- Add the beef broth, minced garlic, onion , soy sauce honey and tomatoes to the container of a slow cooker, then stir until combined.
- Add the sliced steak and stir.
- Cook on low for 6-8 hours, or high for 3-4 hours. (Until meat is tender).
- Once meat is tender, mix together cornstarch and water.
- Pour mixture into the slow cooker and stir until combined.
- Add peppers to the beef mixture and stir until evenly distributed.
- Cook for an additional 1 hour, or until peppers are cooked to your preferred texture.
- Serve.
Video
Notes
- Flank steak
- Sirloin (top or bottom)
- Ribeye
- New York Strip steak
- Diced Tomatoes: . Stewed tomatoes work well too!
- Peppers: use your favorite colored bell pepper.
- Honey: The 1 tsp in this recipe brings out the flavor of the tomatoes. Granulated sugar is a good substitute.
- Beef Broth: Beef bouillon mixed with water or chicken broth are good substitutes.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Family pleaser! It was delish. I cooked it on low for 8 hrs and the meat fell apart. It was still good but definitely didn’t look like the picture.
Made this for my husband and myself the other evening. Very easy to make. Absolutely delicious flavor. My only recommendation is, if it’s for more than two people, I would double or triple the recipe. We pretty much wiped it out. Will definitely make it again.!!
I’m so glad you love this recipe, Janet!
Such a classic recipe and always delicious! I’ve made it many times.
I made this for dinner last night too! 🙂 Thank you for your comment it’s so easy and delicious!
I made this without the honey and cornstarch because those are things that are not a part of my keto lifestyle. I instead used xantham gum in place of the cornstarch and sugar- free honey substitute. It came out delicious. Thank you for sharing and inspiring.
This was delicious! I followed the recipe exactly, except I added the peppers a little sooner than suggested The peppers are so amazing that I will probably double the amount of peppers next time. And only 3 blue WW points (before the rice or noodles or whatever you serve it on top of.
I made successful, recipes you share in full. thank you
Definitely a new family favorite. Thank you for this recipe. With 5 kids and a hungry husband this will feed a crowd. I made rice and couscous to give them the option and they preferred it over couscous. Amazing!
Thank you Rebecca! I 100% relate to feeding 6 hungry people! LOL!
This dish is so simple and easy to make! I served it with red, yellow and orange peppers over white rice.
My mom used to make Pepper Steak. But it didn’t look like this! I’d forgotten about her recipe (with rather good intent.) But I’ll be trying this one!
LOL Serena! This recipe is beloved by my whole family!
We love stir fry, and this looks so so delicious Laura; putting anything on rice (especially Oriental themed food) is my absolute favorite kind of meal.
We have the white vs. brown rice battle in my house! LOL! Literally NO one else will eat brown besides me….they are too funny!