Pepper Steak in a Crock Pot
A chilly October evening, the house smelling of cinnamon and the leaves tap-tapping the window — that’s when this recipe became a family favorite. This Pepper Steak in a Crock Pot brings that same cozy, slow-cooked warmth to your weeknight table, perfect for home bakers who love seasonal comfort food and a kitchen that smells like autumn. If you enjoy slow cooker comfort dishes, you might also like this savory twist on poultry: Crock Pot Angel Chicken.
Why readers love this Pepper Steak in a Crock Pot
There’s something about tender strips of beef, bright bell peppers, and a rich, savory sauce bubbling quietly all afternoon. The Crock Pot does the heavy lifting so you can prep in the morning and come home to a dinner that feels special without fuss. Home bakers will appreciate the simple layering technique and the way this dish pairs with warm dinner rolls or a buttery skillet cobbler.
Ingredients
- 2 pounds thinly sliced beef (flank or sirloin)
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups low-sodium beef broth
- 1/3 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar or maple syrup
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper (adjust to taste)
- 1 tablespoon olive oil
- Salt to taste
- Fresh parsley, chopped, for garnish
Step-by-step instructions
- Prep the beef and vegetables: Pat the beef dry and season lightly with salt, black pepper, and smoked paprika. Slice peppers and onions into even strips so they cook uniformly.
- Sear the beef (optional but recommended): In a skillet over medium-high heat, warm olive oil and quickly sear beef strips 1–2 minutes per side. This step locks in flavor and adds a lovely depth, but you can skip it for a true dump-and-go Crock Pot recipe.
- Layer in the Crock Pot: Place half the sliced onions and peppers in the bottom, add the seared beef in an even layer, then top with the remaining peppers and onions.
- Make the sauce: Whisk together beef broth, soy sauce, Worcestershire, brown sugar, and garlic. Pour evenly over the layered ingredients.
- Cook low and slow: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The long, gentle heat makes the beef melt-in-your-mouth tender.
- Thicken the sauce: About 30 minutes before serving, stir in the cornstarch slurry, cover, and continue cooking until the sauce thickens.
- Serve: Garnish with chopped parsley and spoon over mashed potatoes, rice, or warm bread.
Tips for success
- Cut evenly: Uniform pepper and onion strips ensure even cooking and a prettier presentation.
- Don’t over-thin the beef: Slices that are too thin can dry out; look for 1/4-inch thickness.
- Use the sear: Browning the beef adds a savory crust that translates to richer sauce flavors in your Pepper Steak in a Crock Pot.
- Adjust sweetness and acidity: If your sauce tastes flat, a splash of rice vinegar or lemon juice brightens it up.
- If you love slow-cooked beef recipes, this technique transfers well to other classics like Crock Pot Beef Stroganoff, where slow heat and a creamy finish create comfort food magic.
Possible variations
- Gluten-free: Substitute tamari for soy sauce and ensure Worcestershire is gluten-free to make this Pepper Steak in a Crock Pot safe for gluten-sensitive diners.
- Savory streusel topping: For a seasonal, baker-friendly twist, sprinkle a crunchy savory streusel (panko or gluten-free crumbs mixed with chopped walnuts, thyme, and melted butter) over the beef in a baking dish and broil briefly for texture contrast.
- Slow-cooker medley: Swap beef for sliced chicken breasts if you prefer poultry — a lighter but just-as-flavorful option. For a different shape and heartiness, try a tortellini-based slow-cooker meal like Crockpot Chicken Tortellini.
- Spicier version: Add sliced jalapeño or a pinch of red pepper flakes for heat.
- Herb-forward: Toss in fresh rosemary or thyme for a deeper autumnal aroma.
Storage recommendations
- Refrigerator: Cool the Pepper Steak in a Crock Pot completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in meal-sized portions for 2–3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in a low oven to protect texture.
- Reheating tips: Reheat on low in a covered skillet with a splash of broth to prevent drying. If the sauce thickened too much in storage, stir in a little warm water or broth to restore a silky consistency.
Conclusion
This Pepper Steak in a Crock Pot is an easy, comforting fall favorite that welcomes the scent of autumn into your kitchen and gives you plenty of time to bake seasonal treats while dinner simmers. For another great slow-cooker reference to tweak timing or ingredients, check out this reliable guide: Easy Crockpot Pepper Steak Recipe – Eating on a Dime.
FAQs
- How long should I cook Pepper Steak in a Crock Pot on low?
- Cook on LOW for 6–8 hours for tender, slow-cooked beef. If short on time, use HIGH for 3–4 hours.
- Can I use frozen beef in the Crock Pot?
- It’s best to thaw beef first to ensure even cooking and food safety. Thawed beef also absorbs seasoning better and browns if you choose to sear it.
- How do I prevent the vegetables from getting too soft?
- Slice peppers and onions thick enough to hold shape and layer them so they’re not fully submerged in liquid. Adding half at the start and half later can retain texture.
- What can I serve with Pepper Steak in a Crock Pot?
- Serve over mashed potatoes, steamed rice, buttered noodles, or with warm rolls. A simple side salad and roasted seasonal vegetables complete a cozy meal.
Pepper Steak in a Crock Pot
- Total Time: 315 minutes
- Yield: 4 servings
- Diet: Gluten-Free (if using tamari)
Description
A cozy and comforting dish featuring tender beef and bright bell peppers, slow-cooked to perfection.
Ingredients
- 2 pounds thinly sliced beef (flank or sirloin)
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups low-sodium beef broth
- 1/3 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar or maple syrup
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper (adjust to taste)
- 1 tablespoon olive oil
- Salt to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat the beef dry and season lightly with salt, black pepper, and smoked paprika. Slice peppers and onions into even strips.
- In a skillet over medium-high heat, warm olive oil and quickly sear beef strips for 1–2 minutes per side.
- Place half the sliced onions and peppers in the bottom of the Crock Pot, add the seared beef in an even layer, then top with the remaining peppers and onions.
- Whisk together beef broth, soy sauce, Worcestershire, brown sugar, and garlic. Pour evenly over the layered ingredients.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- About 30 minutes before serving, stir in the cornstarch slurry, cover, and cook until the sauce thickens.
- Garnish with chopped parsley and serve over mashed potatoes, rice, or warm bread.
Notes
Ensure even slicing for consistent cooking. Searing the beef adds great flavor but can be skipped for convenience.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American