Crockpot Pepper Steak for Effortless Weeknight Dinners

There was a week during my daughter’s first year of school when everything seemed to unravel—late pickups, last-minute meetings, zero brain space for dinner. That’s when I turned back to an old favorite I hadn’t made in years: crockpot pepper steak. It was the kind of meal that felt nostalgic, like something my mom would have pulled together when life got hectic. I needed dinner to make itself that day—and this recipe delivered.

Now it’s my go-to when the fridge is looking sparse but I still want something that hits all the comfort notes: tender meat, savory sauce, sweet peppers. This version is especially great because it skips browning the beef and still delivers deep, takeout-style flavor with minimal effort. Whether you’re cooking for family, friends, or just stocking up on leftovers for the week, crockpot pepper steak is the slow cooker MVP you’ll keep coming back to.

Recipe Overview & Why You’ll Love It

Crockpot pepper steak is the perfect fusion of Chinese-inspired flavor and weeknight simplicity. In just a few hours, your slow cooker transforms basic ingredients into a rich, savory-sweet dish that feels indulgent but couldn’t be easier to make.

You’ll love this version because the beef turns meltingly tender without needing to sear it, the peppers hold their color and shape, and the sauce thickens naturally without fuss. Unlike many versions, this one strikes a perfect balance of salty, sweet, and umami—and doesn’t rely on bottled stir-fry sauces. It’s meal-prep friendly, totally freezer-safe, and endlessly customizable to suit your pantry or dietary needs.

Ingredients & Substitutions

This crockpot pepper steak keeps the ingredient list short but purposeful. Here’s what you’ll need and how to flex it based on your needs.

Main Ingredients

• 2 lbs sirloin steak, sliced into thin strips (flank or top round also work well)
• 3 bell peppers, any combination of red, green, yellow, or orange
• 1 large yellow onion, thinly sliced

Sauce Base

• 1⁄2 cup low-sodium soy sauce (for gluten-free, use tamari or coconut aminos)
• 1⁄2 cup beef broth (or sub vegetable broth for lighter flavor)
• 1 tablespoon brown sugar (swap with honey or maple syrup if needed)
• 1 tablespoon minced garlic (fresh or jarred)
• 1⁄4 teaspoon ground ginger
• 1⁄2 teaspoon black pepper

Optional Add-ins

• 1 tablespoon cornstarch (for thickening at the end)
• Cooked white rice or egg noodles, for serving

You can also toss in extras like sliced mushrooms, pineapple chunks, or baby corn to add texture and variety.

Equipment You’ll Need

One of the best things about crockpot pepper steak is that it doesn’t require any fancy tools.

• 6–8 quart slow cooker (manual or programmable)
• Cutting board + sharp knife for prepping the steak and vegetables
• Measuring spoons and cups
• Ladle or tongs for serving
• Airtight containers for storing leftovers or freezing

Step-by-Step Instructions

Follow these simple steps to get dinner working while you handle everything else life throws at you.

Step 1 – Prep the Steak and Vegetables

Trim any excess fat from the sirloin and slice it into thin, uniform strips. This helps it cook evenly and become tender without falling apart. Cut the bell peppers and onion into strips about ½-inch wide. Aim for consistency here so everything cooks at the same rate.

Step 2 – Layer Ingredients in the Slow Cooker

Place the steak strips in the bottom of your slow cooker. Layer the sliced onions and peppers on top. In a bowl, whisk together soy sauce, broth, brown sugar, garlic, ginger, and black pepper. Pour this sauce over the beef and vegetables—no need to stir.

Step 3 – Cook

Cover the slow cooker with the lid. Cook on LOW for 5–6 hours or HIGH for 3–4 hours. The beef should be tender, not mushy, and the peppers slightly softened but still colorful.

Step 4 – Optional Thickening

If you like a thicker sauce, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this into the slow cooker during the final 30 minutes of cooking and let it thicken.

Step 5 – Serve

Spoon the crockpot pepper steak over cooked rice or noodles. Ladle extra sauce over the top, and garnish with chopped scallions or sesame seeds if you want to get fancy.

Why This Recipe Works

What makes this crockpot pepper steak recipe special isn’t just the convenience—it’s the smart layering of flavors and textures.

Slicing the beef thinly ensures it becomes tender without searing, which saves a step without sacrificing quality. The onions and peppers cook on top, steaming rather than stewing, so they don’t turn to mush. The sauce is built on soy, garlic, and ginger for that familiar takeout-style flavor, but the brown sugar balances the saltiness with just the right sweetness.

Letting the flavors meld slowly over several hours means you get depth and complexity without needing multiple pots or pans.

Pro Tips & Variations

• Pepper color matters: Red and yellow bell peppers are sweeter and add brightness. Green is more bitter but great for balance.
• Go spicy: Add a sliced jalapeño or a pinch of red pepper flakes to kick up the heat.
• Make it tropical: Stir in pineapple chunks during the last hour for a sweet-savory twist.
• Switch the protein: Try chicken strips or tofu slabs (reduce cooking time by 1–2 hours on LOW).
• Double it up: This recipe scales easily—just make sure your slow cooker can hold it. Use a larger insert if doubling.

Make-Ahead, Storage & Freezing

This dish was made for meal prep.

• Prep Ahead: You can assemble all the ingredients directly in the slow cooker insert the night before. Cover and refrigerate. In the morning, place it in the cooker and start the timer.
• Storage: Let leftovers cool fully, then transfer to airtight containers. Store in the fridge for up to 4 days.
• Freezing: Freeze cooked pepper steak in portions with sauce for up to 2 months. Thaw overnight in the fridge.
• Reheating: Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the sauce. Avoid boiling, which can toughen the beef.

Serving Suggestions & Pairings

Crockpot pepper steak pairs beautifully with a range of sides.

• Base options: White rice, jasmine rice, brown rice, or egg noodles work well to soak up the sauce.
• Garnish ideas: Chopped scallions, sesame seeds, or crushed peanuts add texture and flavor.
• Vegetable sides: Try steamed broccoli, stir-fried green beans, or sautéed bok choy.
• Drinks: Iced green tea, sparkling water with lime, or a light white wine like Riesling complement the flavors.

Dietary Notes & Allergen Considerations

This recipe is naturally dairy-free and nut-free. To adapt it for other diets:

• Gluten-free: Use tamari or coconut aminos instead of regular soy sauce.
• Soy-free: Substitute soy sauce with Bragg Liquid Aminos or a soy-free alternative.
• Low-carb/keto: Serve over cauliflower rice and skip the brown sugar (or use a keto-friendly sweetener).
• Vegetarian: Swap the beef for sliced portobello mushrooms or tofu, and use veggie broth.

Troubleshooting & Common Mistakes

• Beef is dry or stringy → The meat may have cooked too long or was sliced too thin. Use the LOW setting and check at 5 hours.
• Vegetables are mushy → Slice peppers into thicker strips and avoid stirring during cooking.
• Sauce is too salty → Always use low-sodium soy sauce and consider diluting with more broth.
• Sauce is too thin → Stir in the optional cornstarch slurry during the final 30 minutes of cooking.

Nutritional Information (per serving, estimated)

• Serving Size: 1½ cups steak with vegetables and sauce
• Calories: ~285
• Sugar: ~7g
• Sodium: ~830mg
• Fat: ~10g
• Saturated Fat: ~3g
• Unsaturated Fat: ~6g
• Trans Fat: 0g
• Carbohydrates: ~14g
• Fiber: ~2g
• Protein: ~34g
• Cholesterol: ~75mg

FAQs

Conclusion

Crockpot pepper steak is one of those rare recipes that delivers maximum flavor for minimal effort. It lets you walk away from the kitchen while still knowing a warm, satisfying meal is waiting at the end of the day. Whether you’re juggling a busy week or just want something cozy and nourishing, this dish checks all the boxes.

Give it a try next time you’re craving takeout but want a healthier, homemade version. Customize it to your tastes, freeze what you don’t finish, and enjoy knowing you’ve got dinner handled with barely any cleanup. Crockpot pepper steak might just become your new weeknight hero.

More Delicious Recipes

• Honey Sesame Chicken: This sticky-sweet and savory chicken dish is a great alternative to crockpot pepper steak when you’re craving Asian-inspired comfort. With similar umami flavors and simple prep, it’s perfect over rice or noodles.
• Ground Turkey Teriyaki Stir Fry: A lighter, quicker stovetop version of your favorite takeout flavor profiles. Packed with protein and tossed in a rich teriyaki glaze, this dish echoes the sweet-salty dynamic of crockpot pepper steak in a different format.
• Chinese Beef and Broccoli: Tender beef, crisp broccoli, and a glossy brown sauce make this a flavor cousin to pepper steak. It’s ideal for those who want another easy, satisfying Asian-style dinner that cooks up quickly.

Crockpot Pepper Steak

Print Recipe

Crockpot Pepper Steak is a flavorful slow-cooked beef dish made with tender sirloin strips, bell peppers, and onions simmered in a savory soy-garlic sauce. It’s a fuss-free, comforting meal perfect for weeknights and pairs beautifully with rice or noodles.

• Author: Benchi
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Asian-Inspired

Ingredients

• 2 lbs sirloin steak, thinly sliced
• 3 bell peppers, sliced (any color)
• 1 yellow onion, sliced
• 1/2 cup low-sodium soy sauce
• 1/2 cup beef broth
• 1 tablespoon brown sugar
• 1 tablespoon minced garlic
• 1/4 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch (optional)
• 2 tablespoons cold water (if using cornstarch)
• Cooked white rice or egg noodles, for serving

Instructions

1. Trim and slice the sirloin steak into thin, uniform strips.
2. Slice the bell peppers and onion into strips.
3. Place the steak in the bottom of a 6–8 quart slow cooker.
4. Layer the sliced peppers and onion on top of the beef.
5. In a bowl, whisk together the soy sauce, beef broth, brown sugar, garlic, ground ginger, and black pepper.
6. Pour the sauce over the meat and vegetables without stirring.
7. Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the beef is tender and peppers are soft but not mushy.
8. If desired, whisk cornstarch with cold water and stir into the slow cooker during the last 30 minutes to thicken the sauce.
9. Serve hot over cooked white rice or egg noodles.

Notes

• Use flank or top round steak as a budget-friendly alternative to sirloin.
• Substitute tamari or coconut aminos for soy sauce to make it gluten-free.
• For extra flavor, add a pinch of red pepper flakes or sliced jalapeño.
• Pineapple chunks or mushrooms can be added for variation.