How do I know when crockpot pepper steak is fully cooked?

The beef should be fork-tender but not falling apart. The peppers should be soft with some texture remaining. If using a thermometer, the beef should reach at least 145°F (63°C) .

Can I prep crockpot pepper steak the night before?

Absolutely. Assemble everything in the slow cooker insert, cover, and refrigerate. In the morning, place it in the cooker and start cooking as usual.

Can I double this crockpot pepper steak recipe?

Yes, just make sure your slow cooker is large enough (6–8 quarts recommended). Keep the cooking time the same, and don’t overcrowd the pot.

What cuts of beef are best for slow cooker pepper steak?

Sirloin is ideal, but flank steak, top round, or even chuck roast sliced thinly will work. Just make sure to trim any excess fat and slice against the grain.

What’s the best way to reheat leftovers?

Reheat in the microwave with a spoonful of broth or water to loosen the sauce. Alternatively, warm it on the stove over medium-low heat until hot.

Crockpot Pepper Steak for Effortless Weeknight Dinners

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

Trim and slice the sirloin steak into thin, uniform strips.
Slice the bell peppers and onion into strips.
Place the steak in the bottom of a 6–8 quart slow cooker.
Layer the sliced peppers and onion on top of the beef.
In a bowl, whisk together the soy sauce, beef broth, brown sugar, garlic, ground ginger, and black pepper.
Pour the sauce over the meat and vegetables without stirring.
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.
If desired, whisk cornstarch with cold water and stir into the slow cooker during the last 30 minutes to thicken the sauce.
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.

Find it online: https://www.cookwithbenchi.com/crockpot-pepper-steak/