Crockpot Pepper Steak

Tender strips of sirloin simmered with sweet bell peppers, onions, and a savory-sweet sauce—this slow-cooked classic is comfort food at its finest. With rich umami from soy sauce, Worcestershire, and beef bouillon, and a velvety texture thanks to a simple cornstarch slurry, it’s like your favorite stir-fry transformed into a hands-off, one-pot meal. Just set it and forget it for a flavorful dinner that practically melts in your mouth.

Why You’ll Love This Recipe

This isn’t just another crockpot dish—it’s weeknight magic. Inspired by Chinese-American takeout and home-style cooking, this version skips the wok but keeps all the bold flavor. The long, slow braise makes even budget-friendly cuts of steak fork-tender, while the peppers stay vibrant and slightly crisp. Serve it over rice or noodles and no one will believe it came from a slow cooker.

Perfect for:

• Busy weeknights and last-minute dinners
• Meal prep and freezer-friendly batches
• Fans of stir-fries, Mongolian beef, or pepper steak sandwiches
• Feeding a family with minimal effort

Ingredients

For the Steak & Aromatics

• 2 lbs (900g) sirloin steak, thinly sliced into strips (or flank, chuck, or stew meat)
• 1 large onion, chopped (~1 cup)
• 2 bell peppers (any color), sliced into strips
• 2 cloves garlic, minced (or 2 tsp bottled minced garlic)
• 2 tbsp (30ml) olive oil

For the Savory Sauce Base

• ⅔ cup (160ml) hot water
• 1 beef bouillon cube (or 1 tbsp paste/granules)
• 1 tbsp (8g) cornstarch (for thickening)
• 3 tbsp (45ml) soy sauce (low-sodium if preferred)
• 1 tsp (5g) brown sugar (balances saltiness)
• 2 tsp (10ml) Worcestershire sauce
• Freshly ground black pepper, to taste
• 1 (14.5 oz / 410g) can diced tomatoes, undrained

Step-by-Step Instructions

1. Sear the Steak

In a large skillet over medium-high heat:

• Heat olive oil.
• Add steak strips in a single layer (work in batches if needed).
• Sear 2–3 minutes per side, until browned on the outside but not fully cooked through.
• Transfer to a plate—don’t drain.

2. Dissolve Bouillon & Make Slurry

In a bowl:

• Stir bouillon cube into hot water until dissolved.
• Whisk in cornstarch until smooth—no lumps!

3. Assemble in Crockpot

In a 4–6 quart slow cooker:

• Pour in dissolved bouillon mixture, soy sauce, brown sugar, Worcestershire sauce, and pepper.
• Add undrained diced tomatoes, chopped onion, and seared steak with juices.
• Stir gently to combine.

4. Cook Low & Slow

• Cover and cook:
  • HIGH for 3 hours, or
  • LOW for 6–7 hours

5. Add Peppers & Finish

• Stir in sliced bell peppers during the last hour of cooking.
• This keeps them colorful and slightly crisp—not mushy.

6. Serve Warm & Delicious

Ladle over:

• Hot steamed white or brown rice
• Noodles or cauliflower rice
• Crusty bread for soaking up sauce

Garnish with:

• Sliced green onions
• Sesame seeds
• Extra black pepper

You Must Know

• Sear the steak first —it adds depth you can’t get from dumping raw meat in.
• Add peppers late —they retain better texture and color.
• Cornstarch = silky sauce —don’t skip the slurry step.
• Tastes better the next day! Flavors meld beautifully overnight.
• Freezer-friendly —cool completely and freeze before or after cooking.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheat gently on the stove over medium-low heat, stirring often. Microwave works but stir frequently.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style right in the slow cooker for rustic charm.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in American-Chinese home cooking and 1970s crockpot culture, this recipe celebrates how global flavors meet convenience. Found at weeknight tables, church suppers, and creative kitchens alike, it honors the joy of turning simple ingredients into something deeply satisfying.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use a larger slow cooker.
• Want more heat? Add red pepper flakes, sriracha, or sliced jalapeños with the peppers.
• Make ahead: Chop everything 1–2 days ahead. Store separately.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I skip searing the steak?
A: Technically yes—but you’ll lose rich flavor. Searing takes 5 mins and makes a big difference.

Q: Why is my sauce too thin?
A: Likely undercooked or too much liquid. Simmer uncovered 15–20 mins after cooking to reduce.

Q: Is this gluten-free?
A: Only if using GF soy sauce/tamari and verifying all ingredients.

Q: Can I make it in the oven?
A: Absolutely! Braise at 325°F for 2–3 hours, covered.

Q: Can I air fry leftovers?
A: Not the whole batch—but reheat individual portions at 350°F for 6–8 mins.

Allergy Information

Contains: wheat (in soy sauce), gluten (unless substituted), soy.
Gluten-free option: Use tamari or coconut aminos.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sauces and broths.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings (without rice)

• Calories: 290
• Fat: 14g
• Saturated Fat: 4g
• Carbohydrates: 12g
• Fiber: 3g
• Sugar: 7g
• Protein: 28g
• Sodium: 880mg

This pepper steak doesn’t shout. It simmers quietly, savory and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with steak, soul, and someone who says, “Let’s make it together.”