Table of Contents: Crock Pot Pepper Steak

Crock Pot Pepper Steak

Remember those busy weeknights when a delicious, satisfying meal felt impossible? Or maybe you’re looking for a crowd-pleaser for a holiday gathering that doesn’t keep you stuck in the kitchen?

This Crock Pot Pepper Steak recipe is the answer! It’s a flavorful, tender, and incredibly easy way to enjoy a classic dish, perfect for anyone who appreciates a home-cooked meal without the fuss.

This isn’t just another slow cooker beef recipe; it’s a warm hug in a bowl. The beauty of using a slow cooker is that it transforms tougher cuts of beef into melt-in-your-mouth perfection. This pepper steak recipe delivers that classic savory-sweet flavor profile you crave, inspired by Asian cuisine, but made simple enough for even the most novice cook.

Forget complicated stir-fries – this Asian-inspired dinner is all about letting the Crock-Pot do the work. It’s a family favorite, and we’re confident it will become one of yours too!

Alternate Names & Variations

You might also find this recipe referred to as “Mississippi Pot Roast with Peppers” (though the flavor profiles differ slightly), or simply “Slow Cooker Beef and Peppers.” Many variations exist, incorporating different vegetables like mushrooms or broccoli.

Some recipes also add a splash of rice wine vinegar for extra tang. If you’re looking for other slow cooker beef recipes, consider exploring variations with different sauces like teriyaki or hoisin.

Ingredients: Crock Pot Pepper Steak

Beef & Seasoning:

* 2 pounds sirloin steak, cut into 2-inch by ½-inch strips

* 2 teaspoons garlic powder
* ½ teaspoon kosher salt
* ½ teaspoon ground black pepper

Cooking Oil:

* 1 tablespoon neutral oil (canola, grapeseed, or similar)

Vegetables:

* 1 large yellow onion, sliced
* 2 green bell peppers, cored and cut into ½-inch strips
* 2 red or yellow/orange bell peppers, cored and cut into ½-inch strips

Liquids & Extras:

* ¼ cup plus 2 tablespoons water, divided
* 1 (15-ounce) can fire-roasted diced tomatoes (with juices)
* ¼ cup low sodium soy sauce, plus additional to taste

* 2 tablespoons Worcestershire sauce
* 2 tablespoons honey
* 1 tablespoon minced fresh ginger
* ¼ teaspoon red pepper flakes, plus additional to taste

Thickener:

* 5 tablespoons cornstarch, divided

For Serving:

* Prepared brown rice, quinoa, or cauliflower rice

Step-by-Step Instructions

1. Sear the Beef (Optional but Recommended): While not essential, searing the beef adds a depth of flavor. Heat the oil in a large skillet over medium-high heat. Sear the beef strips in batches, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side, until browned. This step locks in the juices.
2. Season the Beef: In a large bowl, combine the beef strips with garlic powder, salt, and pepper. Toss to coat evenly.

3. Layer the Crock-Pot: Place the sliced onion in the bottom of your Crock-Pot. Top with the bell pepper strips.
4. Add the Beef & Liquids: Arrange the seasoned beef over the vegetables. Pour in the fire-roasted diced tomatoes (with juices), soy sauce, Worcestershire sauce, honey, minced ginger, red pepper flakes, and ¼ cup of water.
5. Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The beef should be very tender and easily shredded with a fork. Chef’s Tip: Cooking on low for a longer period yields the most tender results.

6. Thicken the Sauce: In a small bowl, whisk together the remaining 2 tablespoons of water with 5 tablespoons of cornstarch to create a slurry. During the last 30 minutes of cooking, stir the cornstarch slurry into the Crock-Pot. This will thicken the sauce beautifully.
7. Taste and Adjust: Taste the sauce and adjust seasonings as needed. Add more soy sauce for saltiness, red pepper flakes for heat, or honey for sweetness.
8. Serve: Serve hot over your choice of rice, quinoa, or cauliflower rice. Garnish with sesame seeds or chopped green onions, if desired.

Recipe Card Block (Quick Reference)

Prep Time: 20 minutes
Cook Time: 6-8 hours (Low) or 3-4 hours (High)
Total Time: 6 hours 20 minutes – 8 hours 20 minutes
Servings: 4
Approximate Calories: 450 per serving (estimated, varies based on rice/grain choice)

Why This Recipe Works & Expert Tips

This Crock Pot Pepper Steak recipe works because the slow cooking process breaks down the tough fibers in the sirloin, resulting in incredibly tender and flavorful beef.

The combination of savory soy sauce, tangy Worcestershire sauce, and sweet honey creates a balanced and addictive sauce. Using fire-roasted diced tomatoes adds a smoky depth that elevates the dish. It’s truly easy comfort food for family dinners!

For a richer flavor, consider marinating the beef in the soy sauce, Worcestershire sauce, and ginger for at least 30 minutes before cooking. Don’t be afraid to experiment with different vegetables – mushrooms, snap peas, or even carrots would be delicious additions.

This recipe is also incredibly versatile; it’s perfect for meal prepping and can be easily doubled or tripled for larger gatherings.

Storage, Freezing, and Reheating Tips

Storage: Leftover Crock Pot Pepper Steak can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freezing: This recipe freezes beautifully! Allow the pepper steak to cool completely before transferring it to a freezer-safe container or zip-top bag. It can be frozen for up to 2-3 months. Tip: Freeze the sauce and beef separately from the rice for best results.

Reheating: Thaw frozen pepper steak overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but the texture may be slightly different. This is a great way to enjoy slow cooker beef recipes even on busy nights!

People Also Ask: Crock Pot Pepper Steak

What cut of beef is best for pepper steak?

Sirloin steak is a great choice for Crock Pot Pepper Steak because it’s relatively affordable and becomes incredibly tender during the long, slow cooking process. However, flank steak or skirt steak also work well, though they may require a bit more marinating time. Avoid using very lean cuts, as they can become dry. The key is to choose a cut that benefits from the low and slow cooking method, transforming it into a flavorful and tender dish.

How do you make pepper steak in a Crock Pot?

Making pepper steak in a Crock Pot is incredibly simple! You start by searing (optional) and seasoning the beef, then layering it in the slow cooker with sliced onions, bell peppers, and a flavorful sauce made with soy sauce, Worcestershire sauce, honey, and other seasonings. Then, you simply set it and forget it! The long, slow cooking process does all the work, resulting in tender beef and a delicious sauce.

What kind of peppers are used in pepper steak?

Traditionally, pepper steak uses a combination of green, red, and yellow or orange bell peppers. The different colors add visual appeal and a slightly different flavor profile. Green peppers have a slightly more bitter taste, while red and yellow/orange peppers are sweeter. Feel free to use your favorite colors or a combination of all three!

How do you serve Crock Pot pepper steak?

Crock Pot Pepper Steak is best served over a bed of fluffy rice – brown rice, white rice, or even quinoa are all excellent choices. Cauliflower rice is a great low-carb option. Garnish with sesame seeds, chopped green onions, or a sprinkle of red pepper flakes for added flavor and visual appeal. It’s a complete and satisfying meal that’s sure to please!

Conclusion: Crock Pot Pepper Steak

So there you have it – a foolproof recipe for incredibly delicious Crock Pot Pepper Steak! We hope you’ll give this recipe a try and experience the joy of a flavorful, home-cooked meal without spending hours in the kitchen.

Don’t forget to share your creations with us and let us know what you think in the comments below! Happy cooking!