Steak in a Crock Pot

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This Pepper Steak in a Crock Pot is a comforting, slow-cooked dish loaded with tender strips of beef, vibrant bell peppers, and a savory tomato-soy sauce blend. It’s easy to prepare, perfect for busy weeknights, and delivers rich, hearty flavor with every bite. Just set it, forget it, and come back to a mouthwatering meal ready to be served over rice or mashed potatoes.

Why You’ll Love This Recipe:

• Effortless cooking: Just sear, set, and forget in your slow cooker.

• Family-friendly: A flavorful, balanced dish everyone will enjoy.

• Budget-conscious: Uses affordable ingredients with big payoff.

• Tender results: Slow cooking ensures fall-apart beef.

• Perfect for meal prep: Make ahead and enjoy all week.

Ingredients Breakdown

For the Pepper Steak:

• Beef Sirloin (2 lbs, cut into strips):
  A lean, flavorful cut that becomes melt-in-your-mouth tender when slow-cooked.

• Garlic Powder (¾ tsp):
  Adds aromatic, savory depth to the beef.

• Salt (to taste):
  Enhances the overall flavor of the meat and sauce.

• Vegetable Oil (3 tbsp):
  Used to sear the beef, locking in flavor and creating a rich base for the dish.

For the Sauce & Veggies:

• Beef Bouillon Cube (1):
  Adds a concentrated beefy richness to the sauce.

• Hot Water (¼ cup):
  Dissolves the bouillon cube and forms the base of the sauce.

• Cornstarch (1 tbsp):
  Thickens the sauce to the perfect consistency.

• Chopped Onion (½ cup):
  Brings a sweet and savory flavor as it softens during cooking.

• Green Bell Peppers (2 large, chopped):
  Add color, crunch, and a mild sweetness that pairs beautifully with the beef.

• Stewed Tomatoes (1 can, 14.5 oz, with liquid):
  Provide a tangy, rich base and help tenderize the beef as it cooks.

• Soy Sauce (3 tbsp):
  Introduces umami and saltiness to round out the sauce.

• White Sugar (1 tsp):
  Balances the acidity of the tomatoes and enhances the overall flavor.

Tips and Tricks:

• For richer flavor: Add a splash of Worcestershire sauce or a few drops of sesame oil.

• Veggie variation: Add mushrooms or red bell peppers for a more colorful dish.

• Thicker sauce: Remove the lid in the last 30 minutes of cooking to reduce excess liquid.

• Make it spicy: Stir in red pepper flakes or a touch of chili garlic sauce.

Variations and Customizations:

• Low-carb version: Serve over cauliflower rice or sautéed greens.

• Gluten-free: Use tamari instead of soy sauce.

• Asian-style twist: Add a teaspoon of grated ginger or hoisin sauce.

• Stir-fry shortcut: Skip the slow cooker and make this in a wok or skillet in under 30 minutes.

Pairing Suggestions:

• Starches:

  • Jasmine rice

  • Mashed potatoes

  • Egg noodles

  • Quinoa

• Side Dishes:

  • Stir-fried vegetables

  • Garlic green beans

  • Cucumber salad

  • Spring rolls

• Beverages:

  • Iced green tea

  • Ginger ale

Storage Instructions:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Freeze in a freezer-safe container for up to 3 months.

• Reheat: Warm gently in a saucepan over low heat or microwave in 1-minute intervals, stirring occasionally.

Popular Questions:

Can I use another cut of beef?

Yes, flank steak, round steak, or chuck steak also work well in this recipe.

Do I need to sear the beef first?

Searing is optional but recommended. It adds a deeper flavor and helps lock in juices.

Can I prep this the night before?

Absolutely! You can prep everything and refrigerate it in the slow cooker insert overnight. Just place it in the cooker in the morning.

Steak in a Crock Pot

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• Author: easysweetmeal
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x

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Description

Slow-Cooker Pepper Steak – Tender beef strips, bell peppers, and a savory tomato-soy sauce simmer to perfection. Set it & forget it for a flavorful, fuss-free meal!  Serve over rice or mashed potatoes.

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Ingredients

Scale 1x2x3x

• 2 pounds beef sirloin, sliced into 2-inch strips

• ¾ teaspoon garlic powder

• Salt, to taste

• 3 tablespoons vegetable oil

• 1 beef bouillon cube

• ¼ cup hot water

• 1 tablespoon cornstarch

• ½ cup chopped onion

• 2 large green bell peppers, roughly chopped

• 1 (14.5 oz) can stewed tomatoes (with liquid)

• 3 tablespoons soy sauce

• 1 teaspoon white sugar

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Instructions

1. Prepare the Beef

• Season the sirloin strips with garlic powder and a light sprinkle of salt.

• In a large skillet, heat vegetable oil over medium heat.

• Sear beef for about 5 minutes per side, until golden brown.

• Transfer the browned beef to the bottom of your slow cooker.

2. Make the Sauce

• Dissolve the beef bouillon cube in ¼ cup hot water.

• Stir in cornstarch until smooth and lump-free.

• Pour this mixture over the beef in the crock pot.

3. Add the Veggies

• Layer chopped onions, green bell peppers, and the full can of stewed tomatoes (with liquid) over the beef.

• Add soy sauce and sugar. Gently stir everything to combine.

4. Cook

• Cover and cook on Low for 6–8 hours or High for 3–4 hours, until beef is tender and the sauce is thickened.

5. Serve

• Spoon the savory mixture over a bed of steamed rice, mashed potatoes, or even egg noodles.

• Don’t forget to ladle on extra sauce for maximum flavor!

Notes

• Use low-sodium soy sauce if you prefer less salt.

• Feel free to double the recipe for meal prepping or serving a crowd.

• This dish tastes even better the next day after the flavors meld.

• Prep Time: 15 minutes
• Cook Time: 6–8 hours (Low) or 3–4 hours (High)
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

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