Crock Pot Pepper Steak Recipe 2025 [Tasty and Easy]

This Crock Pot Pepper steak is made with tender beef strips, peppers, onion, and a tomato sauce. The flavor is fantastic!j

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AN EASY AND DELICIOUS WEEKNIGHT DINNER

I believe this is another of those dishes that people either love or despise. You either love peppers or despise them, right?

This vegetable never seems to find a happy medium. Red and green peppers are two of my favorite vegetables.

My husband, on the other hand, is not so sure. But because this is a dish I grew up with, I adore it. And I’m a sucker for anything that can be served over rice. Other easy to make beef recipes and steak recipes.

WHY THIS RECIPE WORKS:

• This recipe is simple but full of flavor; it tastes like a restaurant-style meal but is simple to prepare at home.

• The sauce has a lot of ingredients, but they’re all pantry staples that are simple to put together.

• Slow cooking tenderizes the beef much more than quick cooking, and the sauce marries together during the long cooking time.

PEPPER STEAK RECIPE: INGREDIENTS & SUBSTITUTIONS

• Tomatoes, diced: You can use a can of stewed tomatoes instead of diced tomatoes. I recommend using fire-roasted diced tomatoes to add some extra flavor.

• Peppers: Any color or variety of bell peppers will work well in this pepper steak recipe.

• The 1 tsp of honey in this recipe enhances the flavor of the tomatoes. If necessary, use regular granulated sugar or omit entirely.

• Beef Broth: To achieve the same results, make your own beef broth or use bullion and water! Alternatively, use chicken broth (I do this often).

HOW TO STORE, REHEAT, AND FREEZE CROCK POT PEPPER STEAK

1. To keep. Refrigerate any leftover pepper steak in an airtight container for up to 3 days.

2. To heat up again. Warm leftovers gently in a large skillet over medium-low heat. This dish can also be reheated in the microwave.

3. To become frozen. Freeze pepper steak in an airtight freezer-safe storage container for up to 3 months. Thaw in the refrigerator overnight before reheating.

HOW TO MAKE CROCK POT PEPPER STEAK:

1. In a large skillet over high heat, heat the vegetable oil. You want to heat up that oil until it is scalding hot. Using a paper towel, pat the beef strips dry. Season beef strips with garlic powder, salt, and pepper. Add the beef strips to the hot pan with caution.

2. Brown both sides of the beef strips. When you put them in there, they should be sizzling. It shouldn’t take more than a minute per side. Cooking through is not necessary; simply brown the outside. You’ll need to do this with several batches of beef at once. Don’t try to fit them all into the pan at once. If you do this, they will not brown.

3. Once all of the beef has been browned, place it in the crock pot. Crush and mix bouillon cube with hot water in a small bowl until dissolved. Then, until dissolved, stir in the cornstarch. Pour into the slow cooker with the meat. Toss in the stewed tomatoes. Then, combine the red pepper flakes, teriyaki (or soy sauce), and sugar. Give it a good shake. Then, cover and cook on low for 6 hours.

4. Add the sliced peppers and onions during the last hour of cooking. Cook for an additional hour, covered. Serve with rice. Alternatively, serve in tortillas.

WHAT TO SERVE WITH PEPPER STEAK

• Rice. Serve your pepper steak with rice to keep things simple. There will be plenty of sauce to ensure that every grain is coated. I like brown rice because of the whole-grain benefits it provides, such as extra fiber and nutrients.

• Rice made from cauliflower. Replace the rice with steamed cauliflower rice for a lower-carb option.

• Vegetables. Serve this recipe with a side of Roasted Frozen Broccoli or Roasted Brussels Sprouts to up the veggie content even more.

TIPS TO THICKEN PEPPER STEAK SAUCE

We liked the texture of the sauce after thickening it with cornstarch in this recipe. Here are a few tips to make your sauce even thicker:

• Time should be added. Allow your slow cooker to sit uncovered on HIGH for about 20 minutes instead of 10 to allow the sauce to reduce.

• Add more cornstarch if necessary. You can add a second round of the cornstarch slurry; don’t go overboard or you’ll change the flavor, but I’d say 1 tablespoon cornstarch whisked together with 1 tablespoon water, then stir it into the slow cooker is plenty.

HOW TO STORE

Any leftovers should be stored in an airtight container in the refrigerator. If kept cold, the crock pot pepper steak will keep for up to 4 days.

You can also store leftovers in the freezer. Keep it in a freezer-safe container or bag for best results. It has a three-month shelf life. Refrigerate the container overnight before reheating.

Microwave in a microwave-safe container covered with a paper towel to reheat. Alternatively, heat it in a skillet over medium heat.

TIPS FOR MAKING PEPPER STEAK:

• Remember to always cut steak against the grain for the most tender cut of meat. You could also use a london broil or a flank steak for this.

• Are you pressed for time? Simply buy fajita meat, which has the beef already cut for you!

• If you want the sauce to be thicker, simply add another cornstarch slurry at the end. Combine a tbsp. a cup of water and a tbsp. made from cornstarch Add to the crock pot, stir, and cook on high until thickened.

• Serve with rice or as fajitas in flour tortillas. Also delicious with this pepper steak is this Grilled Chili Lime Corn.

• Can’t seem to find beef bouillon? Simply substitute beef stock or Better than Bouillon beef paste for the powdered beef bouillon.

Frequently Asked Questions

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inspired by: https://www.thecountrycook.net/crock-pot-pepper-steak/