If You Think Pepper Steak Is Fancy—Wait ‘Til You Try This Lazy Version

Okay, real talk: my first encounter with pepper steak involved way too many dishes and a small meltdown over the stove. Then I discovered the magic of throwing stuff in a crockpot and reclaiming my sanity. Now, this Crockpot Pepper Steak recipe is what I make when I’ve promised a hearty dinner but sort of forgot till lunchtime (which... actually happens more than I should admit). On a cold day, it’s basically a warm hug form the kitchen, and yes, I may or may not eat leftovers straight out of the fridge at midnight. Oops.

Why You’ll End Up Making This (Over and Over)

I cook this when I want the house to smell incredible—and honestly, my people start lurking in the kitchen by hour three, asking if it’s done yet. My family goes a little bonkers for this because the steak comes out so melt-in-your-mouth it practically apologizes for every tough steak I’ve ever served them. It’s insanely low-effort but tastes like you slaved (and bonus: I stopped having to scrub out pepper splatters from my stovetop).

(Oh, and if you’re the type who forgets to thaw steak properly, join the club—it still works!)

What You’ll Need (with Some Wiggle Room)

1.5 to 2 lbs beef steak, sliced thin (I use sirloin if feeling fancy, but round steak is cheaper and just fine. My cousin swears by flank—try what’s handy)
3 bell peppers, any colors you love—I do one green, one red, one yellow. Or just two if that’s what’s in the crisper. (Pro tip: orange ones are sweeter!)
1 onion, chopped (yellow, white, or red—it’s all good. Actually, once I used scallions in desperation. Not bad.)
3 cloves garlic, minced (but I’ve *absolutely* done this with garlic powder in a pinch)
1 can (14.5 oz) diced tomatoes, undrained (here’s why I use canned, but you can use fresh if you’re ambitious)
⅓ cup low-sodium soy sauce (tamari for gluten-free, or coconut aminos if you want to get fancy)
1 tablespoon brown sugar (totally ok to use white if that’s all you’ve got)
1 teaspoon freshly ground black pepper, more to taste (shocker: I don’t literally measure this)
½ teaspoon salt (taste at the end because the soy sauce varies)
1 cup beef broth (I often use a bouillon cube and water. Nana always said Knorr is best, but I think she got a free mug from them once.)
2 tablespoons cornstarch + 2 tablespoons cold water (stirred together) for thickening at the end—unless you like it more soupy.

How To Make It—But Don’t Overthink The Steps

Toss the beef, chopped peppers, onion, and garlic into the crockpot. You don’t even have to pre-brown the meat (trust me, I tried both ways, and the lazy way is honestly just as good).
Pour in the diced tomatoes, soy sauce, brown sugar, black pepper, salt, and beef broth. Give it a quick stir. Not everything gets truly mixed, but it sorts itself out. This is where I sneak a pepper or two—raw peppers are weirdly addictive.
Cover and cook on LOW for 5 to 7 hours. The steak will go soft after about 5, but I like stretching it to 6 hours so the peppers get a bit jammy. If you’re in a hurry, HIGH for 3 to 4 hours works, but low-and-slow is best. (Don’t panic if it looks slightly odd halfway through—the broth kind of separates a bit, but it all comes together.)
Mix the cornstarch and water in a little bowl (not directly into the crockpot unless you like lumps, bleh). Pour it in the last 30 minutes, stir, and let it thicken. If you forget this step, it’ll still taste amazing, just a bit runnier.

Things I Wish I’d Known (and Now You Do)

If you use too much soy sauce, it will overpower EVERYTHING, so less is more (and don’t skip the sugar, it balances things out)
Pepper cuts: If you leave them too chunky, they get kinda mushy but sweet; thinner strips turn almost invisible. I switch it up based on mood
I once tried adding potatoes; it looked... weird. Maybe skip that.

Variations That Didn’t All Make the Hall of Fame

I once did this with chicken instead of beef—worked okay, but wasn’t quite the same magic
Add mushrooms if you’re feeling wild (I love button mushrooms in there), but my kids claim it’s "too earthy" (what does that even mean?)
Sliced jalapeño brings the heat if you like things a little fiery; maybe just don’t accidentally add the whole thing—I learned that one the hard way, yikes
Actually, my neighbor adds pineapple chunks, and it’s unexpectedly good! Sort of like a cross between pepper steak and sweet and sour something.

If You Don’t Have the Right Equipment (No Panic Necessary)

No crockpot? You can do this in a Dutch oven on low heat, just stir a little more often and keep an eye on the liquid. I did it in a deep sauté pan with foil over the top once. Not ideal, but hey, it worked in a pinch. (But really, a slow cooker makes life easier—I snagged mine after reading here.)

How To Store It (If It Even Lasts)

Stuff any leftovers in an airtight container and pop it in the fridge. It’ll keep 3 days, and I genuinely think it tastes even better the next day when the flavors settle in together. (Though honestly, it rarely lasts longer than a day around here, so that’s mostly theoretical for me.) Freezes fine, too, but reheat gently or the peppers go kinda mushy-sad.

Serving It Up (My Favorite Bit)

I plop it over a big bowl of steamed rice, sometimes egg noodles if I’m feeling retro. Couscous works, too (don’t tell my mom, but I got the idea from here). My uncle piles it on mashed potatoes, which... okay, it’s not traditional, but it works!

And if you happen to have a crusty baguette, mopping up the sauce is absolutely allowed (and highly encouraged).

The Stuff I Did Wrong (So You Don’t Have To)

I once dumped cold cornstarch straight into hot liquid; lumpy city. Mix it first—learn form my mistakes!
Don’t add the peppers too early if you want them a bit crisp. Sometimes I fish half out and add ‘em at hour 5, if I remember, but usually I forget, and it’s still good.
On second thought, don’t skip tasting before serving. Sometimes it needs a dash more salt, sometimes it’s just right. Depends on the soy sauce brand and mood of the day. (Or maybe my taste buds just change?)

Wait, Does Anyone Actually Ask These? (Turns out, yes!)

Q: Can I use frozen steak? You bet—I do it when I forget to thaw. Just slice as best you can, or toss it in whole and shred later. Might need a little extra cook time.
Q: Can I prep this ahead? Oh, totally. Sometimes I throw all the sauce ingredients and steak in a Ziplock, keep it in the fridge overnight, dump it all in at breakfast, and call it adulting.
Q: What if I don’t eat beef? Try with chicken thighs or even seitan. Not quite as rich, but does the trick!
Q: How do I make it less salty? Use low-sodium soy, skip extra salt, and it should mellow. Or toss in a splash of water at the end. And, you know, taste it first—there’s no undo button.
Q: Is this gluten free? If you use tamari or coconut aminos, yes. Double check your broth for sneaky wheat, though!

I guess that’s it—unless you want a side rant about why bell peppers cost a fortune some weeks... but that’s probably another story for another time.

Crockpot Pepper Steak Recipe for Home Cooks (Easy & Tasty!)

If You Think Pepper Steak Is Fancy—Wait ‘Til You Try This Lazy Version

Why You’ll End Up Making This (Over and Over)

What You’ll Need (with Some Wiggle Room)

How To Make It—But Don’t Overthink The Steps

Things I Wish I’d Known (and Now You Do)

Variations That Didn’t All Make the Hall of Fame

If You Don’t Have the Right Equipment (No Panic Necessary)

How To Store It (If It Even Lasts)

Serving It Up (My Favorite Bit)

The Stuff I Did Wrong (So You Don’t Have To)

Wait, Does Anyone Actually Ask These? (Turns out, yes!)

Crockpot Pepper Steak Recipe

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