Hearty Crockpot Pepper Steak—A Lazy Day Lifesaver
Okay, hear me out: Crockpot Pepper Steak is my rainy day MVP. I figured out this recipe one ridiculously busy Tuesday when the only thing standing between me and ordering takeout was, well, a pack of beef languishing in the fridge and my trusty slow cooker (which I'm convinced qualifies as a household member at this point). Anyway, this is the dish that made me realize dinner could be low-key, deeply satisfying, and leave me with leftovers (well, sometimes). Would I say my kids danced around the kitchen begging for seconds? Maybe. Will I admit to sneaking a piece straight from the pot before dinner? Oh, absolutely.
Why I Reach for This Recipe Again and Again
I make this Crockpot Pepper Steak when the weather is extra moody or on those days where I'm barely keeping my head above water and want dinner to cook itself. My family loves it because it's super tender, saucy, and seriously tastes like you put in way more effort than you actually did. (My partner likes to call it "steak stew" when trying to impress the neighbors. Seems to work, ha!)
Plus, even my picky eater will actually eat the peppers—though, full confession, he's been known to fish out the onions. Also, easy cleanup. I just pull the crock from the base, wash, and boom—maybe my favorite part, honestly.
Grab These Ingredients (and Some Freedom to Sub)
- 1 ½ - 2 lbs beef sirloin or round steak (I use whatever was on deal at the butcher—ribeye if I'm feelin' fancy, but even stew meat works. You do you!)
- 2-3 bell peppers, sliced (Red and green together are pretty, but let's be real: any color is fine. Yellow peppers have shown up here more than once.)
- 1 large onion, sliced (My grandmother always insisted on sweet onions, but I use whatever's rolling around in the bottom of the veggie drawer.)
- 3 cloves garlic, minced (Or use the jarred stuff if you're in a rush—and I won't tell a soul.)
- 1 can (14.5 oz) diced tomatoes, undrained. (If you only have fresh, just chop 2-3 and splash in some tomato juice.)
- ¼ cup soy sauce (Bragg's liquid aminos in a pinch—doesn't taste exactly the same, but it's all good.)
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- Optional extras: A few shakes of Worcestershire, maybe a splash of beef broth if you like more sauce, or red pepper flakes for a kick. (I've even tossed in a handful of mushrooms before; it's chaos but kind of great!)
Let Me Walk You Through—It's Nearly Foolproof
- Sear the beef (if you want to, but don't sweat it): I like to brown pieces of beef in a hot skillet with a dribble of oil for a few minutes, just until it gets a bit of a crust. Does it make things better? A bit. But I've 100% skipped this when my brain's going in six directions.
- Toss everything in the Crockpot: Beef, peppers, onions, garlic, tomatoes, soy sauce, brown sugar, salt, pepper (and whatever else you're feeling brave enough to try). Give it a gentle stir. Looks a little messy? Don't panic!
- Lid on, set, and (kind of) forget: Low for 6-7 hours or High for about 3-4. (If your steak is chunkier, maybe nudge those times up a smidge.) I usually check at the half-way mark—mostly because it makes the kitchen smell like I've spent the day doing something impressive.
- Taste and tweak: This is where I usually sneak a taste with a spoon and, if it feels flat, I'll add a splash of soy or another pinch of sugar. Give it a moment to meld.
- Thicken the sauce if you want: Mix a tablespoon of cornstarch with a splash of water and stir in for the last 30 minutes. Or just leave it brothy if that's your jam.
Random Notes from My Many Tries
- If the peppers go in at the start, they're soft. Not mush, but definitely not crisp. If you like them snappier, toss them in for just the last hour or so. (One time I forgot and added them way too late—they were like eating bell pepper sticks. Not my finest hour!)
- If you dare, try a dash of vinegar for brightness at the end. Totally optional. I only tried it once, but it woke the whole thing up!
- Sometimes my sauce comes out runnier than I'd like; probably form not draining the tomatoes enough, or maybe the beef was just determined to let out all its juices. Adding that cornstarch slurry works wonders (sometimes... not always perfect but that's life).
Things I've Tried (Not All Worked Out)
- Different meats? I tried with chicken thighs one time—honestly, very meh. Not bad, just sort of... lacking in oomph.
- Spicy version! A whole jalapeño, seeds and all, turned it into a five-alarm mouth fire. My family mutinied.
- Veggies: Zucchini shrivels up into nothing, but adding snow peas at the end? Surprisingly fresh.
What If I Don't Have a Crockpot?
So everyone says you need a slow cooker. Actually, I've made this on the stovetop in a Dutch oven—just keep the heat low and check the liquid so it doesn't stick. A heavy pot with a lid does the trick. Not quite the same, but hey, necessity is the mother of invention.
How to Store (Not That It Ever Lasts That Long)
Keep leftovers in an airtight container in the fridge. Good for 2-3 days, but honestly, in my house it never lasts more than a day! If you’re meal-prepping, it freezes okay, though the peppers get a bit, um, limp. Still tastes great mixed into rice or noodles.
How I Like to Serve This (Let the Debates Begin)
We’re a bed-of-rice family, especially jasmine or basmati (once in awhile I get wild and use mashed potatoes instead—total comfort food). Crusty bread for sopping up the sauce, too. Occasionally I'll put out some sriracha just to shake things up. Oh, and if we're really spoiling ourselves—a sprinkle of sesame seeds.
If I Could Offer Just One Pro Tip...
Slow and steady wins the race here. I once rushed it on High because I was late for dinner, and the beef got tough as boots. Patience, grasshopper. Also, don’t be afraid to taste and season along the way; the soy/tomato ratio is a fluid beast. (I sometimes add a splash of fish sauce thanks to some late night reading from Serious Eats—trust me.)
FAQs: The Stuff People Genuinely Ask Me
- Can I use frozen peppers? Yup, I do this when I don't want to chop. They’re softer, but it's still tasty.
- Can I double it? Sure, but don’t stuff your slow cooker past the fill line—it gets grumpy and won’t cook right. Found that out the hard way.
- Is it gluten-free? If you sub out the soy sauce for a GF version, you’re golden! (Here's a helpful GF soy list.)
- Do the leftovers really taste better? Oddly enough, I think so! Something about next-day flavors... or maybe that's just wishful thinking on my part.
- Can I cook it overnight? Wouldn’t recommend, unless you like waking up to the smell of dinner at 5am. (I did this once—my house smelled like a steakhouse for breakfast.)
- What's the best cut of steak? For me, sirloin or round always works—but truly, use what you have. I've even used those pre-sliced fajita strips in a pinch.
There you go, friends. If you try it, let me know how it goes. And if you end up with sauce all over the counter, well, join the club.
P.S. While you're here, if you want more slow cooker ideas, check out this awesome roundup from Skinnytaste. Happy cooking!
Ingredients
- 1 ½ lbs beef sirloin, thinly sliced
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 bell peppers (red and green), sliced
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tablespoons cornstarch
- ⅓ cup water
- 1 teaspoon black pepper
Instructions
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1Heat vegetable oil in a skillet over medium-high heat. Sear the beef strips until browned, about 2-3 minutes.
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2Transfer browned beef to the crockpot. Add sliced onions, bell peppers, and minced garlic.
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3Pour soy sauce and diced tomatoes (with juice) over the beef and vegetables. Sprinkle with black pepper.
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4Cover and cook on low for 6 hours, or until beef is tender and vegetables are cooked through.
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5In a small bowl, mix cornstarch with water until smooth. Stir into the crockpot, cover, and cook for an additional 15 minutes to thicken the sauce.
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6Serve hot, optionally over cooked rice or noodles.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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