Crock Pot Pepper Steak: My Go-To Lazy Day Dinner
Okay, let me set the scene: it was one of those dreary, soggy Tuesdays (the kind where you lose one sock and then your favorite mug bites the dust) when I first tried making Crock Pot Pepper Steak. I honestly just wanted something easy that would make the whole house smell amazing and, fingers-crossed, wrap my family around the dinner table before the homework chaos set in. I’d seen a bunch of recipes online, but every one claimed it was "the secret" and, well, none of them turned out quite right—until I fiddled with the seasonings and stumbled into this much-loved version. Also, warning: this is dangerously good for a Tuesday, but I make it for a Sunday crowd too.
Why You'll Love This Crock Pot Pepper Steak
Honestly, I make this when I’m just wiped out, but want dinner that looks (and smells) like I tried way harder than I did. My family just about loses their minds for this, and even my picky nephew asked for seconds (he hates veggies, but somehow bell peppers are fair game here). Oh, and no stress about overcooking unless you forget it entirely—I did once, and even then it was still okay (just don’t tell anyone). It’s one of those recipes that’s kind of the culinary equivalent of an old, comfy sweatshirt. And I’ll admit, I usually sneak a nibble straight from the crock before anyone else gets to it.
What You'll Need (Plus Some Substitutes and Grandma Opinions)
- 1 ½ lbs beef sirloin or round steak, sliced into strips (Sometimes I just use chuck roast if that's on sale—it shreds more, but still works. My grandma swore only sirloin, but—yeah, any will do.)
- 2 large bell peppers, sliced (Red and green are my go-to, but yellow is nifty if I have one rolling around the fridge)
- 1 medium onion, sliced thin
- 3 tablespoons low-sodium soy sauce (or regular—I forget sometimes and it’s fine. Coconut aminos work okay if you like)
- 1 can (14 ounces) diced tomatoes with juice (in a pinch, tomato sauce works, but you lose some texture)
- 2 garlic cloves, minced (Or a hefty spoonful from the jar if I'm being honest)
- 1 teaspoon ground black pepper (I’ve been heavy-handed before—no judgment)
- ½ teaspoon salt (But if your soy sauce is salty, go easy here)
- ½ cup beef broth (Water with a bouillon cube in a jam, been there—done that)
- 2 teaspoons cornstarch (mix with 2 tablespoons cold water for thickening later—optional, but I like the sauce not to be runny)
- Optional: 1 teaspoon sugar (I think it balances acidity, but some folks skip it. I add a pinch when the tomatoes are super tart—what’s life without a little sweetness?)
- A splash of Worcestershire sauce (just for luck, honestly, but I swear it adds something extra)
How I Throw This Together
- First, chuck the beef strips into the bottom of your slow cooker (or crock pot—whatever you call it). I try to spread them out so they aren't all stuck together, but don’t stress if it’s a meat mountain.
- Layer the sliced onions and bell peppers over top. Sometimes I mess up and just dump everything in at once—still tastes great.
- In a small bowl (or coffee mug when I can't find the bowl), stir together soy sauce, diced tomatoes, garlic, black pepper, salt, beef broth, sugar (if using), and Worcestershire. Pour it all over the beef and veggies. Don’t worry if it looks a bit soupy—magic happens as it cooks.
- Pop the lid on and cook on LOW for 6-7 hours or HIGH for about 3-4 hours. I’ve tried rushing it on high in under three hours—meh, the meat's kinda chewy. Don’t do it.
- About 30 minutes before you want to eat, mix the cornstarch and cold water, and stir that into the slow cooker. The sauce thickens up a bit. This is the part where I usually have a spoon handy for “testing purposes.”
- Give it a good stir, taste the sauce. Add more salt or pepper if you want. Scoop out and serve it up hot—preferably piled on rice, but mashed potatoes are wild here too.
Notes from My Many, Many Attempts
- If the peppers get mushy, you can actually add them in for just the last hour (I tried it—bit more snap that way, depends on what you like).
- I sometimes prep the night before; toss it all in the liner and park it in the fridge. It buys me ten precious morning minutes (or, real talk, I end up sleeping in).
- Soy sauce brands aren’t make-or-break, but cheap ones can be salt bombs. Taste first; adjust later.
Pepper Steak Variations (The Good, the Not-So-Great)
- If I have mushrooms that look a little sad, I’ll throw in a handful—good texture twist!
- One time, I did this with chicken instead of beef. It was fine, but not nearly as hearty—everyone missed the beefy flavor, so... lesson learned.
- Sometimes I riff and toss in a splash of balsamic or a pinch of red pepper flakes. Actually, red pepper is pretty great when you want a small kick.
What If I Don't Have a Crock Pot?
Honestly, any slow cooker will do—even a big ovenproof pot at super low oven heat, but you do have to check the liquid more often. I made it in a Dutch oven at my friend’s house (she swears by hers); than again, the crock is easier for me. No crock pot? Just simmer gentle on the stove, keep peeking so nothing sticks.
How Long Does This Last? (Spoiler: Not Long in My House)
You can stash leftovers in an airtight container in the fridge for up to three days (if you’re lucky). Honestly, it rarely makes it past the first night—the flavors bloom even more by the next day, but it’s a gamble if there’s any left. Freezes alright too, though I sometimes forget it’s in the freezer until two months later and then can’t remember what it was. Labels help.
How I Like to Serve Crock Pot Pepper Steak
We’re rice people, so I usually spoon hearty servings over big mounds of fluffy white rice. My husband requests garlic bread on the side—apparently, it’s non-negotiable now. Couscous works for a change, and one wild cousin puts his on egg noodles (don’t ask). Salad if you feel like you need a veggie hit.
Let Me Tell You—Some Pro Tips (Learned the Hard Way)
- Don’t skip the cornstarch step, unless you enjoy chasing sauce off your plate. I tried skipping once, and it was one soggy mess—lesson learned.
- Let the beef cook undisturbed. I once kept poking at it, thinking it’d cook faster (spoiler: it didn’t), but it did get a bit tough. So... hands off unless you smell burning (rare, but possible—I burned one batch during a particularly gripping TV binge and, ugh, regrets were made).
- Slice your beef thin, against the grain. It’s the one step I actually do carefully, because it stays so much more tender.
FAQ: Some Questions I’ve Actually Been Asked
- "Can I make this gluten free?"—Yep, just use tamari or coconut aminos for the soy sauce, and make sure your broth is gluten free.
- "Do I have to use beef?"—Honestly, it’s best with beef; you could use chicken, but it won’t be the same. Pork? I wouldn’t, but you do you!
- "Why are my peppers mushy?"—Try tossing them in later, or just embrace the stew-vibes. It’s all preference.
- "Do leftovers really taste better?"—In my (humble) opinion, yes. The flavors get all cozy overnight.
- "Can I double the recipe?"—Go for it, just don’t overfill your crock pot—as in, try to leave about an inch from the top so it doesn’t bubble over (not that I’ve nearly caused a slow-cooker flood or anything…).
Oh, and if you made it this far, go reward yourself—maybe with an extra scoop of dinner (or a piece of chocolate) because if you’re anything like me, you’ve definitely earned it. And if the steak isn’t perfectly tender the first time? Happens to the best of us, mate. Try again—nobody’s watching but the dog.
Ingredients
- 1 ½ lbs beef sirloin or round steak, sliced into strips (Sometimes I just use chuck roast if that's on sale—it shreds more, but still works. My grandma swore only sirloin, but—yeah, any will do.)
- 2 large bell peppers, sliced (Red and green are my go-to, but yellow is nifty if I have one rolling around the fridge)
- 1 medium onion, sliced thin
- 3 tablespoons low-sodium soy sauce (or regular—I forget sometimes and it’s fine. Coconut aminos work okay if you like)
- 1 can (14 ounces) diced tomatoes with juice (in a pinch, tomato sauce works, but you lose some texture)
- 2 garlic cloves, minced (Or a hefty spoonful from the jar if I'm being honest)
- 1 teaspoon ground black pepper (I’ve been heavy-handed before—no judgment)
- ½ teaspoon salt (But if your soy sauce is salty, go easy here)
- ½ cup beef broth (Water with a bouillon cube in a jam, been there—done that)
- 2 teaspoons cornstarch (mix with 2 tablespoons cold water for thickening later—optional, but I like the sauce not to be runny)
- Optional: 1 teaspoon sugar (I think it balances acidity, but some folks skip it. I add a pinch when the tomatoes are super tart—what’s life without a little sweetness?)
- A splash of Worcestershire sauce (just for luck, honestly, but I swear it adds something extra)
Instructions
-
1First, chuck the beef strips into the bottom of your slow cooker (or crock pot—whatever you call it). I try to spread them out so they aren't all stuck together, but don’t stress if it’s a meat mountain.
-
2Layer the sliced onions and bell peppers over top. Sometimes I mess up and just dump everything in at once—still tastes great.
-
3In a small bowl (or coffee mug when I can't find the bowl), stir together soy sauce, diced tomatoes, garlic, black pepper, salt, beef broth, sugar (if using), and Worcestershire. Pour it all over the beef and veggies. Don’t worry if it looks a bit soupy—magic happens as it cooks.
-
4Pop the lid on and cook on LOW for 6-7 hours or HIGH for about 3-4 hours. I’ve tried rushing it on high in under three hours—meh, the meat's kinda chewy. Don’t do it.
-
5About 30 minutes before you want to eat, mix the cornstarch and cold water, and stir that into the slow cooker. The sauce thickens up a bit. This is the part where I usually have a spoon handy for “testing purposes.”
-
6Give it a good stir, taste the sauce. Add more salt or pepper if you want. Scoop out and serve it up hot—preferably piled on rice, but mashed potatoes are wild here too.
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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