I’m sharing my Crockpot Pepper Steak, an effortless slow cooker recipe that combines peppers, onions, and beef into a simple meal ideal for serving over rice.

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I love an easy night where dinner basically makes itself, and this Set It And Forget It Crock Pot Pepper Steak is my go-to. I toss thin slices of flank steak with bright bell peppers, shut the lid, and walk away, not even kidding.

Hours later it’s rich, saucy, and somehow better than the sum of its parts, and yeah, sometimes I’m surprised how simple stuff can taste so deep. If you’re a fan of Crockpot Peppers And Onions you’ll get it, and even if you’ve tried a Crockpot Pepper Steak before this one has a little twist that hooks you.

Try it and see.

Ingredients

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Flank steak: Rich in protein, iron and flavor, keeps the dish hearty but watch saturated fat.
Bell peppers: Colorful high in vitamin C and fiber, sweet and crunchy, adds freshness.
Yellow onion: Adds savory sweetness contains antioxidants and fiber helps balance the peppers.
Garlic: Pungent flavor, immune friendly compounds, tiny amount packs big savory punch.
Soy sauce: Salty umami base adds depth but raises sodium, go low sodium if worried.
Brown sugar: Brings caramel sweetness balances soy and peppers, gives gentle sweet note.
Cornstarch: Thickens the sauce gives glossy finish no flavor it’s mostly carbs.
Beef broth: Savory liquid backbone boosts flavor and minerals keeps everything moist.

Ingredient Quantities

1 1/2 to 2 lb flank steak or top sirloin, thinly sliced across the grain

3 medium bell peppers (red, green, yellow), sliced into strips

1 large yellow onion, sliced

3 cloves garlic, minced

1 1/2 cups low sodium beef broth

1/3 cup soy sauce (reduced sodium if you got it)

2 tbsp Worcestershire sauce

2 tbsp packed brown sugar

2 tbsp cornstarch

3 tbsp cold water

1 tbsp vegetable oil (optional)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes, optional

1 tsp toasted sesame oil, optional

About 4 cups cooked white or brown rice, for serving

How to Make this

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1. Partially freeze the steak for 20 to 30 minutes so it slices easier, then cut thin across the grain; season with 1 tsp kosher salt and 1/2 tsp black pepper.

2. If you want extra flavor, heat 1 tbsp vegetable oil in a skillet over medium high and quickly sear the steak in batches for about 1 minute per side, just to brown. Transfer steak to the slow cooker. If you skip searing just add the raw slices to the cooker.

3. Add 3 sliced bell peppers, 1 large sliced yellow onion, and 3 minced garlic cloves to the slow cooker on top of the steak.

4. Whisk together 1 1/2 cups low sodium beef broth, 1/3 cup soy sauce, 2 tbsp Worcestershire sauce, and 2 tbsp packed brown sugar; pour this mixture over the steak and veggies in the crockpot. Stir gently to combine and spread everything out.

5. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the beef is tender and peppers are softened.

6. About 15 to 20 minutes before the end of cooking, mix 2 tbsp cornstarch with 3 tbsp cold water until smooth to make a slurry.

7. Stir the slurry into the crockpot, turn to high if it was on low, and cook uncovered for 15 to 20 minutes until sauce thickens. Stir in 1 tsp toasted sesame oil and 1/4 tsp crushed red pepper flakes if using, then taste and adjust salt or pepper.

8. Serve the pepper steak over about 4 cups cooked white or brown rice, spooning lots of sauce on top. Leftovers reheat great and the freezing trick makes slicing so much easier next time.

Equipment Needed

1. Slow cooker or crockpot (4 to 6 quart)
2. Large skillet or frying pan for quick searing (optional)
3. Sharp chef’s knife for thinly slicing the steak across the grain
4. Sturdy cutting board
5. Measuring cups and measuring spoons
6. Medium mixing bowl and a whisk to combine the sauce
7. Small bowl and a spoon to make the cornstarch slurry
8. Tongs or a slotted spoon to move the steak and stir
9. Wooden spoon or silicone spatula for scraping and stirring, it’ll help get every bit of sauce
10. Rice cooker or saucepan to cook about 4 cups of rice for serving

FAQ

Q: How long do I cook the pepper steak in the crock pot? A: Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until peppers are tender and the beef is cooked through. Check at the shorter end so the thin slices don’t turn tough.

Q: Do I need to brown the steak first? A: No you dont have to, the dish is fine straight into the crock pot, but searing the slices 1 to 2 minutes per side in a hot pan adds extra flavor and better texture if you got the time.

Q: How do I thicken the sauce? A: Make the cornstarch slurry from the 2 tbsp cornstarch and 3 tbsp cold water, whisk it smooth and stir into the slow cooker in the last 20 to 30 minutes; stir gently until the sauce thickens. If it gets too thick add a splash of broth.

Q: Can I use frozen peppers or other veggies? A: Yes, but frozen peppers release more water so the sauce may be thinner and the veggies softer; reduce broth a bit or add the slurry earlier to compensate. Fresh gives the best texture tho.

Q: How can I make this gluten free? A: Swap soy sauce for tamari or coconut aminos and double check your Worcestershire because some brands have gluten. Everything else in the recipe is naturally gluten free.

Q: How should I store and reheat leftovers? A: Keep in an airtight container in the fridge 3 to 4 days or freeze up to 3 months. Reheat gently in a skillet or microwave with a splash of broth or water to loosen the sauce, and reheat rice separately for best results.

Set It And Forget It Crock Pot Pepper Steak Recipe Substitutions and Variations

Beef (flank or top sirloin): swap for skirt steak, flat‑iron, or thinly sliced chuck roast. Skirt/flat iron give similar bite; chuck is fattier and may fall apart if left super long so slice a bit thinner.
Soy sauce (reduced sodium): use tamari or coconut aminos 1 for 1. Tamari is basically the same flavor and gluten free, coconut aminos are less salty and a touch sweeter so the sauce will taste milder.
Low sodium beef broth: replace with low sodium chicken or vegetable broth 1 for 1, or dissolve a beef bouillon cube in warm water. Using chicken/veg broth makes the dish a bit lighter.
Cornstarch + cold water slurry: sub with arrowroot or tapioca starch 1 for 1, or use an all purpose flour slurry but use about double the flour amount. Arrowroot gives a clearer, glossy sauce.

Pro Tips

1. Partially freeze the steak for about 30 to 40 minutes, then use a very sharp knife and slice thin across the grain. Thinner slices = more tender bites, and if you cut at a slight angle it looks nicer too.

2. If you sear, pat the meat dry first and work in small batches so the pan stays hot, otherwise the steak will steam not brown. Use a high smoke point oil and dont crowd the skillet, quick browning only adds flavor not extra cook time.

3. To keep peppers from turning to mush, either add half of them later in the last 60 to 90 minutes or cut them a little thicker so they hold some bite. Also add the sesame oil and any acid like a splash of rice vinegar or lime juice at the very end to brighten the whole dish.

4. Make the cornstarch slurry smooth, whisk it well into a small cup of cold water first then stir it into the sauce slowly while stirring, let it bubble for a minute to fully thicken. If the sauce gets too thick thin with a little hot broth, and always taste at the end before adjusting salt or sugar because flavors concentrate during slow cooking.