Anastasia Rice January 6, 2026

This post may contain affiliate links, please see our Disclosure for details.

Crockpot Pepper Steak

Name: Crockpot Pepper Steak
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Cuisine: Asian
Ingredients: 1.5 lbs beef stew meat; 2 bell peppers (red and green), sliced; 1 onion, sliced; 3 cloves garlic, minced; 1 cup beef broth; 1/2 cup soy sauce; 1/4 cup brown sugar; 1 tablespoon cornstarch; 2 tablespoons water; Salt and pepper to taste

Jump to Recipe·Print Recipe

A slow cooker humming softly in the background, the kitchen filling with the warm, peppery aroma of caramelized onions and soy-sweet glaze, that is the comfort of Crockpot Pepper Steak. This is the kind of dinner that welcomes you home, one pot that turns modest ingredients into tender, saucy goodness. If you enjoy pepper-forward slow cooker meals, you might also like the bold flavors in this take on black pepper chicken, which shares the same love of big pepper flavor and cozy textures.

What Makes This Special

This Crockpot Pepper Steak is the kind of recipe that feels both simple and indulgent, the sort of meal you want on a chilly evening or when you need an easy weeknight winner. The long, gentle cooking time breaks down the beef stew meat until it is fork tender, while the bell peppers and onions soften into sweet, silky ribbons. The result is a savory-sweet sauce that clings to each piece of beef, brightened by the sharpness of fresh garlic and the earthy bite of black pepper.

The dish is forgiving and flexible, perfect for busy households where you want a warm, homemade dinner waiting at the end of the day. It stretches well and pairs beautifully with plain rice or buttered noodles, so it works for a solo meal or a family dinner. Reasons to love Crockpot Pepper Steak include

hands-off slow cooking that yields restaurant-worthy tenderness
a simple pantry-friendly sauce that is rich in umami
bright bell peppers that add color and texture
easy to scale up for guests or down for leftovers

Ingredients and Key Notes

These ingredients create a balanced, glossy sauce and tender bites of beef, with the peppers adding sweetness, and the soy and brown sugar making a sticky, savory glaze. If you prefer a leaner protein, you can substitute ground turkey or chicken, though cooking times and texture will change slightly.

1.5 lbs beef stew meat
2 bell peppers (red and green), sliced
1 onion, sliced
3 cloves garlic, minced
1 cup beef broth
1/2 cup soy sauce
1/4 cup brown sugar
1 tablespoon cornstarch
2 tablespoons water
Salt and pepper to taste

Notes, if helpful, include using low-sodium soy sauce to control salt, and trimming any excess fat from the stew meat for a cleaner finish. The cornstarch and water form a quick slurry that thickens the sauce without cloudiness.

How to Cook Crockpot Pepper Steak

In a crockpot, combine beef stew meat, sliced bell peppers, onion, and garlic. Toss gently so the garlic and onion nestle around the beef, and you can already smell that bright, aromatic garlic as you close the lid.
In a separate bowl, mix together beef broth, soy sauce, and brown sugar. Whisk until the sugar dissolves and the mixture looks glossy, this sweet-savory liquid will be the backbone of the sauce.
Pour the mixture into the crockpot. Give everything a gentle stir so the peppers and beef are evenly coated, the broth settling into the crevices between the meat.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender. You want the meat to be fork tender, it should shred a little at the edges but still hold shape, and the peppers should be soft and slightly jammy.
If you prefer a thicker sauce, mix cornstarch and water in a small bowl and add it to the crockpot during the last 30 minutes of cooking. Stir well and continue to cook, the sauce will thicken and turn glossy, coating the beef and vegetables.
Season with salt and pepper to taste before serving. Taste first, because the soy sauce adds salt, then adjust so the sweetness and umami are balanced.
Serve hot over rice or noodles. Spoon generous amounts of the sauce over steaming rice or buttered egg noodles so each mouthful has a silky, peppered finish.

Prep ~ 15 to 25 minutes, Cook ~ 6 to 8 hours on low (3 to 4 hours on high), Total ~ 6 hours 15 minutes to 8 hours 25 minutes, Servings ~ 4, Kcal ~ 380 per serving (estimate)

Make-Ahead and Prep Tips

You can make much of this recipe ahead to make weeknight dinners even easier. Trim and slice the peppers and onion and store them in an airtight container in the fridge for up to two days. Mince the garlic and keep it in a small sealed dish so it is ready to toss in. The beef can be measured and seasoned the night before in a covered bowl, allowing the salt to begin coaxing flavor into the meat.

If you want to start everything in the morning, assemble the crockpot insert with all ingredients except the cornstarch slurry, cover, and refrigerate. In the evening, simply transfer the insert to the crockpot base and set your cooking time, adding the slurry in the last 30 minutes. This method keeps the prep quick without sacrificing texture or flavor. For gatherings, double the recipe and use two crockpots or cook in batches to keep the pepper steak warm without overcooking.

Storing and Reheating

Refrigerate leftover Crockpot Pepper Steak in an airtight container within two hours of cooking for best safety. Store in the fridge for up to four days, the flavors deepen as it sits, making it even better the next day. To freeze, cool completely, then transfer into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible; freeze for up to three months.

When reheating, thaw overnight in the fridge if frozen, then warm gently on the stove over low to medium-low heat. Add a splash of beef broth or water to loosen the sauce and stir occasionally so it heats evenly. Avoid high heat, which can dry out the meat and toughen the peppers. A freshness cue is aroma and texture, if the sauce smells bright and the beef is still soft when heated, it is good to enjoy.

Serving Ideas and Pairings

Steamed white or jasmine rice to soak up the glossy sauce
Buttered egg noodles for a comforting, homey bowl
Steamed broccoli or green beans for a fresh, crunchy contrast
Hoisin or chili oil on the side for extra sweet or spicy notes
A simple green salad with a tangy vinaigrette to cut through the richness

For a richer, creamy noodle side that complements the pepper steak, you might also enjoy a slow cooker pasta like crockpot garlic parmesan chicken pasta, which brings a different kind of comfort to the table.

Make It Your Own

Try these variations to tailor the recipe to your kitchen and taste.

Swap the protein, use cubed boneless chicken thighs for a milder, tender result, or try lean ground beef browned and drained for a heartier texture.
Add mushrooms, sliced and added in the last hour of cooking, for an earthy depth and extra body in the sauce.
Make it spicy by stirring in 1 to 2 teaspoons of crushed red pepper flakes with the broth mixture, or add a chopped jalapeno for fresh heat.
Brighten the finished dish with a splash of rice vinegar or a squeeze of lime just before serving, this lifts the flavors without adding acidity during cooking.
Toss in a few tablespoons of hoisin or oyster sauce for a deeper, slightly sweet glaze if you like a thicker, more Asian-inspired profile.
For a smoky note, stir in chopped cooked turkey bacon at the end, swap in turkey bacon for a lighter, leaner touch.
Keep it low sodium by choosing low-sodium soy sauce and reducing added salt, let fresh cracked pepper do the heavy lifting.

All these options keep the recipe free of pork or alcohol, and remain friendly to weeknight schedules.

Cook’s Notes and Secrets

Brown the beef first if you have time, searing in a hot pan for richer flavor, though the slow cooker will still make it tender without browning.
Give space in the crockpot, avoid overfilling it so the heat can circulate and cook evenly.
Add the cornstarch slurry near the end, do not add too early or it can break down and lose thickening power.
Check the beef at the earlier time if using the high setting, timing can vary by slow cooker model.
Let the finished dish rest for 5 to 10 minutes before serving, the sauce will settle and thicken slightly as it cools.
Use a thermometer if unsure, beef is safe when it reaches 145 F internally, but slow cooking for tenderness will go beyond that to reach a fork tender texture.

Frequently Asked Questions

Can I use a different cut of beef for Crockpot Pepper Steak?
Yes, you can. Chuck roast cut into cubes works well because it contains enough connective tissue to break down and become tender. Lean cuts like sirloin will be tender too but may not produce as rich a sauce. Adjust cooking time accordingly.
How do I prevent the peppers from turning to mush?
Add the peppers later in the cooking process if you want them to keep some texture, or use the low setting and check at about six hours. If you prefer very soft, jammy peppers, adding them at the start is fine.
Is there a vegetarian version of Crockpot Pepper Steak?
You can swap in hearty mushrooms and firm tofu, or use seitan for a meaty texture. Use vegetable broth instead of beef broth and adjust cooking time so vegetables do not overcook.
Can I make this on the stovetop instead of a crockpot?
Yes, simmer everything in a heavy-bottomed pot over low heat for 1 to 1.5 hours, until the beef is tender and the sauce has reduced. Stir occasionally, and add the cornstarch slurry in the last 5 to 10 minutes to thicken.
How can I make the sauce thicker without cornstarch?
Reduce the sauce by cooking uncovered on high in the slow cooker for the last hour, or stir in a small amount of tomato paste for body and flavor. Arrowroot powder mixed with cold water can also thicken, use the same method as cornstarch.
Will soy sauce make it too salty for my family?
If you are concerned about salt, choose a low-sodium soy sauce and hold off on adding extra salt until the end, tasting first. The brown sugar and broth will balance umami and sweetness so you likely will not need much additional salt.
Can I add potatoes to this recipe?
You can, but keep in mind potatoes will absorb liquid and may require additional broth. Add small new potatoes for the last 2 to 3 hours on low, so they cook through without becoming grainy.

Final Thoughts

Crockpot Pepper Steak is an everyday luxury, a straightforward slow cooker recipe that yields deeply satisfying, pepper-forward comfort. With minimal fuss and maximum flavor, it is a reliable weeknight dish and an easy crowd pleaser. Give it a try on a busy day, and enjoy the way simple ingredients become richly tender and saucy after hours of gentle heat. Make a pot, set it, and look forward to a warm, comforting dinner waiting when you come home.

Crockpot Pepper Steak

Author: anastasia-rice
Total Time: 385 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A savory-sweet slow cooker dish featuring tender beef, bell peppers, and a rich umami glaze, perfect for cozy dinners.

Instructions

In a crockpot, combine beef stew meat, sliced bell peppers, onion, and garlic. Toss gently to mix.
In a separate bowl, mix beef broth, soy sauce, and brown sugar until the sugar dissolves.
Pour the mixture into the crockpot and stir gently to coat.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until beef is fork-tender.
If desired, mix cornstarch and water in a small bowl and add it to the crockpot during the last 30 minutes to thicken the sauce.
Season with salt and pepper to taste before serving.
Serve hot over rice or noodles with sauce on top.