Introduction

Remember those cozy dinners that filled the house with the most amazing aroma? The kind where you just knew something delicious was simmering away, ready to be devoured? Well, get ready to recreate that magic with this incredibly easy Crock Pot Pepper Steak. It’s the kind of recipe that feels like a warm hug, and the best part? It practically cooks itself, leaving you with more time to relax (or maybe even sneak a little taste before dinner!).

Why You’ll Love This Recipe

Fast Prep, Slow Cooker Magic: Toss everything in the morning, and dinner is waiting for you!
Effortlessly Easy: Seriously, you’ll be amazed at how simple it is to get restaurant-quality flavor.
The Perfect Gift for Busy Bees: Make a batch and surprise a friend or neighbor with a home-cooked meal.
Guaranteed Crowd-Pleaser: From picky eaters to seasoned foodies, everyone adores this savory and satisfying dish.

Ingredients

Gathering your ingredients is part of the fun! Here’s what you’ll need:

2 pounds beef sirloin, cut into 2-inch strips: This is our star! Sirloin is tender and cooks up beautifully in the slow cooker.
3/4 teaspoon garlic powder, or to taste: A little garlicky goodness goes a long way.
3 tablespoons vegetable oil: Just to give our beef a little coating.
1 cube beef bouillon: This is our secret weapon for a rich, savory broth.
1/4 cup hot water: To dissolve that magical bouillon cube.
1 tablespoon cornstarch: This will help thicken our sauce to perfection.
1/2 cup chopped onion: Adds a lovely sweet and savory depth.
2 large green bell peppers, roughly chopped: For that classic peppery bite and vibrant color.
1 (14.5 ounce) can stewed tomatoes, with liquid: These bring a lovely tang and moisture to the dish.
3 tablespoons soy sauce: Hello, umami! This adds a wonderful salty depth.
1 teaspoon white sugar: Just a touch to balance out the savory and tangy flavors.
1 teaspoon salt: To enhance all those delicious tastes.

How to Make It

Alright, let’s get cooking! This is where the magic happens, and it’s super straightforward.

Prep Your Beef: In a medium bowl, toss your beef sirloin strips with the garlic powder and vegetable oil. Make sure each piece is nicely coated. This little step adds so much flavor right from the start!
Make the Thickening Magic: In a small bowl, dissolve your beef bouillon cube in the hot water. Once it’s all melty, whisk in the cornstarch until you have a smooth, lump-free mixture. This is what will give us that luscious sauce.
Load Up the Slow Cooker: Now for the easy part! Place your coated beef strips directly into your slow cooker. Then, add in the chopped onion, chopped green bell peppers, and the entire can of stewed tomatoes (liquid and all!). Don’t forget to drizzle in the soy sauce, sprinkle in the sugar, and add the salt.
Add the Thickener: Gently pour that cornstarch-bouillon mixture you made over everything in the slow cooker.
Let the Magic Happen: Cover your slow cooker and set it to cook. You have two options: cook on LOW for 6-8 hours for super tender, melt-in-your-mouth beef, or on HIGH for 3-4 hours if you’re a bit more pressed for time. Either way, the result will be wonderfully tender beef swimming in a delicious, savory sauce.

Substitutions & Additions

This recipe is fantastic as is, but I love how adaptable it is! Here are a few ideas:

Veggies Galore: Feel free to add in other veggies! Sliced carrots, mushrooms, or even a can of drained water chestnuts can be wonderful additions.
Spice it Up: If you like a little heat, add a pinch of red pepper flakes along with your other seasonings.
A Touch of Acidity: For an extra layer of flavor, a splash of Worcestershire sauce can be a nice addition.
Different Cuts of Beef: While sirloin is great, you could also try flank steak or even chuck roast (though chuck might need a bit longer to get tender).

Tips for Success

A few little tricks can make your Crock Pot Pepper Steak even better!

Don’t Overcrowd: Make sure your slow cooker isn’t packed too tightly. This allows the heat to circulate properly and cook everything evenly.
Prep Ahead: You can chop all your veggies and measure out your ingredients the night before and store them in separate containers in the fridge. Then, it’s just a matter of dumping them in the morning!
Taste and Adjust: Before serving, give your pepper steak a taste. Does it need a little more salt? A touch more soy sauce? Don’t be afraid to adjust the seasonings to your preference.
Thickening Troubles? If your sauce isn’t as thick as you like after cooking, you can always make a little more cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it in during the last 30 minutes of cooking.

How to Store It

Leftovers are a treasure! Store your delicious Crock Pot Pepper Steak in an airtight container in the refrigerator. It should keep well for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it seems a little dry.

FAQs

Can I use frozen beef?: It’s generally best to thaw your beef completely before cooking it in the slow cooker. This ensures it cooks evenly and becomes tender.
What should I serve with Crock Pot Pepper Steak?: This dish is wonderful served over fluffy white rice, brown rice, or even mashed potatoes. It’s also great with a side of steamed broccoli or a simple green salad.
Can I make this ahead of time?: Yes! You can assemble everything in the slow cooker the night before and refrigerate it. In the morning, just take it out of the fridge and start cooking. The cooking time might be slightly longer if starting from cold.

Easy Crock Pot Pepper Steak

This incredibly easy Crock Pot Pepper Steak is a weeknight go-to that practically cooks itself, filling your home with amazing aromas and delivering restaurant-quality flavor with minimal effort.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Servings 4 people

Equipment

Slow Cooker
Medium bowl
Small bowl

Ingredients

Main ingredients

2 pounds beef sirloin cut into 2-inch strips
0.75 teaspoon garlic powder or to taste
3 tablespoons vegetable oil
1 cube beef bouillon
0.25 cup hot water
1 tablespoon cornstarch
0.5 cup onion chopped
2 large green bell peppers roughly chopped
1 (14.5 ounce) can stewed tomatoes with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Instructions

In a medium bowl, toss your beef sirloin strips with the garlic powder and vegetable oil. Make sure each piece is nicely coated. This little step adds so much flavor right from the start!
In a small bowl, dissolve your beef bouillon cube in the hot water. Once it's all melty, whisk in the cornstarch until you have a smooth, lump-free mixture. This is what will give us that luscious sauce.
Now for the easy part! Place your coated beef strips directly into your slow cooker. Then, add in the chopped onion, chopped green bell peppers, and the entire can of stewed tomatoes (liquid and all!). Don't forget to drizzle in the soy sauce, sprinkle in the sugar, and add the salt.
Gently pour that cornstarch-bouillon mixture you made over everything in the slow cooker.
Cover your slow cooker and set it to cook. You have two options: cook on LOW for 6-8 hours for super tender, melt-in-your-mouth beef, or on HIGH for 3-4 hours if you're a bit more pressed for time. Either way, the result will be wonderfully tender beef swimming in a delicious, savory sauce.

Notes

This recipe is fantastic as is, but I love how adaptable it is! Feel free to add in other veggies like sliced carrots, mushrooms, or even a can of drained water chestnuts. If you like a little heat, add a pinch of red pepper flakes. A splash of Worcestershire sauce can add an extra layer of flavor. While sirloin is great, you could also try flank steak or even chuck roast (though chuck might need a bit longer to get tender).

Make sure your slow cooker isn't packed too tightly. You can chop all your veggies and measure out your ingredients the night before and store them in separate containers in the fridge. Then, it’s just a matter of dumping them in the morning!

Before serving, give your pepper steak a taste. Does it need a little more salt? A touch more soy sauce? Don't be afraid to adjust the seasonings to your preference.

If your sauce isn't as thick as you like after cooking, you can always make a little more cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it in during the last 30 minutes of cooking.