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Crock Pot Pepper Steak

Crock Pot Pepper Steak

This Crock Pot Pepper Steak is the ultimate slow-cooked comfort dish! Tender strips of sirloin steak simmer in a rich, savory-sweet sauce with colorful bell peppers and onions. Perfect for busy weeknights, this easy slow cooker recipe delivers deep flavor with minimal effort. Serve it over rice or noodles for a cozy family dinner that everyone will love.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 ½ to 2 lbs top sirloin steak thinly sliced against the grain
  • 2 bell peppers 1 red, 1 green, cut into strips
  • 1 medium onion sliced
  • 2 cloves garlic minced
  • ½ cup low-sodium soy sauce
  • ½ cup beef broth
  • 2 tablespoons brown sugar
  • 2 tablespoons honey optional, for sweetness
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch optional, for thickening
  • 1 tablespoon olive oil for browning
  • 1 teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes optional
  • Fresh parsley or green onions for garnish

Method
 

  1. Prepare the Beef: Slice the sirloin steak thinly against the grain for tenderness.
  2. Sear (Optional): Heat olive oil in a skillet and brown the beef for 2–3 minutes per side to lock in flavor.
  3. Layer Ingredients: Place the onions and bell peppers at the bottom of your slow cooker, then add the browned beef on top.
  4. Make the Sauce: In a bowl, whisk together soy sauce, beef broth, brown sugar, honey, Worcestershire sauce, garlic, and black pepper. Pour over the meat and vegetables.
  5. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until beef is tender and peppers are soft.
  6. Thicken (Optional): Mix cornstarch with a small amount of water and stir into the sauce during the final 20 minutes of cooking.
  7. Serve: Garnish with parsley or green onions. Serve warm over rice, noodles, or mashed potatoes.

Notes

  • For a richer flavor: Add a splash of soy sauce and honey near the end of cooking.
  • Make it spicy: Increase the red pepper flakes or add a drizzle of sriracha.
  • Healthier version: Use low-sodium broth and soy sauce to reduce salt content.
  • Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.