Easy Crock Pot Pepper Steak

Easy Crock Pot Pepper Steak is a hearty, comforting meal that’s better than takeout and perfect for busy weeknights. After making this many times, I’ve discovered the trick to tender beef and a rich, flavorful sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Lemon Pasta and Garlic Parmesan Crockpot Chicken and Potatoes.

What You'll Need for Easy Crock Pot Pepper Steak

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs beef stew meat
• 2 bell peppers (any color)
• 1 onion
• 2 cloves garlic
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Optional: Fresh parsley, chopped
• Optional: Green onions, sliced
• Optional: Shredded cheese

How to Make Easy Crock Pot Pepper Steak

1. Step 1: Season beef with salt, pepper, paprika, garlic powder, and onion powder. Place in the slow cooker.
2. Step 2: Add diced bell peppers, onion, and minced garlic to the slow cooker.
3. Step 3: In a small bowl, mix together soy sauce, Worcestershire sauce, cornstarch, and beef broth. Pour over the beef and vegetables.
4. Step 4: Add diced tomatoes to the slow cooker. Stir everything to combine.
5. Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.
6. Step 6: Serve over rice or noodles, garnished with fresh parsley, green onions, and shredded cheese if desired.

Storing & Reheating Easy Crock Pot Pepper Steak

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can prepare the beef and vegetables the night before and store them in the slow cooker. Add the liquids in the morning before cooking.

Freezing Easy Crock Pot Pepper Steak

Freeze cooked pepper steak for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: Cut the beef into even-sized chunks for even cooking.
• Best substitution: You can substitute the beef with chicken or pork for a different flavor.
• Make-ahead: This recipe can be made ahead and frozen for up to 3 months.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the slow cooker during the last 30 minutes of cooking.

Easy Crock Pot Pepper Steak

⏱

Prep

15 mins

🍳

Cook

6-8 hrs (low) or 3-4 hrs (high)

⏳

Total

6-8 hrs (low) or 3-4 hrs (high)

🍽

Serves

6 servings

🥗

Diet

gluten-free

Ingredients

Main Ingredients

• 1.5 lbs beef stew meat
• 2 bell peppers (any color)
• 1 onion
• 2 cloves garlic
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth

Seasonings

• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

Optional Toppings

• Fresh parsley, chopped
• Green onions, sliced
• Shredded cheese

Instructions

1. Step 1: Season beef with salt, pepper, paprika, garlic powder, and onion powder. Place in the slow cooker.
2. Step 2: Add diced bell peppers, onion, and minced garlic to the slow cooker.
3. Step 3: In a small bowl, mix together soy sauce, Worcestershire sauce, cornstarch, and beef broth. Pour over the beef and vegetables.
4. Step 4: Add diced tomatoes to the slow cooker. Stir everything to combine.
5. Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.
6. Step 6: Serve over rice or noodles, garnished with fresh parsley, green onions, and shredded cheese if desired.

Notes

• Chef tip: Cut the beef into even-sized chunks for even cooking.
• Best substitution: You can substitute the beef with chicken or pork for a different flavor.
• Make-ahead: This recipe can be made ahead and frozen for up to 3 months.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the slow cooker during the last 30 minutes of cooking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked pepper steak for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: You can prepare the beef and vegetables the night before and store them in the slow cooker. Add the liquids in the morning before cooking.

Nutrition Per Serving

• Calories: 320
• Protein: 32g
• Fat: 12g
• Carbs: 17g
• Fiber: 2g
• Sugar: 4g
• Sodium: 550mg
• Cholesterol: 85mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crock Pot Pepper Steak FAQs

A Warm Final Note

I can’t wait for you to try Easy Crock Pot Pepper Steak and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!