On cold afternoons when the rain hits the porch roof just softly enough to lull the dog to sleep, I find myself returning to meals that feel like home. Not flashy or fussed-over—just warm, honest cooking that fills the kitchen with comforting scents and brings people to the table without saying a word. This pepper steak recipe was one of those quiet Sunday staples when my kids were still piling up homework at the dining table.

I remember the first time I tried this version in the crock pot. I had just retired from teaching and was trying to reacquaint myself with slow, purposeful cooking after years of rushed weeknights. I missed the slow-simmered flavors my mother used to coax from the simplest cuts of beef. She didn’t use a crock pot, of course, but I think she’d forgive me once she smelled the pepper and tomatoes mingling.

This dish is one of those that takes its time, but that’s the beauty of it. While it simmers low and slow, you can fold laundry, take a walk, or if you’re like me, get lost in a mystery novel with your feet up and a mug of something warm nearby.

No matter how the day unfolds, by dinner, the kitchen smells like you’ve been cooking all day. And in a way, you have.

Short Description

Tender strips of sirloin slowly simmered with bell peppers, onions, and stewed tomatoes in a savory soy-infused sauce—this Crock Pot Pepper Steak is a comforting classic made easy for busy days or relaxed weekends.

Key Ingredients

2 pounds beef sirloin, cut into 2-inch strips
¾ teaspoon garlic powder
3 tablespoons vegetable oil
1 beef bouillon cube
¼ cup hot water
1 tablespoon cornstarch
½ cup chopped onion
2 large green bell peppers, roughly chopped
1 can (14.5 oz) stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Tools Needed

Large nonstick skillet
Wooden spoon or tongs
Small mixing bowl
Measuring cups and spoons
6-quart crock pot or slow cooker

Cooking Instructions

Step 1: Sear the Beef
Sprinkle beef strips with garlic powder. Heat vegetable oil in a large skillet over medium heat. Sear beef for about 5 minutes per side until browned. The goal isn’t to cook them through, just get that deep, flavorful crust. Transfer the beef to your crock pot.

Step 2: Make the Sauce Base
In a small bowl, dissolve the bouillon cube in hot water. Stir in the cornstarch until completely dissolved. This slurry will help the sauce thicken gently as it cooks.

Step 3: Assemble in Crock Pot
Pour the cornstarch mixture over the seared beef. Add the chopped onion, bell peppers, and stewed tomatoes (with liquid). Stir in soy sauce, sugar, and salt. Gently mix to combine without breaking up the tomatoes too much.

Step 4: Cook Low and Slow
Cover and cook on LOW for 5–6 hours or on HIGH for about 3 hours. The beef should be tender and the peppers just soft, not mushy.

Step 5: Stir and Serve
Give everything a gentle stir before serving. The sauce should have thickened slightly. Serve warm over steamed rice, mashed potatoes, or even cauliflower rice for a lighter twist.

Why You’ll Love This Recipe

Big Bold Flavor: The slow simmer allows the soy sauce, tomatoes, and garlic to meld into something savory and comforting.

Effortless Comfort Food: Minimal prep with maximum payoff—most of the work is done by your crock pot.

Versatile Serving: Works just as well over rice as it does noodles, potatoes, or even in hoagie rolls.

Meal Prep Friendly: Tastes even better the next day and freezes beautifully.

Protein-Packed: A filling and satisfying dish without needing any fancy ingredients.

Mistakes to Avoid & Solutions

Overcrowding the Skillet While Searing: If you cram in all the beef at once, it’ll steam instead of brown. Sear in batches if needed for proper caramelization.
Solution: Work in two or three batches and don’t rush this step.

Skipping the Cornstarch Slurry: Without it, your sauce may end up watery.
Solution: Be sure to fully dissolve the bouillon and cornstarch in hot water before adding it.

Using Too-Soft Peppers: If your peppers are very ripe, they might break down too much.
Solution: Use firmer, slightly under-ripe peppers for better texture.

Too Much Salt: Between bouillon and soy sauce, this dish carries salt.
Solution: Taste before adding additional salt at the end.

Overcooking: Even in a crock pot, you can go too long.
Solution: Stick to 5–6 hours on LOW for best texture, especially for the vegetables.

Serving and Pairing Suggestions

Serve over a bed of white or jasmine rice for the classic pairing.

Spoon it over creamy mashed potatoes or polenta for a hearty alternative.

Add a simple green salad or steamed broccoli on the side for color and balance.

Garnish with chopped scallions, sesame seeds, or a drizzle of sesame oil for an Asian-inspired twist.

A light red wine like Pinot Noir or even a cold iced tea makes a great drink pairing.

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 4 days.

Freezing: Let it cool completely before freezing. Store in freezer-safe bags or containers for up to 3 months.

Reheating: Warm on the stovetop over medium-low heat or microwave in short bursts, stirring in between.

Keep It Moist: Add a splash of water or broth when reheating to keep the beef tender.

FAQs

1. Can I use a different cut of beef?
Yes, flank steak or chuck roast also works well, but may take slightly longer to become tender.

2. Can I make this vegetarian?
While it won’t be traditional pepper steak, you could use tofu or seitan strips and skip the searing step.

3. How can I make it spicier?
Add red pepper flakes, a dash of hot sauce, or sliced jalapeños for heat.

4. Do I need to use stewed tomatoes?
Stewed tomatoes add depth, but you can substitute with canned diced tomatoes and a pinch of sugar for similar flavor.

5. Can I prep this the night before?
Absolutely. Assemble everything (except the cornstarch mixture), cover, and refrigerate. Add the slurry and start cooking the next morning.

Tips & Tricks

Use freshly cracked black pepper for a spicier finish.

Add a splash of Worcestershire sauce to deepen the umami.

Searing the beef isn’t optional, it builds the flavor.

Double the batch and freeze half for a future no-fuss dinner.

Keep a paper towel under the crock pot lid to absorb condensation and avoid watering down the sauce.

Recipe Variations

1. Sweet and Spicy Version

Replace sugar with 1 tablespoon honey

Add ½ teaspoon red pepper flakes

Use red and yellow bell peppers for a sweeter contrast

2. Asian-Inspired Twist

Add 1 tablespoon hoisin sauce and 1 teaspoon sesame oil to the sauce

Garnish with sesame seeds and green onions

Serve over stir-fried noodles or jasmine rice

3. Low-Carb Version

Skip the sugar

Serve over cauliflower rice

Use coconut aminos instead of soy sauce for less sodium

4. Hearty Veggie Addition

Add sliced mushrooms or zucchini during the last hour of cooking

These veggies soak up the sauce beautifully without overpowering the beef

Final Thoughts

I’ve made a lot of meals in my life—some for nourishment, some for celebration, and some just to get everyone fed before the next task began. But pepper steak in a crock pot is one of those recipes that feels like a small gift to yourself. It asks very little, but gives a lot in return: aroma, warmth, satisfaction, and maybe even a little peace after a long day.

When I retired, I thought I’d miss the busy rhythm of the classroom. Instead, I found comfort in new rhythms—slow cooking, quiet mornings, sharing recipes like this one with people who appreciate tradition.

This dish brings that feeling of connection, no matter where you are. It reminds me that food isn’t just fuel, it’s a way of caring, of remembering, of slowing down just enough to taste the moment.

And for me, that’s reason enough to keep cooking.

Comforting Pepper Steak In A Crock Pot

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 pounds beef sirloin, cut into 2-inch strips
¾ teaspoon garlic powder
3 tablespoons vegetable oil
1 beef bouillon cube
¼ cup hot water
1 tablespoon cornstarch
½ cup chopped onion
2 large green bell peppers, roughly chopped
1 can (14.5 oz) stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Instructions

Step 1: Sear the Beef
Season beef with garlic powder and sear in hot oil for 5 minutes per side until browned. Transfer to crock pot.

Step 2: Make the Slurry
Dissolve bouillon in hot water, then mix in cornstarch until smooth.

Step 3: Assemble Ingredients
Pour slurry over beef. Add onion, bell peppers, stewed tomatoes (with juice), soy sauce, sugar, and salt. Gently stir.

Step 4: Slow Cook
Cover and cook on LOW for 5–6 hours or HIGH for 3 hours, until beef is tender and peppers are soft.

Step 5: Stir and Serve
Stir gently and serve warm over rice, mashed potatoes, or cauliflower rice.