CROCK POT PEPPER STEAK PERFECTION

I can still picture my Grandma Rose bustling around her tiny kitchen, humming a tune as she prepped dinner. Weeknights were always a little hectic, but somehow she always managed to put a delicious, home-cooked meal on the table. One dish I particularly remember was her pepper steak, a simple yet satisfying meal that always brought a smile to my face. Now, as a busy parent myself, I understand the need for easy, flavorful recipes that don’t require hours in the kitchen, which is why I adore this Easy Crock Pot Pepper Steak- Dump and Go Meal! It’s a modern twist on Grandma’s classic, using the magic of the slow cooker. Today, I’m sharing all my secrets for the most tender, flavorful, and unbelievably Easy Crock Pot Pepper Steak- Dump and Go Meal! you’ll ever make! I promise you’re going to love it!

The Ultimate Easy Crock Pot Pepper Steak Recipe

Alright, let’s dive right in! This recipe is seriously foolproof. The beauty of a “dump and go” meal is that it requires minimal prep time and effort, making it perfect for busy weeknights or weekends when you’d rather be relaxing. Forget slaving over a hot stove – with this recipe, you’ll simply toss everything into your trusty crock pot, set it, and forget it (well, almost!). The result? A tender, flavorful pepper steak that’s sure to become a family favorite.

Why I Love This Recipe

• Effortless: As the name suggests, it’s a true “dump and go” meal. Minimal chopping, no pre-searing required (although I’ll share a tip for that later if you’re feeling fancy!).
• Flavorful: The combination of peppers, onions, and a savory sauce creates a rich, delicious flavor that everyone will love.
• Versatile: Serve it over rice, noodles, mashed potatoes, or even in sandwiches. It’s incredibly adaptable.
• Freezer-Friendly: Make a double batch and freeze half for a future meal. It reheats beautifully!

Ingredients You’ll Need

Don’t be intimidated by the ingredient list – most of these are pantry staples. And remember, this recipe is flexible! Feel free to adjust the amounts to your liking.

• Beef: 1.5-2 lbs of beef chuck steak, flank steak, or sirloin steak, cut into 1-inch strips. Chuck steak is my go-to because it becomes incredibly tender in the slow cooker.
• Peppers: 2 bell peppers (any color), sliced. I like to use a combination of red and green for color and flavor.
• Onion: 1 large onion, sliced. Yellow or white onion works best.
• Garlic: 3-4 cloves, minced. Fresh garlic is always best, but you can use garlic powder in a pinch (about 1 teaspoon).
• Soy Sauce: 1/2 cup. Use low-sodium soy sauce to control the saltiness.
• Beef Broth: 1 cup. Adds depth of flavor and helps create a delicious sauce.
• Tomato Sauce: 1/2 cup. Provides richness and acidity.
• Brown Sugar: 2 tablespoons. Balances the savory flavors and adds a touch of sweetness.
• Worcestershire Sauce: 1 tablespoon. Adds umami and complexity.
• Cornstarch: 2 tablespoons, mixed with 2 tablespoons of cold water (for thickening the sauce).
• Olive Oil: 1 tablespoon (optional, for searing).
• Salt and Pepper: To taste.
• Optional Add-Ins: A pinch of red pepper flakes for heat, sliced mushrooms for earthiness.

Step-by-Step Instructions: Crock Pot Pepper Steak Simplicity

Okay, here’s where the “dump and go” magic happens. Get ready for the easiest pepper steak you’ve ever made!

1. Prep the Ingredients: Slice the beef into 1-inch strips, slice the bell peppers and onion, and mince the garlic.
2. Combine in the Crock Pot: Place the beef, peppers, onion, and garlic in the crock pot.
3. Make the Sauce: In a bowl, whisk together the soy sauce, beef broth, tomato sauce, brown sugar, and Worcestershire sauce. Pour over the beef and vegetables in the crock pot. Season with salt and pepper to taste.
4. Cook: Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. The beef should be very tender and easily shreddable with a fork.
5. Thicken the Sauce: In the last 30 minutes of cooking, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the crock pot and stir well. Cook for another 30 minutes, or until the sauce has thickened to your desired consistency.
6. Serve: Serve the pepper steak over rice, noodles, mashed potatoes, or in sandwiches. Garnish with chopped green onions or sesame seeds, if desired.

Pro Tip: Searing for Extra Flavor (Optional)

While this recipe is designed to be “dump and go,” searing the beef before adding it to the crock pot can add an extra layer of flavor. Here’s how:

1. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
2. Season the beef strips with salt and pepper.
3. Sear the beef in batches, being careful not to overcrowd the skillet. Cook for about 1-2 minutes per side, until browned.
4. Transfer the seared beef to the crock pot and continue with the recipe as directed.

Tips and Tricks for the Best Crock Pot Pepper Steak

I’ve made this recipe countless times, and I’ve learned a few tricks along the way to ensure perfect results every time.

• Choose the Right Cut of Beef: Chuck steak is my top choice for slow cooking because it’s relatively inexpensive and becomes incredibly tender. Flank steak or sirloin steak also work well. Avoid using tougher cuts of beef, as they may not become tender enough in the slow cooker.
• Don’t Overcook: Overcooking can result in dry, tough beef. Check the beef for tenderness after 6 hours on low or 3 hours on high. It should be easily shreddable with a fork.
• Adjust the Sauce to Your Liking: Feel free to adjust the amount of soy sauce, brown sugar, and Worcestershire sauce to your taste. If you prefer a sweeter pepper steak, add a little more brown sugar. If you like it more savory, add a little more soy sauce and Worcestershire sauce.
• Use Freshly Minced Garlic: Fresh garlic adds a much better flavor than garlic powder. If you’re short on time, you can use jarred minced garlic, but fresh is always best.
• Don’t Skip the Cornstarch Slurry: The cornstarch slurry is essential for thickening the sauce. If you skip it, the sauce will be too thin. Make sure to mix the cornstarch with cold water to prevent lumps.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Add Vegetables: Feel free to add other vegetables to the crock pot, such as sliced mushrooms, broccoli florets, or diced tomatoes.
• Make it Ahead: This recipe is perfect for making ahead of time. You can prepare the pepper steak up to 2 days in advance and store it in the refrigerator. Reheat it in the crock pot or on the stovetop before serving.

Serving Suggestions: Beyond Rice!

While rice is a classic pairing for pepper steak, there are many other delicious ways to serve it!

• Over Rice: White rice, brown rice, or even cauliflower rice are all great options.
• Over Noodles: Egg noodles, spaghetti, or ramen noodles all work well.
• Over Mashed Potatoes: Creamy mashed potatoes are a comforting and delicious pairing.
• In Sandwiches: Serve the pepper steak on hoagie rolls or toasted bread for a hearty sandwich.
• With Quinoa: For a healthier option, serve the pepper steak over quinoa.
• As Lettuce Wraps: Serve the pepper steak in lettuce cups for a low-carb option.

And if you are looking for some other tasty beef recipes, you might enjoy our recipe for BEEF BROCCOLI. It’s a family favorite! Or maybe you would like to try BEEF BROCCOLI. We love to pair it with rice. For a hearty and filling meal, try these GARLIC BUTTER BEEF POTATOES. My family requests this recipe often. On a cold Sunday, I love to make SLOW COOKER RAGU. It’s so comforting. If you’re looking for a simple and juicy slow cooker recipe, you might love our SLOW COOKER PERFECTION recipe. And lastly, you need to try my grandmother’s recipe for BEEF MANHATTAN. It reminds me of Sunday dinner at her house!

Storage and Reheating Instructions

Storing Leftovers: Store any leftover pepper steak in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Pepper steak freezes beautifully! Allow it to cool completely before transferring it to a freezer-safe container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

• Crock Pot: Reheat the pepper steak in the crock pot on low for 1-2 hours, or until heated through.
• Stovetop: Reheat the pepper steak in a saucepan over medium heat, stirring occasionally, until heated through.
• Microwave: Reheat individual portions in the microwave on high for 1-2 minutes, or until heated through.

Variations on the Theme

Want to put your own spin on this classic dish? Here are a few variations to try:

• Spicy Pepper Steak: Add a pinch of red pepper flakes, a dash of hot sauce, or a chopped jalapeño pepper to the crock pot for a spicy kick.
• Mushroom Pepper Steak: Add 8 ounces of sliced mushrooms to the crock pot along with the peppers and onions.
• Pineapple Pepper Steak: Add 1 cup of drained pineapple chunks to the crock pot in the last hour of cooking for a sweet and tangy twist.
• Teriyaki Pepper Steak: Substitute the soy sauce, beef broth, tomato sauce, brown sugar, and Worcestershire sauce with 1 cup of teriyaki sauce.
• Healthier Pepper Steak: Use low-sodium soy sauce, reduce the amount of brown sugar, and serve over cauliflower rice or quinoa.

Final Thoughts: Your Crock Pot Pepper Steak Success Story

There you have it – my ultimate guide to making the most amazing Easy Crock Pot Pepper Steak- Dump and Go Meal! I hope this recipe becomes a staple in your kitchen, just like it is in mine. Remember, cooking should be fun and stress-free, and this recipe is the perfect example of that. So, gather your ingredients, fire up your crock pot, and get ready to enjoy a delicious and satisfying meal. I know you can do it, and I can’t wait to hear about your pepper steak success story! Happy cooking, friends!

Crock Pot Pepper Steak Perfection

This Crock Pot Pepper Steak recipe is a delicious and easy “dump and go” meal perfect for busy weeknights. It features tender beef, colorful peppers, and a savory sauce, all cooked to perfection in your slow cooker for a flavorful family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 lbs beef chuck steak, flank steak, or sirloin steak, cut into 1-inch strips
• 2 bell peppers any color
• 1 large onion, sliced
• 3-4 cloves garlic, minced
• 1/2 cup low-sodium soy sauce
• 1 cup beef broth
• 1/2 cup tomato sauce
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 tablespoon olive oil optional, for searing
• Salt to taste
• Pepper to taste
• Pinch of red pepper flakes optional
• Sliced mushrooms optional

Equipment

• Crock Pot (Slow Cooker)
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Mixing bowl
• Whisk
• Large skillet (optional, for searing)
• Spatula or tongs (optional, for searing)

Method

 

1. Slice the beef into 1-inch strips, slice the bell peppers and onion, and mince the garlic.
2. Place the beef, peppers, onion, and garlic in the crock pot.
3. In a bowl, whisk together the soy sauce, beef broth, tomato sauce, brown sugar, and Worcestershire sauce. Pour over the beef and vegetables in the crock pot. Season with salt and pepper to taste.
4. Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. The beef should be very tender and easily shreddable with a fork.
5. In the last 30 minutes of cooking, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the crock pot and stir well.
6. Cook for another 30 minutes, or until the sauce has thickened to your desired consistency.
7. Serve over rice, noodles, mashed potatoes, or in sandwiches. Garnish with chopped green onions or sesame seeds, if desired.

Notes

For best results, use chuck steak as it becomes incredibly tender in the slow cooker. Searing the beef before adding it to the crock pot can add an extra layer of flavor. Adjust the sauce ingredients to your personal preference. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. Reheat in the crock pot, on the stovetop, or in the microwave.