Easy Crock Pot Pepper Steak Recipe with Bell Peppers and Onions for Perfect Dinner

I still remember the first time I tossed a few bell peppers and onions with thinly sliced beef into my crock pot, thinking, “Well, this might be a total flop.” Spoiler: it wasn’t. In fact, this easy crock pot pepper steak with bell peppers and onions quickly became one of my go-to dinners on busy weeknights when I barely have time to think, let alone cook.

There’s something about the way those sweet peppers soften and mingle with tender strips of beef, all soaking up a simple sauce, that hits the comfort food spot without being complicated. Plus, the slow cooker does most of the work, which means I get to kick back and ignore the kitchen until dinner’s ready. If you’re craving a flavorful, fuss-free meal that feels a little fancy but requires zero fancy skills, this recipe is exactly what you need.

Why You’ll Love This Recipe

Okay, real talk—this easy crock pot pepper steak with bell peppers and onions has spoiled my other beef dinners forever. Here’s why:

• Hands-off cooking: Just prep, dump everything in the crock pot, and forget it for the afternoon. I’ve made this after a crazy workday with zero stress.
• Simple ingredients, big flavor: No weird spices or hard-to-find sauces—just classic bell peppers, onions, and a tangy, savory sauce that tastes like you spent hours on it.
• Perfectly tender beef: The slow cooker turns even tougher cuts into melt-in-your-mouth goodness. I swear by flank steak for this.
• Colorful and wholesome: Those vibrant bell peppers aren’t just pretty, they add a natural sweetness and a nice crunch that balances the tender beef.

This recipe isn’t just dinner; it’s the kind of meal that feels like a warm hug after a long day. Plus, it’s flexible enough for your picky eaters, your foodie friends, or just a quiet night in when you want something comforting and reliable.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably already have most of these sitting around, and the rest are easy to grab at any grocery store. I’ve broken these down by what they do in the recipe, because knowing a little about the why makes the cooking part way more fun.

• Beef (1.5 pounds / 680g flank steak or sirloin), thinly sliced: Flank steak is my favorite here because it’s flavorful and gets super tender in the slow cooker. Just slice it thin against the grain. If you grab sirloin, that works too but might be a bit pricier.
• Bell peppers (3 large, mixed colors): Red, yellow, and green peppers give this dish a vibrant look and a sweet, slightly tangy flavor. I like to slice them into strips so every bite has some crunch.
• Onion (1 large, sliced): Yellow or white onions work great here. They caramelize slightly in the slow cooker, adding a subtle sweetness that balances the beef.
• Garlic (3 cloves, minced): Because garlic makes everything better. Fresh is best, but jarred minced garlic works in a pinch.
• Soy sauce (⅓ cup / 80ml): The salty backbone of the sauce. I go for low-sodium to keep things balanced.
• Beef broth (⅓ cup / 80ml): Adds richness without overpowering the other flavors.
• Worcestershire sauce (1 tablespoon): This little bottle of magic amps up the umami—don’t skip it.
• Brown sugar (1 tablespoon): Just enough sweetness to round out the sauce without making it dessert-y.
• Cornstarch (2 tablespoons) + water (2 tablespoons): For thickening the sauce at the end. I mix these into a slurry to avoid lumps.
• Black pepper (½ teaspoon) and salt (to taste): Because seasoning is everything. I usually add salt sparingly since soy sauce is salty.
• Olive oil (1 tablespoon): For a quick sear of the beef before it hits the crock pot. Totally optional, but it adds flavor.

Pro tip: I always slice my beef and veggies the night before and keep them in the fridge so I’m ready to just dump and go in the morning.

Equipment Needed

You don’t need a fancy kitchen to make this—I’ve made it with the most basic setup and it still turned out awesome.

• Slow cooker / Crock pot (4-6 quart): This is the star of the show. I’ve used mine for years, and it’s still going strong.
• Sharp knife and cutting board: For slicing the beef and veggies. A good sharp knife makes a huge difference here.
• Mixing bowl: To toss the marinade ingredients together and mix with the beef.
• Measuring cups and spoons: Yes, I’m that person who measures soy sauce. It saves me from salty disasters.
• Small bowl or cup: To mix your cornstarch slurry at the end.
• Skillet (optional): For searing the beef before slow cooking. Not mandatory, but it adds a nice caramelized flavor.
• Wooden spoon or silicone spatula: Perfect for stirring without scratching your cookware.

Quick note: If you don’t have a skillet or want to skip searing, no worries. The slow cooker will still do the heavy lifting.

How to Make It: Step-by-Step

Alright, let’s make this easy crock pot pepper steak with bell peppers and onions! I’m walking you through exactly how I do it, with all the little tips I’ve picked up along the way.

1. Prep the beef (10 minutes): Slice your flank steak thinly against the grain into strips about ¼ inch thick. Toss the beef in a bowl with soy sauce, Worcestershire sauce, brown sugar, and black pepper. Let it marinate while you prep the veggies (or up to 1 hour if you have time).
2. Slice the veggies (5 minutes): Cut the bell peppers into thin strips and slice the onion into similar-sized strips. Mince the garlic finely.
3. Sear the beef (optional, 5-7 minutes): Heat olive oil in a skillet over medium-high heat. Quickly sear the beef strips in batches for about 1-2 minutes per side until browned but not cooked through. This step adds flavor but can be skipped if you’re short on time.
4. Layer ingredients in the crock pot (2 minutes): Place the sliced onions and bell peppers at the bottom of the slow cooker. Add the garlic on top, then spread the marinated beef evenly over the veggies. Pour any leftover marinade over everything.
5. Cook low and slow (4-5 hours): Set your slow cooker to low and cook for 4 to 5 hours. The beef should be tender and the peppers softened but not mushy.
6. Thicken the sauce (5 minutes): About 15 minutes before serving, mix cornstarch and water in a small bowl until smooth. Stir the slurry into the crock pot, then turn the heat to high. Let it cook for 10-15 minutes until the sauce thickens to your liking.
7. Final taste check: Give everything a gentle stir. Taste and adjust salt or pepper if needed. If the sauce is too thick, add a splash of beef broth to loosen it up.
8. Serve and enjoy: Spoon over steamed rice, noodles, or mashed potatoes. Garnish with fresh parsley or green onions if you’re feeling fancy.

Pro tip: Keep the lid closed as much as possible while cooking to keep the heat steady. I know it’s tempting to peek, but patience pays off.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this way too many times…

• Slice beef against the grain: This little trick makes the meat way more tender and easier to chew. Trust me, it’s worth the extra minute or two.
• Don’t skip searing if you can: It adds depth and caramelization that slow cooking alone can’t achieve. But if you’re in a rush, the slow cooker will still do its magic.
• Use a mix of bell pepper colors: It looks beautiful and adds layers of mild sweetness and slight bitterness.
• Marinate when possible: Even 30 minutes makes a difference for flavor penetration. I sometimes do it overnight in the fridge for extra oomph.
• Slow cooker sizes matter: If your crock pot is on the smaller side, reduce beef and veggies slightly or the cooking time may increase.
• Thicken the sauce at the end: Adding cornstarch slurry near the end keeps the sauce glossy and perfectly coated without turning gummy.
• Patience is key: Resist opening the lid too often. Each peek drops the temperature and can mess with cooking times.
• Room temperature ingredients: Letting your beef and veggies sit out for 20 minutes before cooking helps them cook more evenly.

Ways to Mix It Up

Once you’ve nailed the basic easy crock pot pepper steak with bell peppers and onions, here’s how to switch things up without losing what makes this recipe so comforting.

• Spicy Kick: Add 1-2 teaspoons of Sriracha or a chopped jalapeño to the marinade. I tried this once when I needed a little heat—delicious and addictive.
• Mushroom Upgrade: Toss in 1 cup of sliced mushrooms with the bell peppers. They soak up the sauce beautifully and add a meaty texture.
• Asian-Inspired Twist: Swap the brown sugar for honey and add a tablespoon of toasted sesame oil at the end. Garnish with sesame seeds and chopped green onions.
• Low-Sodium Version: Use low-sodium soy sauce and skip the extra salt. The natural flavors still shine through.
• Vegetarian Swap: Replace beef with firm tofu or seitan strips. Cook on low for 2-3 hours to avoid overcooking.
• Serve Over Different Bases: Try cauliflower rice, quinoa, or even roasted potatoes instead of traditional rice or noodles.
• Herb Boost: Add fresh thyme or rosemary sprigs before cooking for an earthy aroma that pairs beautifully.

Serving Ideas & Storage

This easy crock pot pepper steak with bell peppers and onions is fantastic fresh but also keeps really well.

How to Serve: I love it over fluffy white rice or buttery egg noodles to soak up all that saucy goodness. Sometimes I pile it on a toasted hoagie roll for a quick sandwich. It’s also great with steamed veggies or a simple green salad on the side.

Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so day two is often better than day one.

Freezing: This freezes beautifully! Portion into freezer-safe containers or bags. Thaw overnight in the fridge and reheat gently on the stove or microwave.

Reheat Like a Pro: Warm it slowly on the stove with a splash of beef broth to keep the sauce silky, or zap in the microwave for 2-3 minutes, stirring halfway through.

Pro tip: If you’re reheating and the sauce looks too thick, add a little water or broth to loosen it up—no one likes dry beef.

Nutritional Info & Health Benefits

I’m not a nutritionist, but I can tell you why I feel good about eating this easy crock pot pepper steak with bell peppers and onions.

Health Highlights: This recipe packs a solid protein punch thanks to the beef, which keeps you full and satisfied. The bell peppers and onions add fiber and vitamins, especially vitamin C and antioxidants. Using lean cuts like flank steak helps keep fat levels reasonable, and the slow cooking method means you don’t need extra oil or fat to get tender, tasty meat.

Heads up: This recipe contains soy and gluten from the soy sauce, but you can easily swap in tamari or coconut aminos for gluten-free versions.

Final Thoughts

So that’s my easy crock pot pepper steak with bell peppers and onions! I know I’ve gone on about it, but when you find a recipe this good, you want to share it with everyone.

This has become my go-to for those nights when I want dinner ready with minimal effort but maximum flavor. It’s hearty, comforting, and surprisingly fresh thanks to those colorful veggies. I hope you love it as much as my family does.

Make it your own! Add your favorite mix-ins, swap ingredients based on what you have, and don’t be afraid to experiment with sauces or spices. That’s how the best recipes become your favorites.

If you make this, I’d love to hear how it turns out! Drop a comment below and let me know what you think. Snap a picture and tag me on Instagram @peppersteaklover—I get genuinely excited seeing your versions.

Happy cooking! Hope your kitchen smells as amazing as mine does right now.

FAQs

Q: Can I use frozen bell peppers instead of fresh?

A: Yes, you can! I’ve done this when fresh peppers weren’t available. Just add them frozen to the slow cooker—they’ll release a bit more water, so your sauce might be thinner but still tasty. If you want to avoid extra liquid, thaw and drain them first.

Q: What’s the best way to slice the beef for this recipe?

A: Slice the beef thinly (about ¼ inch thick) against the grain. This helps break down the muscle fibers and makes the meat much more tender after slow cooking. If you slice with the grain, it can get chewy.

Q: Can I make this without searing the beef?

A: Absolutely! Searing adds flavor but isn’t mandatory. If you skip it, just toss everything into the slow cooker and cook as directed. The beef will still be tender and delicious.

Q: How do I know when the pepper steak is done?

A: After 4-5 hours on low, the beef should be fork-tender, and the peppers softened but not mushy. You’ll see the sauce thickened and bubbling slightly after adding the cornstarch slurry. If you cut a piece and it’s still tough, give it another 30 minutes.

Q: Can I use a different cut of beef?

A: Yes! Flank steak is my favorite, but you can use sirloin, skirt steak, or even chuck steak. Just keep in mind that tougher cuts like chuck may need extra cooking time to get tender.

Easy Crock Pot Pepper Steak Recipe with Bell Peppers and Onions for Perfect Dinner

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• Author: Nora Winslow
• Total Time: 4 hours 45 minutes
• Yield: 4 servings 1x

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Description

A flavorful and fuss-free slow cooker pepper steak with tender beef strips, colorful bell peppers, and onions in a tangy savory sauce. Perfect for busy weeknights with minimal prep and maximum taste.

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Ingredients

Scale 1x2x3x

• 1.5 pounds flank steak or sirloin, thinly sliced against the grain
• 3 large bell peppers (red, yellow, green), sliced into strips
• 1 large onion (yellow or white), sliced
• 3 cloves garlic, minced
• 1/3 cup low-sodium soy sauce
• 1/3 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/2 teaspoon black pepper
• Salt to taste
• 1 tablespoon olive oil (optional, for searing)

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Instructions

1. Slice the flank steak thinly against the grain into 1/4 inch strips. Toss the beef in a bowl with soy sauce, Worcestershire sauce, brown sugar, and black pepper. Marinate while prepping veggies or up to 1 hour.
2. Slice the bell peppers into thin strips and slice the onion similarly. Mince the garlic finely.
3. Optional: Heat olive oil in a skillet over medium-high heat. Quickly sear the beef strips in batches for 1-2 minutes per side until browned but not cooked through.
4. Layer the sliced onions and bell peppers at the bottom of the slow cooker. Add the garlic on top, then spread the marinated beef evenly over the veggies. Pour any leftover marinade over everything.
5. Cook on low for 4 to 5 hours until beef is tender and peppers are softened but not mushy.
6. About 15 minutes before serving, mix cornstarch and water in a small bowl until smooth. Stir the slurry into the crock pot, then turn heat to high. Cook for 10-15 minutes until sauce thickens.
7. Taste and adjust salt or pepper if needed. If sauce is too thick, add a splash of beef broth to loosen.
8. Serve over steamed rice, noodles, or mashed potatoes. Garnish with fresh parsley or green onions if desired.

Notes

Searing the beef before slow cooking adds flavor but is optional. Slice beef against the grain for tenderness. Keep the lid closed during cooking to maintain heat. Marinate beef for at least 30 minutes or overnight for best flavor. Use low-sodium soy sauce to control saltiness. If sauce is too thick after adding slurry, add beef broth to loosen. Can substitute tofu or seitan for a vegetarian version, cooking 2-3 hours on low.

• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approxima
• Calories: 320
• Fat: 12
• Carbohydrates: 15
• Fiber: 3
• Protein: 35

Keywords: crock pot pepper steak, slow cooker beef recipe, bell peppers and onions, easy dinner, flank steak recipe, weeknight meal