Crock Pot Pepper Steak
Tender strips of beef slow-cooked with bell peppers, onions, and tomatoes in a savory sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound beef steak (sirloin or flank steak) Slice thinly against the grain for the most tender bites.
- 1 unit bell pepper Any color; red or yellow are sweeter.
- 1 medium onion Yellow or sweet onion works best.
- 1 can (14.5 oz) diced tomatoes Use fire-roasted tomatoes for a smokier flavor.
- 2 tablespoons soy sauce Low-sodium if you’re watching salt.
- 1 tablespoon Worcestershire sauce Adds depth and savory umami.
- 1 clove garlic, minced Or 1/2 teaspoon garlic powder in a pinch.
- 1 teaspoon crushed red pepper Optional - for heat.
- to taste unit Salt and black pepper To taste.
- Cooked unit rice Jasmine or long-grain white/brown rice both pair well.
Instructions
Preparation
- Slice the beef into thin strips across the grain.
- Place the sliced beef, bell pepper, and onion into the Crock Pot in a single layer.
- Pour in the diced tomatoes, soy sauce, Worcestershire sauce, minced garlic, and crushed red pepper if using. Season lightly with salt and pepper.
- Stir gently to distribute the sauce and vegetables evenly.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is fork-tender and the peppers are soft.
- Taste and adjust seasoning before serving. Spoon the pepper steak over cooked rice and enjoy.
Notes
For thicker sauce, remove the lid for the last 30 minutes of cooking or stir in a slurry of 1 tablespoon cornstarch + 2 tablespoons cold water and cook on high for 15–20 minutes. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.