Tender, savory, and full of comforting homemade flavor — this Crockpot Pepper Steak is the kind of easy weeknight dinner that wins repeat requests. Imagine thin strips of sirloin slow-cooked until tender in a deeply flavored soy- and brown sugar-based sauce, with sweet bell peppers and onions that soak up every drop. It’s cozy, slightly sweet with a hint of sesame, and perfect over steaming rice or chewy noodles.

This recipe is special because it turns simple pantry staples and an affordable cut of beef into a melt-in-your-mouth meal with almost zero hands-on time. Read on for a full ingredient breakdown, step-by-step directions, smart tips, serving ideas, storage advice, and creative variations — everything you need to make this your go-to slow-cooker dinner. If you like exploring other beef recipes, check out this collection of great steak and grill recipes for more inspiration.

Why You’ll Love This Crockpot Pepper Steak

Here are a few reasons this dish will quickly become a kitchen favorite:

Quick and Easy Prep
Prep takes about 10–15 minutes: slice the beef and vegetables, whisk the sauce, and dump everything into the crockpot. It’s ideal for busy nights or slow cooker meal prep.
Comfortable, Family-Friendly Flavor
The lightly sweet, savory sauce and tender beef appeal to both kids and adults. It’s not overly spicy, so it’s great for picky eaters.
Economical and Flexible
Uses affordable sirloin (often on sale) and simple pantry ingredients. You can stretch the meal over rice or noodles and add veggies you already have.
Hands-Off Cooking, Consistent Results
Slow cooking breaks down connective tissue, so even modest cuts of beef get tender without fuss. Set it and forget it, then come home to dinner ready.

The Necessary Ingredients

A short intro: You likely have most of these on hand. Here’s what you need.

1 pound beef sirloin, sliced into strips
2 cups bell peppers, sliced (red, green, yellow)
1 onion, sliced
3 cloves garlic, minced
1/2 cup soy sauce
1/4 cup beef broth
2 tablespoons brown sugar
1 teaspoon sesame oil
1 tablespoon cornstarch (optional, for thickening)
Salt and pepper to taste

Notes and Substitutions on Ingredients:

Beef sirloin — Role: Provides the main protein and flavor. Sirloin is leaner than chuck but becomes tender when sliced thin and slow-cooked. Substitutions: You can use flank steak, skirt steak, or even chuck roast (cut into strips). Flank and skirt have more pronounced grain and benefit from slicing against the grain; chuck gives a richer, fattier result and may shred slightly with long cooking.
Soy sauce — Role: The base of the sauce; adds saltiness and umami. Substitutions: Tamari or coconut aminos work if you need gluten-free or lower-sodium options (adjust salt to taste). If using low-sodium soy sauce, you may want to add a tiny extra pinch of salt depending on your taste.
Cornstarch — Role: Thickens the sauce into a glossy coating. Substitutions: Arrowroot works 1:1 for a clearer finish. If you skip it, you’ll have a thinner, braise-style sauce that’s still delicious; reduce the sauce for 10–15 minutes on the stovetop after cooking if you want a thicker gravy.

How to Prepare the Crockpot Pepper Steak step by step

Below are clear, numbered directions with an explanation and a helpful Pro Tip for each step.

Place the sliced beef, bell peppers, and onion in the crockpot.
Why: Layering the ingredients lets the beef sit among the vegetables so flavors mingle evenly. Thin strips cook faster and become tender without drying out.
Pro Tip: Slice your beef thinly against the grain — about 1/4-inch thick — for the most tender bites. If the beef is slightly frozen, thin-slicing is easier and results in clean strips.
In a separate bowl, mix together the soy sauce, beef broth, brown sugar, garlic, sesame oil, and cornstarch (if using).
Why: Combining the wet ingredients and sugar first ensures the cornstarch disperses evenly and the flavors balance before hitting the slow cooker. Brown sugar adds depth and a hint of caramelized sweetness, while sesame oil lends a subtle nutty aroma.
Pro Tip: Whisk the cornstarch into the liquid thoroughly to avoid lumps. If you prefer not to add cornstarch at this stage (to avoid it breaking down in long cooking), you can make a slurry later and thicken the finished sauce on the stovetop.
Pour the sauce over the beef and vegetables in the crockpot.
Why: This step ensures every piece is coated and will braise in the flavorful liquid, allowing the meat to absorb the sauce while releasing juices of its own.
Pro Tip: Give everything a gentle toss with a large spoon or tongs to evenly distribute the sauce, but don’t over-stir — a few gentle turns are enough.
Season with salt and pepper to taste.
Why: Even though soy sauce provides a lot of saltiness, a bit of freshly ground black pepper or a tiny pinch of salt can brighten the final dish. Add more at the end if needed.
Pro Tip: Use freshly cracked black pepper for better aroma. Taste the sauce early if you used low-sodium soy sauce so you can correct seasoning before cooking.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the beef is tender.
Why: Low-and-slow is kinder to lean cuts and gives the best tenderness; high works if you’re short on time. The long simmer lets flavors develop and the vegetables soften but still keep some texture.
Pro Tip: Avoid lifting the lid frequently; each peek releases heat and slows the slow-cooking process. If you’re around the 6-hour mark and the beef is already falling apart, switch off the cooker — overcooking can make very lean strips dry.
Serve hot over rice or noodles.
Why: Rice or noodles soak up the sauce and make the meal filling. Garnish with green onions, sesame seeds, or a squeeze of lime for brightness.
Pro Tip: For glossy, thicker sauce, transfer the liquid to a saucepan and simmer with a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water) for a couple of minutes until thickened, then pour back over the beef before serving.

Serving Suggestions

A few smart ways to serve this pepper steak to suit different occasions.

Perfect Pairings

Rice: Steamed jasmine or long-grain white rice is classic. Brown rice adds nuttiness and fiber.
Noodles: Wide egg noodles, udon, or even lo mein-style noodles make it more of a stir-fry feel.
Veggie sides: Steamed broccoli, sautéed snap peas, or a simple cucumber salad add freshness and crunch.
Drinks: A light lager, a fruity red (like Zinfandel), or jasmine tea pairs nicely.

Occasions

Weeknight Dinner: Prep in the morning, come home to a hot, complete meal.
Meal Prep: Portion over rice in containers for quick lunches.
Casual Dinner Party: Serve with a selection of simple sides and let guests help themselves family-style.

Serving Tips

Garnish with sliced green onions, toasted sesame seeds, or a drizzle of sriracha for heat.
If you want restaurant-style presentation, stack the beef and peppers over rice and spoon sauce on top, finishing with a sprig of cilantro.

Need more ideas for side dishes or grilling-ready recipes? Explore a broader set of options in our steak and grill recipe collection to mix and match flavors.

Storage and Reheating Tips

Keep leftovers safe and flavorful with these tips.

Refrigerated

Store in an airtight container for up to 3–4 days.
Let the food cool slightly (no more than 2 hours) before refrigerating to preserve texture and food safety.

Freezed

This dish freezes well. Divide into meal-sized portions and pack in freezer-safe containers or heavy-duty zip-top bags. Remove as much air as possible.
Freeze for up to 3 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

Stovetop: Gently reheat over low-medium heat in a skillet, adding a splash of beef broth or water if the sauce has thickened or the meat seems dry. Stir occasionally until heated through.
Microwave: Cover and heat in short bursts (60–90 seconds), stirring in between to ensure even heating.
Oven: Place in a covered baking dish at 325°F (160°C) for about 15–20 minutes or until warmed through. Add a little liquid if needed.

Guaranteed Success Tips

Follow these golden rules to avoid common mistakes and ensure great results every time.

Slice beef thin and against the grain — this makes the meat tender and easy to chew.
Don’t overcrowd the slow cooker — give the beef and peppers room so they cook evenly.
Avoid frequent lid lifting — each peek adds 10–15 minutes to the cooking time.
Taste and adjust seasoning at the end — soy sauce levels and sweetness can vary by brand.
If you want a thicker sauce, either add cornstarch near the end or simmer on the stovetop after cooking.

Recipe Variations

Try one of these twists to change up the flavor profile.

Spicy Pepper Steak
Add 1–2 teaspoons of sriracha or 1 finely chopped jalapeño to the sauce for heat. Finish with chili oil or crushed red pepper when serving.
Hoisin-Style Pepper Steak
Replace 1 tablespoon of brown sugar with 2 tablespoons hoisin sauce for a sweeter, more complex glaze. Omit cornstarch if you want a saucier finish.
Mushroom and Pepper Steak
Add 8 ounces sliced cremini or button mushrooms to the slow cooker for an earthy boost. Mushrooms release liquid, so reduce initial beef broth to 2 tablespoons if you want to avoid a much thinner sauce.
Low-Carb Version
Serve over cauliflower rice or spiralized zucchini noodles. Use low-sodium soy sauce or tamari and skip any added sugar, or replace brown sugar with a zero-calorie sweetener that measures like sugar.

Frequently Asked Questions (FAQ)

My beef is tough after cooking — what went wrong?
Toughness usually means the meat was either cut incorrectly or not cooked long enough. Make sure to slice against the grain into thin strips. If you used a very lean cut and cooked on high for a short period, try low heat for longer next time. Also, some cuts (like chuck) can handle longer cook times and become more tender.
Can I use frozen beef in the crockpot?
It’s not recommended for safety reasons because frozen meat can keep the slow cooker in the temperature danger zone for too long. If you must, partially thaw the beef so it’s pliable and slices easily before adding. Fully thawing gives the best and safest results.
Can I make this on the stovetop instead of a slow cooker?
Yes. Sear the beef strips in a hot skillet to develop color, remove them, sauté peppers and onions until slightly softened, then add the sauce and beef back in and simmer for 10–15 minutes until the beef is tender and the flavors meld. Thicken with a cornstarch slurry if desired.
How do I prevent the peppers from getting mushy?
Slice the peppers modestly (not paper-thin) and add them to the crockpot with the beef — they’ll still soften. For crisper peppers, add them during the last 60–90 minutes of cooking time, or sauté them separately and stir in right before serving.
Is there a gluten-free version of this recipe?
Yes. Use tamari or a certified gluten-free soy sauce substitute like coconut aminos. Check labels on broth and other packaged ingredients to ensure they’re gluten-free.
My sauce is too thin — how can I thicken it?
Mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry and stir into a small pot of the hot sauce. Simmer until it thickens, then add it back to the crockpot. Alternatively, remove some liquid and reduce it on the stove until it reaches your desired consistency.
How many people does this recipe serve and can I scale it up?
This recipe makes roughly 3–4 servings when served over rice. It scales up well — if making for a crowd, use a larger slow cooker and increase ingredients proportionally. Just avoid filling the slow cooker more than 2/3 to 3/4 full for even cooking.

If you try this Crockpot Pepper Steak, take a photo and share how you served it — little tweaks make it your own. Enjoy the simplicity of a hands-off dinner that still tastes like you spent hours in the kitchen.

Crockpot Pepper Steak

Tender, savory, and full of comforting homemade flavor, this Crockpot Pepper Steak is an easy weeknight dinner that features sirloin cooked in a soy and brown sugar-based sauce with bell peppers and onions.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Total Time 8 15

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings servings

Calories 320 kcal

Ingredients

Main Ingredients

1 pound beef sirloin, sliced into strips Use flank steak, skirt steak, or chuck roast as substitutes.
2 cups bell peppers, sliced (red, green, yellow)
1 large onion, sliced
3 cloves garlic, minced
1/2 cup soy sauce Tamari or coconut aminos can be used for gluten-free.
1/4 cup beef broth
2 tablespoons brown sugar
1 teaspoon sesame oil
1 tablespoon cornstarch (optional, for thickening) Arrowroot can be used as a substitute.
to taste salt and pepper

Instructions

Preparation

Place the sliced beef, bell peppers, and onion in the crockpot.
In a separate bowl, mix together the soy sauce, beef broth, brown sugar, garlic, sesame oil, and cornstarch (if using).
Pour the sauce over the beef and vegetables in the crockpot.
Season with salt and pepper to taste.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the beef is tender.
Serve hot over rice or noodles.

Notes

For thicker sauce, simmer the liquid on the stovetop with cornstarch slurry after cooking. Store leftovers in an airtight container for up to 3–4 days in the refrigerator.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 24gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 5g

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