Crock Pot Pepper Steak (+Video)
Looking for a delicious and simple dinner recipe? Try Crock Pot Pepper Steak! This dish is full of flavor and can be made with just a few ingredients!
AN EASY AND DELICIOUS WEEKNIGHT DINNER
Are you tired of cooking the same old recipes for dinner? Do you want to try something new and delicious? Look no further than Crock Pot Pepper Steak! This dish is not only easy to make but is packed with flavor. Using your crock pot, you can have a tasty dinner waiting for you when you get home. In this article, we’ll go over everything you need to know to make the perfect Crock Pot Pepper Steak. From the ingredients to the preparation, we’ll cover it all. So, grab your crock pot and let’s get cooking!
FREQUENTLY ASKED QUESTIONS:
Yes, you can use a different cut of beef if you prefer. Just make sure it’s a cut that will be tender when cooked for a long time, like flank steak, sirloin or round steak
Always slice the steak against the grain for the most tender cut of meat. That means if the grain of the meat is going up and down the steak (vertically) then you will cut the steak horizontally (and vice versa).
I know the temptation is strong to cook on high to make it faster but cooking on low heat for a longer period of time will make the steak more tender.
Short on time? Just purchase fajita meat so the beef is already cut for you! Sometime you can even find peppers and onions already sliced as well in the produce section.
Just substitute beef stock or substitute the powdered beef bouillon with the Better than Bouillon beef paste.
If you want the sauce in this to be thicken, just add another cornstarch slurry (at the end) to it. Mix a Tablespoon of water with a Tablespoon of cornstarch. Add to the crock pot, stir, then turn on high and cook until thickened.
Serve it on top of rice or in flour tortillas as fajitas. Also, some grilled corn tastes amazing with this pepper steak.
It’s only a very small amount and it helps to cut the acidity of the tomatoes in the dish.
Let the pepper steak cool down to room temperature before storing it. Place the pepper steak in an airtight container. Store the container in the refrigerator for up to 3-4 days.
If you want to keep the pepper steak for a longer time, you can freeze it for up to 2-3 months. To freeze, transfer the steak to a freezer-safe container or a freezer bag. Make sure to remove as much air as possible before sealing.
To reheat the pepper steak, you can either microwave it or reheat it in a skillet on medium heat until it’s hot throughout.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- round steak or sirloin tip steak
- garlic powder
- salt & pepper
- beef bouillon
- hot water
- cornstarch
- stewed tomatoes, with liquid
- red pepper flakes
- teriyaki (or soy sauce)
- green and red pepper
- small yellow onion
HOW TO MAKE CROCK POT PEPPER STEAK:
Heat up vegetable oil in a large skillet over high heat. You want to get that oil heated up so that it is screaming hot. Pat beef strips with paper towel. Season strips of beef with garlic powder and salt and pepper.
Carefully add in strips of beef to the hot pan. Brown beef strips on both sides. They should be sizzling when you put them in there. It should only take about a minute per side. Do not cook through, just brown the outside. You’ll need to do this a couple of batches of beef at a time. Don’t try to cram them all in the pan at one time. They won’t brown if you do that.
Once they are all browned, transfer beef to crock pot.
In a small bowl, crush and mix bouillon cube with hot water until dissolved.
Then stir in cornstarch until dissolved.
Pour into the crock pot with meat.
Stir in stewed tomatoes (with juices). Then add in red pepper flakes, teriyaki (or soy sauce) and sugar. Give it all a stir. Then cover and cook on on low for about 6 hours.
During the last hour of cooking, add in the sliced peppers and onions.
Cover and cook for additional hour. Serve over rice. Or serve in tortillas.
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Originally published: January 2013
Updated & Republished: March 2023
Crock Pot Pepper Steak (+Video)
Ingredients
- 2 Tablespoons vegetable oil
- 2 pounds steak, cut into 1-inch strips (round steak, flank steak or sirloin tip steak)
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 1 beef bouillon cube
- 1/4 cup hot water
- 1 Tablespoon cornstarch
- 15 ounce can stewed tomatoes with juices
- 3 Tablespoons teriyaki or soy sauce
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 large green pepper, cut into strips
- 1 large red pepper, cut into strips
- 1 small yellow onion, sliced
Instructions
- Heat up 2 Tablespoons vegetable oil in a large skillet over high heat. You want to get that oil really heated up. It should be very hot.
- Season 2 pounds steak, cut into 1-inch strips with 1 teaspoon garlic powder and salt and pepper, to taste.
- Carefully place half the beef strips into hot pan. Brown beef strips on both sides. They should be sizzling when you put them in the pan. It should only take about a minute per side. Do not cook through, just brown the outside.
- Continue with the other half of the beef strips. Once they are all browned, transfer beef to crock pot.
- In a small bowl, crush and mix 1 beef bouillon cube with 1/4 cup hot water until dissolved. Then stir in 1 Tablespoon cornstarch until dissolved. Pour this slurry into the crock pot with the beef.
- Add 15 ounce can stewed tomatoes with juices, 3 Tablespoons teriyaki or soy sauce, 1/2 teaspoon red pepper flakes and 1 teaspoon sugar.
- Give it all a quick stir. Then cover and cook on on low for 6 to 8 hours.
- During the last hour of cooking, add in 1 large green pepper, cut into strips, 1 large red pepper, cut into strips and 1 small yellow onion, sliced. Cover and cook for additional hour. Then serve.
Video
Notes
- Remember when cutting steak to always cut against the grain for the most tender cut of meat.
- Short on time? Just purchase fajita meat so the beef is already cut for you! Some stores even have sliced peppers and onions in the produce section as well.
- If you want the sauce in this to be even thicker, just add another cornstarch slurry (at the end) to it. Mix a Tablespoon of water with a Tablespoon of cornstarch. Add to the crock pot, stir, then turn on high and cook until thickened.
- Serve it on top of rice or in flour tortillas as fajitas.
- Can’t find beef bouillon? Just substitute beef stock or substitute the powdered beef bouillon with the Better than Bouillon beef paste.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This recipe had great flavor. The only issue I had was that the vegetables were still crunchy after one hour. I turned it up to high and cooked the for 2.