Crock Pot Pepper Steak
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)
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
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
- ¼ cup hot water
- 1 Tablespoon cornstarch
- 15 ounce can stewed tomatoes with juices
- 3 Tablespoons teriyaki or soy sauce
- ½ 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 and other nutritional values can vary quite a bit depending on which brands were used.
I am very disappointed that I can't print the recipe. I just upgraded to Windows 10 and have always been able to print from this website before. It sounds wonderful so will try to copy it with pen and paper. 🙁
I wonder if you got your print issues worked out by now; we “just” now upgraded to Windows 10 and I was concerned; it’s taken some getting used to, but were you not able to print using the print button?
Great easy meal. I used yellow and red peppers instead of green. Added 2 stalks of celery chopped and about a pound of fresh mushrooms. Also about a cup of chicken broth when I added the veggies. No soy sauce. Used london broil cut into thin slices. The meat broke apart more than I would have liked, it was still a great meal. Served over egg noodles.
Love your page! Marie
Very nice, this look so delicious, thanks for sharing this recipe.
Simon
Is there any way to make this on the stovetop? I don't have a crockpot 🙁
It's a great excuse to get one. You will be glad you did.
I'm thinking a few jalapeno and cayenne peppers chopped up and added to this would really bring up the zing.
This looks great! Going to try it this week but dont like stewed tomatoes what can I replace instead?
I'm the same I'm going to try tomato juice.?
Did it still turn out okay with the tomato sauce?
This was very good and easy to make, but found it a little bland. Besides adding extra red pepper flakes, any ideas to spice it up some? Guess we are used to more spice here in the south 🙂
Someone above added the peppers and onions at the same time as the meat for more flavor.
Add some red wine to it.it will be delicious!!!!
how would I make using chicken
At the end of the cooking process, when it's done, I add a can of chop suey vegetables to it also. And let it heat for 5 minutes. My husband likes this over boiled potatoes. I love the rice. Yummy. I also add worcestershire sauce. (Funny, spell check says Worcestershire is spelled wrong but that's how it is on the bottle)!
yum
Love this recipe! I add the peppers and onions at the same time as the meat. It gives the meat and juices a wonderful flavor!!
I made this for dinner tonight and it was delicious! One of the best recipes I've found thus far on pinterest.
I'm trying this tomorrow, Brandi! Thanks!
MMMM good made this for dinner last night had a few chuck steaks could not figure out what to do with them so viloa'. My family loved it my 3 yr old wanted 2nds and 3rds of just "chicken" thats what she calls all meat. I made rice and noodles though cause some wanted noodles and I wanted rice. Will for sure make this again. Thank you for sharing. Oh and had to say was a perfect amount for a family of 7 with left overs.
If using beef broth how much would u use instead of the bouillon cube.. thank u the crock pot recipes i am a first timer trying these … the pot roast i made in my crock pot was awesome… my family loved it..
Hi Rochelle! Just substitute the 1/4 cup hot water and beef bouillon for 1/4 cup beef broth. Hope that helps!
tried this recipe ,, awesome , everyone loved it . THANK YOU
i made this recipe and i have to say that it was great , everyone loved it ,, THANK YOU
Thank you for letting me know how it turned out Riham! So happy to hear it was a hit!
If you click on the blue words above that say "Printable Recipe Here", it will take you to a copy of the recipe that you can print 🙂
don’t see that but do see a print place inside the recipe square; going to try it
Where is your print recipe place?
Wanna try this, looks yummy, but how many does it serve?
Looks great! You should try it using Oyster sauce about 4oz, and omit the canned tomatoes and the teriyaki.10 to 15 minutes before serving cut up one fresh tomatoe and some broccoli florets, let it cook on top. You can also make it with chicken.
Love steak and peppers and this recipe sounds so easy and yummy! Can't wait to try it!
This is one of my favorite foods. Unfortunately, the green peppers do me in. So, instead of red and green peppers, I use red and orange or yellow peppers. They don't cause the stomach distress that the green ones do. The taste is a bit milder, too.
I love recipes like this!
It sounds so good, and easy to make too. =)
Im pinning to save, thanks!
Eating this now. OMG, this is so darned good with a perfect blend of spices along with tenderness to the meat. Thank you!