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Crockpot Pepper Steak

Carly
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The Easiest Crockpot Pepper Steak for a Delicious Weeknight Meal

Crockpot Pepper Steak

This recipe is a lifesaver for busy weeknights. With minimal prep and the magic of your slow cooker, you can have a flavorful and comforting pepper steak dinner ready in no time.

Ingredients:

  • The Veggies:
    • 1 red bell pepper, sliced into thin strips (adds a touch of sweetness)
    • 1 green bell pepper, sliced into thin strips (offers a vibrant contrast)
    • 1 white onion, sliced into thin wedges (provides a savory base)
    • 1 (14.5 oz) can diced tomatoes, undrained (adds tang and liquid for the sauce)
  • The Star of the Show:
    • 2 pounds sirloin steak, trimmed and cut into thin strips (use flank steak for a budget-friendly option)
  • The Flavor Builders:
    • 2 teaspoons minced garlic (adds a pungent depth of flavor)
    • 2 tablespoons olive oil (for searing the steak)
    • ⅔ cup hot water (creates the base for the sauce)
    • 1 cube beef bouillon (enhances the beefy flavor)
    • 3 tablespoons soy sauce (adds umami and saltiness)
    • 1 tablespoon cornstarch (thickens the sauce)
    • 1 tablespoon brown sugar (balances the savory flavors with a hint of sweetness)
    • 2 teaspoons Worcestershire sauce (adds a complex savory note)
    • Salt and freshly ground black pepper to taste (adjust to your preference)

Instructions:

  1. Searing for Extra Flavor (Optional): Heat the olive oil in a large skillet over medium-high heat. Add the steak strips in batches and sear them for 1-2 minutes per side, just to brown the exterior. This step is optional but adds a nice caramelized flavor to the meat. Transfer the seared steak to your slow cooker.
  2. Building the Crockpot Magic: In a small bowl, whisk together the hot water and beef bouillon cube until the bouillon dissolves completely. Pour this mixture into the slow cooker. Add the cornstarch, soy sauce, brown sugar, Worcestershire sauce, diced tomatoes, and stir to combine. Season generously with salt and freshly ground black pepper.
  3. Layering the Ingredients: Add the sliced onions on top of the liquid mixture in the slow cooker. Nestle the seared steak strips (or unseared if you skipped that step) on top of the onions.
  4. Slow Cooker Time: Cook on LOW for 6-7 hours or on HIGH for 3 hours. The beef should be fork-tender and the sauce thickened.
  5. Adding the Peppers: In the last hour of cooking, add the sliced bell peppers to the slow cooker. Stir gently to combine and let them cook for an additional hour, allowing them to soften slightly while retaining a bit of crispness.
  6. Serve and Enjoy: Garnish your delicious crockpot pepper steak with thinly sliced green onions for a pop of color and freshness. Serve over a bed of steamed rice or mashed potatoes and enjoy a satisfying and comforting weeknight meal.

Tips:

  • Thicken the Sauce: If you prefer a thicker sauce, after transferring the cooked ingredients to a serving dish, whisk together a tablespoon of cornstarch with a tablespoon of cold water in a small bowl. Add this slurry to the remaining sauce in the slow cooker and cook on high for 5-7 minutes, stirring constantly, until the sauce thickens to your desired consistency.
  • Spice it Up: For a touch of heat, add a pinch of red pepper flakes or a teaspoon of sriracha to the slow cooker along with the other seasonings.
  • Veggie Variations: Feel free to experiment with different colored bell peppers or add other vegetables like sliced mushrooms or broccoli florets in the last hour of cooking.
  • Leftovers: This crockpot pepper steak reheats beautifully and makes for a great lunch option the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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