Crock Pot Pepper Steak

Tender strips of beef, sweet bell peppers, and onions turn into a deeply savory crock pot pepper steak that tastes like it simmered all day because it did. The beef…

By Brad
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June 21, 2026
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Reading time: 8 min

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Tender strips of beef, sweet bell peppers, and onions turn into a deeply savory crock pot pepper steak that tastes like it simmered all day because it did. The beef gets soft enough to cut with a fork, the peppers hold onto a little bite, and the sauce settles into that glossy, peppery gravy that belongs on a pile of rice.

What makes this version work is the balance of timing and texture. The beef goes in first so it can slowly relax into the broth and seasonings, but the peppers and onions don’t disappear into mush because they’re cut thick enough to hold their shape. The cornstarch slurry goes in near the end, after the beef has already had time to cook through, which keeps the sauce smooth instead of thin and watery.

Below, I’ve laid out the little details that matter most: how to keep the beef tender, when the peppers need to go in if you want them with a bit more bite, and the best way to thicken the sauce without turning it pasty. If you’ve had pepper steak come out bland or stringy before, this method fixes both problems.

The Trick to Keeping the Beef Tender in the Slow Cooker

Pepper steak can go wrong fast if the beef cooks too long in a thin sauce. You want the meat sliced against the grain and into even strips so it softens instead of stringing apart. Sirloin gives you a tender result, but flank steak works too as long as it’s sliced thin and not left to dry out after cooking.

The other mistake is adding the thickener too early. Cornstarch needs heat and time at the end, not all day in the slow cooker, or the sauce can turn a little flat and gluey. Waiting until the last 30 minutes gives you a sauce that coats the beef and rice instead of pooling at the bottom of the bowl.

What Each Ingredient Is Actually Doing in This Dish

• Beef sirloin or flank steak — Sirloin stays tender and is the easiest choice for a slow cooker. Flank steak brings a little more beefy flavor, but it needs to be sliced thinly against the grain so it doesn’t turn chewy. If you use chuck, expect a softer, more shreddable texture rather than distinct strips.
• Bell peppers and onion — These add sweetness and body to the sauce. Slicing them thick helps them hold their shape during the long cook, which matters because thin slices can collapse before the beef is done. Green peppers give the classic pepper steak taste, while red peppers add a little extra sweetness.
• Beef broth, soy sauce, and Worcestershire sauce — This is the base of the sauce, and it needs all three. Broth gives volume, soy sauce brings salt and depth, and Worcestershire adds a darker, more rounded savory note. Use low-sodium soy sauce if you can, because the sauce reduces as it cooks.
• Brown sugar and ginger — The sugar doesn’t make this sweet; it smooths out the sharp edges in the soy and Worcestershire. Ginger keeps the sauce from tasting heavy. Ground ginger is fine here because the slow cooker gives it plenty of time to bloom.
• Cornstarch slurry — This is what turns the cooking liquid into a sauce that clings. Mix it with cold water first so it disperses cleanly. If you dump dry cornstarch straight into the crock pot, you’ll get little lumps that never fully disappear.

Building the Sauce Without Ending Up With Mushy Peppers

Starting with the Beef and Aromatics

Layer the sliced beef, peppers, onion, and garlic in the crock pot, then pour the broth mixture over the top. The vegetables should be coated, not drowned; the liquid helps everything braise together, but the peppers still need a little room to steam and soften instead of dissolving. If your steak is cut thick or uneven, some pieces will stay firmer than others, so aim for consistent strips from the start.

Letting the Slow Cooker Do the Work

Cook on low for 6 to 8 hours or high for 3 to 4 hours, depending on your schedule. Low heat gives you the most tender beef, while high heat works if the slices are thin and the crock pot runs hot. If the beef is still tough at the end, it usually needs more time, not more heat.

Thickening Right at the End

Stir the cornstarch slurry into the crock pot during the last 30 minutes, then cover it again so the sauce can turn glossy and spoon-coating. The liquid should go from loose to lightly thickened, not paste-like. If it still looks thin after 30 minutes, leave the lid off for the last few minutes so a little steam escapes and the sauce tightens up.

How to Adjust This for Different Diets and Different Kitchens

Answers to the Questions Worth Asking

Crock Pot Pepper Steak

Crock Pot pepper steak slow-cooks tender beef strips in a savory sauce with bell peppers and onions. Finish with a cornstarch slurry for a glossy, thickened sauce served over rice.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Pepper steak

• 2 lb beef sirloin or flank steak Slice into strips.
• 2 green bell peppers Slice.
• 1 red bell peppers Slice.
• 1 onion Slice.
• 3 garlic Minced.
• 1 can (14.5 oz) beef broth
• 0.25 cup low-sodium soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp ginger powder
• 0.5 tsp black pepper
• 2 tbsp cornstarch
• 2 tbsp water For slurry.
• 1 cooked rice for serving Cooked rice to serve with.
• 1 chopped green onions for garnish

Equipment

• 1 Dutch oven

Method

 

Load the crock pot

1. Place the sliced beef strips into the crock pot in an even layer.
2. Add the sliced green bell peppers, red bell peppers, onion, and minced garlic over the beef.
3. In a bowl, whisk together the beef broth, low-sodium soy sauce, Worcestershire sauce, brown sugar, ginger powder, and black pepper until smooth.
4. Pour the sauce mixture into the crock pot, covering the beef and vegetables as much as possible.

Slow-cook

1. Cover and cook on low for 6–8 hours (or high for 3–4 hours) until the beef is tender.

Thicken the sauce

1. Mix the cornstarch and water to create a smooth slurry.
2. Stir the slurry into the crock pot during the last 30 minutes of cooking.
3. Keep the crock pot covered and cook until the sauce thickens and looks glossy.

Serve

1. Serve the pepper steak over hot cooked rice.
2. Top with chopped green onions for garnish.

Notes

For best thickness, whisk the cornstarch slurry until lump-free before adding; if it still seems thin after the last 30 minutes, cook 10–15 minutes longer uncovered or with the lid slightly ajar. Store leftovers in the fridge up to 3–4 days; freeze up to 2 months (thaw overnight and reheat, thinning with a splash of broth if needed). For a lower-sugar option, use a brown sugar substitute or reduce the sugar to 2 tsp while keeping the sauce flavor balanced.