If you’re searching for a delicious and incredibly easy meal, the Pepper Steak Crock Pot is your answer, offering a comforting, flavorful dinner with minimal fuss. This recipe is perfect for busy weeknights when you crave a satisfying meal without spending hours in the kitchen.
Key Ingredients for Pepper Steak Crock Pot
- 2 pounds sirloin steak, thinly sliced against the grain
- 2 large green bell peppers, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1/2 teaspoon salt (optional, adjust to taste)
- Olive oil (for searing, optional)
- Cooked rice, for serving
How to Make Pepper Steak Crock Pot
This Pepper Steak Crock Pot recipe is a game-changer for busy cooks, delivering tender steak and crisp-tender vegetables in a savory, unctuous sauce. With just a few simple steps and a low-and-slow cooking method, you’ll achieve restaurant-quality flavor with minimal effort. The prep time is a breeze, making it an ideal choice for any day of the week.
Step-by-Step Instructions
Prepare the Steak: If your sirloin steak isn’t already thinly sliced, place it in the freezer for about 30 minutes to firm it up, which makes slicing much easier. Using a sharp knife, slice the steak thinly against the grain into bite-sized pieces. For an optional deeper flavor, you can lightly season the steak with salt and pepper. For those who prefer a more robust sear, heat a tablespoon of olive oil in a skillet over medium-high heat and quickly sear the steak in batches until browned. This step is optional but adds a lovely depth of flavor. Remove the seared steak from the skillet and set aside.
Prepare the Vegetables: Wash and slice the green bell peppers and the yellow onion into thin strips. Mince the garlic cloves.
Combine Ingredients in the Crock Pot: Add the sliced bell peppers and onion to the bottom of your slow cooker. If you seared the steak, add it on top of the vegetables. If you skipped the searing step, place the raw steak slices directly into the slow cooker.
Make the Sauce: In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, soy sauce, Worcestershire sauce, minced garlic, and black pepper. Pour this sauce mixture evenly over the steak and vegetables in the slow cooker.
Cook on Low: Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, or until the steak is fork-tender and the vegetables are softened.
Thicken the Sauce (Optional): About 30 minutes before serving, in a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Stir this slurry into the crock pot mixture. Turn the slow cooker to HIGH (if it wasn’t already) and cook, uncovered, for the remaining 30 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
Serve: Taste and adjust seasoning with salt if needed. Ladle the delicious Pepper Steak Crock Pot over a bed of steaming white or brown rice. Garnish with extra black pepper or fresh chopped parsley if desired.
Why You’ll Love This Pepper Steak Crock Pot
You’ll absolutely adore this Pepper Steak Crock Pot for its incredibly hearty and comforting flavors, bringing a sense of home-style goodness to your table. The star of this dish is undoubtedly the melt-in-your-mouth tender steak, perfectly complemented by the slightly softened, vibrant bell peppers and sweet onions, all swimming in a luxuriously savory sauce that’s infinitely more satisfying than its takeout counterpart. It’s a budget-friendly win, transforming simple, affordable ingredients into a meal that feels restaurant-fancy, saving you money without sacrificing taste.
The magic truly lies in the way the slow cooker tenderizes the steak to perfection, creating a dish that’s both satisfying and incredibly easy to throw together, making it a weeknight savior. Unlike a quick pan-fried pepper steak that can sometimes be chewy, this slow-cooked version guarantees ultimate tenderness. Imagine the aroma filling your kitchen as it simmers to perfection – it’s an invitation to gather around the table for a truly delicious and stress-free meal. Give this Pepper Steak Crock Pot a try; your taste buds will thank you!
Storing and Reheating Tips
Properly storing and reheating your Pepper Steak Crock Pot will ensure you can enjoy its deliciousness for days to come.
- Refrigeration: Once the dish has cooled to room temperature, transfer any leftovers to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheating:
- Stovetop: The best way to reheat is on the stovetop. Gently warm the pepper steak in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of beef broth or water if the sauce has thickened too much.
- Microwave: Alternatively, you can reheat individual portions in the microwave. Place the pepper steak in a microwave-safe dish, cover loosely, and heat on medium power for 1-2 minutes, stirring halfway through, until hot.
- Freezing: If you want to freeze your Pepper Steak Crock Pot for future meals, allow it to cool completely. Portion the pepper steak and sauce into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.
Final Thoughts
This Pepper Steak Crock Pot is a testament to the power of simple ingredients and slow cooking, delivering an incredibly comforting and flavorful meal. Give this easy recipe a try; you’ll be amazed at how quickly it becomes a family favorite, perfect for any night of the week.
Pepper Steak Crock Pot
Ingredients
Equipment
Method
- If your sirloin steak isn’t already thinly sliced, place it in the freezer for about 30 minutes to firm it up, which makes slicing much easier. Using a sharp knife, slice the steak thinly against the grain into bite-sized pieces. For an optional deeper flavor, you can lightly season the steak with salt and pepper. For those who prefer a more robust sear, heat a tablespoon of olive oil in a skillet over medium-high heat and quickly sear the steak in batches until browned. This step is optional but adds a lovely depth of flavor. Remove the seared steak from the skillet and set aside.2 pounds sirloin steak, 1/2 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon olive oil
- Wash and slice the green bell peppers and the yellow onion into thin strips. Mince the garlic cloves.2 large green bell peppers, 1 large yellow onion, 2 cloves garlic
- Add the sliced bell peppers and onion to the bottom of your slow cooker. If you seared the steak, add it on top of the vegetables. If you skipped the searing step, place the raw steak slices directly into the slow cooker.2 large green bell peppers, 1 large yellow onion, 2 pounds sirloin steak
- In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, soy sauce, Worcestershire sauce, minced garlic, and black pepper. Pour this sauce mixture evenly over the steak and vegetables in the slow cooker.1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup beef broth, 1/4 cup soy sauce, 2 tablespoons Worcestershire sauce, 2 cloves garlic, 1 teaspoon black pepper
- Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, or until the steak is fork-tender and the vegetables are softened.
- About 30 minutes before serving, in a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Stir this slurry into the crock pot mixture. Turn the slow cooker to HIGH (if it wasn’t already) and cook, uncovered, for the remaining 30 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.1 tablespoon cornstarch, 1 tablespoon water
- Taste and adjust seasoning with salt if needed. Ladle the delicious Pepper Steak Crock Pot over a bed of steaming white or brown rice. Garnish with extra black pepper or fresh chopped parsley if desired.1/2 teaspoon salt, 1 teaspoon black pepper, cooked rice