Crock Pot Pepper Steak

5 from 5 votes

This easy Crock Pot Pepper Steak is made with tender beef, colorful bell peppers, onions and tomatoes slow cooked in a savory sauce. Serve it over mashed potatoes, rice or noodles for a cozy family dinner everyone will love.

Prep Time20

Cook Time4 10

Total Time4 30

Course: Crock Pot Recipe, Dinner, Slow Cooker

Cuisine: American

Servings:

Calories: 275kcal

Author: Love Keil

Equipment

Ingredients

3 tablespoons olive oil
2 pounds beef sirloin cut into 2 inch strips
2 tablespoons Montreal steak seasoning
¼ cup water
2 tablespoon cornstarch
2-3 garlic cloves sliced
½ cup beef broth
½ onion sliced
2 large red bell peppers cut in half then sliced
3 medium ripe tomatoes cubed
3 tablespoons soy sauce
1 teaspoon white sugar
salt and pepper to taste

Instructions

Season the beef: Pat the steak dry with paper towels and season both sides with Montreal steak seasoning.
Sear the steak: Heat olive oil in a large skillet over medium-high heat. Add the steak and sear for 2–3 minutes per side, until nicely browned.
Save the skillet juices: Transfer the steak to a cutting board and let it rest for a few minutes. Do not discard the juices and browned bits left in the skillet—they add lots of flavor to the sauce.
Slice the beef: Slice the steak into strips against the grain for more tender bites.
Make the slurry: In a small bowl, whisk together the cornstarch and water until smooth.
Add everything to the slow cooker: Add the sliced beef, all of the juices and browned bits from the skillet, cornstarch slurry, beef broth, garlic, bell peppers, onion, diced tomatoes, soy sauce, sugar, salt, and black pepper to the slow cooker. Stir gently to combine.
Cook: Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the beef is tender and the sauce is flavorful.
Serve: Give the pepper steak a good stir and spoon it over mashed potatoes, rice, or noodles. Enjoy!

Notes

Don't skip the sear! Browning the beef first adds so much delicious flavor to the finished pepper steak.
Save those skillet juices! All those little browned bits and juices left in the skillet go straight into the slow cooker—they make the sauce extra flavorful.
Slice against the grain for tender, easy-to-bite pieces of beef.
Love firmer peppers? Add the bell peppers halfway through cooking so they keep a little more of their bite.
Serving idea: This pepper steak is delicious over creamy mashed potatoes, rice, or noodles. Make sure to spoon plenty of that savory sauce over the top!
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Let the pepper steak cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Made this recipe? Come back and leave a rating to let me know how it turned out. I ❤️ hearing from you!

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