The Easiest Crockpot Pepper Steak I Make When I Crave Takeout at Home

Name: The Easiest Crockpot Pepper Steak I Make When I Crave Takeout at Home
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb beef tips (or cubed steak cut into bite-sized pieces); 1 tablespoon of cornstarch with 2 tablespoons of cold water; 2 bell peppers (sliced, any color); 1 onion (sliced); 3 cloves garlic (minced); 1/4 cup soy sauce; 1/4 cup beef broth; 2 tablespoons brown sugar; 1 tablespoon Worcestershire sauce; Salt and pepper to taste

March 30, 2025

Recipes

When I want something hearty, flavorful, and practically hands-off, this Crockpot Pepper Steak is what I make. It has all the bold, savory notes of your favorite takeout dish, but it’s made right at home with simple ingredients I usually already have. The beef gets incredibly tender, the peppers soften into the perfect bite, and the sauce? Sweet, salty, and totally addictive.

This is one of those low-effort, high-reward meals that makes my kitchen smell amazing all afternoon. And the best part? It’s all done in the slow cooker, so I can toss it in and go about my day.

Let me walk you through how I make it and why this recipe stays on repeat in my house.

Why This Crockpot Pepper Steak Works Every Time

There’s something magical about letting beef simmer low and slow in a flavorful broth. Here’s why this dish delivers every single time:

Tender, juicy beef: The slow cooker does all the heavy lifting, breaking down the meat until it’s fall-apart soft.
Bold flavors without babysitting: The soy sauce, brown sugar, and broth create a rich, slightly sweet sauce that clings to every bite.
Colorful veggies for balance: Bell peppers and onions bring that classic pepper steak feel and a little crunch.
Easy to customize: I can add broccoli, swap in mushrooms, or even serve it over rice, noodles, or mashed potatoes depending on what I have.

Ingredients You’ll Need

(Serves 4 | Prep Time: 10 minutes | Cook Time: 3 hours)

1 lb beef tips (or cubed steak cut into bite-sized pieces)
Half a bag of chopped bell peppers (red and green) and onions
2 cups beef broth
½ cup brown sugar
2 tablespoons soy sauce
Salt & pepper to taste
Onion powder (about 1 teaspoon)
Garlic powder (about 1 teaspoon)
Tony Chachere’s seasoning (I use around 1 teaspoon, but adjust to your heat preference)
½ bag frozen broccoli florets (optional, added later)

How I Make My Crockpot Pepper Steak

1. Add the Beef and Veggies to the Crockpot

I start by placing the cubed beef directly into the crockpot. Then I toss in the chopped bell peppers and onions—no need to sauté them first. The crockpot will soften them beautifully while infusing them with all that savory broth.

2. Make the Sauce

In a separate bowl, I whisk together the beef broth, brown sugar, and soy sauce. It’s a simple mix, but don’t underestimate it. The brown sugar adds that slightly sweet undertone that balances out the saltiness of the soy and richness of the broth.

I pour the sauce mixture right over the beef and veggies, making sure everything is submerged or at least mostly covered.

3. Let the Crockpot Do Its Thing

I set the slow cooker to high for 3 hours. After the first hour or so, the smell in my kitchen starts to get pretty irresistible.

4. Add Broccoli Toward the End

At the 2-hour mark, I open the lid and add in half a bag of frozen broccoli. This keeps the broccoli from turning mushy, while still letting it soak up some of that savory goodness.

5. Final Seasoning Before Serving

Once everything is cooked through and tender (usually around the 3-hour mark), I taste and adjust the seasoning. I usually add a bit more garlic powder or Tony’s if I want extra kick.

My Tips for Better Pepper Steak Every Time

Use a fattier cut for more flavor: Beef tips or even chuck roast cut into cubes work great here. Lean cuts can dry out.
Go low and slow if you have time: If I’m starting earlier in the day, I’ll do low for 6 hours instead of high for 3. The texture is even more melt-in-your-mouth.
Add mushrooms for umami: I’ve thrown in a handful of sliced mushrooms before, and they work beautifully with the other flavors.
Thicken the sauce: If I want the sauce a little thicker, I’ll whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 20 minutes of cooking.

How I Serve Crockpot Pepper Steak

This dish is perfect over a big bowl of:

Steamed white rice (classic and easy)
Jasmine or brown rice for a nuttier twist
Egg noodles for a more comforting, stroganoff-style feel
Mashed potatoes when I’m feeling extra cozy
Or even cauliflower rice when I want something lighter

And don’t forget some crusty bread or a side salad if you’re serving a crowd—it stretches the meal without much extra effort.

FAQs From My Kitchen

Q: Can I make this ahead of time?
Definitely. It actually tastes even better the next day as the flavors meld. I store leftovers in an airtight container for up to 3 days.

Q: What if I don’t have Tony Chachere’s?
No worries. You can substitute with Cajun or Creole seasoning—or just add a little paprika, cayenne, and extra garlic powder.

Q: Can I double the recipe?
Yes, just make sure your crockpot can handle the volume. You may need to add an extra hour to the cook time if it’s packed full.

Q: Is there a way to make this low-carb?
Skip the brown sugar or reduce it, and serve over cauliflower rice or steamed vegetables. The flavor is still fantastic.

Why This Dish Stays in My Dinner Rotation

I love meals that feel comforting but don’t require much effort, and this one checks all the boxes. It’s rich, satisfying, and has that perfect balance of tender meat and bold flavor. Plus, the slow cooker makes it nearly foolproof.

Whether I’m feeding the family on a busy weeknight or just want something cozy on a Sunday afternoon, this Crockpot Pepper Steak hits every time. If you try it, let me know what you think—or how you put your own spin on it. I’m always game for more slow cooker ideas.