Crockpot Pepper Steak
This Crockpot Pepper Steak is a savory slow cooker meal made with tender sirloin, bell peppers, onion, tomatoes, and a rich seasoned sauce. It is hearty, comforting, and perfect served over rice for an easy family dinner.
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Servings: 6
Ingredients
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 white onion sliced
- 1 can diced tomatoes
- 2 pounds sirloin steak cut into strips
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 2/3 cup hot water
- 1 beef bouillon cube
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- Salt to taste
- Black pepper to taste
- Thinly sliced green onion for garnish if desired
Instructions
Brown the steak.
- Heat the olive oil in a skillet over medium-high heat. Add the steak strips and sauté until browned on each side.
Prepare the sauce base.
- In the crockpot, dissolve the beef bouillon cube in the hot water. Whisk in the cornstarch until fully smooth.
Add the seasonings.
- Stir in the Worcestershire sauce, soy sauce, and brown sugar.
Add the tomatoes and seasoning.
- Add the diced tomatoes to the crockpot and season with salt and black pepper to taste.
Add the steak and onions.
- Stir the browned steak and the sliced onion into the crockpot until evenly coated in the sauce.
Cook the steak.
- Cover and cook on low for 6 to 7 hours, or on high for 3 hours.
Add the peppers.
- During the last hour of cooking, add the sliced red and green bell peppers.
Finish and serve.
- Once the steak is tender and the peppers are cooked, garnish with thinly sliced green onion if desired. Serve hot with rice and a side salad if preferred.
Notes
To make this recipe gluten free, replace the soy sauce with certified gluten-free tamari or a gluten-free soy sauce alternative. Also verify that the Worcestershire sauce, beef bouillon, diced tomatoes, and cornstarch are labeled gluten free or free from cross-contact concerns, as some brands may contain additives or hidden gluten. Serve the pepper steak with plain rice, mashed potatoes, or another certified gluten-free side instead of bread or noodles unless those are specifically gluten free. In a shared kitchen, use clean cookware, utensils, and prep surfaces to help prevent gluten contamination.