I’ll never forget the first time I made Crockpot Pepper Steak with Veggies—it was one of those hectic weeknights when takeout felt tempting, but I wanted something real, something nourishing. I tossed thin strips of beef into the slow cooker with a rainbow of bell peppers and onions, poured in a simple sauce, and walked away. Hours later, the aroma filled our house, and my skeptical family—who usually side-eyed anything labeled “healthy”—asked for seconds. That’s the magic of this recipe: it’s comfort food that secretly packs in veggies, thanks to lazy-but-brilliant slow cooking. No fuss, no complicated steps—just tender beef and vibrant vegetables that taste like you spent all day in the kitchen.
Why You’ll Love This Crockpot Pepper Steak with Veggies
This recipe is my go-to for so many reasons, and trust me, once you try it, you’ll see why! First off, it’s what I call a “dump and go” meal—just toss everything in the crockpot, set it, and forget it. No babysitting required. The beef turns out so tender it practically melts in your mouth, while the bell peppers keep their gorgeous color and a little bite. Here’s what makes it special:
- Minimal prep: Just slice your veggies and beef, mix the sauce, and you’re done!
- Healthier comfort food: Packed with lean protein and colorful veggies, it’s satisfying without feeling heavy.
- Family-approved: Even my pickiest eater goes back for the sweet peppers and tender beef.
- Weeknight hero: When soccer practice and work deadlines collide, this meal saves the day.
The best part? It smells amazing while it cooks, so you’ll feel like a kitchen superstar with barely any effort. Total win-win!
Ingredients for Crockpot Pepper Steak with Veggies
Gathering the right ingredients is what makes this dish so foolproof and delicious! Here’s everything you’ll need—and why each one matters:
- 1.5 lbs beef sirloin, sliced thin – I like using sirloin because it stays tender during slow cooking. If you’re in a pinch, you can grab pre-sliced beef strips to save time—just don’t tell my cheesier recipe tester (aka my husband) I said that!
- 2 bell peppers, sliced – Any color works, but I love mixing red and yellow for sweetness and crunch. No need to be neat—rustic slices taste the same!
- 1 onion, sliced – Yellow or white onions caramelize beautifully in the slow cooker.
- 3 cloves garlic, minced – Fresh is best here. That jarred stuff just doesn’t give the same depth.
- 1 cup beef broth – Low-sodium lets you control the saltiness—I learned that after one overly-enthusiastic broth-pouring incident.
- 2 tbsp soy sauce – Regular or low-sodium both work. Adds that umami punch!
- 1 tbsp cornstarch – Our secret sauce thickener. Shhh!
- 1 tsp black pepper & 1 tsp paprika – Warm spice without heat. Perfect for my spice-averse kiddo.
Optional but fun: Toss in mushrooms or carrots if you’re feeling extra veggie-forward. They blend right in with the flavors—much like how I sneak spinach into my kids’ smoothies!
Pro tip: For extra garlic lovers (hi, me!), try swapping half the broth with my garlic-parmesan beef sauce technique. It’s *chef’s kiss*.
How to Make Crockpot Pepper Steak with Veggies
Okay, here’s where the magic happens—and I swear it’s easier than folding a fitted sheet! This recipe has simple steps, but I’ll walk you through each one with all my best tricks. You’ll be amazed how little hands-on time it takes for such big flavor.
Layering is everything
First, toss your sliced beef right into the crockpot—no need to brown it first (that’s the beauty of dump-and-go meals!). Scatter the peppers and onions on top like you’re making a colorful edible rainbow. I like to push the garlic down into the gaps so it flavors everything as it cooks. Pro tip: If you’re using mushrooms or other extra veggies, layer them in now too!
The sauce that does all the work
Grab a small bowl and whisk together the beef broth, soy sauce, cornstarch, black pepper and paprika until smooth. This is your flavor powerhouse! Pour it evenly over everything in the crockpot—don’t stir yet. That cornstarch needs to sit on top to thicken properly later. Trust me, I learned this the hard way after one too-thin-sauce incident.
The waiting game (the easiest part!)
Pop the lid on and cook on LOW for 6-7 hours or HIGH for 3-4 hours. I prefer low and slow for maximum tenderness—it makes the beef practically melt. But if you forgot to start it early (no judgment!), the high setting works in a pinch. About 30 minutes before serving, give it one good stir to mix that beautifully thickened sauce through everything. If it needs more body, mix 1 extra tbsp cornstarch with 2 tbsp cold water and stir it in—this is my trick from my slow cooker ribeye recipe.
Serving it up right
When it’s done, the beef should shred easily with a fork and the veggies will be tender but still have some bite. I love serving this over a pile of steaming rice to soak up all that amazing sauce, or try noodles for a different twist. Garnish with a sprinkle of green onions if you’re feeling fancy—though in my house, it usually disappears too fast for garnishes!
Tips for Perfect Crockpot Pepper Steak with Veggies
Listen, I’ve made this recipe probably a hundred times—sometimes while half-asleep with one eye on the coffee maker—and I’ve learned all the little tricks that take it from good to “wow, did you really make this?” Here’s my best advice for crowd-pleasing pepper steak every single time:
- Slice that beef thin! Aim for 1/4-inch strips—they’ll stay tender instead of turning chewy. Pop the meat in the freezer for 15 minutes first if it’s being slippery.
- Spice to your life. Not a fan of black pepper? Swap in smoked paprika or a pinch of red pepper flakes for heat. (My aunt adds a dash of five-spice powder—total game changer!)
- Veggie bonus round: Toss in a handful of mushrooms during the last hour—they soak up the sauce like little flavor sponges. Baby corn or snap peas work great too!
- Sauce too thin? Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and let it bubble for 10 more minutes. Works like a charm!
And hey—if you forget to defrost the beef? Just add 30 extra minutes to the cook time. Some of my best batches have been “oops” meals!
Healthy Variations for Crockpot Pepper Steak with Veggies
Here’s my favorite thing about this recipe—it’s like a choose-your-own-adventure meal where every tweak makes it healthier without sacrificing flavor! Over the years, our family’s tested all sorts of swaps (some more successful than others—RIP, that zucchini experiment). Here are the variations we keep coming back to:
- Lower sodium: Swap regular soy sauce for low-sodium or coconut aminos—you’ll get all the salty-sweet goodness without the bloat.
- Extra veggies: Double up on bell peppers or throw in spinach during the last 30 minutes. It wilts beautifully into the sauce!
- Cauliflower rice: Skip the grains and serve over riced cauliflower. Pro tip: Toast it lightly first for better texture.
- Leaner protein: Chicken breast works great too—just reduce cook time by about an hour so it doesn’t dry out.
The best part? My kids never even notice the healthy swaps—they’re too busy fighting over who gets the last pepper slice!
Serving Suggestions for Crockpot Pepper Steak with Veggies
Oh, the possibilities! This pepper steak is like a trusty pair of jeans—it goes with everything. My family’s favorite way to enjoy it is ladled over steaming jasmine rice—those tender beef strips and peppers nestle right into every nook and cranny of the rice, soaking up all that glorious sauce. But here’s how we mix it up throughout the week:
- Over noodles: Toss with wide rice noodles or chewy udon for a change of pace—the sauce clings perfectly!
- Quinoa power bowl: Spoon it over fluffy quinoa with extra veggies for a protein-packed lunch.
- Sidekick salad: Balance the richness with a simple cucumber and carrot ribbon salad (just toss with rice vinegar and sesame seeds). Takes 5 minutes!
Pro tip: Double the recipe and stash leftovers in tortillas for next-day steak fajitas. Don’t tell my kids I repurposed dinner—they think it’s a whole new meal!
Nutritional Information
Here’s the scoop on what you’re getting in every delicious serving of this Crockpot Pepper Steak with Veggies (because I know you’re curious, just like I was when my nutritionist friend asked for the breakdown!):
- Calories: 320
- Protein: 35g (hello, muscle fuel!)
- Carbs: 15g
- Fiber: 3g
- Sugar: 5g (mostly from those sweet bell peppers!)
- Fat: 12g
Now, full disclosure – your numbers might dance around a bit depending on your exact ingredients (I’m looking at you, extra-generous pepper slices and varying beef marbling). Different soy sauce brands and veggie sizes can tweak the sodium (around 650mg here) or calorie count too. But overall? It’s a beautifully balanced meal that keeps you full without weighing you down – which is why it’s been in my regular rotation for years!
FAQs About Crockpot Pepper Steak with Veggies
Can I use frozen beef?
Absolutely! I do it all the time when I forget to thaw meat (mom brain is real). Just add 30-45 extra minutes to the cook time—the beauty of slow cooking means you don’t have to stress about perfectly thawed ingredients. The beef might release a bit more liquid, so you may want to thicken the sauce at the end with an extra cornstarch slurry.
How should I store leftovers?
This dish keeps like a dream! Let it cool, then pop it in an airtight container—it’ll stay fresh in the fridge for 3-4 days. Bonus: the flavors deepen overnight! For longer storage, freeze portions flat in ziplock bags (my space-saving trick). Reheat gently with a splash of broth to revive the sauce.
Can I cook on high instead of low?
You bet! I use high when I’m short on time—just reduce cooking to 3-4 hours. The beef won’t be *quite* as melt-in-your-mouth tender, but it’s still delicious. Stir halfway through to prevent veggies from overcooking. This hack makes it one of my go-to easy crockpot dinners!
Can I add other veggies?
Please do! Mushrooms are my favorite addition (toss them in with everything else). For tender veggies like zucchini or spinach, add them during the last 30 minutes. Root veggies? Chop small and add upfront. This recipe’s super forgiving—perfect for cleaning out the crisper!
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Crockpot Pepper Steak with Veggies
- Total Time: 6 hours 15 min
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A simple and healthy slow-cooked pepper steak with vegetables.
Ingredients
- 1.5 lbs beef sirloin, sliced thin
- 2 bell peppers, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- Place beef, bell peppers, onion, and garlic in the crockpot.
- Mix beef broth, soy sauce, cornstarch, black pepper, and paprika in a bowl.
- Pour the mixture over the beef and vegetables.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Serve hot over rice or noodles.
Notes
- For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the crockpot 30 minutes before serving.
- Add mushrooms or carrots for extra vegetables.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Crockpot pepper steak, slow cooker beef, healthy dinner, easy crockpot meals