Set-and-forget comfort in 4–6 hours
Thinly sliced sirloin, colorful bell peppers, and a glossy garlic-soy sauce slow-simmer to tender ribbons without any fuss.
Why you’ll love it
- Built for slow cookers and top sirloin, aligning with “beef top sirloin steak recipes slow cooker” and “sirloin steak in crockpot slow cooker.”
- Uses thinly sliced steak for quick tenderness and classic pepper-steak texture.
- Dump-and-go friendly with an optional quick sear for deeper flavor.
- Naturally pairs with mashed potatoes, buttered noodles, or stuffed-pepper style—no rice needed.
- Easy to meal prep; reheats like a dream for busy weeknights.
- Simple sauce you can steer sweet-garlic (honey-garlic) or savory-peppery.
Ingredients (notes only)
Beef
- Top sirloin steak, thinly sliced across the grain for tenderness.
- Black pepper for a true “pepper steak” bite.
Vegetables
- Bell peppers (red + green) for color and sweetness.
- Yellow onion for savory backbone.
- Garlic for aroma.
Sauce
- Low-sodium soy sauce and beef broth as the savory base.
- Brown sugar or honey to balance salt and heat.
- Tomato paste to enrich and thicken flavor.
- Rice or apple cider vinegar for brightness.
- Worcestershire and toasted sesame oil for depth.
- Red pepper flakes, optional.
Thickener & Finishing
- Cornstarch + water slurry for a glossy finish.
- Sesame seeds for garnish if you like.
Note: full measurements in the recipe card.
Step-by-step
- Slice the beef Thinly slice top sirloin across the grain. Pat dry.
- Optional sear Heat 1 tbsp neutral oil in a skillet; quickly sear steak in batches until just browned. Transfer to the slow cooker.
- Load the cooker Add sliced bell peppers, onion, and garlic.
- Whisk the sauce Stir broth, soy sauce, brown sugar or honey, tomato paste, vinegar, Worcestershire, sesame oil, black pepper, and red pepper flakes. Pour over beef and veggies.
- Cook Low 6–7 hours or High 3–4 hours until beef is very tender and at least 145°F.
- Thicken Stir cornstarch with cold water. Mix into the cooker. Cook 10–15 minutes on High until the sauce turns glossy.
- Finish & serve Taste, adjust pepper and vinegar, sprinkle sesame seeds, and serve with mashed potatoes, buttered noodles, roasted potatoes, or in stuffed-pepper style.
Pro tips
- Cut against the grain for tender bites even after a long cook.
- Add peppers late for crisp-tender: toss half of them in during the last hour if you like more bite.
- Sweet-heat balance: start with the listed sugar or honey, then adjust to taste after thickening.
- Make it meal-prep: portion with mashed potatoes or buttered noodles in containers; sauce keeps everything moist.
Variations
- Honey-Garlic Pepper Steak: swap the brown sugar for honey and bump garlic to 6 cloves.
- Mushroom Pepper Steak: add 8 oz sliced mushrooms for extra umami.
- Stuffed-Pepper Style: halve bell peppers, stuff with cooked mashed potatoes, spoon on pepper steak, then broil to blister the tops.
- Stovetop Fast Track: see alternate method in the recipe card—about 20 minutes total.
How to serve
- Spoon over creamy mashed potatoes, garlic butter noodles, or tuck into toasted hoagie rolls for a pepper-steak sandwich. Add a green side like steamed broccoli or a crisp salad.
Make ahead & storage
- Make ahead: sauce improves overnight.
- Fridge: 4 days in an airtight container.
- Freeze: up to 3 months. Thaw overnight in the fridge.
- Reheat: gently on the stovetop or in the microwave until hot and sauce is bubbling.
FAQs
Can I use another cut of beef?
Yes—flank, flat iron, or sirloin tip work. Slice thin across the grain.
Do I have to sear the meat?
No. Searing adds flavor but the recipe works as a true dump-and-go.
How do I keep peppers from getting soft?
Add half of them in the last hour on Low (or last 30 minutes on High).
Is it gluten-free?
Use gluten-free tamari and verify your Worcestershire. Cornstarch is naturally gluten-free.
Simple Nutrition (estimate per serving, 6 servings)
| Calories | Protein | Carbs | Fat | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 330 | 33 g | 13 g | 15 g | 2 g | 8 g | 860 mg |
Crock Pot Pepper Steak with Top Sirloin
Tender slow-cooker pepper steak made with thinly sliced top sirloin, bell peppers, and a glossy garlic-soy sauce. Easy dump-and-go with an optional sear and quick thickener. Serve with mashed potatoes, buttered noodles, or stuffed-pepper style.
Ingredients
Equipment
Method
- Slice steak thinly across the grain and pat dry.
- (Optional) Heat oil in a skillet over medium-high and sear steak in batches 1–2 minutes per side. Transfer to slow cooker.
- Add onion, bell peppers, and garlic to the cooker.
- Whisk broth, soy sauce, sugar or honey, tomato paste, vinegar, Worcestershire, sesame oil, black pepper, and red pepper flakes. Pour over beef and vegetables.
- Cook on Low 6–7 hours or High 3–4 hours until beef is tender and reaches at least 145°F.
- Stir cornstarch with cold water. Mix into the cooker. Cook on High 10–15 minutes until sauce thickens.
- Taste, adjust seasoning, garnish with sesame seeds, and serve.
Nutrition
Notes
Gluten-free: use tamari and GF Worcestershire. For crisper peppers, add half during the last hour of cooking. Serving ideas: mashed potatoes, buttered noodles, roasted potatoes, or spoon into roasted peppers. Stovetop method: sear steak, sauté vegetables, add sauce, simmer, and thicken with slurry.