High Protein
High Protein Crockpot Pepper Steak is the kind of meal that makes your whole kitchen smell amazing while you go about your day.
You toss everything into the slow cooker and come back to tender, saucy beef with bell peppers and a rich tomato soy sauce. No fuss, no babysitting the stove.
This recipe uses simple ingredients you probably already have: lean beef sirloin, canned stewed tomatoes, soy sauce, bell peppers, onion, and a few pantry staples to pull the sauce together.
It’s hearty, filling, and packed with protein, which makes it a solid weeknight dinner option.
It’s also great for meal prep. Make a big batch on Sunday and you’ve got lunches or dinners covered for the week.
A slow cooker is all you really need to make this happen, and it does most of the heavy lifting for you. Serve it over rice, noodles, or whatever you have on hand and you’re good to go.
Why You’ll Love This High Protein Crockpot Pepper Steak
High protein
Delivers about 28 grams of protein per serving to help keep you full and satisfied.
Hands-off slow cooking
Once the ingredients are in the slow cooker, the appliance does the work for you.
Versatile sides
Pairs well with rice, noodles, or a simple salad for different meal moods.
Great for leftovers
The sauce keeps well and reheats nicely for next-day lunches or dinners.
Ingredient Substitutions
Beef sirloin
Use top round or flank steak if sirloin is not available; adjust searing time for thinner cuts.
Soy sauce
Use low-sodium soy sauce or tamari for a gluten-free option.
Cornstarch
Substitute arrowroot powder or 1–2 tablespoons all-purpose flour mixed with a little water.
Stewed tomatoes
Use 14.5 oz diced tomatoes plus 1/3 cup tomato sauce if you don’t have stewed tomatoes.
Bouillon cube
Use 1/2 cup low-sodium beef broth in place of the hot water plus bouillon cube.
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Don’t have a Slow Cooker? This is the one we use, and recommend!
Crock-Pot Large 8 Quart Programmable Slow Cooker with Auto Warm Setting and Cookbook
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High Protein Crockpot Pepper Steak
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Ingredients
- garlic powder to taste
- 2 lbs lean beef sirloin cut into 2 inch strips
- 3 tbsp vegetable oil
- ¼ cup hot water
- 1 cube beef bouillon
- 1 tbsp cornstarch
- 14.5 oz canned stewed tomatoes, not drained
- 3 tbsp soy sauce
- 2 large bell peppers roughly chopped
- 1 tsp sugar
- ½ cup onion chopped
- salt to taste
Instructions
- Sprinkle 1 teaspoon garlic powder evenly over the beef strips. Toss the beef strips to coat both sides
- Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat.
- Place the beef strips in the hot skillet in a single layer and brown on all sides.
- Transfer the browned beef strips to the slow cooker.
- Place 1/4 cup hot water and 1 beef bouillon cube in a small mixing bowl. Stir until the bouillon cube is fully dissolved.
- Stir 1 tablespoon cornstarch into the bouillon mixture until dissolved.
- Pour the bouillon-cornstarch mixture into the slow cooker.
- Add the 14.5-ounce can of stewed tomatoes with their juice to the slow cooker.
- Add 3 tablespoons soy sauce to the slow cooker.
- Add the roughly chopped bell peppers and 1/2 cup chopped onion to the slow cooker.
- Add 1 teaspoon sugar and salt to taste to the slow cooker.
- Stir the ingredients in the slow cooker until combined.
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
- Taste and adjust seasoning with additional salt or garlic powder if needed before serving.
Notes
Tips and Tricks
Browning the beef. Browning creates a deeper savory surface and helps lock in juices. Don’t overcrowd the skillet; brown in batches if needed. Texture of the peppers. For firmer peppers, add them in the last 1 to 2 hours on Low (or last 30–45 minutes on High). For very soft peppers, add them at the start. Thickening the sauce. If the sauce is thin at the end, remove the lid and cook on High for 15–30 minutes to reduce, or stir in a slurry of 1 tsp cornstarch and 1 tbsp cold water and cook until thickened.Storing and Reheating
Storage: Cool completely, then place leftovers in an airtight container and refrigerate for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Defrost: Move frozen portions to the refrigerator overnight before reheating. Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until creamy and heated through.Nutrition
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