Bourbon Gravy Pepper Flank Steak: 5-Ingredient Crockpot Dinner

This is the one-pot dinner that saves busy weeknights: tender flank steak strips, sweet bell peppers, and red onions simmered low and slow in a rich mushroom-bourbon gravy.

Just toss everything into the slow cooker, walk away, and come back to a meal that tastes like it took hours of hands-on work. Serve it over rice for a complete, satisfying dinner that the whole family will love. The best part? There's almost no cleanup—just one Crockpot to wash.

Crockpot meals are the ultimate set-and-forget dinner, and this Bourbon Gravy Pepper Flank Steak is a prime example. The video shows the simple process: layer the beef, add the peppers and onions, pour over the gravy, and dot with butter.

Then you cover the slow cooker and let it work its magic for hours. The result is fork-tender beef in a glossy, savory sauce that's perfect over rice. This recipe is ideal for busy weeknights when you want a hearty, flavorful meal without spending hours in the kitchen.

Ingredients

Why this recipe works

Slow cooking is the secret to transforming an affordable cut like flank steak into melt-in-your-mouth tender pieces. The low, steady heat breaks down the connective tissue in the meat, turning it silky and rich. The long cook time also allows the flavors of the bourbon gravy, peppers, and onions to meld together into a deeply savory sauce.

The beauty of this recipe lies in its simplicity. By layering the ingredients without stirring, you create distinct pockets of flavor that slowly merge as the dish cooks.

The butter adds a velvety finish to the gravy, while the peppers and onions soften and release their natural sweetness, balancing the savory notes of the bourbon. The result is a harmonious, comforting dish that feels anything but effortful.

Notes and substitutions

Flank steak is the star here—it's lean, beefy, and benefits greatly from slow cooking. Slice it thinly against the grain to ensure tenderness. If you can't find flank steak, sirloin or skirt steak are excellent substitutes. For the peppers, use one green and one red for color contrast, but any combination works.

The mushroom-bourbon gravy is the flavor backbone of this dish. Look for a good-quality jarred gravy in the supermarket, or make your own if you prefer. The butter adds richness and helps create a glossy sauce.

If you're watching sodium, use unsalted butter and adjust seasoning at the end. Serve over fluffy white rice to soak up every bit of the delicious gravy.

• flank steak: sirloin steak or skirt steak, sliced thin
• mushroom-bourbon gravy: store-bought beef gravy with 1 tbsp bourbon stirred in
• salted butter: unsalted butter plus a pinch of salt

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring spoons
• Serving spoon