Dinner · Part 3 of 3: Tips & recipe card

Bourbon Gravy Pepper Flank Steak: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Name: Bourbon Gravy Pepper Flank Steak: 5-Ingredient Crockpot Dinner
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lb flank steak, thinly sliced against the grain; 2 bell peppers (1 green, 1 red), sliced into thick strips; 1 red onion, cut into wedges; 1 jar (12 oz) mushroom-bourbon gravy; 4 tbsp salted butter, cut into pats; Cooked white rice, for serving

By Clara Weller · Oct 28, 2026

Tender flank steak strips and bell peppers in glossy bourbon gravy in a Crockpot

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the most tender beef, slice the flank steak as thinly as possible—about 1/4-inch thick. Cutting against the grain is crucial; look for the lines of muscle fibers and slice perpendicular to them.

If you have time, freeze the steak for 15 minutes before slicing to make it easier to cut thinly.

To give the gravy a deeper flavor, you can sear the beef in a hot skillet before adding it to the slow cooker. This adds a nice crust and extra richness, but it's optional.

If you do sear, use a little oil and work in batches to avoid overcrowding the pan. The recipe works beautifully without this step, but it's a nice upgrade.

Variations

Spicy Kick: Add 1-2 sliced jalapeños or a teaspoon of red pepper flakes along with the peppers for a spicy version. The heat will mellow as it cooks, leaving a pleasant warmth.
Mushroom Lover's: Add 8 oz of sliced cremini mushrooms in with the peppers and onions. They'll soak up the gravy and add an earthy depth.
Herb Infusion: Stir in 2 sprigs of fresh thyme or rosemary before cooking. Remove the sprigs before serving for a subtle herbal note.
Beef and Broccoli: Add 2 cups of broccoli florets during the last 30 minutes of cooking. They'll steam in the sauce and add a healthy crunch.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of broth if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water or beef broth if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

This recipe is perfect for meal prep. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed—just add 30 minutes to the cooking time to account for the cold start. Or, cook the full recipe and freeze portions for future meals.

Serving ideas

Serve this Bourbon Gravy Pepper Flank Steak over steamed white rice to soak up the rich gravy. For a low-carb option, serve over cauliflower rice or mashed potatoes.

A side of crusty bread is also great for dipping into the sauce. Garnish with fresh parsley or chopped green onions for a pop of color, if desired.

This dish pairs well with a simple green salad or roasted vegetables. For a complete meal, add a side of steamed broccoli or green beans. The savory, slightly sweet flavors of the bourbon gravy complement a wide range of sides, so feel free to get creative.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, you can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed, adding 30 minutes to the cooking time. Or, cook the full recipe and freeze portions for future meals.

Can this recipe be made in an Instant Pot?

Yes, you can make this in a pressure cooker. Sear the beef on the sauté setting, then add the remaining ingredients. Cook on high pressure for 35 minutes, then do a natural release for 10 minutes. The beef will be tender and the gravy thick.

What can be used instead of flank steak?

Sirloin steak, skirt steak, or chuck roast are all good substitutes. Chuck roast will be even more tender after slow cooking, but it may need an extra hour of cooking time. Slice whatever cut you choose against the grain.

Why does the gravy look thin after cooking?

If the gravy seems thin, remove the lid and cook on high for 15-20 minutes to allow some of the liquid to evaporate. You can also mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce, then cook for a few minutes until thickened.

Can this recipe be doubled?

Yes, you can double the ingredients as long as they fit in your slow cooker. Keep the cooking time the same, but check the beef for tenderness a bit earlier, as a fuller pot may cook slightly faster.

Recipe card

Bourbon Gravy Pepper Flank Steak: 5-Ingredient Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb flank steak, thinly sliced against the grain
2 bell peppers (1 green, 1 red), sliced into thick strips
1 red onion, cut into wedges
1 jar (12 oz) mushroom-bourbon gravy
4 tbsp salted butter, cut into pats
Cooked white rice, for serving

Instructions

Place the sliced flank steak strips in the bottom of a 6-quart slow cooker, spreading them into an even layer. The strips should be thin and cut against the grain for maximum tenderness after slow cooking.
Scatter the sliced bell peppers and red onion wedges over the beef. There's no need to stir—just let the vegetables sit on top; they'll soften and release their juices as they cook.
Pour the mushroom-bourbon gravy evenly over the beef and vegetables. Dot the top with the butter pats. Do not stir; the butter will melt and create a rich, glossy sauce as it combines with the gravy.
Cover the slow cooker and cook on low for 6 to 8 hours, or until the beef is fork-tender and easily shreds. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
After 6 hours, use tongs to test a piece of beef. It should pull apart easily with little resistance. If it's still tough, continue cooking for another 30 minutes to 1 hour. The internal temperature should reach at least 145°F (63°C). Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and keeps the meat moist.
Spoon the beef, peppers, and onions over cooked white rice, then ladle plenty of the bourbon gravy on top. Serve hot, straight from the slow cooker.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories: 420
Protein: 32 g
Carbohydrates: 18 g
Fat: 24 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.