Creamy Crockpot Flank Steak with Peppers and Gruyère Step-by-step instructions

Before you start

Before you start, slice the flank steak thinly against the grain and cut the bell peppers into thick strips. Slice the red onion into wedges. Soften the cream cheese by leaving it at room temperature for about 30 minutes, or microwave it briefly until soft.

Have the shredded Gruyère ready. Set out your slow cooker and make sure it's clean and dry. If you plan to serve over brioche, slice and toast it just before serving.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sliced flank steak strips in the bottom of a 6-quart slow cooker. Scatter the bell pepper strips and red onion wedges evenly over the beef. Drop the softened cream cheese in chunks on top, then sprinkle the shredded Gruyère over everything.
   Look for The slow cooker should be filled with layers of raw beef, peppers, onions, and cheese.
   Tip No need to stir—the slow cooker will blend everything as it melts.
2. 2Cover and Cook Low
   Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and the sauce is bubbling and thickened. Stir gently once halfway through if possible, but avoid over-stirring. Let it rest for 3 minutes before slicing.
   Look for The sauce will be hot and bubbly, and the beef should shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low gives the connective tissue time to break down, making the steak tender.
3. 3Check the Temperature
   Check that the internal temperature of the beef reaches at least 145°F (63°C) using an instant-read thermometer. If not, continue cooking for another 30 minutes and check again. The meat should be tender enough to pull apart with a fork.
   Look for A thermometer inserted into the thickest piece reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Rest the beef for at least 3 minutes before serving to let the juices redistribute.

At the end of this phase, the slow cooker will be filled with raw beef, peppers, onions, and cheese. As it cooks, the cheese will melt and blend with the meat juices, creating a rich, golden sauce.

The aroma will be savory and inviting. Check that the beef is tender and the sauce is bubbling before moving on.

Toast and Serve

4. 4Toast the Brioche
   While the beef cooks, slice the brioche and toast it until golden and crisp. Rub the toasted slices with a cut garlic clove for extra flavor, if desired.
   Look for The brioche slices are golden brown and crisp on the edges.
   Tip Toasting the brioche keeps it from getting soggy under the saucy beef.
5. 5Serve Over Brioche
   Place a toasted brioche slice on each plate. Using a slotted spoon, pile the tender beef and pepper mixture over the brioche, then ladle extra sauce on top. Serve immediately.
   Look for The beef is glossy with sauce, and the brioche soaks up the creamy gravy.
   Tip For a cleaner serve, use tongs to lift the beef and peppers, then spoon sauce over.

The brioche should be golden and crisp, ready to absorb the sauce. When you plate the dish, the beef and peppers should be glossy and coated with the creamy sauce. The sauce should be thick enough to cling to the meat but still fluid enough to soak into the bread.

Finish and Enjoy

6. 6Garnish and Enjoy
   Sprinkle with fresh chopped parsley or thyme if desired, and serve with extra sauce on the side. Enjoy the rich, savory flavors while warm.
   Look for The dish is fragrant and steaming, with a creamy, golden sauce.
   Tip Leftovers taste even better the next day as the flavors meld.

The final dish should be steaming hot, with the sauce creamy and smooth. The beef should be fork-tender, and the peppers and onions soft and sweet. The flavors are rich and savory, with a hint of nuttiness from the Gruyère. Serve immediately while warm.

Common mistakes

A common mistake is stirring too often, which can break the meat into small shreds instead of keeping nice strips. Another is cooking on high, which can make the beef tough instead of tender.

Be patient and use the low setting. Also, don't skip slicing the beef against the grain—this is key to tenderness. Finally, avoid overloading the slow cooker; if it's too full, the ingredients won't cook evenly.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart, and the sauce is thick and bubbling around the edges. The internal temperature of the beef should reach at least 145°F (63°C) for food safety.

Use an instant-read thermometer to check. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute, ensuring the most tender, flavorful bites.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest