Creamy Crockpot Flank Steak with Peppers and Gruyère Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality Gruyère and shred it yourself—pre-shredded cheeses often contain anti-caking agents that can affect melting.

Also, don't skip the step of slicing the flank steak against the grain; this makes a huge difference in tenderness. If you have time, sear the beef in a hot skillet before adding it to the slow cooker for an extra layer of flavor.

If the sauce seems too thin at the end, remove the lid and cook on high for an additional 30 minutes to let it reduce. Conversely, if it's too thick, stir in a splash of beef broth or water.

Taste and adjust seasoning with salt and pepper before serving. The dish is forgiving, so feel free to tweak the amounts of cheese or peppers to your liking.

Variations

• Spicy Kick: Add 1–2 sliced jalapeños or a teaspoon of red pepper flakes with the peppers for a spicy version. You can also stir in a few dashes of hot sauce just before serving.
• Mushroom Medley: Swap half the bell peppers for sliced cremini mushrooms. They'll absorb the creamy sauce and add an earthy depth. Cook as directed; no other changes needed.
• Chicken Thighs: Use 2 pounds of boneless, skinless chicken thighs instead of flank steak. Cook on low for 4–5 hours, until the chicken is tender and reaches 165°F (74°C).
• Herb-Infused: Add a few sprigs of fresh thyme or rosemary with the vegetables. Remove the sprigs before serving. The herbs infuse the sauce with a subtle, aromatic flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze the cooled dish in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of broth or water if needed to restore the sauce's consistency.

Let the dish cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The flavors will meld and deepen overnight, making leftovers even more delicious.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

You can assemble the raw 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.

This saves prep time on busy days. Alternatively, cook the full dish, let it cool, and refrigerate for up to 3 days before reheating and serving.

Serving ideas

Serve the creamy flank steak over toasted garlic brioche slices, as shown in the video. The bread soaks up the rich sauce, making each bite satisfying and hearty. For a lighter option, serve over steamed rice, quinoa, or cauliflower rice to keep the focus on the beef and peppers.

This dish pairs beautifully with a crisp green salad dressed with a simple vinaigrette to cut through the richness. A glass of full-bodied red wine, such as a Merlot or Zinfandel, complements the savory flavors. Garnish with fresh herbs like parsley or thyme for a pop of color and freshness.

Frequently asked questions

Recipe card

Creamy Crockpot Flank Steak with Peppers and Gruyère

Prep 15 minCook 6 hTotal 6 h 15 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
• 8 oz cream cheese, softened
• 1 1/2 cups shredded Gruyère cheese
• toasted garlic brioche slices, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Sprinkle with fresh chopped parsley or thyme if desired, and serve with extra sauce on the side. Enjoy the rich, savory flavors while warm.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

580

Protein

42 g

Carbohydrates

18 g

Fat

38 g

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