Crockpot Gruyère Cream Asparagus Flank Steak Tips, FAQ & printable recipe

Tips for success

To get the most flavor from the garlic, smash the cloves with the flat side of a knife before adding them to the slow cooker.

This releases their oils without the need for mincing. If you prefer a more pronounced garlic flavor, you can add an extra clove or two, but be careful not to overpower the dish.

For a thicker sauce, remove the beef and vegetables from the slow cooker, then whisk a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) into the sauce and cook on high for 10 to 15 minutes, until thickened.

Alternatively, leave the sauce as is—it's already rich and delicious.

Variations

• Mushroom and Thyme: Add 8 oz sliced cremini mushrooms and 1 teaspoon fresh thyme leaves to the slow cooker along with the beef. The mushrooms will release moisture and add an earthy depth to the sauce.
• Spicy Kick: Stir 1 teaspoon red pepper flakes or a dash of hot sauce into the cream cheese before adding it to the slow cooker. This adds a subtle heat that complements the rich cheese.
• Swap the Asparagus: Use broccolini or trimmed green beans in place of asparagus. Adjust the cooking time slightly, as these vegetables may cook a bit faster or slower.
• Herb-Infused: Add 2 sprigs of fresh rosemary and 3 sprigs of fresh thyme to the slow cooker with the beef. Remove the herb sprigs before serving for a subtle herbal note.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until heated through. Add a splash of beef broth or water if the sauce is too thick.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen it if needed.

The beef and asparagus will continue to absorb the sauce, making the leftovers even more flavorful.

This recipe is a great make-ahead meal. You can assemble all 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 about 30 minutes to the cooking time to account for the chilled ingredients. Alternatively, cook the dish fully, then cool and refrigerate for up to 3 days.

Serving ideas

Serve the beef and asparagus over toasted garlic brioche slices, spooning the extra sauce generously over the top. The bread soaks up the creamy gravy, making every bite satisfying. For a touch of freshness, garnish with chopped parsley or chives if desired, though the dish is delicious as is.

This hearty meal pairs well with a simple green salad dressed with lemon vinaigrette to cut through the richness. It also works nicely over mashed potatoes, polenta, or egg noodles. The leftovers are just as good the next day—reheat gently and enjoy.

Frequently asked questions

Recipe card

Crockpot Gruyère Cream Asparagus Flank Steak

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 1 bunch fresh asparagus spears, ends trimmed
• 4 cloves garlic, smashed
• 8 oz cream cheese, softened
• 1 1/2 cups shredded Gruyère cheese
• 4 slices 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 asparagus spears and smashed garlic cloves over the beef, spreading them evenly.
2. Drop the softened cream cheese in dollops over the beef and vegetables, then sprinkle the shredded Gruyère evenly over the top. Do not stir—the cheeses will melt and create a sauce as they cook.
3. Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the beef is fork-tender and the sauce is bubbling. Do not lift the lid during cooking to maintain heat. Let it rest for 3 minutes before slicing.
4. After cooking, verify that the beef has reached a safe internal temperature of 145°F (63°C) using an instant-read thermometer. Let the beef rest for at least 3 minutes before serving.
5. Toast the garlic brioche slices until golden. Ladle the beef and asparagus with the creamy sauce over the brioche slices on individual plates.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

45 g

Carbohydrates

18 g

Fat

48 g

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