Crockpot Gruyère Cream Green Bean Flank Steak Tips, FAQ & printable recipe

Tips for success

For the most tender results, always slice flank steak against the grain into thin strips. If the steak is too thick, it may become chewy.

Use a sharp knife and slice at a slight angle for wider, more tender pieces. The slow cooker's low heat does the rest, breaking down the fibers.

To make the sauce extra smooth, ensure the cream cheese is fully softened before adding. If you forget, cut it into small cubes — they will melt faster.

Also, shred the Gruyère yourself from a block; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.

Variations

• Add Mushrooms: Add 8 ounces of sliced cremini mushrooms with the green beans. They will release moisture and add an earthy flavor that pairs beautifully with Gruyère.
• Use Chicken: Swap the flank steak for boneless, skinless chicken thighs. Cook on LOW for 4-5 hours, until the chicken is tender and reaches 165°F (74°C).
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the vegetables for a subtle heat that cuts through the creamy sauce.
• Herb Infusion: Stir in 1 tablespoon of fresh thyme leaves or 2 teaspoons of dried thyme with the cheeses. The herbs brighten the richness of the sauce.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. The sauce will thicken; add a splash of broth when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water to loosen it if needed.

This recipe is ideal for make-ahead meals. The entire dish can be assembled in the slow cooker insert the night before, covered, and refrigerated.

In the morning, simply place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve the steak and vegetables in shallow bowls, ladled with plenty of the creamy sauce. Toasted garlic brioche slices are perfect for soaking up the gravy, but crusty bread or even mashed potatoes would also be wonderful. A simple green salad on the side adds freshness.

For a complete meal, pair this dish with a light, crisp white wine like Sauvignon Blanc or a dry Riesling. The creamy sauce also loves a Pinot Noir.

If serving for a crowd, set out the slow cooker and let everyone help themselves — it's casual, comforting, and impressive.

Frequently asked questions

Recipe card

Crockpot Gruyère Cream Green Bean Flank Steak

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 1 lb fresh green beans, trimmed
• 1 1/2 lb russet potatoes, cubed (about 3 medium)
• 8 oz cream cheese, softened
• 2 cups shredded Gruyère cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Toasted garlic brioche slices, for serving

Instructions

1. Place the sliced flank steak evenly in the bottom of a 7-quart slow cooker. Season with salt and pepper. Scatter the trimmed green beans and cubed potatoes over the beef in an even layer.
2. Drop the softened cream cheese in spoonfuls over the vegetables. Sprinkle the shredded Gruyère evenly over the top. Do not stir — the cheese will melt and create a sauce as it cooks.
3. Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the potatoes are soft. Do not lift the lid during the first 4 hours on LOW. Let it rest for 3 minutes before slicing.
4. After the cooking time, check the internal temperature of the thickest piece of beef with an instant-read thermometer. It should read at least 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
5. Gently stir the sauce to combine the melted cheeses into a smooth gravy. Spoon the beef, vegetables, and sauce over toasted garlic brioche slices on a plate. Serve hot.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

25 g

Fat

42 g

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