Crockpot Gruyère Cream Potato Flank Steak Step-by-step instructions

Before you start

Before starting, slice the flank steak thinly against the grain and halve the baby potatoes. Mince the garlic and measure the cheeses.

Soften the cream cheese to room temperature for easier melting. Have a 6-quart slow cooker ready. No other prep is needed, as the ingredients are simply layered and cooked.

Instructions

Layer and Cheese

1. 1Layer the ingredients
   Place the thinly sliced flank steak strips in the bottom of a 6-quart slow cooker. Scatter the halved baby potatoes and minced garlic over and around the beef. Season with salt and pepper.
   Look for The beef and potatoes should be evenly distributed in the pot.
   Tip Thin slicing against the grain ensures tender bites after slow cooking.
2. 2Add the cheeses
   Drop the softened cream cheese in chunks over the beef and potatoes. Sprinkle the shredded Gruyère evenly on top. Do not stir.
   Look for The top is covered with cheese, with some gaps for steam to escape.
   Tip Softened cream cheese blends more smoothly into the sauce.

The raw beef, potatoes, garlic, and seasonings are evenly distributed in the slow cooker. The cream cheese and Gruyère are scattered on top, creating a thick, creamy layer.

The pot looks like a colorful, raw casserole ready to cook. Check that the beef is in a single layer as much as possible for even cooking.

Slow Cook

3. 3Slow cook
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender and the potatoes are easily pierced. The sauce will be bubbly and thickened. Let it rest for 3 minutes before slicing.
   Look for The meat shreds easily with a fork and the potatoes are tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Rest the meat
   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.
   Look for The sauce settles slightly and the meat stays moist.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is key for tender, juicy beef.

The slow cooker is bubbling gently, and the aroma of garlic and cheese fills the kitchen. The beef is visibly tender, and the potatoes are soft. The sauce has thickened and turned a golden yellow from the melted cheeses. Check that the beef reaches 145°F (63°C) and that the potatoes are easily pierced.

Stir and Serve

5. 5Stir and serve
   Gently stir the sauce to combine the melted cheeses. Ladle the beef and potatoes onto plates or into bowls, spooning extra sauce over the top. Serve hot.
   Look for The sauce is smooth and coats the beef and potatoes.
   Tip For a thicker sauce, let it sit uncovered for 5 minutes before serving.

After stirring, the sauce is smooth and coats the beef and potatoes evenly. The dish looks rich and creamy, with tender meat and glistening potatoes. The aroma is intensely savory. Check that the sauce is not too thin; if it is, let it sit uncovered for a few minutes to thicken.

Common mistakes

One common mistake is lifting the lid during cooking, which releases heat and extends the cooking time. Another is cutting the beef with the grain, resulting in tough pieces.

Overcooking can make the potatoes mushy, so check for doneness at the lower end of the time range. Also, avoid stirring the ingredients before cooking, as the cheese layer helps create a creamy sauce.

How to tell it’s done

The dish is done when the beef is fork-tender and easily shreds, and the potatoes are soft when pierced with a knife. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, though slow cooking will likely bring it higher.

The sauce will be bubbly and slightly thickened. Let the meat rest for at least 3 minutes before serving to lock in juices.

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