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

Tips for success

For the most tender beef, slice the flank steak as thinly as possible against the grain. This shortens the muscle fibers, making them easier to chew.

If you have time, freeze the steak for 15 minutes before slicing to make it easier to cut thin strips.

To enhance the flavor, you can sear the beef in a hot skillet before adding it to the slow cooker, but this is optional.

The slow cooker method works beautifully without searing. For a thicker sauce, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the beef and potatoes. The mushrooms will release their juices, adding an earthy depth to the sauce. Sauté them first for extra flavor, or add them raw.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the garlic for a spicy twist. The heat will balance the richness of the cheese sauce. Adjust the amount to taste.
• Herb Infusion: Sprinkle 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme over the top before cooking. The herbs will infuse the sauce with a subtle, aromatic flavor. Add fresh parsley at the end for brightness.
• Beef Broth: For a thinner, more soup-like sauce, add 1/2 cup beef broth to the slow cooker before cooking. This will create a lighter sauce that is perfect for serving over rice or noodles.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools.

Freezer

Freeze leftovers 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 bubbling. Add a splash of beef broth or water if the sauce is too thick.

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

This dish can be assembled the night before, covered, and refrigerated. In the morning, place the cold pot into the slow cooker base and cook as directed, adding about 30 minutes to the cooking time. This is a great make-ahead option for busy days.

Serving ideas

Serve this hearty dish over toasted garlic brioche slices to soak up the rich sauce, as shown in the video.

The bread adds a crispy, buttery contrast to the creamy beef and potatoes. A simple green salad with a light vinaigrette would also balance the richness.

For a low-carb option, serve the beef and sauce over steamed greens or cauliflower mash instead of bread.

The dish is substantial enough to stand alone, but a side of crusty bread or roasted vegetables makes it a complete meal. Garnish with fresh chopped parsley if desired.

Frequently asked questions

Recipe card

Crockpot Gruyère Cream Potato Flank Steak

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 2 tbsp minced garlic
• 8 oz cream cheese, softened
• 1 1/2 cups shredded aged Gruyère cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. Drop the softened cream cheese in chunks over the beef and potatoes. Sprinkle the shredded Gruyère evenly on top. Do not stir.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

25 g

Fat

30 g

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