Gruyère Cream Broccoli Flank Steak Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always slice flank steak against the grain. This cuts through the muscle fibers, making each bite easier to chew.

If you have time, marinate the beef in a little olive oil, salt, and pepper for 30 minutes before adding it to the slow cooker—it adds depth of flavor, though it's not necessary.

To make the sauce even richer, you can stir in a splash of heavy cream or a spoonful of Dijon mustard during the last 30 minutes of cooking.

For a touch of brightness, add a squeeze of lemon juice or a handful of fresh parsley just before serving. These small additions can elevate the dish without overpowering the classic flavors.

Variations

• Add Garlic and Onion: Sauté a diced onion and 3 cloves of minced garlic in a little oil until softened, then add them to the slow cooker with the other ingredients. This adds a savory base note that complements the cheese sauce.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the slow cooker for a subtle heat. The spice balances the richness of the cream and cheese, giving the dish a pleasant warmth.
• Swap the Greens: Replace the broccoli with cauliflower florets or green beans. Both hold up well in the slow cooker and absorb the sauce beautifully, offering a different texture and flavor.
• Make It a Stew: Add 2 cups of beef broth and a tablespoon of cornstarch mixed with water at the end to thicken. This turns the dish into a soupier stew, perfect for serving over rice or with crusty bread.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or water to loosen the sauce.

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 warmed through. Add a splash of broth or water if the sauce is too thick.

Store leftovers 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 water or broth to loosen it if needed. The flavors continue to meld, making the leftovers even more delicious.

You can prep all the ingredients the night before and store them in separate containers in the refrigerator.

In the morning, simply layer everything in the slow cooker and start cooking. This recipe is also great for meal prep—portion it into containers for easy lunches throughout the week.

Serving ideas

Serve this hearty dish over toasted brioche slices, as shown in the video, to soak up every bit of the creamy sauce. It also pairs beautifully with mashed potatoes, rice, or egg noodles. A simple green salad with a tangy vinaigrette would cut through the richness nicely.

For a complete meal, add a side of crusty bread or roasted vegetables. The dish is substantial on its own, but the bread is essential for sopping up the sauce. Garnish with a sprinkle of fresh thyme or chopped parsley for a pop of color, if desired.

Frequently asked questions

Recipe card

Gruyère Cream Broccoli Flank Steak Crockpot Dinner

Prep 15 minCook 6 hRest 5 minTotal 6 h 20 minServes 6

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 8 oz baby bella mushrooms, sliced
• 8 oz cream cheese, softened
• 2 cups shredded Gruyère cheese

Instructions

1. Place the sliced flank steak in the bottom of a 6-quart slow cooker. Scatter the broccoli florets and sliced mushrooms over the beef. Drop the softened cream cheese by spoonfuls over the vegetables, then sprinkle the shredded Gruyère on top.
2. 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 sauce is bubbling. Stir gently halfway through if possible, but avoid over-stirring. Let it rest for 3 minutes before slicing.
3. Turn off the slow cooker and let the dish rest for at least 5 minutes. The beef should reach an internal temperature of 145°F (63°C). Stir gently to coat everything in the sauce. Serve hot, spooned over toasted brioche or with crusty bread.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

12 g

Fat

36 g

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