Sour Cream Pepper Flank Steak Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always slice against the grain. This shortens the muscle fibers, making them easier to chew.

If you have time, let the sliced beef sit at room temperature for about 20 minutes before adding to the slow cooker, but do not leave it out longer than 30 minutes. Also, resist the urge to stir the pot while it cooks—layering is key.

To thicken the sauce at the end, you can remove the lid and let it cook on high for 15 to 20 minutes, or whisk in a slurry of cornstarch and water. If the sauce is too thick, add a splash of beef broth.

For an extra layer of flavor, a splash of Worcestershire sauce or a teaspoon of Dijon mustard can be stirred in before serving, but the recipe is delicious as is.

Variations

• Mushroom Stroganoff: Add 8 oz sliced mushrooms along with the peppers and onions. The mushrooms will release their liquid and add an earthy depth to the gravy. Increase the gravy mix to 1.5 oz to account for the extra moisture.
• Spicy Kick: Add 1-2 sliced jalapeños or a teaspoon of red pepper flakes with the peppers. For extra heat, stir in a dash of hot sauce before serving. The spice cuts through the creamy sauce beautifully.
• Herb Infusion: Sprinkle 1 teaspoon of dried thyme or rosemary over the beef before adding the other ingredients. The herbs will infuse the sauce as it cooks. Fresh herbs like parsley or chives can be stirred in just before serving.
• Beef and Broccoli: Replace the bell peppers with 3 cups of broccoli florets. Add the broccoli during the last 2 hours of cooking to keep it crisp-tender. The broccoli soaks up the gravy and adds a nutritious crunch.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 3 days. Keep noodles separate to prevent sogginess.

Freezer

Freeze the beef and sauce (without noodles) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.

Reheat

Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce. Microwave in 30-second bursts, stirring between.

Store leftover Sour Cream Pepper Flank Steak in an airtight container in the refrigerator for up to 3 days. The noodles should be stored separately to avoid sogginess. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if needed.

This recipe is perfect for meal prep. You can assemble the slow cooker insert with all ingredients (except the noodles) the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

If starting from cold, you may need to add 30 minutes to the cooking time. The noodles are best cooked fresh, but you can cook them ahead and reheat with a little butter.

Serving ideas

Serve the Sour Cream Pepper Flank Steak over a generous pile of buttered egg noodles. The noodles soak up the velvety gravy, making each bite rich and satisfying.

You can also serve it over mashed potatoes, rice, or even crusty bread for dipping. A sprinkle of fresh parsley adds a pop of color, though it's optional.

For a complete meal, add a simple green salad with a tangy vinaigrette to cut through the richness. Roasted asparagus or steamed broccoli also pair well. This dish is hearty enough to stand alone, but a light vegetable side balances the plate. Leftovers are just as good the next day, if they last that long.

Frequently asked questions

Recipe card

Sour Cream Pepper Flank Steak Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 2 bell peppers (1 green, 1 red), cut into thick strips
• 1 red onion, cut into wedges
• 1 cup sour cream
• 1 oz brown gravy mix (1 packet)
• 12 oz egg noodles
• 2 tbsp butter, for the noodles
• Salt, to taste
• Black pepper, to taste

Instructions

1. Place the thinly sliced flank steak strips evenly in the bottom of a 6-quart slow cooker. Scatter the bell pepper strips and red onion wedges over the beef. Dollop the sour cream over the top, then sprinkle the brown gravy mix evenly over everything. Do not stir.
2. Cover the slow cooker and cook on low for 6 to 7 hours, until the beef is fork-tender and the peppers are soft. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
3. About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain well and toss with the butter. Season with salt and black pepper to taste.
4. Once the beef is tender, gently stir the sauce to combine the sour cream and gravy into a smooth, velvety gravy. Taste and adjust seasoning with salt and black pepper. If the sauce is too thin, let it simmer uncovered for a few minutes.
5. Spoon the buttered noodles onto plates or into shallow bowls. Ladle the beef and pepper mixture with plenty of gravy over the top. Serve hot.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

42 g

Fat

22 g

Fiber

3 g

Sugar

6 g

Sodium

780 mg

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