Crockpot steak bites make the ultimate comfort dinner that is simple, easy on the wallet, tender, juicy, and has such a rich flavor! This main course meal can be served with just about any side dish and is one that the whole family will enjoy!
You can think of this dish as the lazy girl’s garlic butter steak bites! While some of the ingredients used are the same, when cooked in the crockpot, they turn into comfort food. The best part is that you can set and forget it, which is my favorite way to cook during the week. Even though filet mignon (beef tenderloin) is the most tender cut of meat, we like using a more affordable top sirloin for these crockpot steak bites. Because they’re cooked low and slow, each bite is fork tender.
Crock-pot steak bites go great over creamy mashed potatoes, cooked egg noodles, or with rice We also like serving these alongside brown sugar honey glazed carrots, Chinese buffet green beans, instant pot corn on the cob, and buttermilk cornbread.
Why You’ll Love This Crockpot Steak Bites Recipe
- A family favorite that is an easy weeknight meal.
- Can use a less expensive cut of meat because the method of cooking results in a tender steak.
- Can easily be doubled for larger crowds.
- Makes excellent leftovers the next day.
- Only requires a handful of ingredients.
- top sirloin steak – flank steak would also work well for these slow cooker beef cubes.
- salted butter – When combined with vegetable oil, the butter adds flavor to the meat during searing. The oil allows a higher temperature without burning the butter. We also add additional butter to the crockpot during cooking for flavor.
- canola or vegetable oil – This raises the cook temperature for searing the beef.
- minced garlic – could also swap for garlic powder
- onion – I love slicing onions into strips or rings for this dish, but if you’d like to just to a quick dice, have at it! Yellow or sweet white onions work perfectly in this recipe.
- beef broth – the base for the gravy. interchangeable with beef stock or a water and beef bouillon combination.
- salt, coarse black pepper, and Worcestershire – add great flavor
- cornstarch dissolved in a teaspoon of water – we make a cornstarch slurry and add it to the juices to thicken them into a gravy. Potato starch works great as well.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- To make these more traditional steak bites, strain the juices off before serving and omit the cornstarch slurry used to make the gravy. Use a steak sauce for dipping.
- Another way to make garlic steak bites is to just sear them in a large skillet with butter after seasoning and serve immediately. You can use the same cuts of meat or a more expensive cut of steak for pan-searing.
- Canned or fresh mushrooms taste delicious in this recipe.
- Use the same ingredients and swap the sirloin for chuck roast, then shred before serving, much like making a pot roast recipe.
- You can also use store bought brown gravy mix when serving.
Before You Start: Allow the steak to sit out 30 minutes prior to cooking. Then cut into bite-sized pieces.
Step 1: Heat the butter in a cast iron skillet and sear the steak bites, adding a single layer at a time. Work in batches to cook quickly over medium-high heat.
Step 2: Place the onions in the bottom of the crock pot, followed by the seared steak.
Step 3: Whisk together the remaining ingredients and pour over.
Step 4: Spread pats of remaining butter over the top of the steak bites.
Step 5: Cover and cook on low for 6 to 8 hours or on high for 3-4 hours. For a thicker gravy, add additional cornstarch slurry to the crockpot during the final hour of cooking.
GARNISH/SLICE/SERVE: Serve over potatoes, noodles, rice, or with your favorite side.
Recipe Tips for Crockpot Steak Bites
- If you are short on time, you can skip the searing step. However, this does lock in the flavor and adds color. Either way, you will still end up with tender steak bites.
- Work in batches when searing to avoid overcrowding the pan.
- Make sure the skillet is nice and hot before adding the butter and steak to get the best sear.
- If desired, you can use beef stew meat instead of sirloin.
- To make a thicker gravy, add an additional spoonful or two of cornstarch slurry (mix the cornstarch and water in a small bowl) when it’s down to the last hour of cooking.
Sirloin is actually a leaner cut of beef compared to other cuts of meat.
Leave leftovers in an airtight container for 2 or 3 days. These can also be frozen for up to 1 month and reheated on the stove top.
Yes! The steak will cook all the way through, it will just a lack a “crust” on the outside from not searing. Searing gives extra flavor and can make a more tender meat, but this process of cooking in the crock pot will still result in tender, juicy bites.
If you try these Crockpot Steak Bites or any other great recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Crockpot Steak Bites
- 1.5-2 pounds top sirloin steak cut into pieces
- 5 tablespoons salted butter divided
- 1 tablespoon canola or vegetable oil
- 3-4 cloves minced garlic
- 1 small white onion sliced (about 1 cup)
- 1 cup beef broth
- ½ teaspoon salt
- 1 teaspoon coarse black pepper
- 1 teaspoon Worcestershire
- 1 teaspoon cornstarch dissolved in 1 teaspoon of water
- Set out steak at least 30 minutes before cooking. Cut into bite-sized pieces.
- Heat 2 tablespoons of butter and 1 tablespoon of oil in a large cast iron or non-stick skillet. Over medium-high heat, sear the steak pieces, adding a single layer of meat to the pan at a time, and allowing ample room around the steak. Work in batches to quickly brown on all sides, and then remove the seared steak pieces.
- In a crockpot, layer the sliced onions and then the seared steak over the top.
- Whisk together the garlic, beef broth, salt, pepper, Worcestershire, and cornstarch and pour over the steak.
- Cut the remaining butter into pieces and spread out over the top of the meat.
- Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.