Crockpot Steak Bites with Garlic Butter

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These crockpot steak bites with garlic butter taste like a steakhouse dinner with almost no effort. Juicy cubes of sirloin slowly cook in a savory mix of beef broth, Worcestershire sauce, fresh garlic and melting butter until they are tender and coated in a rich, buttery pan sauce.

This easy recipe is a reader favorite because prep takes about 10 minutes, there is no searing required, and the sauce is perfect for spooning over mashed potatoes, rice or noodles.

Why You’ll Love These Crockpot Steak Bites

• 10 minutes of prep: cube the steak, season, add the sauce and butter, and let the slow cooker work.
• No searing needed: a true dump-and-go dinner, with an optional sear if you want extra color.
• Big garlic butter flavor: five cloves of fresh garlic plus garlic powder in a buttery sauce.
• Tender, juicy beef: gentle heat keeps sirloin moist when you follow the timing.
• Weeknight friendly: ready in just 3 to 4 hours on LOW, so you can start it after lunch.
• Versatile: serve over potatoes, rice, noodles or with crusty bread for dipping.

Ingredients You’ll Need

You only need a handful of everyday ingredients for crockpot garlic butter steak bites. Here is what each one does and how to swap it.

For the Steak Bites

• 2 lb sirloin steak: cut into 1 to 1 1/2-inch cubes. Sirloin is flavorful and tender; trim any thick fat or gristle so every bite is enjoyable.
• 1 tsp garlic powder: adds a toasty garlic layer under the fresh garlic.
• 1 tsp Italian seasoning: a mix of dried herbs like oregano, basil and thyme. Use 1/2 tsp dried thyme plus 1/2 tsp dried rosemary if you prefer.
• 1/2 tsp salt and 1/2 tsp black pepper: season lightly, since the Worcestershire and broth add salt too.

For the Garlic Butter Sauce

• 5 garlic cloves, minced: fresh garlic is the star. Jarred minced garlic works in a pinch (about 2 1/2 teaspoons).
• 2 tbsp Worcestershire sauce: brings savory, tangy depth to the sauce.
• 1/2 cup beef broth: low-sodium broth gives you more control over the salt.
• 4 tbsp butter, cubed: melts over the steak as it cooks. Salted or unsalted both work; taste before adding extra salt.
• Fresh parsley, chopped: adds color and freshness at the end.

How to Make Crockpot Steak Bites

Crockpot steak bites cook best in a 4 to 6-quart slow cooker, where the beef sits in a fairly even layer. Make sure the steak is fully thawed before you begin.

Step 1: Season the Steak

1. Place the steak cubes in the slow cooker in an even layer.
2. Sprinkle the garlic powder, Italian seasoning, salt and pepper over the beef and toss to coat.

Step 2: Add the Garlic Butter Sauce

1. Stir in the minced garlic, Worcestershire sauce and beef broth.
2. Scatter the butter cubes over the top.

Step 3: Slow Cook

1. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until the beef is tender.
2. Start checking at the low end of the time. Sirloin is lean and can turn dry if it cooks too long.

Step 4: Stir and Serve

1. Gently stir the steak bites to coat them in the buttery sauce.
2. Sprinkle with fresh parsley and serve the crockpot steak bites over mashed potatoes, rice or noodles with plenty of sauce.

Steak bites cooked this long are well past the FDA’s 145°F safe minimum temperature for beef steaks. A quick check with an instant-read thermometer is still the easiest way to be sure.

Expert Tips for Tender Crockpot Steak Bites

• Cut even pieces: same-size cubes cook at the same rate, so none are dry or underdone.
• Do not overcook: unlike chuck, sirloin does not get more tender with extra hours; it tightens and dries out.
• Sear for color (optional): brown the cubes in a hot skillet for 1 to 2 minutes per side before adding them.
• Thaw first: Illinois Extension warns against putting frozen meat in a slow cooker, since it heats too slowly.
• Keep the lid on: every peek lets heat escape and adds cooking time.
• Thicken if you like: stir in 1 tablespoon cornstarch mixed with 1 tablespoon cold water for the last 15 minutes on HIGH for a gravy-like sauce.

Sirloin vs Chuck for Slow Cooker Steak Bites

Sirloin is the classic choice for crockpot steak bites. It has a true steak flavor and stays tender with a short slow cook of 3 to 4 hours, but it dries out if left all day.

Chuck roast or stew meat is cheaper and loves long cooking. If you use chuck, cook on LOW for 6 to 8 hours until fork-tender. Choose sirloin when you want steak-like bites, and chuck when you need an all-day dump-and-go dinner, much like our slow-braised beef massaman curry.

Variations

Once you have made the basic recipe, it is easy to change things up with what you have on hand.

• Steak bites and potatoes: add 1 1/2 lb halved baby potatoes under the steak and cook on LOW for 4 hours.
• Mushroom garlic butter: add 8 oz sliced mushrooms with the garlic.
• Onion lover’s: lay a sliced yellow onion in the bottom of the crock.
• Spicy: add 1/2 tsp red pepper flakes with the seasonings.
• Herb butter: stir in fresh thyme and rosemary before serving.
• Parmesan finish: sprinkle grated Parmesan over each serving.

What to Serve With Steak Bites

Creamy mashed potatoes are the favorite way to soak up the garlic butter sauce, but buttered egg noodles, white rice and crusty bread are just as good. Add roasted green beans, steamed broccoli or a crisp salad on the side. For a fun party appetizer, serve the steak bites straight from the slow cooker on the WARM setting with toothpicks and a small bowl of the garlic butter sauce for dipping.

Looking for more hearty beef dinners? Try our classic shepherd’s pie or a cozy mashed potato meatloaf casserole.

Make Ahead and Freezing

Prep ahead: cube and season the steak the night before and keep it covered in the fridge with the garlic, Worcestershire and broth in a separate container. In the morning or after lunch, add everything to the crock. Fans of easy prep will also love our dump meal casserole.

Freezing: freeze cooled crockpot steak bites with their sauce in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Storage and Reheating

Leftover crockpot steak bites make excellent next-day lunches over rice, tucked into a toasted roll with melted cheese, or chopped into a quick steak salad.

Refrigerate leftover crockpot steak bites in an airtight container within 2 hours of cooking and enjoy within 3 to 4 days.

Reheat gently in a skillet over medium-low heat with a splash of broth until hot, or microwave in short bursts. Avoid high heat, which can make the beef tough.

Frequently Asked Questions

Do I need to sear crockpot steak bites first?

No. They are delicious straight from the slow cooker. Searing adds a browned crust and deeper flavor if you have an extra 10 minutes.

Why are my steak bites tough?

Sirloin was likely overcooked, or the pieces were uneven. Check at 3 hours on LOW and use chuck if you need a longer cook time.

Can I use stew meat for slow cooker steak bites?

Yes. Stew meat is usually chuck, so cook it on LOW for 6 to 8 hours until fork-tender.

Can I add potatoes to crockpot steak bites?

Yes. Place halved baby potatoes on the bottom so they sit closest to the heat, then add the steak on top.

How do I make the sauce thicker?

Stir in a cornstarch slurry for the last 15 minutes on HIGH, or simmer the sauce in a small pan for a few minutes.

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