Crockpot Steak Bites: Tender, Garlicky, Melt-in-Your-Mouth Comfort Food
If you love steak but don’t love babysitting a hot pan, Crockpot Steak Bites are your new weeknight hero. These bite-sized pieces of beef simmer low and slow in a buttery garlic sauce until unbelievably tender. Toss them over mashed potatoes, rice, or egg noodles, or serve with toothpicks for a no-fuss appetizer. Set it, forget it, and come back to steakhouse flavor with almost zero effort.
Why you’ll love this recipe
- Hands-off slow cooker method with minimal prep and cleanup
- Buttery garlic herb sauce that’s perfect for drizzling
- Budget-friendly cuts transform into fork-tender bites
- Kid-friendly, meal-prep friendly, and great for entertaining
Best cuts for steak bites
- Chuck roast (cut into 1-inch cubes): economical and incredibly tender after slow cooking
- Sirloin or top sirloin: leaner, holds shape, still tender
- Stew meat: convenient, just trim any large fat pieces
- Strip or ribeye: a splurge; reduce cooking time to avoid overcooking
Ingredients
- 2–2.5 lb beef (chuck roast or sirloin), cut into 1-inch cubes
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch (optional, for searing and thicker sauce)
- 3 tablespoons butter
- 4 cloves garlic, minced (or 1 tablespoon garlic paste)
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon low-sodium soy sauce (umami boost)
- 1 tablespoon balsamic vinegar (tenderizes and adds depth)
- 1 teaspoon dried Italian seasoning (or 1/2 tsp each dried thyme and parsley)
- 1–2 tablespoons fresh parsley, chopped (for garnish)
Optional add-ins:
- 8 oz cremini mushrooms, halved
- 1 small onion, sliced
- Red pepper flakes for heat
Step-by-step instructions
- Season the beef: Pat steak cubes dry. In a bowl, toss with salt, pepper, smoked paprika, onion powder, and garlic powder. If you want a slightly thicker, glossy sauce, add cornstarch and toss to coat.
- Optional sear (flavor boost): Heat 1 tablespoon oil in a skillet over medium-high. Sear steak cubes in batches for 1–2 minutes per side until browned (don’t cook through). Transfer to the slow cooker. This step adds restaurant-level flavor but can be skipped if you’re short on time.
- Build the sauce: In the same pan, melt butter. Add garlic and cook 30 seconds until fragrant. Pour in beef broth, Worcestershire, soy sauce, and balsamic. Scrape up browned bits and bring to a quick simmer, then pour over steak in the crockpot.
- Slow cook: Add mushrooms and onions if using. Sprinkle in Italian seasoning. Cover and cook on Low for 4–6 hours or High for 2–3 hours, until steak is fork-tender. Sirloin leans toward the shorter end; chuck takes a bit longer.
- Finish and serve: Taste and adjust salt/pepper. Garnish with fresh parsley. For a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water, stir into the crockpot, and cook on High for 10–15 minutes until thickened.
Tips for success
- Dry the meat well before seasoning to encourage browning if you sear.
- Don’t overfill the skillet when searing—work in batches to keep the heat high.
- Avoid lifting the lid during slow cooking; each peek adds 15–20 minutes to cook time.
- If using ribeye/strip, check early (around 2.5–3 hours on Low) to prevent overcooking.
Easy variations
- Garlic Butter Steak Bites: Finish with an extra tablespoon of butter and a squeeze of lemon.
- Peppercorn Gravy: Stir in 1/4 cup cream and 1 teaspoon cracked pepper at the end.
- Bourbon Brown Sugar: Add 2 tablespoons bourbon and 1 tablespoon brown sugar to the sauce.
- Chili-Lime: Swap balsamic for lime juice, add cumin, and finish with cilantro.
What to serve with steak bites
- Creamy mashed potatoes, garlic butter rice, or buttered egg noodles
- Roasted veggies: broccoli, green beans, Brussels sprouts, or carrots
- A crisp side salad with ranch or balsamic vinaigrette
- For appetizers: serve with toothpicks and a small bowl of the sauce for dipping
Make-ahead, storage, and reheating
- Make ahead: Season and cube beef up to 24 hours in advance; store chilled.
- Store: Refrigerate cooked steak bites and sauce in an airtight container up to 4 days.
- Reheat: Warm gently on the stovetop over low heat or in the microwave at 50% power, adding a splash of broth if needed.
- Freeze: Up to 3 months. Thaw overnight in the fridge and reheat gently.
Frequently asked questions
- Do I have to sear the meat first? No, but searing adds deeper flavor. Skip it when time is tight.
- Can I use frozen beef? Thaw fully for best texture and even cooking.
- How do I keep them juicy? Cook low and slow until just tender, then switch to Warm.
Nutritional information (estimate per serving, 6 servings)
- Calories: 330
- Protein: 33 g
- Carbohydrates: 4 g
- Fat: 20 g
- Sodium: 620 mg
Note: Values vary based on cut, add-ins, and brands.