Crockpot Steak Bites
Crockpot Steak Bites are the definition of comfort food: tender, juicy cubes of sirloin slow-cooked in a rich, savory gravy until they practically melt in your mouth. Every bite is drenched in luscious flavor, perfect spooned over creamy mashed potatoes or fluffy rice. Plus, the slow cooker does all the heavy lifting, so you get a dinner that tastes like you fussed for hours (but really didn’t).
WHY YOU’LL LOVE CROCKPOT GARLIC BUTTER STEAK BITES
- Ultra Tender: Melt-in-your-mouth steak cooked low and slow.
- Savory & Saucy: With a silky, flavorful gravy made right in the crockpot.
- Minimal Prep: The slow cooker does all the work.
- Easy Sides: Versatile enough for potatoes, rice, or noodles.
- Family-Approved: And freezer-friendly too!
Crockpot Steak Bites
Steak night in our house doesn’t have to mean firing up the grill.
These little steak nuggets are seared for that caramelized crust, then left to simmer in the slow cooker until they’re ridiculously tender and swimming in gravy.
I mean… come on. Does it get more comforting than that???
Best part: it’s a total “set it and forget it” dinner. Toss steak bites in the crockpot, go live your life, and come back to a meal that smells like heaven and tastes even better.
Need more crockpot comfort? Try tender pork chops in mushroom soup!
And if you’re craving a quicker fix, don’t miss my stovetop or sheet pan recipes. Once you taste these crockpot garlic butter steak bites, you’ll want every version on repeat.
INGREDIENT NOTES
- Sirloin Steak: I love sirloin for this crockpot steak bites recipe because it’s lean yet flavorful. You can also use chuck roast, ribeye, flank, or even round roast.
Trim excess fat so the gravy doesn’t get greasy, and cut into uniform pieces so the pieces cook evenly. - Olive Oil & Butter: Start with a combo for searing. The oil prevents burning while butter adds richness. Don’t skip the sear, either. It builds flavor and deepens the gravy.
- Beef Stock or Broth: Stock gives a richer, beefier flavor. Keep Better than Bouillon on hand for an easy, flavor-packed swap.
- Au Jus or Onion Soup Mix: The seasoning packet shortcut is key for that classic beefy, savory flavor. Onion soup mix gives a slightly sweeter finish.
- Onion & Garlic: Aromatics that break down with steak bites in the crockpot and give the gravy irresistible depth.
- Cornstarch Slurry: Thickens the gravy into a silky sauce that clings to every bite of steak. Don’t skip it unless you prefer a thinner, broth-like sauce.
VARIATIONS
Mushroom Steak Bites: Add 8 ounces of sliced mushrooms to the crockpot for a beef-and-mushroom combo.
Herb Lovers: Toss in fresh thyme or rosemary sprigs while cooking. Remove before serving.
Onion-Free: Swap fresh onion for 1 teaspoon onion powder if you’re out.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce.
Tex-Mex Twist: Stir in 1 teaspoon chili powder, then top crockpot steak bites with fresh cilantro before serving.
SERVING SUGGESTIONS
- Mashed Potatoes: Spoon steak bites and gravy over top, or make loaded mashed potatoes for the ultimate comfort meal.
- Egg Noodles: Toss bites over buttered noodles for a stroganoff-style dinner.
- Rice Bowl: Serve over fluffy rice with roasted veggies for a budget-friendly family meal.
- Steamed Veggies: Green beans, carrots, or broccoli balance the richness of crockpot garlic steak bites.
- Crusty Bread: Perfect for sopping up every drop of that silky gravy.
CROCKPOT STEAK BITES RECIPE FAQ
Technically no, but don’t skip that step if you want max flavor. Searing caramelizes the meat (thanks, Maillard reaction) and builds the base of that deep, rich gravy.
Absolutely! Mushrooms, carrots, or bell peppers all hold up beautifully. Add green beans in the last hour so they don’t get mushy.
Sirloin is my go-to for tenderness + flavor balance, but chuck roast is more budget-friendly and works well. Ribeye will taste amazing, but it’s pricier.
Yes! You can brown the steak and prep the gravy ingredients up to 24 hours in advance. Store in the fridge, then dump everything in the crockpot when you’re ready to cook.
I’ve made countless crockpot beef recipes over the years, and the biggest lesson I’ve learned is that the magic happens in two steps: searing and patience.
Searing the beef develops those browned bits that dissolve into the gravy during slow cooking. It’s pure umami science.
Then, giving the meat time (at least 3–4 hours on high or 6–8 on low) allows the collagen in the steak to break down into gelatin, creating that luxurious melt-in-your-mouth texture.
It’s the same science behind pot roast, just bite-sized and even easier to serve.
DONNA’S PRO TIPS
- Brown in batches: Don’t crowd the skillet when searing the beef. Space is key for that gorgeous golden crust! Too close together, and the bites will steam instead of sear.
- Use the right cut: Sirloin is my go-to for tenderness and flavor, but chuck roast is another budget-friendly option that breaks down beautifully in the slow cooker.
- Butter matters: Slice it thin so it melts evenly into the sauce. This is what gives you that silky, restaurant-style gravy.
- Cornstarch slurry magic: Always mix cornstarch with cold water before adding it to the hot crockpot. Otherwise, you’ll get lumps instead of glossy, thick gravy.
- Level up your steak bite game: I’ve tested stovetop, sheet pan, AND slow cooker steak bites… each one has its own perks. If you want to see my most requested version (the one that made it into our cookbook!), you’ll find it in The Simple Kitchen right on Amazon. Trust me, it’s a keeper.
TOOLS NEEDED
- Large Cast Iron or Non-Stick Skillet: For browning the steak bites.
- Wooden Spoon or Spatula: Helps scrape up browned bits without damaging your pan.
- Small Bowl: To whisk the gravy base and cornstarch slurry.
- 5-Quart or Larger Crockpot: The perfect size to handle 3 pounds of beef without overcrowding.
- Tongs: Makes searing and transferring steak bites easy.
Enjoy!
With love, from our simple kitchen to yours.
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Crockpot Steak Bites
Ingredients
- 3 pounds sirloin steak, cut into bite-sized pieces
- 1 teaspoon kosher salt
- 3/4 teaspoon fresh ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup beef stock
- 1 packet dry Au Jus gravy mix, or onion soup mix
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 medium sweet onion, sliced
- 4 tablespoons unsalted butter, cut into thin slices
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Season the Beef: Place 3 pounds sirloin steak pieces in a large bowl. Sprinkle with 1 teaspoon kosher salt and 3/4 teaspoon fresh ground black pepper and stir to coat.
- Sear the Steak: Heat 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter in a large cast iron or non-stick skillet over medium-high heat. Add steak in batches, browning on all sides (about 2–3 minutes per batch). Do not overcrowd the pan — work in batches for best color. Steak does not need to cook through. Add another pat of butter or drizzle of oil as needed if the pan gets dry. Transfer seared steak to a plate and set aside.
- Prepare the Gravy Base: In a small bowl, whisk together 1 cup beef stock, 1 packet dry Au Jus gravy mix, and 3 garlic clovess until well combined.
- Layer in the Crockpot: Spread 1 medium sweet onion sliced over the bottom of a 5-quart (or larger) crockpot. Add seared steak bites on top of the onions. Pour gravy mixture over the beef. Scatter the remaining 4 tablespoons unsalted butter over the top.
- Slow Cook: Cover and cook on high for 3–4 hours, or on low for 6–8 hours, until beef is tender. Stir occasionally if possible.
- Thicken the Gravy: During the last 30 minutes of cooking, whisk together 2 tablespoons cornstarch and 3 tablespoons water in a small bowl to form a slurry. Stir into the crockpot. Cover and continue cooking for 30 minutes until the gravy thickens into a silky sauce.
- Serve and Enjoy: Stir beef and gravy gently before serving. Enjoy over mashed potatoes, rice, or noodles.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
