Crockpot Steak Bites (Printable Version)

Tender steak bites slow-cooked with garlic, butter, and herbs for an easy, flavorful weeknight dinner.

# What You'll Need:

→ Meats

01 - 2 lbs sirloin steak, cut into 1-inch cubes

→ Vegetables & Aromatics

02 - 4 cloves garlic, minced
03 - 1 small onion, finely chopped

→ Liquids

04 - 1/2 cup beef broth
05 - 2 tbsp Worcestershire sauce

→ Dairy

06 - 3 tbsp unsalted butter, divided

→ Spices & Herbs

07 - 1 tsp kosher salt
08 - 1/2 tsp black pepper
09 - 1 tsp dried Italian herbs
10 - 1/2 tsp smoked paprika
11 - Fresh parsley, chopped for garnish

# Directions:

01 - Pat steak cubes dry with paper towels and season thoroughly with salt, pepper, Italian herbs, and smoked paprika, ensuring even coating on all sides.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Sear seasoned steak cubes in batches for 1-2 minutes per side until browned. Transfer seared steak to the crockpot.
03 - Add minced garlic and chopped onion to the skillet, adding a touch more butter if necessary. Sauté for 2-3 minutes until fragrant and softened. Pour in beef broth and Worcestershire sauce, scraping up browned bits from the bottom.
04 - Pour the aromatic mixture over the steak in the crockpot. Add remaining butter on top. Stir gently to distribute ingredients evenly.
05 - Cover and cook on LOW setting for 4 hours, or until steak reaches desired tenderness and flavors have melded together.
06 - Taste and adjust seasoning if necessary. Garnish generously with chopped fresh parsley and serve hot.

# Expert Tips:

01 -
  • The slow cooker transforms affordable sirloin into something that tastes like it came from a restaurant kitchen
  • You can do all the prep in 15 minutes and then walk away until dinner time
02 -
  • Searing the steak first makes a huge difference in the final flavor even though it adds a few extra minutes to the prep
  • Resist the urge to lift the lid too often while it cooks because every peek lets heat escape and extends the cooking time
03 -
  • Cut the steak into uniform cubes so everything cooks at the same rate and you do not end up with some pieces overcooked while others are still tough
  • Let the finished steak rest for about five minutes before serving so the juices redistribute throughout the meat instead of running out onto the plate

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