Slow Cooker Garlic Butter Steak Bites
A fix-it and forget-it meal, these Slow Cooker Garlic Butter Steak Bites are so tender, juicy and packed full of garlic butter flavor!
A TASTY STEAK BITE RECIPE
I love to utilize my slow cooker for warm and comforting meals. These Slow Cooker Garlic Butter Steak Bites are a super easy and minimal ingredient meal that satisfy my meat-and-potatoes loving family! Because they are cooked in a delicious gravy, they are perfect to serve with mashed potatoes, rice or egg noodles. The end results are a delicious recipe you will want to put on your regular menu rotation. Trust me, you have to whip up this Slow Cooker Garlic Butter Steak Bites recipe tonight!
FREQUENTLY ASKED QUESTIONS:
I like to use sirloin in this recipe as it is super tender especially when slow cooked. Other meats that you can use are stew meat, round steak, chuck roast or flat iron steak (I especially like this one because you get that steak flavor for better price.)
No. I really like to do this as it seals in the flavor and gives it great color but you can skip this step.
Generally I serve these with mashed potatoes to take advantage of that lovely gravy. You could also serve it with rice or egg noodles.
Yes, you can add thyme or rosemary sprigs.
This can be cooked on low for 6-8 hours or on high for 3-4 hours. Cooking it low and slow produces a more tender steak.
This can be stored in an airtight container in the refrigerator where it will keep for up to 3 days. These steak bites can also be frozen. Place in a freezer bag or container and it will keep for up to 3 months. To defrost remove to the refrigerator overnight. To reheat, you can add it to the slow cooker, stove, microwave or even air fryer until heated through.
This recipe is super easy & so flavorful! My husband loved it, so I’m making it again today.
– Dana
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- sirloin steak
- salt and black pepper
- sweet onion
- garlic
- unsalted beef stock
- au jus gravy mix
- unsalted butter
HOW TO MAKE SLOW COOKER GARLIC BUTTER STEAK BITES:
Place the steak pieces into a large bowl. Season with salt and pepper and toss to combine to thoroughly coat.
Get a large skillet hot over medium-high heat and add half of the oil. Brown (sear) the steak bites in batches. We’re not cooking them all the way, just giving them some color. Add more oil to the pan if needed. Once all the steak is seared, add them into a 6-quart slow cooker along with the onion and garlic. Give it all a gentle stir.
Pour in the beef stock. Sprinkle the au jus packet evenly over the top. Lay slices of the butter evenly over the top.
Cover the slow cooker and cook on high for 3-4 hours or low 6-8 hours. Stir once an hour if you can.
Serve with a garnish of fresh parsley (optional).
CRAVING MORE RECIPES?
Slow Cooker Garlic Butter Steak Bites (+Video)
Ingredients
- 3 pounds sirloin steak, cut into bite-sized pieces
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 Tablespoon vegetable oil (you may need more)
- 1 small sweet onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 cup unsalted beef stock
- 1 ounce packet au jus gravy mix
- 4 tablespoons unsalted butter, thinly sliced
Instructions
- Place 3 pounds sirloin steak, cut into bite-sized pieces into a large bowl and season with 2 teaspoons kosher salt, 1 teaspoon black pepper and toss to combine.
- Get a large skillet hot over medium-high heat and add 1 Tablespoon vegetable oil. Get it super hot then brown (sear) the steak pieces in batches. We're not cooking them all the way. Just browning them to give them some color. Add more oil to the pan if needed.
- Once all the steak is seared, add them into a 6-quart slow cooker along with 1 small sweet onion, thinly sliced and 3 cloves garlic, thinly sliced. Gently stir together.
- Pour in 1 cup unsalted beef stock. Sprinkle 1 ounce packet au jus gravy mix evenly over the top. Lay 4 tablespoons unsalted butter, thinly sliced over the top.
- Cover the slow cooker and cook on high for 3-4 hours or low 6-8 hours. Stir once an hour if you can.
- Then serve (with mashed potatoes, egg noodles or rice.)
Video
Notes
- Flat iron steak is a great, less expensive alternative.
- This is great served over mashed potatoes, rice or egg noodles.
- You can cook this on low for 6-8 hours or high for 3-4 hours (cooking it slower will result in more tender steak bites.)
- You do not need to brown the meat first before cooking (although this does add great color and flavor.)
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Ooooh, would cooking baby gold potatoes with the meat be delicious, or taste weird?
I wonder if you could use stew meat?
I talk about that in detail above in the frequently asked question section 🙂
This recipe has become a staple in our weekly meals. Its simplicity makes my day a breeze. My kids ask for seconds and that alone is a win! I make it with a side of butter garlic egg noodles and veggie. I was out of oil and browned the steaks with butter. Still came out great. Thanks so much!
I am trying the recipe tonight using pre-cut ‘taco meat’ from the grocery store. These are small bite size pieces of sirloin steak. I wonder if I should shorten the cooking time on high as the pieces are quite small and some nearly cooks through while browning.
This is an amazing recipe, the family loved it! I have made it with mashed potatoes, but I made it also with spaetzle, delicious!!
Oh yum! That sounds so good with spaetzle! I’ll have to try that. Thanks so much Cindy!
This was absolutely delicious! Definitely a new staple in our house. Everyone enjoyed it. We made it with rice and it was the perfect meal.
Yay! Love hearing that Chelsea! Thanks so much for taking the time to come back and comment!
Absolutely Loved it – awesome!
I made this with 2.5 lb London Broil and we really enjoyed it. Will definitely make again and maybe add whole mushrooms.
So very good. We all raved!
Made this tonight with chuck roast because that’s what we had. Didn’t have time to sear it either. I was worried but it turned out EXCELLENT. I can’t wait to try again with a different cut.
Woo hoo!! So glad you were able to make it work. Thank you Ashley!
Hello! This sounds so good I plan to make it this week! Question I have a lot of chicken bouillon cubes I need to use up could I use that to make bouillon broth in place of beef stock? Also one of the reviews of this recipe said that 6 hours made her sirloin bites very dry. Do you think 4 hours on low would cook flat steak bites all the way through? I can’t stand dry or tough steak!
Delicious. Cooked exactly as directions state. The meat was so tender and juicy. Tons of flavor. Served with mashed potatoes. Will definitely make again
Yay thank you Justine! Thanks so very much for coming back to comment – I really appreciate it!
This is one of my favorite recipes of ALL TIME! I’m making it again today and I’m so excited! I’ll be using beefy onion soup mix as a sub (that’s all I have right now). I’ll let you know how it turns out! ❤️
This recipe is super easy & so flavorful! My husband loved it, so I’m making it again today.
Can this recipe be doubled if we want for a larger group or will that impact the cook in the crock pot?
I shouldn’t think it would be an issue. As long as you’re not trying to use a really small crock pot.
I was sooo looking forward to this. it smelt great in the crockpot all day but when we sat down to eat it..it was as dry as the Sahara desert. I got top sirloin steaks(about $45 for 3 lbs) and made everything exactly as written. I’m not sure what happened but it was disappointing. I think the 6 hours on low was just too much for cut up meat (it cooks way faster when in pieces).
These were so tender and flavorful! My hubby had a couple of helpings and wanted more! Thank you!
Wondering if you could add peppers to this??
I’m sure you could. I haven’t tried it but if you decide to experiment, please come back and let me know how it turns out for you!
Absolutely delicious and was so tender like butter!
Just made for second time following the recipe exactly as written. My husband talked about it for three days last time I made it. Thank you so much.
Yay! So happy to hear this! Thanks so very much for coming back to comment! It’s definitely one of our favorites too 🙂
Easy to make and sooo good!
Any chance you’ve tried this in the instant pot?
I’m sure you definitely could, I just haven’t experimented with it myself
Do you have to sere the meat ?
Can you just put everything in crockpot
I actually talk about that in more detail above in the Frequently Asked Question Section 🙂
These are fall apart tender – OMG! Flavor was amazing!
Picky Husband loved this!
So happy because I love it too!
Hello I follow you and your recipes on Facebook . I have used them many times . So good . Thank you .In this type of recipe I like using Cambells beef consommé Do you have any thought Should I skip the beef stock or gravy au jus Thanks
I use them all together and it works for me.
I like your recipes. I have the steak tips in slow cooker now and they smell wonderful. Temps are in the 100’s here in Arizona so the crockpot is a great option.
I did things a little differently with this recipe. I grilled the steak after seasoning with salt, pepper, and garlic powder. I had thin top sirloin steaks. I grilled them for about 4 minutes on each side and then pulled them off after I got the good color I wanted then moved everything to the crockpot and finished adding the other ingredients.
It turned out very well and my wife, her uncle, mother-in-law, father-in-law, and sister-in-law were very impressed. Unfortunately, this has now made me the “chef” going forward when we are all together. 🙂
Ha! You did it to yourself Dan! I love the idea of grilling – good call! Thanks so much for coming back to comment – I really appreciate it!
I made this tonight for dinner, with white rice and left over collard greens. I’m on a low sodium diet, I put some bites on my toss salad. I only made half the recipe, it next will make big batch for company as it was very good.
Thanks so much Karen!! I really appreciate you taking the time to leave a comment! I’m so thrilled you enjoyed this one!
Excellent recipe!!! So easy yet so delicious!
Thanks so very much Toni!
Oh my gosh, my mouth started watering as soon as I started reading this one! Say one wanted to use a cast iron dutch oven and do this in the oven instead, how would that change things (I literally JUST bought a 7 Qt dutch oven and can’t wait to use it!)?
Hi Stacy! Thanks so much! I haven’t tested this on the stovetop yet. However, if you give it a try, I’d love to know how it turns out for you!! And yay for a new dutch oven – ha!
I can’t WAIT to try this! I know hubby is gonna LOVE it!!!!!
p.s. I LOOOOOOOOVE the new “Cook Mode” button (well, it’s new to me anyway)!
I’m so glad you like that feature – it is NEW so I’m glad you noticed it! Let me know if you try this one. It ended up being a HUGE hit with the men in my house. LOL
Let me know if you need another man in the house! LOLOL
This recipe is awesome!