Crockpot Steak Bites (Printable)
Tender steak bites slow-cooked with garlic butter and herbs for an easy weeknight dinner.
# What You 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
# How To Make:
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 more butter if necessary. Sauté for 2-3 minutes until fragrant and softened.
04 - Pour beef broth and Worcestershire sauce into the skillet, scraping up browned bits from the bottom. Pour this flavorful mixture over the steak in the crockpot.
05 - Place remaining butter on top of the steak. Stir gently to distribute ingredients evenly.
06 - Cover and cook on LOW setting for 4 hours until steak reaches desired tenderness and flavors have melded together.
07 - Taste and adjust seasoning if necessary. Garnish generously with fresh chopped parsley and serve hot.
# Expert Hints:
01 -
- The meat becomes impossibly tender without requiring any fancy techniques or constant attention
- One pot means almost zero cleanup, which feels like winning twice in one night
02 -
- Searing the steak first creates depth of flavor that you just cannot get from slow cooking alone
- Opening the lid too often releases heat and can extend the cooking time significantly
03 -
- Patting the steak absolutely dry before searing makes the difference between browned meat and gray steamed chunks
- Don't rush the searing step or skip it entirely because it provides the deep savory base that carries the whole dish