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Slow Cooker Steak Bites Recipe
Ben Carraoli

Slow Cooker Steak Bites Recipe

I just made these slow cooker steak bites, and wow—you’ve got to try them. When I tossed everything into my crockpot, I wasn’t expecting them to turn out so tender and flavorful, but they completely surprised me. The beef came out juicy, melt-in-your-mouth soft, and the buttery garlic gravy was irresistible.
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Total Time 4 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • 3 pounds sirloin steak cut into 1-inch cubes — Sirloin stays tender and holds its shape beautifully in the slow cooker.
  • 2 teaspoons kosher salt — Enhances flavor without overwhelming the meat.
  • 1 teaspoon black pepper — Freshly ground pepper adds warmth and aroma.
  • 2 tablespoons olive oil — Helps sear the steak giving it that golden crust.
  • 1 small sweet onion thinly sliced — Adds natural sweetness to balance the savory flavors.
  • 3 garlic cloves thinly sliced — Infuses the gravy with deep, aromatic flavor.
  • 1 cup unsalted beef stock — Creates the base for the rich savory sauce.
  • 1 packet 1 oz au jus gravy mix — Boosts the depth and richness of the beefy flavor.
  • 4 tablespoons unsalted butter thinly sliced — Melts into the sauce to create velvety richness.
  • Fresh parsley chopped (optional) — Adds color and brightness when serving.

Method
 

  1. Start by seasoning your cubed sirloin with salt and pepper, coating each piece well. Heat olive oil in a skillet and sear the meat in batches until nicely browned. This step boosts the flavor and gives the bef a delicious crust.
  2. Place the seared steak into the slow cooker. Add sliced onions and garlic on top. Pour in the beef stock, sprinkle the au jus packet evenly, and top everything with slices of butter. This layering helps the flavors blend as they cook.
  3. Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours. The beef will turn incredibly tender, and the juices will form a silky, flavorful gravy. Give everything a gentle stir before serving.

Notes

I always sear the steak in small batches to avoid steaming it.
I place the butter on top so it melts slowly and enriches the gravy evenly.
I stir only once or twice so the sauce stays thick and doesn’t cool off too much.
I add fresh parsley at the end—it makes the dish taste brighter.
If the gravy is thinner than I like, I mix in a quick cornstarch slurry to thicken it up.