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Slow cooker steak bites are juicy, fall-apart tender, and flavorful pieces of meat without all the fuss of having to cook a whole steak! This dump-and-set recipe is pure comfort food that is best served over mashed potatoes or noodles to soak up the delicious gravy!
Crockpot Steak Bites
My whole family loves my garlic butter steak bites done on the stovetop, but you know how I feel about slow cooker meals, so I needed a crock pot version.
They’re bite-size so my kids love them and because they’re so full of flavor, it’s also one of my meat-loving husband’s favorite meals, too! Truly a family favorite.
Steak is no longer reserved for special occasions or Sunday dinner, crockpot steak bites are an effortless way of getting dinner on the table any night of the week!
Serve with garlic mashed potatoes or egg noodles to soak up the flavorful gravy it makes. Or keep it low carb with a side salad.
No matter how you serve them, they will be devoured quickly!
For another variation, try my slow cooker honey garlic steak bites or slow cooker mushroom steak bites next.
Why you’ll love Slow Cooker Steak Bites
Effortless – No more standing at the grill or stove checking for doneness. You just set the slow cooker and have time to concentrate on side dishes or nothing at all!
Tasty – The aromatics and seasonings give the beef so much rich flavor. In the end, you’ll even have some au jus to enjoy.
Freezer-friendly – Keep leftovers frozen for a while. Thaw and reheat and bam! Dinner is served.
Customizable – Use a different cut of beef or additional seasonings (try Montreal steak seasoning). There are plenty of ways to make it your own.
Easy weeknight meal – You just dump the ingredients in the pot before school or work and set it and forget it until you’re ready to serve them at the end of a busy day. It is recommended to stir every once in a while, but even if you don’t, they still come out perfect every time.
Equipment you’ll need
- Slow Cooker – You’ll need at least a 6 quart slow cooker, up to an 8 quart.
- Knife – A good quality kitchen knife can be a game changer. Especially when slicing meat.
- Tongs – For transferring small cubes of beef from the skillet to the crockpot without making a mess.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Sirloin Steak – Round steak, chuck roast, or beef stew meat can also be used. If it doesn’t already come in cubes, cut them into small pieces, usually around 1″ cubes. It can be easier to cut meat when it’s still slightly frozen.
- Kosher Salt & Black Pepper – A bit of seasoning to draw out the flavors of the meat. We’re using kosher salt which contains larger granules than regular salt, so it’ll extract the flavor without being too salty.
- Olive oil – Used to sear the steak bites to give them that beautiful crust on the outside to lock in the moisture of the meat. Also helps them not stick to the pan. Vegetable oil can also be used.
- Small Sweet Onion & Garlic – The pair of aromatics that give the dish a robust flavor and is the base of the gravy.
- Unsalted Beef Stock – Homemade or store-bought, whichever you prefer. Just be sure it’s unsalted as the au jus gravy mix has quite a bit already. Beef broth can also be used.
- Packet Au Jus Gravy Mix – This will add a lot more seasoning and flavor to the natural au jus that results from slow cooking the beef.
- Unsalted Butter – When added to the meat, it melts into the beef cubes adding even more moisture and buttery, melt-in-your-mouth textures.
- Fresh Chopped Parsley – For a pop of color and a vibrant garnish to finish!
How to make Slow Cooker Steak Bites
- STEP ONE: First, toss the steak bites in a large bowl with salt and pepper to season.
- STEP TWO: Then, heat half the oil in a large skillet over medium-high heat and sear all sides of the beef until nicely brown on the outside. Cook in batches, adding more oil as needed, to not overcrowd the pan.
- STEP THREE: Next, place steak into a slow cooker then toss with the onion and garlic. Pour in the beef stock overtop, sprinkle in the au jus packet and add the sliced butter on top of everything.
- STEP FOUR: Finally, cook on HIGH for 3-4 hours or LOW for 6-8 hours. Stir every 30 minutes if you can.
What to serve with Crockpot Beef Tips
We’re big fans of steak and potatoes whether it’s garlic mashed potatoes or roasted potatoes. I’ll usually do a simple veggie side as well like oven roasted carrots, roasted zucchini, or oven roasted garlic green beans.
When I’m serving a larger crowd, I’ll always have a basket of bread on the table and these one hour dinner rolls are always a hit.
If you’re using these steak bites as an appetizer for game day parties, holiday parties, or another type of gathering, have some toothpicks handy and serve them with a dipping sauce.
Spicy BBQ sauce, yum yum sauce, and this copycat TGI Fridays Jack Daniel’s sauce are my faves.
Tips & Substitutions 🥩
- Sear the beef in batches in a single layer. Overcrowding the skillet will not leave enough room between each one to brown nicely. Instead, it will transfer steam which stops the crust from forming.
- Stir in some seared cremini or button mushrooms at the end for a nice twist.
- Sprinkle in red pepper flakes for a spicy kick.
- Use unsalted beef broth in place of beef stock if you can’t find it.
- You can add additional herbs to make this even more flavorful. A few sprigs of thyme or rosemary would be fantastic.
- A heaping tablespoon of prepared pesto or a squeeze of lemon juice at the end before serving would be welcomed additions as well.
How to reheat and store leftovers
Once completely cooled, store leftover steak bites in an airtight container for up to 3 days in the fridge.
Can I freeze them?
Yes. Transfer them to a freezer-friendly bag or container and keep them frozen for up to 3 months.
How to reheat leftovers?
Thaw in the fridge overnight and add them back into the slow cooker to warm through. You can also use a skillet over medium-low heat or if you’re just reheating a single serving, you can use the microwave.
FAQs
How to thicken the au jus into gravy?
If you want a thick gravy, you can add a cornstarch slurry or some flour into the juice at the end.
Do I have to sear the steak first?
You don’t. It does add great flavor but it’s completely optional. You can make it a true dump-and-set crock pot steak bites recipe without adding that step and omitting the oil completely.
What steak is best for slow cooker?
There are plenty of different cuts of meat to use, but some are better than others. Using the low and slow method helps to tenderize the steak tips while the flavors penetrate as it cooks.
I use sirloin tips because not only do they cook tenderly and break down easy, but it’s also lean and cost-effective. I’ll usually stock up when it’s on sale and keep it frozen.
Flank steak is also good, as is chuck, stew meat, and round steak. Stew meat is easy because it already comes cut up.
Need more easy beef recipes? Try these:
4-Ingredient Slow Cooker Italian Beef Sandwiches
Crockpot Roast Beef
Slow Cooker Beef Stew
Irish Guinness Beef Stew
Click here for my entire collection of slow cooker recipes.
Slow Cooker Steak Bites
Equipment
Ingredients
- 3 pounds sirloin steak cut into bite-sized pieces
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small sweet onion thinly sliced
- 3 cloves garlic thinly sliced
- 1 cup unsalted beef stock or broth
- 1 ounce au jus gravy mix (1 packet)
- 4 tablespoons unsalted butter thinly sliced
- fresh chopped parsley for garnish optional
Instructions
- Place the steak into a large bowl with the salt and pepper and toss to combine.
- Get a large skillet hot over medium-high heat and add half of the oil. Sear off the steak pieces in batches and place them into an 6-quart slow cooker. Add more oil to the pan if needed.
- Once all the steak is seared, add the onion and garlic to the slow cooker, toss with the steak bites.
- Pour in the beef stock. Sprinkle the au jus packet over the top. Lay slices of the butter over the top.
- Cover the slow cooker and cook on HIGH for 3-4 hours or LOW for 6-8 hours. Stir every 30 minutes or so if you can.
- Serve with a garnish of fresh parsley if using.
Notes
- Round steak, stew meat, or chuck roast can be used in place of sirloin.
- Searing is optional but adds great flavor. If skipping, add seasoned steak directly to the slow cooker.
- Serve with egg noodles or mashed potatoes.
- Store leftovers covered in the fridge for up to 3 days. Freeze for up to 3 months.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
I made this recipe last night. There were no leftovers! I found I didn’t have the beef stock or broth (hubby used it when on a clear liquid diet recently) but I had Campbell’s French onion soup. I used that and added water. I subbed a package of Pioneer brown gravy mix instead of au jus and the sauce was scrumptiously creamy but not too thick. Next time though I think I’ll double the recipe! The family was wanting more!
Happy to hear that, thank you!
I followed this recipe as written and it was way too salty. It was inedible due to the saltiness of this recipe. Au jus is salty all on its own and to add 2 tsp of additional salt! Way to much. We ended up throwing the food away.
Did you use unsalted broth as written?
Would this work with t bones or ribeyes?
I haven’t tested
A weeknight winner! I made it ahead to reheat, but it can really be made day of. It’s easy, tasty, and a perfect cold weather dinner. All you need to do is add some starch and a green vegetable and it’s a delightful meal.
Yay, thanks Katja!
So easy and delicious! I didn’t have unsalted broth (just reduced sodium), so I only salted the meat, no additional salt added. Also, I deglazed the pan which I seared the meat in and dumped all of that into the slow cooker. Couldn’t let all those yummy bits go to waste. I think I could’ve gone halfsies on broth and water because it was a tad salty without the additional salt. Also, I added some carrots for a veg. Next time, I’ll make a double batch.
Glad you liked it!
Thank you so much for adding that you put the seared remnants on the crock pot.. I’ve been eyeballing it cuz i refuse tossing it but don’t like veering from exact recipe the first time I make it so I don’t second guess of anything goes wrong. I’m excited for the extra shot of deliciousness
Was just trying to figure out the nutritional information. How much is one serving ? Can’t wait to try it
I have it as 8 servings.
This recipe is absolutely delicious! My family loved every single bite! My 4 year old who is a very picky eater ate this up without a problem. I will definitely be making this again in the near future.
If only I could get my 5 year old to eat it… lol
I tried this recipe a couple weeks ago and it was fantastic. I also used a brown gravy packet instead of au jus to make it more of a gravy. My husband and 3 kids all loved it. Tonight, I’m trying it with veal!
Thank-you for a beef recipe I will actually eat!
You’re welcome! Thanks for reporting back 🙂
Have you cooked this in an instant pot?
I have not.
Omg looks so good, do you think it would work well if I add potstoes?
I think so, but I haven’t tested it.
OMG Yummmm!!! I don’t ever write reviews on meals, but this was super tasty! I added a little crushed red pepper to mine and everyone gobbled it up! I hoped to have leftovers, but it was gone! Great recipe, will definitely be making it again!
Yay 🙂 thanks for taking the time to report back, it’s always appreciated!
I’m so very happy to have found your website, everything looks delicious and most of all easy.
Thanks, happy to have been found! 🙂
I made this with the Costco carne asada steak pieces that I had no idea what to do with. It’s random “rib, cap, etc” which could mean crap prices or ribeyes. Let’s be honest, they aren’t trying to sell cheap quality meat because they are great people.
Anyway, I seared, lost the salt, added some cayenne, and made sure it was on low for 6 hours.
Happy to hear you could salvage that cut 🙂
I made this with the Costco carne asada steak pieces that I had no idea what to do with. It’s random “rib, cap, etc” which could mean crap prices or ribeyes. Let’s be honest, they aren’t trying to sell cheap quality meat because they are great people. So let’s assume it’s more top and not filet.
Anyway, I seared, lost the salt, added some cayenne, and made sure it was on low for 6 hours.
What is the English equivalent of Au Jus Gravy Mix?
Onion soup mix? Brown gravy mix?
Had this for lunch today and it was delicious, I followed the recipe to a T and was well worth cooking.
Thank you for the recipe!
99% of the time when someone tells me “I followed the recipe to a T…” they’re telling me the recipe was terrible lol so I’m so glad to hear you liked it!
I used London broil (top round, I think) and it came out absolutely wonderful. Served with mashed potatoes. This recipe will be frequently revisited in my house. 😊 Many thanks!
Thanks Lucy!
oops, sorry, I forgot to rate the recipe.
and P.S. I shared your link with several friends and family members.
That’s appreciated, thank you!
Looks yummy. Is there a good substitute if I don’t have unsalted butter and unsalted beef stock? Maybe just omit half or all of salt?
I would omit all the additional salt if using salted stock.
This was great! I only had Better Than Bouillon for the broth so I left out the sea salt and used unsalted butter. It was still quite salty so I used very little salt in my mashed potatoes and served the steak bites over them which created a nice balance. I also removed the steak at the end and thickened the broth to make gravy. We loved it! Thanks very much!
Thanks, Shannon 🙂 Yes, the better than bouillon adds great flavor…and a lot of salt lol