Crockpot Garlic Steak Bites
These crockpot garlic steak bites are an easy prep recipe that delivers big flavor! Tender pieces of sirloin steak, slow cooked with onions and gravy, and perfect for a “fancy” dinner on a busy weeknight.
My crockpot is my second favorite appliance in my kitchen, right behind my air fryer. I am conveniently leaving out my coffee maker because that is an absolute necessity.
You might think that crockpot cooking is a cop out, but it is HANDS DOWN the best way to get tender meat with delicious flavor. And these steak bites are no different.
I use mine to make carnitas, shredded beef, taco meat, and even hot dogs. But these steak bites are my new favorite way to use it. I’m not joking when I say my husband requested this recipe 3 weeks in a row after I was done testing it.
And I even had my tennis team over to try them and they said the following:
- The meat is very tender.
- Quick to prep and uses just a few ingredients.
- Easy to pair with other dishes.
- Looks professional and is restaurant quality.
- Something their whole family will like.
- Steak without being hard to cut or chew for smaller kids.
- “Best steak I’ve tasted”
I knew I had to share the recipe after hearing all those nice things!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Steak – I like to use sirloin steak kebabs for easy prep but you can also use, chuck roast, rump roast, stew meat, or even ribeye and filet.
- Gravy mix – Use your favorite gravy mix. I like to use Kinders brand because it doesn’t have MSG in it and has a nice flavor.
- Broth – I like beef broth but you can also use water or even beer.
- Butter – Use unsalted butter so you can control the salt level.
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How To Make Crockpot Garlic Steak Bites
- Trim and cut the sirloin into 1-2 inch cubes. In a large skillet, over medium high heat, add the oil sear the outside of a few of the steak cubes.
- Repeat, in batches, with the remaining sirloin until all the meat is seared. Remove from the pan and set aside.
- Slice the onion and place in the bottom of the crock pot bowl. Place the seared steak on top of the onions in the crock pot.
- Add the sliced garlic over the top and pour in the broth. Evenly sprinkle the gravy mixture over the meat. Top with the pats of butter. Turn on the crock pot to the low setting. Cover and cook on low for 3 – 4 hours, stirring every hour.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
These make a great appetizer or full meal. I like to serve mine over egg noodles, mashed potatoes, or rice to soak up that yummy gravy. Don’t forget garlic bread as an option too!
Add in a broccoli salad or roasted vegetables to round it out and add some color!
Steak is such an expensive cut of meat but there are a ton of ways to enjoy it but use more budget-friendly cuts of meat. I do this when I make steak fried rice (sirloin chunks or stew meat) and sheet pan steak fajitas (flank steak or skirt steak.)
Storage & Reheating
You can make this ahead of time. Cool completely and store in an airtight container, in the fridge, for up to 4 days.
Reheat in the microwave until heated through. Be sure not to stir too fast or the meat will break apart.
The meat will be tender and may fall apart when reheating. If you want to make it easier or use them for a salad, remove them from the gravy and store them separately. You can always freeze the gravy for mashed potatoes later on.
Yes, you can. Just sear the meat, add to the instant pot, 20 minutes on high pressure. Release pressure naturally.Add image
No, stew meat comes from the round or the chuck part whereas steak tips and steak bites are usually sirloin or tenderloin portions. The ribeye can also be used but it’s usually more expensive and not as lean.
Something like chuck roast or round steak. They have more connective tissue and are tougher so they need more time to get tender which is why slow cooking is best.
They can get tough if you sear them too long and cook them all the way through before adding to the slow cooker. Don’t cut them too small or they will fall apart in the slow cooker and be more like shredded beef in gravy. If you want them to stay more like big bites of steak, then stick with about 2 inch pieces.
Prep Ahead
If you don’t feel like doing all this right before you plan on cooking it, prep it ahead of time. I like to do this the night before (while I am cleaning up before bed) and then I don’t have to clean up twice.
There are a few ways to make this recipe a little easier:
- Place everything in the slow cooker bowl (BEFORE COOKING), cover and place in the fridge overnight. The next day, remove from the fridge. Let the crockpot bowl warm up slightly on the counter before you add to the base and start cooking. If you are doing this, do not sear the meat. Just place it in the bowl raw.
- Dice the meat and season (or use a steak marinade) the night before. Just store the diced meat in a zip top bag with the seasonings overnight in the fridge. Remove, sear as usual, and slow cook.
- Buy pre-cut sirloin chunks from the store. I do this every time I make this, unless I find sirloin steaks on sale. I usually buy two packages of sirloin kebabs (just the meat). Then I cut them into quarters before searing them. (Roughly 1- ⅕ inch pieces). This usually saves me time AND money.
Variations
- Add some mushrooms for a more earthy and savory flavor.
- Use a steak seasoning or add in some red pepper flakes for a bit of heat.
- Stir in an onion soup packet for extra flavor.
- Toward the end of the cooking process, toss in some extra vegetables and make it more like a stew.
- Replace the broth with a beer and use it to make these steak and ale pies.
Tapas Tips & Tricks
- Searing the steak is not necessary, but I think it adds even more flavor and gives the meat a nice charred color.
- Be sure to leave space between the pieces of meat when searing or it won’t brown, it will steam the meat. Only sear for 1 minute or so, you are not trying to cook all the way through. I use an 8 inch, cast iron skillet, and seared 10-12 pieces at a time. Took 4-5 batches total.
- I used sirloin kebabs from the store and cut them into smaller sizes. Be sure to remove any large or tough pieces of fat.
- You can use lots of different cuts of meat. Filet, chick roast, sirloin, etc. I have tried this with “stew meat.” And while it was cheaper and the flavor was good, the meat was a little tougher than the other cuts.
- For extra flavor try a dash or two of Worcestershire sauce, your favorite steak sauce, or your favorite steak seasoning.
- Use real butter and not margarine. It has too much water and causes the sauce to separate.
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This crockpot garlic steak bites recipe is an easy way to enjoy a delicious steak. With very little prep, and the crockpot making everything super tender, you have a dinner the whole family will love and works for your budget.
Ingredients
- 3 pounds sirloin steak cut into 1 inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- ½ medium onion sliced thin
- 3 cloves garlic sliced thin
- 1 ounce gravy mix packet (I use Kinders)
- 1 cup beef broth
- 6 tablespoons butter cut into pats (Use unsalted butter to control salt level)
Instructions
- Trim and cut the sirloin into 1-2 inch cubes. I used sirloin kebabs from the store and cut them into smaller sizes. Be sure to remove any large or tough pieces of fat.
- Slice the onion and place in the bottom of the crock pot bowl.
- In a large skillet, over medium high heat, add the oil and wait until the oil is shimmering and hot.
- In batches, add the diced sirloin to the oil and quickly sear on two sides. Be sure not to overcrowd the pan. Leave about 1 inch of space between the pieces of meat so the sirloin will brown and not steam. Just sear for about 1 minute, flip, cook for another minute, and then remove to a bowl. Repeat, in batches, with the remaining sirloin until all the meat is seared. Turn off the heat and set the pan aside.
- Place the seared steak on top of the onions in the crock pot.
- Add the sliced garlic over the top and pour in the broth.
- Evenly sprinkle the gravy mixture over the meat.
- Top with the pats of butter.
- Turn on the crock pot to the low setting. Cook on low for 3-4 hours, stirring every hour.
- When ready, turn the crockpot to warm and serve how you like.
Notes
- Searing adds even more flavor and gives the meat a nice charred color.
- Be sure to leave space between the pieces of meat when searing or it won’t brown, it will steam the meat.
- I used sirloin kebabs from the store and cut them into smaller sizes.
- For extra flavor try a dash or two of Worcestershire sauce, your favorite steak sauce, or your favorite steak seasoning.
- Use real butter and not margarine. It has too much water and causes the sauce to separate.
Nutrition
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