One a rainy Tuesday, the kind where you just want to stay wrapped in a blanket with something warm bubbling in the kitchen, I had a tray of sirloin that needed using and little desire to stand over the stove for hours. That’s when I remembered a dish my sister-in-law made during one of our family weekends at the lake—a simple crockpot steak recipe that everyone went back for seconds (and thirds). I never did get her exact instructions, but the idea stuck with me.
I’ve made plenty of slow-cooked meals in my life, but steak bites done right in the crockpot? That was a game-changer. I fiddled with the ingredients a bit, based on what I had in the pantry and what my tastebuds were in the mood for.
The first time I made Crockpot Steak Bites, the meat was fall-apart tender, soaked in garlicky, savory juices. My youngest grandson, who usually pushes meat around his plate, practically licked his fork clean. From then on, this became a regular—especially on busy days when you want dinner to cook itself.
This recipe is what I now call my “quiet hero.” No fuss, no fancy tricks, just solid flavor and comforting results. And today, I’m passing it along to you—just like all good recipes should be shared.
Short Description
Tender, juicy steak bites slow-cooked in a rich, garlicky soy-butter sauce. These bites melt in your mouth and are perfect for an easy weeknight dinner or a cozy Sunday meal.
Key Ingredients
- 2 pounds sirloin or stew beef, cut into bite-sized cubes
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon butter
- Fresh parsley, chopped (optional, for garnish)
Tools Needed
- Large skillet
- Slow cooker (crockpot)
- Mixing bowl
- Tongs or spatula
- Cutting board and sharp knife
Cooking Instructions
Step 1: Sear the Steak
Heat a large skillet over medium-high heat. Add the olive oil. Once hot, sear the steak cubes in batches. You want them browned on all sides—not cooked through, just nicely golden. This locks in flavor and gives the final dish a deeper richness.
Step 2: Transfer to Crockpot
Move all browned steak bites to your crockpot. Spread them out evenly so the sauce can reach every piece.
Step 3: Mix the Sauce
In a small bowl, whisk together the soy sauce, Worcestershire sauce, garlic, onion powder, and black pepper. Pour this mixture over the steak in the crockpot, making sure it’s well coated.
Step 4: Add the Butter
Place one tablespoon of butter on top of the meat. This melts into the dish as it cooks, giving the sauce a velvety finish.
Step 5: Cook Low and Slow
Cover and cook:
-
On Low for 4–5 hours, or
-
On High for 2–3 hours,
Until the steak is fork-tender and juicy. Stir gently halfway through if you’re nearby.
Step 6: Garnish and Serve
Once done, stir the steak bites to coat with sauce. Sprinkle with chopped parsley for a pop of color and freshness. Serve hot.
Why You’ll Love This Recipe
Tender and Flavorful – Steak that’s soft enough to cut with a fork.
Effortless Cooking – Just a quick sear, then let the crockpot work its magic.
Versatile – Great with mashed potatoes, rice, or even wrapped in a tortilla.
Family-Friendly – Mild, savory flavors that even picky eaters enjoy.
Perfect for Meal Prep – Make ahead and reheat through the week.
Mistakes to Avoid & Solutions
Mistake 1: Skipping the sear
Solution: Searing adds depth. Don’t skip it! Use a hot skillet and work in batches to avoid overcrowding.
Mistake 2: Using lean cuts of beef
Solution: Choose sirloin or stew beef. Lean cuts dry out in a slow cooker.
Mistake 3: Overcooking on high heat
Solution: If you have time, cook on low. The meat turns out more tender and juicy.
Mistake 4: Not enough sauce
Solution: Don’t skimp on the liquid. If your crockpot runs hot, you can add a splash of beef broth.
Mistake 5: Opening the lid too often
Solution: Keep the lid closed! Every peek adds cooking time and lets moisture escape.
Serving and Pairing Suggestions
Serve these steak bites as a main dish over:
Mashed potatoes or cauliflower mash
Steamed rice or brown rice
Garlic butter noodles
Roasted vegetables like carrots, Brussels sprouts, or green beans
Great side pairings:
Crusty sourdough bread
A crisp green salad with vinaigrette
A glass of red wine or iced herbal tea
Storage and Reheating Tips
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Freeze in single-serve portions with sauce for up to 3 months.
Reheat (Stovetop): Gently warm over low heat in a skillet with a splash of broth or water.
Reheat (Microwave): Cover and microwave in 30-second bursts, stirring in between.
Avoid Drying Out: Add a bit of extra sauce or butter when reheating to keep it moist.
FAQs
1. Can I make this recipe without searing the meat first?
You can, but the flavor won’t be quite the same. Searing helps lock in juices and adds a lovely crust.
2. What’s the best cut of beef for this recipe?
Sirloin or stew beef works best. You want some marbling for tenderness during slow cooking.
3. Can I add vegetables to the crockpot?
Yes! Mushrooms, pearl onions, or carrots are great additions. Add them in the last hour of cooking.
4. Is this recipe gluten-free?
It can be. Just use gluten-free soy sauce and Worcestershire.
5. Can I double the recipe?
Absolutely. Just make sure your crockpot can handle the volume and give it a bit more time.
Tips & Tricks
Let the steak rest at room temperature for 10–15 minutes before searing for a better crust.
Use a wooden spoon to scrape up the browned bits from the skillet—don’t waste that flavor!
Add a dash of balsamic vinegar or red wine to the sauce for extra richness.
Fresh garlic cloves add a stronger punch than pre-minced—use what suits your taste.
Recipe Variations
1. Spicy Steak Bites
Add ½ teaspoon crushed red pepper flakes or a splash of hot sauce to the sauce mixture. Serve with pickled jalapeños for a bold bite.
2. Mushroom Steak Bites
Sauté sliced mushrooms separately and add them in the last hour of cooking. Their earthy flavor complements the steak beautifully.
3. Teriyaki-Style Steak Bites
Swap Worcestershire for teriyaki sauce, add 1 tablespoon brown sugar, and top with sesame seeds and green onions before serving.
4. Herbed Butter Steak Bites
Add chopped rosemary and thyme to the sauce. Use garlic herb butter instead of plain for added fragrance.
5. Mediterranean-Inspired Steak Bites
Use olive oil, lemon juice, oregano, and a touch of cumin in place of the soy and Worcestershire. Serve with couscous and tzatziki.
Final Thoughts
Some dishes find their way into your kitchen and never leave—and this is one of them. It’s the kind of meal that doesn’t scream for attention but earns it quietly, bite after tender bite. I’ve made this for everything from weeknight dinners to potlucks, and it always disappears faster than expected.
It brings warmth without demanding your time, and that’s something any home cook can appreciate. I love the way the soy and Worcestershire blend into something savory and familiar, and how the butter smooths it all out in the end.
It’s not fancy, and that’s why it’s perfect. I hope it brings as much comfort to your table as it does to mine. Try it once, and you’ll know exactly what I mean.
Crockpot Steak Bites
Print ThisIngredients
- 2 pounds sirloin or stew beef, cut into bite-sized cubes
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon butter
- Fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Sear the Steak
Heat a large skillet over medium-high. Add olive oil and sear steak cubes in batches until browned on all sides. Don’t cook through—just get a golden crust.
Step 2: Transfer to Crockpot
Place the browned steak bites into the crockpot, spreading them evenly.
Step 3: Mix the Sauce
Whisk soy sauce, Worcestershire, garlic, onion powder, and pepper in a small bowl. Pour over the steak to coat well.
Step 4: Add the Butter
Add the butter on top. It’ll melt into the sauce while cooking for extra richness.
Step 5: Cook Low and Slow
Cover and cook:
— Low for 4–5 hours
— High for 2–3 hours
Until fork-tender. Stir gently halfway through, if desired.
Step 6: Garnish and Serve
Give it a final stir, garnish with parsley, and serve hot.
