Crockpot Steak Bites (Print version)

Tender steak bites slow-cooked with garlic, butter, and herbs for an easy weeknight main dish.

# What you'll 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

# Method:

01 - Pat steak cubes dry with paper towels. Season thoroughly with salt, pepper, Italian herbs, and smoked paprika, ensuring even coverage 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 nicely browned. Transfer browned 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 mixture over the steak in the crockpot.
05 - Place remaining butter on top of the steak. Stir gently to distribute ingredients. Cover and cook on LOW setting for 4 hours until steak reaches desired tenderness.
06 - Taste and adjust seasoning if necessary. Garnish generously with fresh chopped parsley and serve hot.

# Expert advice:

01 -
  • The meat becomes so tender you can cut it with a fork, no joke
  • Set it and forget it cooking that tastes like you spent all day at the stove
02 -
  • Searing might feel like an extra step, but those browned bits are where all the deep flavor lives
  • The steak will continue releasing liquid as it cooks, so don't panic if it looks more liquidy than expected
03 -
  • Cut your steak into uniform cubes so everything cooks at the same rate
  • Let the meat rest at room temperature for 20 minutes before searing for more even cooking

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