Crockpot Steak Bites (Print Version)

Tender sirloin cubes slow-cooked with garlic butter, herbs, and savory beef broth for an effortless weeknight dinner.

# Ingredient List:

→ 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

# Directions:

01 - Pat steak cubes dry with paper towels and season thoroughly with salt, pepper, Italian herbs, and smoked paprika, ensuring even coating on all sides.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Sear steak cubes in batches for 1-2 minutes per side until browned. Transfer seared steak to the crockpot.
03 - Add minced garlic and onion to the skillet, adding a touch more butter if needed. Sauté for 2-3 minutes until fragrant and translucent.
04 - Pour beef broth and Worcestershire sauce into the skillet, scraping up any browned bits from the bottom. Pour this aromatic mixture over the steak in the crockpot.
05 - Add remaining butter on top of the steak. Stir gently to incorporate. Cover and cook on LOW for 4 hours, or until steak reaches desired tenderness.
06 - Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley and serve hot.

# Expert Advice:

01 -
  • The steak becomes impossibly tender, melting in your mouth without any fancy techniques
  • Your slow cooker does all the work while you go about your day
  • That garlic butter sauce creates its own rich gravy thats perfect over anything
02 -
  • Skipping the sear step saves time but sacrifices so much flavor depth. Those browned bits in the pan make all the difference.
  • Resist the urge to keep lifting the lid during cooking. Every peek adds 15-20 minutes to your cooking time.
03 -
  • Cut your steak into slightly larger cubes than you think necessary. They shrink during cooking and nobody wants tiny steak bites.
  • Let the finished dish rest for about 5 minutes before serving. This redistributes the juices and makes everything more tender.

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