Why You’ll Love This Recipe
I love how simple and hands‑off this meal is—just cut, season, and let the crockpot do the work. The slow cooking process infuses each bite with rich, buttery, beefy goodness, while the savory au jus sauce makes everything even more irresistible. I also enjoy how versatile it is; I can adjust the seasoning or even toss in some vegetables, depending on my mood. Plus, the steak comes out incredibly tender and flavorful every time.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Sirloin steak (or round/chuck steak), cut into 1″ bite‑sized pieces
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Kosher salt and black pepper
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1 large sweet onion, sliced
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3 cloves garlic, minced (or sliced)
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1 cup beef broth
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1 packet au jus gravy mix (about 1 oz)
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2 tablespoons olive oil (optional, for searing)
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4 tablespoons unsalted butter, sliced into pats
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Optional: Worcestershire sauce or soy sauce for depth
Directions
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I start by seasoning the steak bites with salt and pepper in a bowl.
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(Optional) If I have time, I sear the steak in batches over medium-high heat with olive oil until browned, just 1–2 minutes per side. Then, I transfer the steak to the crockpot.
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I layer sliced onions and garlic around the steak in the crockpot.
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Next, I stir together the beef broth, au jus mix, and Worcestershire sauce (if I'm using it), then pour the mixture over the steak and onions.
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I dot the top with pats of unsalted butter for extra richness.
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I cook the dish on low for 4–6 hours or high for 3–4 hours, until the steak is tender. I try to stir occasionally if I can.
Servings and Timing
This recipe serves 4–6 people depending on portion size.
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Prep time: ~15 minutes (20 if searing)
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Cook time: 4–6 hours on low, or 3–4 hours on high
Variations
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If I want to make this recipe even easier, I can skip the searing step and go for a true dump-and-go method.
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I can swap out the au jus mix for onion soup mix or try a garlic-herb soup mix for a different flavor twist.
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For a heartier meal, I can stir in sliced mushrooms, bell peppers, or even potatoes, making it a one-pot dinner.
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If I’m craving more depth of flavor, I add ¼ cup soy sauce or Worcestershire sauce.
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For some heat, I can throw in a pinch of red pepper flakes, or add fresh herbs like parsley, rosemary, or thyme toward the end.
Storage/Reheating
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Storage: Once it’s cool, I store any leftovers in airtight containers in the fridge for up to 3–4 days. If I want to freeze it, I use freezer-safe bags or containers, and it will keep for 2–3 months.
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Reheating: I find that gently reheating in a skillet over medium-low heat works best, but I can also use the microwave for smaller portions. I can also warm it back up in the crockpot on low if I have time.
FAQs
How do I thicken the sauce into gravy?
If I want a thicker gravy, I whisk 1 tablespoon of cornstarch with 1 tablespoon of warm crockpot juices. Then, I stir it into the dish, cover, and cook on low for another 30 minutes.
Can I use stew meat instead of steak?
Yes, stew meat or chuck roast works beautifully for this dish. These cuts break down well during slow cooking, making the dish more budget-friendly.
Is searing necessary?
No, searing is optional. It does add extra flavor and color to the dish, but if I’m short on time, I can skip it and still end up with tender, flavorful steak bites.
How do I know when it’s done?
I cook until the steak is tender and easily pierced with a fork. Depending on the heat setting, this typically takes 4–6 hours on low or 3–4 hours on high. I also make sure not to overcook lean steak, as it can become firmer if left too long.
Can I add vegetables to cook with it?
Absolutely! Adding vegetables like mushrooms, bell peppers, carrots, or potatoes is a great idea. They soak up the delicious juices and turn the dish into a complete, hearty meal.
Conclusion
This crockpot steak bites recipe has quickly become one of my favorites—effortless, flavorful, and comforting. The tender, juicy steak in a rich, buttery sauce is perfect over mashed potatoes, rice, noodles, or even in sandwiches. I love that I can prepare it early in the day and come home to a delicious, melt-in-your-mouth meal. Once I tried it, it became a staple in my kitchen, and I’m sure it will in yours too.

Crockpot Steak Bites – Tender, Flavorful, and Melt‑In‑Your‑Mouth Delicious!
- Author: Sue
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (LOW) or 3–4 hours (HIGH)
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Tender, buttery steak bites slow-cooked in a rich au jus sauce—an effortless, crowd-pleasing main that pairs perfectly with potatoes, rice, or noodles.
Ingredients
- 2 lb (900 g) sirloin, round, or chuck steak, cut into 1-inch bites
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp olive oil (optional, for searing)
- 1 large sweet onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) beef broth
- 1 oz packet au jus gravy mix
- 1 Tbsp Worcestershire sauce or soy sauce (optional, for depth)
- 4 Tbsp (½ stick/56 g) unsalted butter, cut into pats
Instructions
- Season steak bites with salt and pepper.
- (Optional) Heat olive oil in a skillet over medium-high; sear steak in batches 1–2 minutes per side, just until browned. Transfer to crockpot.
- Layer sliced onion and garlic in the crockpot with the steak.
- Whisk beef broth, au jus mix, and Worcestershire (if using); pour over contents.
- Dot butter pats evenly on top.
- Cover and cook on LOW 4–6 hours or HIGH 3–4 hours, until steak is fork-tender. Stir once or twice if convenient.
- Serve steak bites with the savory sauce spooned over your favorite sides.
Notes
- Skip searing for a true dump-and-go meal—flavor is still great.
- Thicken into gravy by whisking 1 tablespoon cornstarch with 1 tablespoon hot juices; stir in and cook 30 min on LOW.
- Add mushrooms, bell peppers, or diced potatoes at the start for a one-pot dinner.
- Leftovers keep 3–4 days refrigerated or up to 3 months frozen.
Nutrition
- Serving Size: ≈1⅓ cups (about 225 g)
- Calories: 400
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 110 mg
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