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These slow cooker steak bites swimming in garlic butter will turn basic sirloin into soft, tasty chunks you won't stop eating. The mix of buttery garlic and savory juice makes a fancy-tasting dinner without much work from you.
I came up with this when life got crazy and I needed something that looked impressive but didn't take forever. My kids loved the rich taste so much it's now our Sunday favorite when we want something special without being stuck in the kitchen all day.
What You'll Need
- Sirloin steak: Stays juicy in the slow cooker with great flavor and tenderness
- Kosher salt: Brings out flavors and helps get a nice brown outside
- Black pepper: Gives the dish some heat and deeper taste
- Vegetable oil: Lets you brown meat at high temps without burning
- Sweet onion: Softens into the sauce adding natural sweetness
- Fresh garlic slices: Fill the whole dish with amazing smell and taste
- Unsalted beef stock: Makes the base for our smooth sauce
- Au jus gravy mix: Packs concentrated flavor that gets better as it cooks
- Unsalted butter: Gives that fancy finish that makes this dish so good
How To Make Slow Cooker Garlic Butter Steak Bites
- Get the meat ready:
- Chop sirloin into same-size bite chunks then sprinkle lots of salt and pepper all over. Mix well so every piece gets some flavor. This sets up your taste base.
- Brown in small amounts:
- Heat your pan until it's super hot before adding oil and meat. Don't crowd the pan or your meat will steam instead of brown. You want each piece to get a nice dark crust, about 45 seconds each side. This step adds tons of flavor.
- Stack in slow cooker:
- Put your browned meat into the slow cooker then add the sliced onion and garlic on top. This order helps flavors mix properly while cooking.
- Pour in wet ingredients:
- Add beef stock around the sides instead of right on the meat to keep that nice brown crust. Sprinkle au jus mix over everything then put butter pieces on top where they'll slowly melt down into the meat.
- Let it cook:
- Cover and let it go for 3-4 hours on high or 6-8 hours on low. Low and slow makes the meat even more tender. Stir now and then if you can to mix the flavors.
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My family goes crazy for the buttery garlic sauce that forms while cooking. My son actually showed me to save some sauce in a little dish for dipping bread. Now we always have crusty bread with this meal to soak up every drop of that amazing sauce.
Tasty Combinations
These steak bites go well with so many sides. I love them best over creamy mashed potatoes that soak up all that garlic butter goodness. If you want something lighter, try them with cauliflower mash or next to some roasted veggies.
For a full meal, add a simple green salad with a tangy dressing to balance out the rich meat. The sour kick from the dressing works perfectly with the savory steak.
Prep Ahead Ideas
This dish actually tastes better the longer the flavors mix together. You can make it up to two days before and warm it up slowly on the stove or in the microwave. The meat stays soft and the sauce keeps its smooth texture.
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Keeping Leftovers
Put any extra food in a sealed container in the fridge for up to 4 days. The flavors keep developing so day two sometimes tastes even better than when you first made it. For keeping longer freeze portions in freezer containers for up to 3 months.
When warming up don't use high heat or the meat will get tough. Instead heat slowly on low-medium on the stove or use half power in the microwave stirring every now and then.
Frequently Asked Questions
- → Can I swap out the steak cut?
Yep! Try chuck steak or ribeye. Just know cooking times may shift depending on how tender it is.
- → Is searing the steak really necessary?
Searing amps up flavor and adds color, but you can skip it if you're short on time—it'll still turn out great.
- → What can I use instead of beef stock?
Chicken stock or veggie broth works if that's what you've got, though beef stock brings the richest taste.
- → What sides go well with this?
Pair it with mashed potatoes, rice, or egg noodles for a hearty, sauce-soaking combo.
- → Can I cook it longer on low heat?
Absolutely. Cooking on low for 6-8 hours instead of high for 3-4 hours works just fine and still gives tender bites.
- → How should I store leftovers?
Pop leftovers in a sealed container and keep them in the fridge for 3-4 days. Warm them gently on the stovetop or in the microwave.