Bourbon Brown Sugar Bacon-Wrapped Crockpot Steak Bites Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the sirloin into uniform cubes so they cook evenly. If some pieces are larger, they may need extra time. Use thin-cut bacon for a crisp-tender result; thick-cut bacon can be chewy.

To make wrapping easier, keep the bacon slices cold until you are ready to use them. If the bacon is too long, cut it in half crosswise. Tuck the ends under the meat to keep them secure during cooking.

The sauce is the star of this dish. For a thicker, more luxurious glaze, remove the steak bites from the slow cooker and transfer the sauce to a saucepan. Simmer over medium heat until it reduces by about a third.

You can also add a splash of bourbon at the end for an extra kick, but be sure to cook it for a minute to burn off the alcohol. Serve the extra sauce in a small bowl for dipping—it is too good to waste.

Variations

• Spicy Kick: Add 1/2 teaspoon of cayenne pepper or a few dashes of hot sauce to the glaze for a sweet-heat contrast. The spice balances the brown sugar's sweetness and complements the smoky bacon.
• Maple Bourbon: Replace half the brown sugar with maple syrup for a deeper, more complex sweetness. Use a good-quality bourbon to enhance the maple notes. The glaze will be slightly thinner but just as glossy.
• Smoky Chipotle: Stir 1–2 minced chipotle peppers in adobo sauce into the glaze before pouring over the meat. This adds a smoky, mildly spicy depth that pairs well with the bacon and bourbon.
• Garlic Herb: Add 2 minced garlic cloves and 1 teaspoon dried thyme to the glaze. The garlic infuses the butter and bourbon, while the thyme adds an earthy note. Omit the black pepper if you prefer a milder flavor.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.

Freezer

Freeze cooked steak bites in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.

Reheat

Reheat in a 350°F (175°C) oven for 10–15 minutes or in a skillet over medium heat until warmed through. Add a splash of water or bourbon to refresh the sauce.

Store leftover steak bites and sauce in an airtight container in the refrigerator for up to 3 days. The bacon may soften further upon reheating, but the flavor will remain.

To reheat, place the bites in a skillet over medium heat, adding a splash of water or bourbon to loosen the sauce. Alternatively, microwave in 30-second intervals until warmed through. The sauce can be stored separately and reheated gently.

You can assemble the wrapped steak bites and pour the glaze up to 24 hours in advance. Keep the slow cooker insert in the refrigerator, then place it in the base and cook on LOW as directed.

If you are short on time, you can also cook the bites fully, cool them, and refrigerate. Reheat gently on the stovetop or in the slow cooker on LOW until warmed through, adding a little water if the sauce has thickened too much.

Serving ideas

Serve the bourbon brown sugar bacon-wrapped steak bites straight from the slow cooker to keep them warm. Provide cocktail picks or small forks for easy grabbing. The bites are perfect as a party appetizer, but they also work well as a main course over rice or mashed potatoes. The sweet and smoky flavor pairs beautifully with a crisp green salad or roasted vegetables.

For a more elegant presentation, arrange the steak bites on a platter and drizzle with the warm caramel sauce. Garnish with a sprinkle of flaky sea salt or chopped fresh parsley if desired (though the video does not include these). Serve the extra sauce on the side for dipping. These bites are best enjoyed within 30 minutes of serving, while the bacon is still slightly crisp and the glaze is glossy.

Frequently asked questions

Recipe card

Bourbon Brown Sugar Bacon-Wrapped Crockpot Steak Bites

Prep 20 minCook 4 h 30 minTotal 4 h 50 minServes 8

Ingredients

• 3 lb top sirloin, cut into 1-inch cubes
• 1 lb thin-cut bacon, halved crosswise
• 100 g dark brown sugar (about 1/2 cup)
• 80 ml Kentucky bourbon (about 1/3 cup)
• 1 stick unsalted butter, melted (1/2 cup)
• 1 tsp freshly ground black pepper

Instructions

1. Pat the sirloin cubes dry with paper towels. Wrap each cube with a half slice of bacon, tucking the ends under. Place the wrapped cubes in the slow cooker in a single layer as you go.
2. In a small bowl, stir together the dark brown sugar, bourbon, melted butter, and black pepper until the sugar is mostly dissolved.
3. Pour the bourbon-brown sugar mixture evenly over the bacon-wrapped sirloin cubes in the slow cooker. Use tongs to gently turn the cubes so each is coated.
4. Cover the slow cooker and cook on LOW for 4.5 hours, without lifting the lid. The bacon will render, the sugar will bubble into a caramel, and the sirloin will become fork-tender. Let it rest for 3 minutes before slicing.
5. After 4.5 hours, test a cube by piercing it with a fork. The meat should be tender and the bacon should be soft and candied. If not, continue cooking in 30-minute increments until done. Let it rest for 3 minutes before slicing.
6. Turn off the slow cooker. Transfer the steak bites to a serving platter, leaving the sauce behind. Let the meat rest for at least 3 minutes. Meanwhile, if the sauce is thin, simmer it in a small saucepan over medium heat for 5–7 minutes until thickened.
7. Drizzle the warm pan caramel over the bacon-wrapped steak bites. Serve immediately with cocktail picks for easy grabbing.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

410

Protein

32 g

Carbohydrates

18 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.