Crockpot Ribeye Bites with Asparagus and Gruyère Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose a well-marbled cut like ribeye. If using a leaner cut, reduce the cooking time to avoid dryness.

Cut the beef into uniform cubes to ensure even cooking. Let the beef rest after cooking; this step is crucial for juicy results.

Toasting the brioche slices with a little garlic butter adds flavor and texture.

If you prefer a thicker sauce, remove the beef and asparagus and simmer the sauce on the stovetop for a few minutes. For a thinner sauce, add a splash of beef broth before serving.

Variations

• Mushroom and Thyme: Add 8 oz sliced cremini mushrooms and 1 tsp fresh thyme leaves with the asparagus. The mushrooms add an earthy flavor that pairs well with the beef and Gruyère.
• Spicy Kick: Stir in 1/2 tsp red pepper flakes or a diced jalapeño with the garlic for a subtle heat. The spice cuts through the richness of the cheese sauce.
• Bacon Addition: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the finished dish. The smoky flavor enhances the beef and adds a crunchy texture.
• Onion and Pepper: Add 1 sliced onion and 1 sliced bell pepper with the asparagus. The vegetables soften during cooking and add sweetness and color.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth to restore the sauce's creamy texture.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring often.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of broth or water if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen if needed.

You can assemble the raw ingredients in the slow cooker insert and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time to account for the cold start.

Serving ideas

Serve this dish over toasted garlic brioche slices, which soak up the creamy sauce beautifully. You can also pair it with mashed potatoes or crusty bread. A simple green salad with a lemon vinaigrette adds brightness to the rich meal.

For a more substantial dinner, serve the beef and asparagus over cooked egg noodles or rice.

The sauce is rich, so a light side like steamed greens or a crisp salad balances the plate. Garnish with fresh herbs like parsley or chives if desired.

Frequently asked questions

Recipe card

Crockpot Ribeye Bites with Asparagus and Gruyère

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lb well-marbled ribeye steak, cut into 1-inch cubes
• 1 lb fresh asparagus spears, trimmed
• 6 cloves garlic, smashed
• 8 oz cream cheese, softened
• 1 1/2 cups shredded aged Gruyère cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Toasted garlic brioche slices, for serving

Instructions

1. Place the cubed ribeye bites in the bottom of a 6-quart slow cooker in an even layer. Season with salt and pepper. Lay the asparagus spears over the beef, then scatter the smashed garlic cloves on top.
2. Dot the softened cream cheese over the top of the beef and asparagus. Sprinkle the shredded Gruyère evenly over everything.
3. Cover the slow cooker and cook on low for 4 hours, or until the beef is tender and the sauce is bubbling. Do not stir during cooking unless needed. Let it rest for 3 minutes before slicing.
4. Check that the internal temperature of the beef reaches at least 145°F (63°C) using an instant-read thermometer. Let the beef rest for at least 3 minutes before serving.
5. Spoon the beef and asparagus onto a serving platter or individual plates. Ladle the creamy sauce over the top. Serve immediately with toasted garlic brioche slices for dipping.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

12 g

Fat

54 g

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