Crockpot Garlic Butter Steak Bites: 5-Hour Set-and-Forget Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender results, use a slow cooker that heats evenly and avoid opening the lid during the first 4 hours.

If you prefer a thicker sauce, after removing the beef, whisk a tablespoon of cornstarch with a little cold water into the remaining liquid and cook on HIGH for 10 minutes until thickened. You can also add a splash of beef broth if the sauce reduces too much.

This recipe is endlessly adaptable. Add sliced mushrooms or pearl onions during the last hour of cooking for extra vegetables. For a touch of heat, stir in a pinch of red pepper flakes or a dash of hot sauce.

If you have fresh thyme or rosemary, tuck a sprig into the slow cooker for an herbal note. Just remember to remove the sprig before serving.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms during the last 30 minutes of cooking. They will soak up the buttery sauce and add an earthy flavor.
• Spicy Version: Stir in 1/2 teaspoon red pepper flakes or a minced jalapeño with the garlic. The heat balances the richness of the butter.
• Herb Infusion: Add 2 sprigs fresh thyme and 1 sprig rosemary to the slow cooker before cooking. Remove them before serving for a subtle herbal note.
• Use Chuck Roast: Substitute the top sirloin with 3 lb chuck roast, cut into cubes. It will become even more tender and shreddable after 5 hours.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze the cooked steak bites and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of beef broth if the sauce has thickened too much.

Store leftover steak bites and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will meld even more as it sits. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to loosen the sauce.

You can assemble the raw ingredients (beef, onion soup mix, garlic, au jus, and butter) in the slow cooker insert and refrigerate overnight. In the morning, place the insert in the slow cooker and cook on LOW as directed. This is a great time-saver for busy days.

Serving ideas

Serve these steak bites over creamy mashed potatoes to soak up the buttery garlic sauce. They also work well over rice, egg noodles, or polenta.

A side of crusty bread is perfect for dipping into the sauce. For a lighter option, serve them alongside roasted green beans or a simple green salad.

Garnish with fresh parsley for color and a hint of freshness. You can also sprinkle with a little flaky sea salt just before serving to brighten the flavors.

The dish is rich, so pair it with a simple vegetable side and a glass of red wine or sparkling water with lemon.

Frequently asked questions

Recipe card

Crockpot Garlic Butter Steak Bites: 5-Hour Set-and-Forget Dinner

Prep 10 minCook 5 hTotal 5 h 10 minServes 6

Ingredients

• 3 lb top sirloin steak, cut into 1 1/2-inch cubes
• 1 packet dry onion soup mix
• 8 cloves garlic, minced
• 1/2 cup beef au jus
• 1 1/2 sticks salted butter, sliced
• fresh parsley, chopped, for serving

Instructions

1. Cut the top sirloin steak into 1 1/2-inch cubes, trimming any large pieces of fat if desired. Mince the garlic cloves. Place the cubed beef directly into the slow cooker basin. Sprinkle the dry onion soup mix over the beef, then add the minced garlic and pour in the beef au jus. Toss everything with a spoon or your hands until the beef is evenly coated with the seasoning and garlic.
2. Slice the salted butter into thin pats and lay them over the seasoned beef. There is no need to stir after adding the butter; it will melt and blend into the cooking liquid as the slow cooker heats. Place the lid on the slow cooker securely.
3. Set the slow cooker to LOW and cook covered for 5 hours. During cooking, avoid lifting the lid to check, as this releases heat and extends the cooking time. The butter will melt and combine with the au jus and onion soup mix to create a rich, garlicky golden bath that gently tenderizes the beef cubes. Let it rest for 3 minutes before slicing.
4. After 5 hours, use a fork to test a beef cube. It should shred or cut very easily and be fork-tender. If the beef is not yet tender, continue cooking on LOW for 30-minute intervals until it reaches the desired tenderness. The internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer. Let it rest for 3 minutes before slicing.
5. Using a slotted spoon, lift the steak bites out of the buttery sauce and spoon them over warm mashed potatoes. Drizzle a little of the garlic-butter sauce over the top. Sprinkle with freshly chopped parsley before serving.

Contains: milk, gluten

Estimated nutrition per serving

Calories

540

Protein

35 g

Carbohydrates

4 g

Fat

41 g

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