These slow cooker steak bites are melt-in-your-mouth tender and simmered in a rich, savory au jus-style sauce. It’s the kind of crock pot dinner recipe that feels like Sunday supper but cooks itself.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More
At A Glance
- ⏱ Ready In: 6–8 hours
- 🍽 Serves: 6
- 🌱 Diet: Gluten-free (check gravy mix), high-protein
- 💪 Nutrition Highlights: High in protein, rich in iron and B vitamins
- 🥩 Main Ingredients: Sirloin roast, onion, garlic, au jus mix, beef broth
- 🔪 Best Cuts to Use: Sirloin roast, chuck roast, bottom round
- 🔥 Flavor Profile: Savory, beefy, buttery, deeply comforting
- 🧊 Meal-Prep Friendly: Reheats beautifully and freezes well
- 🍚 Best Served With: Mashed potatoes, egg noodles, rice, or crusty bread
This slow cooker steak bites recipe hits that sweet spot between comfort food and practical weeknight dinner. It’s high in protein, deeply satisfying, and perfect for batch cooking. And honestly? It tastes even better the next day.
The beef is cut into generous chunks or cubes, quickly seared for flavor, then slow cooked until fork-tender in a rich au jus-style sauce. After hours in the slow cooker, the steak becomes incredibly tender and coated in a glossy, savory sauce that tastes like you worked much harder than you did.
👩🍳 Looking for more slow cooker recipes? Check out my slow cooker chicken tikka masala or this crock pot marry-me-chicken recipe. Check out more slow cooker dinner ideas here. Another steak recipe you may want to try is my steak rice bowl.
Why This Recipe Works
- Searing builds deep flavor (don’t skip if you can help it)
- Deglazing captures every browned bit
- Minced onion melts into the sauce
- Low, slow cooking makes sirloin tender instead of tough
- Simple ingredients = dependable results
- Works in any kind of slow cooker (e.g. Crock-pot, Instant Pot)
What You’ll Need
Here is what you’ll need for this slow cooker steak bites recipe. Find the full measurements in the recipe card below.
- Sirloin roast – Lean but tender when cooked low and slow. High in protein and iron. Swap: Chuck roast for richer flavor, bottom round for budget-friendly option.
- Olive oil – For searing.
- Kosher salt & black pepper – Simple seasoning that enhances the beef.
- Aromatics: Onion (finely minced) which melts into the sauce for subtle sweetness, and garlic adds warmth and depth.
- Au jus gravy mix – Creates that savory, beef-forward sauce. You can find it in most supermarkets in the dehydrated sauces section.
- Beef broth – Helps deglaze and adds moisture.
- A splash of Worcestershire or red wine for extra depth – these are optional but I always add them if I have some.
- Butter – Adds richness at the end, again this is optional and you can skip it if watching calories.
- Fresh parsley – For brightness.
Best Cuts for Slow Cooker Steak Bites
- Sirloin roast – Leaner, balanced flavor
- Chuck roast – More marbling, ultra tender
- Bottom round roast – Economical, needs full cook time
- Top sirloin steak – Works if cut thick
Avoid very lean cuts like eye of round unless cooking low for full duration.
How To Make Slow Cooker Steak Bites
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make steak bites in a slow cooker or crock pot.
- Pat beef cubes dry and season with salt and pepper.
- Sear in hot oil until well browned (work in batches).
- Transfer beef to slow cooker.
- Sauté onion until softened; add garlic briefly.
- Deglaze pan with broth (and red wine, if using), scraping up browned bits.
- Pour mixture over beef.
- Sprinkle au jus mix evenly and stir gently. Add a splash of Worcestershire, if you have some on hand.
- Cook LOW 6–8 hours or HIGH 3–4 hours.
- Stir in butter before serving.
Recipe Tips
- Dry the beef first. Moisture prevents browning.
- Don’t overcrowd the pan. Browning equals flavor.
- Cut evenly sized cubes. This ensures even tenderness.
- For thicker gravy: Mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in during last 15 minutes on HIGH.
- Make-ahead: Cook fully, cool, refrigerate up to 3 days.
- Freezer-friendly: Freeze up to 3 months.
- Meal prep tip: Portion into containers with rice or potatoes for high-protein lunches.
Serving Suggestions
These slow cooker steak bites are made for mashed potatoes. The sauce seeps into every fluffy bite.
They’re also excellent over buttered egg noodles or white rice. For a lighter option, try spooning them over cauliflower mash. Add sautéed green beans or glazed carrots on the side and you’ve got a full comfort dinner.
This is the kind of slow cooker dinner recipe that feels cozy without being complicated.
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Ingredients
- 48 oz sirloin roast, trimmed and cut into 1-inch cubes 1.36 kilograms
- 1 tablespoon olive oil or neutral cooking oil 15 ml
- 1 ½ teaspoons kosher salt, or to taste 8 grams
- 1 teaspoon coarse black pepper 2 grams
- 1 small onion about 4 oz / 115 grams, finely minced
- 3–4 garlic cloves about 12 grams, minced
- 1 oz packet au jus gravy mix 28 grams
- ½ cup beef broth or water 120 ml
- ¼ cup of red wine for depth optional
- 1 tablespoon Worcestershire sauce optional
- 2 tablespoons butter, optional 28 grams
- Fresh parsley chopped (optional)
Instructions
- Pat the sirloin cubes dry with paper towels. Season evenly with salt and black pepper.
- Heat oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides. Transfer to slow cooker.
- Reduce heat to medium. Add minced onion and cook 2–3 minutes until softened. Add garlic and cook 30 seconds.
- Pour beef broth into skillet and scrape up browned bits. Simmer 1 minute. If using red wine, add at this stage as well.
- Pour onion mixture over beef in slow cooker.
- Sprinkle au jus gravy mix evenly over the beef and stir gently. If using Worcestershire sauce, add at this stage as well.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until tender.
- Stir in butter just before serving. Garnish with parsley if desired.
Notes
- Can I skip searing the beef? Yes, but searing adds depth and a richer sauce.
- Will sirloin become tender? Yes, when cooked low for the full time and cut evenly.
- Can I use cube steak? You can, but cube steak is already mechanically tenderized and cooks differently. Reduce cook time slightly and expect a softer texture.
- How do I thicken the sauce? Use a cornstarch slurry during the last 15 minutes on HIGH.
- Can I make this ahead? Absolutely. It reheats beautifully and tastes even richer the next day. Just cook fully, cool, refrigerate up to 3 days.
- Dry the beef first. Moisture prevents browning.
- Don’t overcrowd the pan. Browning equals flavor.
- Cut evenly sized cubes. This ensures even tenderness.
- For thicker gravy: Mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in during last 15 minutes on HIGH.
- Freezer-friendly: Freeze up to 3 months.
- Meal prep tip: Portion into containers with rice or potatoes for high-protein lunches.
Nutrition
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