Slow Cooker Garlic Butter Steak Bites

Tender, juicy steak bites slowly cooked with plenty of garlic, butter, and herbs. The steak becomes rich and flavorful in a buttery sauce that’s perfect with mashed potatoes, rice, vegetables, or crusty bread.

Ingredients

• 2 lbs (900 g) sirloin steak, cut into 1½-inch bite-size pieces
• 6 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ½ teaspoon dried parsley
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil, for searing
• Optional: ¼ teaspoon red pepper flakes
• Optional: 1 teaspoon fresh thyme

Instructions

1. Pat the steak pieces dry with paper towels. This helps them brown properly.
2. Season the steak with salt, black pepper, smoked paprika, onion powder, and Italian seasoning. Toss until evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the steak bites in a single layer. Sear for about 1–2 minutes per side, just until browned on the outside. Work in batches if necessary so the pan does not become overcrowded.
5. Transfer the browned steak bites to the slow cooker.
6. Add the minced garlic, beef broth, Worcestershire sauce, dried parsley, and optional red pepper flakes.
7. Cut the butter into smaller pieces and place it evenly over the steak.
8. Cover and cook on LOW for 3–4 hours, or until the steak reaches your preferred tenderness. Avoid cooking significantly longer than needed, as lean steak can become dry.
9. About 10 minutes before serving, gently stir the steak through the garlic butter sauce.
10. Taste the sauce and adjust the salt and pepper if needed.
11. Garnish with fresh parsley and optional fresh thyme.
12. Serve hot with mashed potatoes, cauliflower mash, rice, roasted vegetables, egg noodles, or crusty bread.

Q/S (Quantity & Serving)

• Prep time: 15 minutes
• Searing time: 8–10 minutes
• Slow-cooking time: 3–4 hours on LOW
• Total time: Approximately 3 hours 30 minutes–4 hours 25 minutes
• Servings: 6
• Serving size: About 5–6 oz cooked steak with sauce
• Course: Dinner
• Cuisine: American-inspired
• Cooking method: Slow cooker

Nutrition Information

Approximate per serving, before optional sides:

• Calories: 470 kcal
• Protein: 43 g
• Carbohydrates: 3 g
• Fat: 32 g
• Saturated fat: 15 g
• Fiber: 0 g
• Sugar: 1 g
• Sodium: 620 mg

Nutrition will vary according to the steak cut, butter, broth, and Worcestershire sauce used.

Nut & Allergen Information

• Contains dairy from butter.
• Contains soy and wheat/gluten in some brands of Worcestershire sauce, so check the label if necessary.
• Beef broth may contain additional allergens depending on the brand.
• No peanuts are required.
• No tree nuts are required.
• Naturally egg-free.
• Naturally nut-free if all packaged ingredients are verified nut-free.
• For dairy-free preparation, use a suitable dairy-free butter alternative.
• For gluten-free preparation, use certified gluten-free beef broth and Worcestershire sauce.

Helpful Tips

• Sirloin works especially well because it stays tender while providing good beef flavor.
• For richer steak bites, use ribeye, although it will produce more rendered fat.
• Searing the steak first adds a deeper browned flavor, but you can skip this step for a quicker preparation.
• Do not overcrowd the skillet when searing.
• Use unsalted butter if possible so you have better control over the final salt level.
• Add mushrooms during the final 1–2 hours for a delicious garlic mushroom variation.
• For a creamy version, stir in 2–3 tablespoons of cream cheese during the final 20 minutes.
• For a keto-friendly meal, serve with cauliflower mash, sautéed spinach, asparagus, or roasted broccoli.

Q&A

Q: Can I skip searing the steak?
A: Yes. You can place the seasoned steak directly into the slow cooker, although searing gives the finished dish a richer, more developed flavor.

Q: What cut of steak is best?
A: Sirloin is a great balance of tenderness, flavor, and price. Ribeye can be used for a richer version.

Q: Can I use frozen steak?
A: It is best to thaw the steak completely in the refrigerator before slow cooking so it cooks more evenly and safely.

Q: Can I make these steak bites keto-friendly?
A: Yes. The steak, butter, garlic, and seasonings are naturally low in carbohydrates. Check the broth and Worcestershire sauce labels for added sugars or starches.

Q: Can I add potatoes?
A: Yes. Add small baby potatoes at the beginning of cooking. They can absorb the flavorful garlic butter sauce as they cook.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3–4 days.

Q: How should I reheat them?
A: Reheat gently in a skillet over low heat with a small splash of beef broth. Avoid high heat because it can make the steak tough.

Q: Can I freeze the steak bites?
A: Yes. Cool completely, place in an airtight freezer-safe container, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.