Crockpot Steak Bites

I first made these slow-cooked steak bites on a rainy weeknight when I wanted something hands-off but still comforting. The result: tender cubes of sirloin that soak up a savory, garlicky sauce and melt in your mouth. It’s a simple crockpot recipe that’s perfect when you want a hearty meal without hovering over the stove.

Why you’ll love this dish

This recipe shines because it turns an ordinary cut of steak into fork-tender bites with almost no fuss. The marinade of soy, beef broth and Worcestershire builds deep, savory flavor while the long, low cook softens the meat. It’s ideal for busy weeknights, potlucks, or when you want to prep dinner in the morning and come home to a ready meal.

“I doubled this for a family dinner and everyone asked for seconds — the sauce was the star and the meat was fall-apart tender.”

• Quick hands-on time (about 10–15 minutes prep).
• Budget-friendly when using sirloin or other lean cuts.
• Kid-friendly texture when cooked low and slow.
• Flexible serving options: pairs with mashed potatoes, rice, or noodles.

How this recipe comes together

Before you start: you’ll trim and cube the steak, whisk a small marinade, then dump everything in the crockpot and cook low and slow. The butter is added in small pieces to finish with glossy richness. Expect total hands-on time under 15 minutes and cook time of 2–5 hours depending on your setting.

High-level steps:

1. Trim and cube steak to even bite-size pieces.
2. Whisk the marinade: soy, beef broth, Worcestershire, garlic and spices.
3. Toss steak in the crockpot and pour marinade evenly.
4. Dot with butter and cook low for 4–5 hours (or high for 2–3).
5. Garnish and serve over your favorite starch.

What you’ll need

• 2 lbs (900 g) sirloin steak — cut into bite-sized cubes (about 1–1.5 inch).
• 1/4 cup low-sodium soy sauce (substitute tamari for gluten-free).
• 1/4 cup beef broth (use low-sodium or homemade).
• 2 tbsp Worcestershire sauce.
• 3 garlic cloves, minced (or 1 tsp garlic powder in a pinch).
• 1 tsp onion powder.
• 1/2 tsp smoked paprika (regular paprika is fine).
• 1/4 tsp black pepper.
• 2 tbsp butter, cut into small pieces (can use ghee for dairy-free).
• Fresh parsley, chopped, for garnish (optional).

Notes:

• Choose sirloin for a balance of flavor and price; flank or skirt steak work but can be chewier unless sliced thin.
• Using low-sodium soy and broth lets you control the salt level; taste and adjust after cooking if needed.

Step-by-step instructions

1. Pat the steak cubes dry with paper towels. Dry meat browns and absorbs sauce better.
2. In a small bowl, whisk together soy sauce, beef broth, Worcestershire sauce, minced garlic, onion powder, smoked paprika, and black pepper.
3. Place the steak cubes into the crockpot. Pour the marinade over the steak and toss gently to coat every piece.
4. Dot the top of the steak with the small pieces of butter.
5. Cover and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours. The steak should be tender and easily pierced with a fork.
6. Taste the sauce and adjust seasoning if needed. Garnish with chopped parsley before serving.

Best ways to enjoy it

• Classic: Spoon over buttery mashed potatoes to soak up the sauce.
• Rice bowl: Serve with steamed white or brown rice and a side of roasted vegetables.
• Noodle option: Toss with buttered egg noodles and steamed green beans.
• Sandwich: Pile steak bites on a toasted roll with melted provolone for a quick steak sandwich.
• Bowl upgrade: Add sautéed mushrooms and onions for extra umami and texture.

How to store & freeze

• Refrigerate: Cool leftovers within 2 hours and store in an airtight container. Use within 3–4 days.
• Freeze: Place cooled steak and sauce in a freezer-safe container or heavy-duty zip bag. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat in a skillet over medium-low heat or in the microwave until steaming. Bring to an internal temperature of 165°F (74°C) before serving.
• Food safety: Do not leave cooked meat at room temperature for more than 2 hours to reduce bacterial risk.

Pro chef tips

• Pat the meat dry: Moisture blocks flavor absorption. Blotting the cubes ensures better texture.
• Cut evenly: Uniform pieces cook at the same rate, avoiding some overcooked and some undercooked bites.
• Optional sear: For more Maillard flavor, quickly sear cubes in a hot pan in batches before adding to the crockpot. It’s extra work but deepens the flavor.
• Thicken the sauce: If you prefer a thicker glaze, remove 1/2 cup sauce near the end of cooking, whisk in 1 tsp cornstarch, then stir back into the crockpot and cook 10–15 minutes on high.
• Don’t overcook thin cuts: If using a very thin steak, reduce cook time to avoid shredding the meat into mush.

Flavor swaps

• Teriyaki twist: Add 2 tbsp brown sugar and 1 tsp grated ginger; finish with sesame seeds.
• Spicy chipotle: Stir in 1–2 tsp adobo sauce from chipotle peppers for heat and smokiness.
• Creamy mushroom: In the last 30 minutes, stir in 1/2 cup sour cream or heavy cream and sliced mushrooms.
• Gluten-free: Swap soy sauce for tamari and double-check Worcestershire sauce ingredients.
• Paleo: Use coconut aminos in place of soy and omit butter or use ghee.

Your questions answered

Q: Can I use frozen steak straight from the freezer?
A: It’s best to thaw steak first. Frozen meat raises the crockpot’s temperature slowly and can keep meat in the danger zone longer, increasing food-safety risk. Thaw overnight in the fridge before cooking.

Q: Will the steak get tough in the slow cooker?
A: If you use a tender cut like sirloin and stick to the suggested times (LOW 4–5 hours or HIGH 2–3), it should be tender. Overcooking very lean, thin slices can dry them out; tougher cuts benefit from longer times because connective tissue breaks down.

Q: How do I make the sauce thicker?
A: Remove about 1/2 cup of the cooking liquid, whisk in 1 tsp cornstarch (or 1 tbsp flour), then stir back into the crockpot and cook 10–15 more minutes on HIGH. For a glossy finish, add a small knob of butter at the end.

Q: Can I double the recipe?
A: Yes—double ingredients to feed a crowd but avoid overfilling the crockpot. Leave at least 1–2 inches of headspace so heat circulates evenly.

Q: Is searing necessary?
A: No. Searing is optional for added flavor. The crockpot method delivers tender meat without it.

Conclusion

If you want a low-effort dinner that delivers big, savory flavor, try the slow-cooked approach to steak bites — it’s a great weeknight solution and scales well for guests. For a similar slow-cooker method with step-by-step photos and a video guide, see this CrockPot Steak Bites Recipe & VIDEO. For another take with different seasoning ideas and serving suggestions, check out Slow Cooker Steak Bites.

Slow-Cooked Steak Bites

Tender cubes of sirloin steak slow-cooked in a savory garlicky sauce, perfect for busy weeknights or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Steak

• 2 lbs sirloin steak, cut into bite-sized cubes (about 1–1.5 inch) Choose sirloin for a balance of flavor and price.
• 1/4 cup low-sodium soy sauce Substitute tamari for gluten-free.
• 1/4 cup beef broth Use low-sodium or homemade.
• 2 tbsp Worcestershire sauce
• 3 cloves garlic, minced Or use 1 tsp garlic powder in a pinch.
• 1 tsp onion powder
• 1/2 tsp smoked paprika Regular paprika is fine.
• 1/4 tsp black pepper
• 2 tbsp butter, cut into small pieces Can use ghee for dairy-free.
• to taste fresh parsley, chopped, for garnish Optional.

Method

 

Preparation

1. Pat the steak cubes dry with paper towels.
2. In a small bowl, whisk together soy sauce, beef broth, Worcestershire sauce, minced garlic, onion powder, smoked paprika, and black pepper.
3. Place the steak cubes into the crockpot. Pour the marinade over the steak and toss gently to coat every piece.
4. Dot the top of the steak with the small pieces of butter.

Cooking

1. Cover and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours.
2. The steak should be tender and easily pierced with a fork.

Serving

1. Taste the sauce and adjust seasoning if needed.
2. Garnish with chopped parsley before serving.

Notes

Refrigerate leftovers within 2 hours and store in an airtight container. Use within 3–4 days. Can be frozen for up to 3 months. Thaw overnight in the fridge before reheating. Do not leave cooked meat at room temperature for more than 2 hours to reduce bacterial risk.