I love these tender, drop‑and‑go steak bites cooked in the crockpot. They cook low and slow in a savory au jus-style sauce until perfectly juicy and flavorful.

Crockpot Steak Bites

Why You’ll Love This Recipe

I appreciate how effortless this dish is—everything goes into the crockpot, and I just walk away. Yet the result is restaurant-quality tender steak bites swimming in rich gravy. It’s also freezer-friendly, customizable with different cuts or add-ins, and perfect for busy nights or meal prepping.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sirloin steak (or round/chuck/stew meat), cut into 1″ cubes
kosher salt and black pepper
olive oil (or vegetable oil), for optional searing
1 small sweet onion, thinly sliced
3 cloves garlic, minced
1 packet Au Jus gravy mix
1 cup beef broth (or stock)
4 Tbsp unsalted butter, cut into pats
(optional garnish) fresh parsley

directions

I cut the steak into even 1-inch cubes and season them with salt and pepper.
(Optional) I heat olive oil in a skillet and sear the cubes in batches until browned—this deepens the flavor.
I layer the onions and garlic in the crockpot, then place steak on top.
In the skillet juices, I mix beef broth and au jus mix, then pour that over the meat.
I dot the top with pats of butter, cover, and cook on low for 6–8 hours or high for 3–4 hours, stirring occasionally.
Once done, I stir gently, garnish with parsley if I like, and serve immediately.

Servings and timing

Makes about 6–8 servings.
Prep time: ~10–15 minutes
Cook time: 3–4 hours on high or 6–8 hours on low.

Variations

Mushroom gravy: add sliced mushrooms before cooking for an umami twist.
Garlic‑butter: swap onion soup mix for garlic herb, and stir in garlic butter before serving.
Spicy kick: add cracked pepper or red pepper flakes.
Teriyaki style: use soy sauce, Worcestershire, garlic, and optional pineapple chunks instead of au jus.
One‑pot veggies: toss in potatoes, bell peppers, or carrots to cook together.

storage/reheating

I let leftovers cool, then store them in an airtight container. They stay fresh in the fridge for 3–4 days or freeze for up to 2–3 months.
When reheating, I thaw overnight (if frozen) and warm gently in a skillet, microwave, or even back in the crockpot until heated through.

FAQs

Can I skip searing the steak?

Yes—I sometimes skip searing and just dump everything in. Searing adds flavor and color, but it’s optional.

Which beef cut works best?

Sirloin is ideal, but round steak, chuck, flank, stew meat—or even chuck roast—work just fine.

Can I thicken the sauce into gravy?

Definitely. I whisk a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water) and stir it in near the end, then cook for a few minutes to thicken.

Can I add vegetables?

Absolutely! I love adding mushrooms, bell peppers, onions, or potatoes. They cook beautifully alongside the steak.

How do I tell it’s done?

Check for tenderness—the meat should be fork-tender. Crockpots vary, so low 6–8 hrs or high 3–4 hrs works. No exact thermometer needed, but I occasionally test for texture.

Conclusion

I find that these Crockpot steak bites deliver restaurant-style flavor with minimal effort. They’re versatile, satisfying, and freezer-friendly—perfect for weeknight dinners or meal prep. I hope this article inspires confidence to try it—and enjoy every tender, savory bite!