Crockpot Steak Bites

Name: Crockpot Steak Bites
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 3-4 pounds top sirloin steak, or other cut of steak; 1 packet au jus gravy mix; 1 packet onion soup mix; 4 tablespoons butter, cut into pats; 1 cup beef broth; chopped fresh parsley, for garnish (optional)

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DUMP IT IN AND WALK AWAY — THE EASIEST STEAK DINNER YOU’LL EVER MAKE!

I have a confession. For a long time, I completely ignored steak in my slow cooker rotation. I figured steak was a grill thing. A hot pan thing. Not a “lid on, see you in five hours” kind of thing. Then one Tuesday I had a big hunk of sirloin in the fridge, zero energy, and two hungry kids staring at me. I cut that steak into chunks, dumped everything into the crockpot, and just… hoped for the best. My family scraped the bowl clean. I’ve made it at least once a month ever since.

Here’s what you’re actually making: tender little beef bites slow-cooked in a rich, savory broth that tastes like pot roast but takes about ten minutes of actual effort. The au jus at the bottom is deeply beefy and delicious. It’s the kind of comforting, budget friendly dinner that makes a Tuesday feel like a real meal. And the whole thing is genuinely so easy that I feel a little guilty calling it “cooking.”

“Hands down, one of my kids’ and my husband’s favorite Crock-Pot beef recipes so far. The seasoning and gravy are delicious and you can serve it over rice, mashed potatoes, or as an au jus sub. I love that you can serve this meal in so many ways and it is so simple and filling.”

– Charlotte

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

Top sirloin steak (or any cut you have) – I use top sirloin because it’s affordable and holds up well to slow cooking. But honestly, any cut works here. Chuck roast, stew meat, even T-bone — readers have made it with all of them. Just trim away excess fat and gristle as you cut the pieces down to 1-inch bites.
Au jus gravy mix packet – This is the secret weapon. It gives the whole dish that deep, savory, beefy flavor without you doing much of anything. Don’t skip it and don’t swap it for regular brown gravy mix — the flavor profile is totally different.
Onion soup mix packet – This gives you all that onion-y flavor without making you cry over a cutting board. (You’re welcome.) One packet is all you need.
Butter – Cut it into pats and lay them right on top of the steak before cooking. It adds richness to both the meat and the broth. I don’t recommend skipping this one.
Beef broth – Store-bought is totally fine here. If you happen to have homemade stock in the freezer, go ahead and use it. Either way works great.
Fresh parsley (optional) – Just for garnish if you want to make it look a little pretty on the plate. Completely optional, but it does add a nice pop of color.

HOW TO MAKE CROCKPOT STEAK BITES:

Start by cutting your steak into 1-inch pieces. While you’re at it, trim off any excess fat or gristle and just discard it. You don’t want those tough bits in there. This is the most “work” you’ll do, and it takes maybe five minutes. Once your steak is cut up, spread the pieces out in a single layer across the bottom of your crockpot.

Now sprinkle the au jus gravy mix and the onion soup mix right over the top of the steak. Don’t stir — just let it sit on top like a dry seasoning blanket. Then lay your butter pats evenly over the seasoned steak. Finally, pour the beef broth over everything. That’s it. Put the lid on.

Here’s where you just let the slow cooker do its thing. Cook on low for 4 to 6 hours, or on high for 3 to 4 hours. I really think low and slow gives you the most tender results, so go low if you have the time. Just keep in mind that steak is leaner than pot roast — so unlike a big chuck roast that can sit all day, these bites will get a tad tough if you leave them way past the upper end of the cooking time. Aim for the lower end of the range when you can.

When the timer goes off, you’ll find the most incredible savory broth pooled at the bottom of the pot. Spoon the steak bites over mashed potatoes and ladle that au jus right over the top. Boom — dinner is served!

FREQUENTLY ASKED QUESTIONS:

What cut of steak works best for this recipe?

I use top sirloin most often because it’s affordable and widely available. But honestly, this recipe is really forgiving. Readers have used chuck roast, stew meat, T-bone, and even London broil with great results. Just know that leaner cuts like London broil can dry out a little, so keep a close eye on the cooking time and pull them on the earlier side.

Can I prep this the night before?

Yes, and it’s a great time-saver. You have two options. You can cut the steak the night before and store it in the fridge, then just assemble everything in the morning. Or you can go ahead and add all the ingredients to the crockpot insert, put the lid on, and refrigerate the whole thing overnight. Just let the insert sit on the counter for a bit to take the chill off before you set it in the slow cooker and turn it on.

Can I add mushrooms?

Definitely! Slice up some white or cremini mushrooms and lay them in the bottom of the crockpot before you add the steak. They add a really great earthy, savory flavor. Several readers have done this and loved it. I really think it’s one of the best variations you can make.

How do I store and reheat leftovers?

Store them in an airtight container in the refrigerator for 3 to 4 days, or freeze them for up to one month. Reheat in the microwave or in a skillet with just a tiny bit of oil. And please — don’t pour that leftover au jus down the drain. Freeze it separately and use it as gravy another day. It’s too good to waste.

Can I make this into a freezer meal?

Yes, it’s super simple. Dump all the ingredients into a gallon-size freezer bag and freeze for up to 6 months. When you’re ready to cook, let everything thaw in the fridge overnight, then add it all to the slow cooker and cook as directed. Easy prep on a future busy night.

What should I serve with these steak bites?

Mashed potatoes are my go-to — that au jus soaks right in and it’s so comforting. You can also serve them over rice, with roasted green beans, baked potato wedges, or a simple salad on the side. Leftovers also make incredible French dip sandwiches if you save the au jus for dipping.

Can I make this on high instead of low?

Yes, you can cook on high for 3 to 4 hours if you need dinner on the table sooner. I still prefer low for the most tender results, but high works fine. Just don’t walk away and forget about it — you really want to pull these toward the shorter end of the time range to keep them from getting tough.