Dump-And-Go Crockpot Garlic Butter Steak Bites – Easy, Juicy, and Packed With Flavor

If you’re craving a comforting, steak-forward dinner without hovering over the stove, these Dump-And-Go Crockpot Garlic Butter Steak Bites are the answer. Tender, buttery, and full of garlicky goodness, they cook low and slow while you go about your day. No searing, no complicated steps—just real flavor and minimal effort.

Serve them over mashed potatoes, rice, or roasted veggies, and you’ve got a crowd-pleasing meal that tastes like you fussed. This one is perfect for busy weeknights or low-key weekends.

Dump-And-Go Crockpot Garlic Butter Steak Bites - Easy, Juicy, and Packed With Flavor

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 to 2.5 pounds beef steak, cut into 1-inch cubes (sirloin, chuck, flat iron, or stew meat)
• 1/2 teaspoon baking soda (optional, for extra tenderness)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme (or Italian seasoning)
• 6 cloves garlic, minced (or 2 teaspoons garlic powder in a pinch)
• 6 tablespoons unsalted butter, cut into pieces
• 1/3 cup low-sodium beef broth (or water)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce (optional, for extra umami)
• 1 tablespoon cornstarch (optional, to thicken)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

Instructions

 

• Prep the steak: Pat the steak dry with paper towels. If you want extra tenderness, toss the cubes with baking soda and 1 teaspoon water and let sit 10 minutes, then rinse and pat dry again.
• Season generously: In a bowl, combine salt, pepper, onion powder, smoked paprika, and dried thyme. Sprinkle over the steak and toss to coat evenly.
• Load the crockpot: Add the seasoned steak to the slow cooker. Sprinkle in the minced garlic, scatter the butter pieces over the top, and pour in the beef broth, Worcestershire, and soy sauce if using.
• Set and cook: Cover and cook on Low for 3.5 to 5 hours, or High for 2 to 3 hours, until the steak is tender but not shredding. Aim for bite-tender, not pulled-beef texture.
• Thicken the sauce (optional): Stir cornstarch with 1 tablespoon cold water to make a slurry. Pour into the crockpot during the last 15 minutes on High, stirring gently until the sauce lightly thickens.
• Finish and taste: Stir, taste, and adjust salt and pepper. Add a squeeze of lemon to brighten the butter and garlic flavors.
• Garnish and serve: Top with chopped parsley. Serve over mashed potatoes, rice, garlic bread, or roasted vegetables.

Why This Recipe Works

• Set it and forget it: The slow cooker does all the work, turning bite-sized steak into melt-in-your-mouth pieces.
• Simple ingredients, big flavor: Garlic, butter, herbs, and a splash of savory broth build a rich sauce without much prep.
• Versatile protein: Works with several budget-friendly cuts—no need for expensive steakhouse options.
• Family-friendly: Mild, comforting flavors with room to add heat or extra herbs as you like.
• Great leftovers: The sauce keeps the meat juicy for easy reheats and next-day meals.

Ingredients

• 2 to 2.5 pounds beef steak, cut into 1-inch cubes (sirloin, chuck, flat iron, or stew meat)
• 1/2 teaspoon baking soda (optional, for extra tenderness)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme (or Italian seasoning)
• 6 cloves garlic, minced (or 2 teaspoons garlic powder in a pinch)
• 6 tablespoons unsalted butter, cut into pieces
• 1/3 cup low-sodium beef broth (or water)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce (optional, for extra umami)
• 1 tablespoon cornstarch (optional, to thicken)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

How to Make It

1. Prep the steak: Pat the steak dry with paper towels. If you want extra tenderness, toss the cubes with baking soda and 1 teaspoon water and let sit 10 minutes, then rinse and pat dry again.
2. Season generously: In a bowl, combine salt, pepper, onion powder, smoked paprika, and dried thyme.

   Sprinkle over the steak and toss to coat evenly.

3. Load the crockpot: Add the seasoned steak to the slow cooker. Sprinkle in the minced garlic, scatter the butter pieces over the top, and pour in the beef broth, Worcestershire, and soy sauce if using.
4. Set and cook: Cover and cook on Low for 3.5 to 5 hours, or High for 2 to 3 hours, until the steak is tender but not shredding. Aim for bite-tender, not pulled-beef texture.
5. Thicken the sauce (optional): Stir cornstarch with 1 tablespoon cold water to make a slurry.

   Pour into the crockpot during the last 15 minutes on High, stirring gently until the sauce lightly thickens.

6. Finish and taste: Stir, taste, and adjust salt and pepper. Add a squeeze of lemon to brighten the butter and garlic flavors.
7. Garnish and serve: Top with chopped parsley. Serve over mashed potatoes, rice, garlic bread, or roasted vegetables.

Storage Instructions

• Refrigerate: Cool completely and store in an airtight container for up to 4 days.
• Freeze: Place cooled steak bites and sauce in a freezer-safe bag or container for up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Warm gently on the stovetop over low heat or in the microwave at 50% power in short bursts, stirring to keep the sauce smooth. Add a splash of broth if needed.

Health Benefits

• Protein-rich: Steak provides high-quality protein to support muscle maintenance and satiety.
• Iron and B vitamins: Beef is a natural source of iron, B12, and niacin, which support energy and cognition.
• Portion control made easy: Bite-sized pieces encourage mindful serving sizes, especially when plated with veggies.
• Customizable fats: You control the butter amount. Swap part of the butter with olive oil if you prefer.
• Low added sugar: This dish relies on herbs and umami for flavor, not sugar.

Common Mistakes to Avoid

• Using too much liquid: The steak releases juices as it cooks.

  Stick to a small amount of broth so the sauce isn’t watery.

• Overcooking: Steak can go from tender to stringy. Start checking on the low end of the time range.
• Skipping seasoning: Those simple dry spices create depth. Don’t skimp on salt and paprika.
• Cramming the slow cooker: Overloading leads to uneven cooking.

  Use a 4- to 6-quart crockpot for this amount.

• Not drying the meat: Patting dry helps the spices stick and keeps the sauce from thinning out too much.

Alternatives

• Different cuts: Sirloin gives a tender bite. Chuck or stew meat is more budget-friendly and becomes very tender with enough time.
• No dairy: Replace butter with olive oil or dairy-free butter. Add a touch of nutritional yeast for richness.
• Extra heat: Add red pepper flakes or a dash of hot sauce.

  Chipotle powder brings smoky spice.

• Herb swap: Use rosemary or Italian seasoning. Fresh herbs can be stirred in at the end for a bright finish.
• Mushroom boost: Add 8 ounces of sliced mushrooms for an earthy, steakhouse vibe. They’ll release liquid, so reduce broth slightly.
• Low-sodium approach: Use low-sodium broth and skip soy sauce.

  Adjust salt at the end.

• Make it a meal: Add baby potatoes and carrots to the crockpot. Cut them small so they cook at the same rate.

FAQ

Do I need to sear the steak first?

Searing isn’t required for this dump-and-go method. You’ll still get a rich, buttery sauce with garlic and herbs.

If you want extra depth, you can quickly sear the cubes in a hot pan for 1 to 2 minutes per side before adding to the crockpot.

What’s the best cut of steak for this recipe?

Sirloin is a great all-around choice for tenderness and flavor. Chuck or stew meat becomes very tender when cooked low and slow, while flat iron offers good marbling. Avoid very lean cuts like eye of round unless you’re okay with a firmer texture.

Can I cook this on the stovetop instead?

Yes.

Simmer covered over low heat for about 45 to 60 minutes with occasional stirring until tender. Add a splash more broth as needed to keep the sauce silky.

How do I thicken the sauce without cornstarch?

You can reduce the sauce by removing the lid during the last 20 to 30 minutes on High, or whisk in a small pat of cold butter at the end. Arrowroot powder also works; use the same method as cornstarch.

Can I make this ahead for meal prep?

Absolutely.

Portion into containers with rice, mashed potatoes, or steamed vegetables. The flavors deepen after a day, and the steak reheats well with a bit of added broth.

What can I serve with garlic butter steak bites?

Mashed potatoes, rice, or egg noodles are classic. Roasted green beans, asparagus, or a crisp side salad add balance.

Garlic bread is great for soaking up the sauce.

How can I make it more garlicky?

Add extra minced garlic or stir in roasted garlic at the end for a sweeter, deeper flavor. Garlic powder can supplement fresh garlic if you’re short.

In Conclusion

Dump-And-Go Crockpot Garlic Butter Steak Bites deliver cozy, steakhouse flavor with hands-off ease. With a few pantry spices, a buttery garlic sauce, and tender bites of beef, you get a reliable dinner that fits busy schedules.

Keep it simple or customize with herbs, mushrooms, or a little heat. Either way, it’s the kind of weeknight recipe you’ll make again and again.