Slow Cooker Steak Bites

Garlic butter steak bites made in the slow cooker are the ultimate comfort food tender! Enjoy juicy, tender steak with the ease and convenience of slow cooking!

Prep Time: 25 mins

Cook Time: 5 hours

Total Time: 5 hours 25 mins

Serves: 6-8


  • 2 ½ lbs. sirloin steak, cut into 1 ½ inch cubes 
  • 2 teaspoons Kosher salt 
  • Vegetable oil, for coating 
  • ½ cup crisp dry white wine 
  • 1 ½ cups lower-sodium beef stock or broth 
  • 1 Tablespoon Worcestershire sauce 
  • 1 head of garlic, peeled and halved or quartered 
  • 1 ½ Tablespoons cornstarch + 1 Tablespoon water 
  • 4-5 thyme stems 
  • 4 Tablespoons unsalted butter, thinly sliced


  1. Season steak. Place the steak in a bowl and toss with the salt until evenly coated. 
  2. Sear steak. Heat enough oil to coat a large skillet (cast iron works great for this) over high heat. When the oil is shimmering, add the beef, spreading it evenly over the pan. You may need to do this in two batches. Sear for 1-2 minutes, or until browned, then flip and sear for an additional 1-2 minutes, or until browned but not cooked through. Transfer the steak to the slow cooker and repeat with the second batch.
  3. Deglaze the pan. Add the wine to the pan, scraping up any browned bits as it bubbles. Pour all the browned bits and juices from the pan into the slow cooker. 
  4. Add remaining ingredients. Stir in the beef broth, Worcestershire, garlic, and thyme. Whisk together the cornstarch and water to make a slurry, then stir it into the slow cooker as well. Top with the thyme and sliced butter. 
  5. Cook. Cook on low for 5-6 hours or on high for 2-3 hours, stirring once if possible. Before serving, remove any thyme stems. See notes for instructions to make a thicker gravy from the pan juices.

  • To thicken the gravy, whisk together 1 Tablespoon cornstarch with 1 Tablespoon of the slow cooker juices. Stir the slurry into the slow cooker, cover, and cook on low for an additional 30 minutes, or until thickened. 
  •  Check labels, particularly on the broth and the Worcestershire, to ensure they're gluten-free.