This slow-cooker recipe turns humble sirloin and baby potatoes into a cozy, hands-off weeknight dinner: tender garlic-butter steak bites nestled on a bed of roasted-style potatoes. It’s an easy one-pot solution when you want rich, beefy flavor without standing over a skillet—and if you enjoy slow-cooker garlic-butter dinners, you might also like the Slow-Cooker Garlic Butter Chicken & Veggies recipe for another fuss-free option.
Why you’ll love this dish
This recipe is a perfect blend of comfort and convenience. The slow cooker does the heavy lifting: low, even heat breaks down connective tissue in the sirloin so the steak bites become fork-tender, while the potatoes soak up the garlicky butter and meat juices. It’s great for busy weeknights, meal prep, or when you want something family-friendly that still feels a little special.
“Dinner practically makes itself—rich garlic butter, tender beef, and potatoes that taste like they roasted for hours.” — a repeat weeknight favorite
Why it works:
- Minimal prep, maximum flavor: just trim, cube, season, and dollop butter.
- Economical protein: sirloin gives steak flavor without the steak-house price.
- One-cooker cleanup: everything cooks together, concentrating flavor.
The cooking process explained
Before you start, here’s the short version so you know what to expect: halve the baby potatoes and layer them in the slow cooker, add cubed sirloin on top, dot with garlic butter and Italian seasoning, then cook low and slow until the beef is fork-tender. No constant stirring, no pan-searing required (though optional), and about 3–8 hours depending on your heat setting.
Timing overview:
- Prep: 10–15 minutes
- Cook: 3–4 hours on high or 6–8 hours on low
- Hands-off time: most of the cook time is hands-off, making it ideal for busy days
What you’ll need
- 1.5 pounds beef sirloin, trimmed and cut into 1-inch cubes (top sirloin works well)
- 1 pound baby potatoes, halved (red or Yukon gold are great)
- 4 tablespoons garlic butter (or 4 tbsp unsalted butter + 2 cloves garlic, minced)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning (or ½ tsp dried oregano + ½ tsp dried basil)
- Fresh parsley, chopped, for garnish
Notes and substitutions:
- For a dairy-free version, swap garlic butter for olive oil with minced garlic and a pinch of smoked paprika.
- If you prefer firmer potatoes, use slightly larger potatoes halved, or par-cook them for 5–7 minutes in boiling water before adding.
- Swap sirloin for flank steak or skirt steak cut into cubes — cooking time should be similar, but test for tenderness.
Step-by-step instructions
- Trim and cube the beef: Remove excess fat from the sirloin and cut into roughly 1-inch cubes. Season lightly with salt and pepper.
- Prepare potatoes: Halve the baby potatoes and spread them in an even layer across the bottom of the slow cooker.
- Layer the meat: Arrange the cubed beef over the potatoes in a single layer where possible to promote even cooking.
- Add flavor: Dollop the garlic butter evenly over the meat and potatoes. Sprinkle Italian seasoning and a little more salt and pepper on top.
- Toss gently: Using a spoon or spatula, gently toss once or twice to coat the potatoes and meat—be careful not to overwork the meat, which can make it tough.
- Cook low and slow: Cover and cook on low for 6–8 hours or on high for 3–4 hours. The beef should be fork-tender and the potatoes cooked through.
- Finish and serve: Taste and adjust seasoning if needed. Garnish with chopped fresh parsley and serve immediately.
Pro timing tip: If your slow cooker runs hot, check at the shorter end of the time range to avoid overcooked potatoes.
Best ways to enjoy it
Serve these garlic-butter steak bites and potatoes straight from the slow cooker for a rustic family-style meal. Pairing ideas:
- A crisp salad (arugula with lemon vinaigrette) cuts the richness.
- Roasted or steamed green beans or asparagus add color and crunch.
- For a heartier plate, spoon the beef and potatoes over buttered egg noodles or creamy polenta.
- If you like a stovetop alternative or a different take on steak and rice, try the Cheesy Steak and Rice Skillet for an easy skillet meal that complements this slow-cooker method.
Wine/beer pairings: medium-bodied red wines (Merlot, Malbec) or an amber ale complement the garlic-butter richness without overpowering the beef.
Storage and reheating tips
- Refrigerator: Cool to room temperature within 2 hours, then store in an airtight container for 3–4 days.
- Freezer: Freeze in a heavy-duty freezer container for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop in a skillet over medium-low heat with a splash of broth or water to loosen the sauce, or microwave in short intervals, stirring between bursts. Avoid high heat to prevent the beef from tightening and the potatoes from drying out.
- Food safety: Always reheat leftovers to at least 165°F (74°C) before serving.
Pro chef tips
- Optional sear: For extra flavor, sear the cubed beef quickly in a hot skillet (about 30–60 seconds per side) before adding to the slow cooker. This adds a nice browned crust but is not required.
- Don’t overwork the cubes: Tossing meat too vigorously can break fibers and make the texture less pleasant.
- Even pieces = even cooking: Cut meat and potatoes into similar-sized pieces to ensure they finish at the same time.
- Butter distribution: If butter doesn’t melt evenly, stir gently once after 30–45 minutes of cooking on high (or an hour on low) to redistribute flavors.
- Low vs high: Use low for tender, shred-able bites and higher heat when you need a shorter cook time; check earlier if your slow cooker tends to run hot.
Creative twists
- Mushroom and onion upgrade: Add sliced mushrooms and quartered onions for more umami and a gravy-like sauce.
- Herby lemon: Stir in a teaspoon of lemon zest when finished for a brighter finish; add rosemary for a piney note.
- Spicy version: Add red pepper flakes or a diced jalapeño to the butter for heat.
- Whole-grain or low-carb swaps: Serve over cauliflower mash for a low-carb plate or whole-grain couscous for a lighter grain option.
- Vegetarian spin: Replace beef with large mushrooms (portobello or king oyster) and vegetable broth; adjust cooking time accordingly.
Common questions
Q: Can I use frozen potatoes or frozen beef?
A: Frozen beef is best thawed before cooking so it reaches safe temperatures evenly. Frozen potatoes can be used but may release more moisture; par-cook them briefly or expect a slightly softer texture.
Q: Do I need to brown the steak first?
A: No—browning is optional. It adds flavor and color but the slow cooker will still produce tender, flavorful meat without searing. If you have time and want added depth, quickly brown the cubes in a hot skillet.
Q: How do I make a thicker sauce or gravy from the juices?
A: Remove about ½ cup of cooking liquid, whisk in 1 tablespoon cornstarch until smooth, then stir it back into the cooker and cook on high for 10–15 minutes, or thicken on the stovetop over medium heat until glossy.
Q: Can I double this recipe for a crowd?
A: Yes, but be careful not to overfill the slow cooker—fill no more than two-thirds full for even cooking. Larger quantities may need extra time.
Q: Is this recipe kid-friendly?
A: Generally yes—the flavors are familiar (butter, garlic, mild seasoning). Omit red pepper flakes or extra herbs if cooking for picky eaters.
If you have any other questions about timing, swaps, or plating, tell me what equipment and ingredients you have and I’ll tailor the instructions.
Print
Slow-Cooker Garlic-Butter Steak Bites with Baby Potatoes
- Total Time: 255 minutes
- Yield: 4 servings
- Diet: Carnivore
Description
This easy slow-cooker recipe transforms sirloin and baby potatoes into a cozy, hands-off weeknight dinner with rich garlic butter flavor.
Ingredients
- 1.5 pounds beef sirloin, trimmed and cut into 1-inch cubes
- 1 pound baby potatoes, halved
- 4 tablespoons garlic butter (or 4 tbsp unsalted butter + 2 cloves garlic, minced)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning (or ½ tsp dried oregano + ½ tsp dried basil)
- Fresh parsley, chopped, for garnish
Instructions
- Trim and cube the beef: Remove excess fat from the sirloin and cut into roughly 1-inch cubes. Season lightly with salt and pepper.
- Prepare potatoes: Halve the baby potatoes and spread them in an even layer across the bottom of the slow cooker.
- Layer the meat: Arrange the cubed beef over the potatoes in a single layer where possible.
- Add flavor: Dollop the garlic butter evenly over the meat and potatoes. Sprinkle Italian seasoning and a little more salt and pepper on top.
- Toss gently: Using a spoon or spatula, gently toss to coat the potatoes and meat without overworking the meat.
- Cook low and slow: Cover and cook on low for 6–8 hours or on high for 3–4 hours until the beef is fork-tender and the potatoes are cooked through.
- Finish and serve: Taste and adjust seasoning if needed. Garnish with chopped fresh parsley and serve immediately.
Notes
For a dairy-free version, substitute garlic butter with olive oil and minced garlic. For firmer potatoes, use larger ones or par-cook them before adding.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American