Garlic Butter Steak Bites with Potatoes (Printable)
Tender steak bites and baby potatoes slow-cooked in rich garlic butter sauce for an effortless, comforting meal.
# What You Need:
→ Meats
01 - 1.5 lbs sirloin steak, cut into 1-inch cubes
→ Vegetables
02 - 1.5 lbs baby potatoes, halved or quartered if large
03 - 1 small yellow onion, diced
04 - 2 tablespoons fresh parsley, chopped for garnish
→ Fats & Dairy
05 - 5 tablespoons unsalted butter, melted
→ Aromatics & Seasonings
06 - 6 cloves garlic, minced
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary
12 - 1/4 teaspoon crushed red pepper flakes
→ Other
13 - 2 tablespoons olive oil
# Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Sear steak cubes for 1–2 minutes until browned, working in batches to avoid overcrowding. Transfer to the slow cooker.
02 - Add halved baby potatoes and diced onion to the slow cooker with the seared steak.
03 - In a small bowl, whisk together melted butter, minced garlic, salt, black pepper, smoked paprika, dried thyme, dried rosemary, and crushed red pepper flakes.
04 - Pour the garlic butter mixture evenly over the steak and potatoes. Stir gently to coat everything thoroughly.
05 - Cover and cook on LOW for 3.5 to 4 hours, or until potatoes are tender and steak is cooked through.
06 - Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- The steak impossibly tender from slow cooking while still having those gorgeous seared edges from the quick browning step
- Everything cooks in one pot so you get maximum flavor with minimal cleanup on busy weeknights
02 -
- Do not skip the searing step even though it takes extra time because those brown bits create depth of flavor you cannot get from slow cooking alone
- Resist the urge to lift the lid too often because every time you do you add 15 to 20 minutes to the cooking time
03 -
- Pat the steak completely dry before searing because moisture prevents proper browning
- Let the garlic butter mixture cool slightly before pouring so it does not cook the meat on contact