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These crock pot steak bites are the answer for busy nights when you crave comfort food without the hassle of long cooking times. Perfectly tender morsels of steak soak up a savory marinade and slow-cook to juicy perfection — my family devours them every time I bring out the crock pot. Serve these with steamed veggies or warm rice for a meal everyone will ask for again.
I first whipped up a batch of these on a hectic school night when the fridge was nearly empty. My kids did not leave a single bite on their plates and now they beg me to make it every week.
Gather Your Ingredients
- Sirloin steak cubed: Select steaks with good marbling for the best flavor and tenderness
- Soy sauce: Adds umami depth and saltiness look for low sodium if you prefer
- Worcestershire sauce: Brings a subtle tang and a signature savoriness
- Fresh garlic minced: Really wakes up the dish seek out plump garlic cloves
- Olive oil: Helps the marinade stick to every piece as well as for moist texture
- Black pepper: Use freshly ground for the brightest aroma
How to Make It
- Prepare the Steak:
- Cut sirloin steak into even bite-sized cubes. Aim for uniform pieces so everything cooks evenly. Place the cubes into a sturdy mixing bowl that is large enough for stirring later. This step ensures every piece gets maximum flavor coverage and even tenderness.
- Season the Meat:
- Add soy sauce, Worcestershire sauce, minced garlic, olive oil, and black pepper directly on top of the steak. Using tongs or clean hands, toss and turn the steak cubes so each piece is thoroughly coated. Make sure the garlic distributes evenly rather than clumping up in one spot. Let the steak sit briefly if you have time for better absorption.
- Add to the Crock Pot:
- Transfer each piece of seasoned steak into the crock pot. Arrange them in as close to a single layer as possible. Avoid crowding so the heat circulates and every bite cooks at the same rate. Scrape in any leftover marinade from the bowl to capture all that bold flavor.
- Cook the Steak Bites:
- Cover the crock pot securely with its lid. Set to high for three to four hours if you want a speedy dinner or low for six to eight hours if you prefer to prep in the morning. Let the slow cooker do the work until the steak is fork-tender and richly colored from the marinade.
- Garnish and Serve:
- Once the steak is fully cooked, sprinkle with a handful of freshly chopped parsley or thyme if you like an herbal finish. Serve piping hot alongside sides that soak up the savory juices like mashed potatoes or a bed of buttery rice.
Sirloin steak is my secret favorite here. It transforms from an everyday cut into something special after hours in the crock pot. I will never forget how the entire house smells incredible when this is simmering on a rainy day — my family always comes wandering in to see what is cooking.
Flavor Boosters
When you pick your steak, choose pieces with fine lines of fat running through for juicier bites. If you cannot find sirloin, try chuck roast or stew meat for similar results though you may need to trim excess fat. Swap olive oil with avocado oil or even a pat of butter for extra richness. Coconut aminos can replace soy sauce for a gluten free or soy free version.
Serving Suggestions
Serve steak bites over fluffy mashed potatoes for the most comforting plate. For something lighter, spoon them onto a bed of salad greens with a drizzle of the cooking juices. Try stuffing leftovers into sliders with pickles for the best lunch ever.
Creative Twists
In summer, pair steak bites with grilled vegetables and a squeeze of lemon. In winter, nestle them beside roasted root veggies or creamy polenta. The recipe works well no matter the time of year, making it a reliable favorite for every family gathering or quiet weeknight.
A quick sear in a hot skillet before slow cooking can add even more depth and a caramelized finish if you have the extra time. Always use freshly ground black pepper for a true flavor boost.
Common Questions About This Recipe
- → What makes black velvet cake different from chocolate cake?
Black velvet cake uses black cocoa powder and dark brown sugar, giving it a more intense chocolate flavor and a distinctive dark color compared to standard chocolate cakes.
- → Can I substitute regular cocoa powder for black cocoa powder?
For best results, use black cocoa for its unique taste and color, but regular unsweetened cocoa can be used if black cocoa is unavailable, though the flavor and color will differ.
- → Why is coffee added to the batter?
Hot coffee intensifies the chocolate flavor and adds moisture to the cake, making the crumb extra tender and rich.
- → What role does sour cream and buttermilk play?
Sour cream and buttermilk add acidity, ensuring a tender texture and helping the cake rise with a soft, velvety crumb.
- → How should black velvet cake be stored?
Store covered at room temperature for up to two days, or refrigerate for up to five days for longer freshness. Allow to come to room temperature before serving.