Garlic butter steak bites are tender cubes of beef slow-cooked with potatoes, mushrooms, and a savory gravy made from beef stock and seasoning mixes. This one-pot meal delivers restaurant-quality flavor with minimal active prep time.
Delivery in as fast as one hour.*
Prices vary by store
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Place the steak bites in the bottom of the slow cooker.
Lightly season the meat with salt, black pepper, and garlic powder.
Add the halved white mushrooms and rinsed mini gold potatoes.
Sprinkle the au jus gravy mix and the onion soup mix over the ingredients.
Pour in the beef stock.
Add the minced garlic.
Top with chunks of butter.
Cover and cook on high for 5 hours or on low for 7-8 hours.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in a 350°F oven for 15–20 minutes until warmed through.
slow cooker (4-6 quart capacity)
Yes. Sear the steak bites first, then braise covered in a 325°F oven for 2.5–3 hours until steak is tender.
Chuck, sirloin tip, or round steak are ideal for cubing; they become tender when braised. Avoid premium cuts like ribeye, which are better served whole.
Yes. Prepare and refrigerate the assembled slow cooker insert up to 12 hours ahead, then cook. The dish also reheats well in the oven or microwave.
The steak bites are ready when they shred easily with a fork after 4–6 hours on low. Potatoes should be fork-tender.
Yes. Replace au jus and onion soup mix with 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, and 1 tsp dried thyme mixed into the beef stock.
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