Slow Cooker Seared Sirloin Steak Bites with Au Jus Gravy
Tender sirloin steak pieces seared for deep flavor then slow-cooked in savory beef stock with au jus seasoning until fork-tender. The combination of initial browning and long, gentle cooking creates incredibly juicy steak bites with rich gravy perfect for serving over mashed potatoes, rice, or with crusty bread. This comfort food favorite transforms affordable sirloin into restaurant-quality results with minimal effort, making it ideal for busy weeknights or casual entertaining when you want impressive flavors without constant attention.
Ingredients
- 3 pounds sirloin steak, cut into bite-sized pieceschuck roast1:1budget-friendlytougher-cut
increase cooking time by 1-2 hours for tenderness
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 small sweet onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 cup unsalted beef stock
- 1 ounce packet au jus gravy mix
- 4 tablespoons unsalted butter, thinly sliced
- fresh chopped parsley, for garnish(optional)
Instructions
- 1
Toss steak pieces with salt and pepper in large bowl
- 2
Heat large skillet over medium-high heat and add half the oil
- 3
Sear steak pieces in batches until browned on all sides, transferring to slow cooker
- 4
Add more oil to pan as needed between batches
- 5
Add sliced onion and garlic to slow cooker with seared steak
- 6
Pour beef stock into slow cooker
- 7
Sprinkle au jus packet evenly over top
- 8
Layer butter slices over surface
- 9
Cover and cook on high for 3-4 hours or low for 6-8 hours, stirring occasionally
- 10
Garnish with fresh parsley if desired before serving
Tips
Searing the steak in batches prevents overcrowding and ensures proper browning for maximum flavor development
Cut steak against the grain into uniform pieces for consistently tender bites that cook evenly
Let the slow cooker work undisturbed for the first few hours, then stir occasionally to redistribute the juices
Good to Know
Refrigerate leftovers up to 3 days in airtight container with cooking liquid
Can sear steak and prep vegetables 1 day ahead, refrigerate separately
Serve over mashed potatoes, rice, or egg noodles with crusty bread
Common Mistakes
Don't skip searing to avoid bland, gray steak bites
Don't overcrowd skillet during searing to avoid steaming instead of browning
Don't lift lid frequently during cooking to avoid heat loss and uneven cooking
Substitutions
increase cooking time by 1-2 hours for tenderness
Full guide →crush and mix with 1 tbsp flour
FAQ
Can I use frozen steak for this recipe?
Yes, but thaw completely first and pat dry to ensure proper searing and even cooking throughout the slow cooking process.
What if I don't have au jus packet?
Mix 2 tablespoons beef bouillon granules with 1 tablespoon flour and 1 teaspoon onion powder as substitute.
How long will leftovers keep in refrigerator?
Store covered in refrigerator up to 3 days, or freeze up to 3 months in freezer-safe containers.