A fuss-free slow cooker dish featuring tender steak bites in a rich garlic-butter gravy—perfect over mashed potatoes, rice, or noodles.

2 pounds sirloin steak, cut into bite-sized pieces

Kosher salt, to taste

Black pepper, to taste

1 medium sweet onion, thinly sliced

4 cloves garlic, minced

1 cup unsalted beef stock

1 packet (about 1 oz) au jus gravy mix

6 tablespoons unsalted butter, sliced

1 tablespoon vegetable oil (optional, for searing)

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Cut the sirloin steak into bite-sized pieces and season with kosher salt and black pepper.
(Optional) Heat a skillet over medium-high heat with vegetable oil and sear the steak bites in batches until browned on the outside.
Transfer the steak bites to a 6-quart slow cooker.
Add the sliced onion and minced garlic, and gently stir to combine.
Pour in the unsalted beef stock and sprinkle the au jus gravy mix evenly on top.
Place slices of unsalted butter over the mixture.
Cover and cook on high for 3–4 hours or on low for 6–8 hours, stirring once per hour if possible.
Serve hot, garnished with fresh parsley if desired, over mashed potatoes, rice, or egg noodles.

You can skip the searing step to save time—the dish will still be flavorful.
Try adding fresh rosemary or thyme for an herby twist.
Flat iron, chuck roast, round steak, or stew meat can be used as alternatives to sirloin.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Reheat using a slow cooker, stovetop, microwave, or air fryer until warmed through.