Crock Pot Steak Strips: American Slow-Cooked Beef
Select 454 g (1 lb) of top sirloin steak for these crock pot steak strips. Ensure the beef is lean but possesses enough marbling to remain moist during the long cook time. Pat the meat dry with paper towels before seasoning. This step removes surface moisture so the meat develops a deep brown crust rather than steaming in the pan.
You will produce tender, savoury beef strips submerged in a rich au jus. Sauté the meat in batches to avoid overcrowding the pot. This ensures every piece caramelises properly. Cook the beef on low for 6-7 hours or on high for 3-4 hours until it becomes fork-tender. Serve the result over steamed rice, buttered noodles, or mashed potatoes for a hearty American dinner.
Crock Pot Steak Strips: American Slow-Cooked Beef
Recipe cardIngredients
Instructions
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Season the beef
Pat the steak strips dry with paper towels. Season them with salt, pepper, and smoked paprika if you choose. Dry meat sears better and develops a deeper brown crust.
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Sear the steak
Set your Crock-Pot to Sauté and add olive oil. Sear the steak strips in small batches until brown. Do not overcrowd the pot to prevent the meat from steaming instead of browning.
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Sauté the aromatics
Sauté the diced onion in the remaining liquid for 3-4 minutes until translucent. Add the minced garlic and thyme for 30 seconds. This builds a savoury base for the sauce.
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Combine the ingredients
Return the seared steak strips to the pot. Stir in the butter and pour in the beef broth. Ensure the meat is nearly submerged to keep it moist during the slow cook.
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Thicken the sauce
Whisk the flour with a splash of water to create a smooth slurry. Stir this into the pot if you prefer a thicker gravy. This prevents lumps from forming in the final sauce.
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Slow cook the beef
Cover the pot and set it to Low for 6-7 hours or High for 3-4 hours. Cook until the steak is fork-tender. The liquid should reduce into a rich au jus.
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Finish and serve
Skim off excess fat from the top 5 minutes before serving. Adjust the salt and pepper to suit your palate. Serve the steak over rice, buttered noodles, or mashed potatoes.
Avoid overcrowding the pot during the searing process. If you add too many strips at once, the meat will release moisture and steam rather than brown. You will know this is happening if the steak looks grey and boiled rather than deep brown.
Top sirloin steak
Use chuck steak if you cannot find top sirloin. Chuck contains more connective tissue and fat, which makes it better suited for long cooking times. It provides a deeper flavour but requires the full 420 minutes to become tender. Do not use lean fillets as they will dry out.
What to serve with it
Serve the strips over steamed rice or buttered noodles for a filling meal. For a low-carb option, use roasted sweet potatoes or mashed cauliflower. Add chopped parsley or a squeeze of fresh lemon to the finished plate to cut through the rich, savoury au jus with brightness.
Storing and reheating
Refrigerate leftovers in airtight containers for up to 4 days or freeze for 2 months. Reheat the meat gently on the stovetop or in a microwave. Add a splash of beef broth during reheating to ensure the steak strips remain moist and the sauce does not thicken too much.
Nutrition per serving
- Calories
- 310
- Protein
- 28.5 g
- Carbs
- 6.2 g
- Fat
- 18.4 g
- Fiber
- 1.1 g
- Sugar
- 2.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do you cook steak strips in a crock pot?
Sear the strips in olive oil first to develop a brown crust. Sauté aromatics, then slow-cook the meat in beef broth on low for 6-7 hours or high for 3-4 hours until the beef is fork-tender and the liquid reduces.
Can you cook a strip steak in a crockpot?
Yes. Cut the strip steak into 1-inch pieces to ensure even cooking. Slow-cooking breaks down the muscle fibres over several hours, resulting in tender meat and a rich sauce that is ideal for serving over grains.
Can you put beef strips in a slow cooker?
Yes. Use a cut like top sirloin for the best results. Ensure the strips are nearly submerged in beef broth to prevent them from drying out during the long cooking process, which maintains a succulent texture.
