Crockpot Garlic Butter Rosemary Steak Bites
These crockpot garlic butter rosemary steak bites with potatoes and green beans are an easy, cozy one-pot dinner. Tender steak, herby garlic butter, and veggies all cooked together for a family-friendly weeknight win.
Creator: Leslie Stokes
These steak bites are one of those dinners that feels like you really tried… but you absolutely did not. And those are my favorite kinds of meals.
I wanted something cozy and hearty, but still simple enough to throw together on a busy day. Steak bites felt like the answer, but I didn’t want them swimming in liquid or turning into pot roast. I wanted actual steak bites. Tender, flavorful, and coated in sauce — not shredded.
The trick here is minimal liquid, the right cut of steak, and adding the veggies at the right time. Sirloin is my go-to for this because it cooks faster than chuck and keeps that steakhouse-style bite. The potatoes soak up all that garlic butter goodness, and the green beans go in at the end so they stay bright and crisp instead of sad and mushy.
And then there’s the rosemary.
Fresh rosemary makes this dish feel elevated without doing anything fancy. It adds that cozy, herby flavor that makes your kitchen smell incredible and instantly makes this feel like more than just “throw it in the crockpot and hope for the best.” I like using whole sprigs so I can pull them out before serving, but chopping it finely works too — just don’t overdo it. Rosemary is strong, and a little goes a long way.
This is the kind of dinner I make when I want everyone to eat the same thing and not complain. It’s filling, protein-packed, and familiar enough for kids but still really satisfying for adults. And if you’re someone who likes leftovers, this reheats beautifully for lunch the next day. I usually add a splash of broth before reheating just to loosen things up.
Another reason I love this steak bites recipe is how flexible it is. You can swap veggies based on what you have, make it stovetop if you’re short on time, or even finish it with a squeeze of lemon or a little extra butter if you want to lean into that garlic butter vibe.
This is one of those back-pocket dinners I know I’ll come back to again and again — especially on busy weeks when I want something comforting but don’t want to think too hard about dinner.
Veggie Variations
This steak bites recipe is super forgiving and great for using what you have.
• Swap green beans for: asparagus (add last 10–15 minutes), broccoli florets (very end), or snap peas
• Add-ins: mushrooms (add at the beginning), carrots (cut thick and add with potatoes)
• No potatoes? Serve steak bites over mashed potatoes, rice, or cauliflower mash
Tips for storage
Store leftovers in an airtight container for up to 3–4 days
• Reheat gently in the microwave or stovetop with a splash of broth
• Great for meal prep bowls or quick lunches
I hope this meal prep helps you! Don’t forget to follow along on social media for more Meal Prep + healthy recipes!
Crockpot Garlic Butter Rosemary Steak Bites with Potatoes & Green Beans
Ingredients
- 1½-2 lb sirloin steak cut into 1–1½ inch cubes
- 1-1¼ lb baby potatoes halved (quartered if large)
- 3-4 cups fresh green beans trimmed
- ½ cup beef broth
- 2 tbsp Worcestershire sauce
- 3 tbsp butter cubed
- 3-4 cloves garlic minced
- 1-2 fresh rosemary sprigs or 1–1½ tsp finely chopped fresh rosemary
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- Optional finishes: fresh parsley squeeze of lemon, extra butter
Let's Make It
Crockpot Instructions
- Add potatoes to the bottom of the crockpot. Lightly season with a pinch of salt and pepper.
- Place steak cubes on top of the potatoes in an even layer.
- Pour in beef broth and Worcestershire sauce. Sprinkle remaining seasonings over the steak. Add garlic, butter cubes, and rosemary (lay whole sprigs on top so they’re easy to remove later).
- Cook on LOW: 3–4 hours or HIGH: 2–2½ hours. Sirloin cooks quickly, so avoid overcooking to keep the steak tender.
- Stir in green beans during the final: 30 minutes on LOW or 15 minutes on HIGH. This keeps them tender-crisp, not mushy.
- Remove rosemary sprigs if using whole. Taste and adjust seasoning. Finish with parsley or a squeeze of lemon if desired.
Stovetop Option (30-Minute Dinner) If you forgot to plan ahead (been there):
- Heat a large skillet over medium-high heat.
- Add a little oil and sear steak bites 2–3 minutes per side. Remove and set aside.
- Add potatoes (parboiled or microwaved 5–6 minutes first), broth, Worcestershire, butter, garlic, and rosemary. Simmer until potatoes are tender.
- Add green beans and steak back in. Cook 4–5 minutes until beans are tender and everything is coated in sauce.
Nutrition Facts
(Estimated, per serving – serves 6)
Calories: ~465
Protein: ~34g
Carbohydrates: ~28g
Fat: ~22g
Fiber: ~4g
Nutrition will vary based on steak cut, butter amount, and potato size.
