Melt-in-Your-Mouth Garlic Butter Steak Bites with Herb-Roasted Baby Potatoes
Ingredients:
2 pounds sirloin steak, cut into 1½-inch cubes
1½ pounds baby Yukon Gold potatoes, halved
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
6 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup beef broth
2 tablespoons chopped fresh parsley
1 tablespoon grated Parmesan cheese (optional)
Directions:
Lightly grease the slow cooker with nonstick cooking spray.
Place the halved baby potatoes into the bottom of the slow cooker.
In a large bowl, combine the melted butter, olive oil, garlic, Worcestershire sauce, onion powder, garlic powder, smoked paprika, Italian seasoning, salt, and black pepper.
Add the steak cubes and toss until evenly coated.
Transfer the seasoned steak over the potatoes.
Pour the beef broth around the sides of the slow cooker.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the steak is juicy.
Gently stir everything together during the last 30 minutes of cooking.
Sprinkle with fresh parsley and Parmesan cheese, if desired.
Serve immediately with roasted vegetables, a fresh salad, or warm dinner rolls.
Prep Time: 15 minutes | Cooking Time: 6 hours | Total Time: 6 hours 15 minutes
Kcal: 575 kcal | Servings: 6 servings