Slow-Cooker Sirloin Steak

As a steak lover, I have one major weakness: I don’t own a grill. I’ve always found it challenging to cook a medium-rare steak indoors without making my small kitchen smell like a chophouse. But with this recipe for slow-cooker sirloin steak, a lightbulb went off. Finally, a route to tender homemade steak, any day of the year, no splatter guard required.

Like our other favorite slow-cooker beef recipes, this easy, mostly hands-off method produces super juicy meat in a flavorful gravy. Crockpot sirloin steak is versatile, too. Our base recipe yields a savory, herbal sauce, but you can riff on the seasonings to meet your own taste. Set it up around lunchtime and your succulent steak will be ready come dinnertime.

Ingredients for Slow-Cooker Sirloin Steak

• Sirloin steak: This thick, juicy cut of meat stands up nicely to a long cooking time. If you’re looking for a cheaper option, you could substitute round or flank steaks; both have a bit more fat, which results in plenty of flavor and juiciness.
• Peppers and onion: Green pepper and chopped onion add a hint of sweet flavor to the steak gravy. Feel free to swap in another color of pepper—or even add a spicy pepper to the pot.
• Beef broth: This rich gravy starts with a simple can of beef broth. We use store-bought broth, but homemade beef broth is delicious, too, when you have the time to make it.
• Worcestershire sauce: The incomparable flavor of Worcestershire sauce lends an umami note to the beef sauce. Recipes for the sauce vary, but most include garlic and fermented ingredients like anchovies and vinegar.
• Herbs and spices: A simple mix of dried dill and thyme imparts a woodsy flavor to the gravy. You can use almost any fresh or dried herbs here (you can find specific suggestions below).
• Cornstarch: Adding a bit of cornstarch toward the end of cooking gives the gravy plenty of body. Using cornstarch makes this recipe naturally gluten-free, but you can use a different thickener if you prefer.

Directions

Step 1: Brown the beef

In a large nonstick skillet, brown the beef on both sides.

Editor’s Tip: Cooking over medium-high heat ensures good browning. Too high, and the meat will char too much; too low, and it will not sear well. Keep in mind that you’re only adding color in this step, not cooking the steak through.

Step 2: Load the slow cooker

Place the onion and green pepper in a 3-quart slow cooker. Add the beef on top. In a bowl or liquid measuring cup, combine the broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes. Slowly pour the mixture over the beef and vegetables.

Step 3: Cook the beef

Cover the slow cooker and cook the beef on high until it reaches your desired doneness and until the vegetables are crisp-tender, about three to four hours.

Step 4: Make a quick gravy and serve

Remove the beef and keep it warm. In a small bowl, whisk the cornstarch and water together until they form a smooth slurry. Gradually stir the slurry into the cooking juices. Cover the slow cooker and cook on high until the sauce is slightly thickened, about 30 minutes. Return the beef to the slow cooker and heat it through.

Taste of Home

Recipe Variations

• Add garlic: Garlic and steak taste delicious together. If you’re looking to turn this into a recipe for garlic lovers, try adding a few peeled cloves (whole or chopped, your choice) to the slow cooker in Step 2.
• Add other herbs and spices: Our recipe makes a deeply savory steak, but it’s open to variation. Swap the dill or thyme with other herbs, like rosemary, oregano, bay leaves or marjoram. If you want to add fresh herbs, the conversion ratio is generally 3 teaspoons of fresh herbs for every 1 teaspoon of dried. Feel free to play with other spices and seasonings, too; mustard, smoked paprika or red pepper flakes are natural matches for beef.
• Add tomatoes: In Step 2, pop some tomatoes into the pot to add a fresh layer of flavor to the gravy. Use chopped fresh tomatoes if they’re in season, but a can of chopped or crushed tomatoes is great any time.

How to Store Slow-Cooker Sirloin Steak

You can keep leftover slow-cooked sirloin in an airtight container in the refrigerator for three to four days. You can also freeze it for up to three months by allowing it to cool completely, then storing it in an airtight container with its sauce. The sauce will protect the beef from freezer burn. Before serving frozen slow-cooker sirloin steak, thaw it overnight in the refrigerator and reheat it in the microwave or on the stovetop.

Sirloin Steak in a Crockpot Tips

Taste of Home

Can you put raw sirloin in the slow cooker?

Raw beef is fine in slow-cooker recipes. However, putting frozen beef into a slow cooker is unsafe. Frozen beef takes take too long to heat through, leaving it in the microbial “danger zone” (40º to 140ºF) for too long.

Do you have to brown a steak before adding it to a Crockpot?

Many slow-cooker steak recipes call for browning the meat in a skillet before adding them to a slow cooker. Browning meat adds flavor to the beef and juices, which is especially important since you’ll make a sauce with the cooking liquid. However, you can skip the browning step if you’re in a hurry.

How long does it take to cook sirloin steak in a Crockpot?

Sirloin steak will cook in about three to four hours in a slow cooker, making it ideal for prepping on a weekend afternoon.

What can you serve with slow-cooker sirloin steak?

Any traditional steak sides, from sauteed mushrooms to a simple side salad and crusty bread, are delicious with this sirloin steak. We also suggest taking advantage of all the flavorful gravy. Sop it up with buttered egg noodles, rice sides or mashed potatoes.