If you’ve ever wished steak night could be easier but still just as delicious, this Crockpot Garlic Butter Steak Bites recipe is your dream come true. Juicy, tender bites of steak slowly cook in a rich garlic butter sauce that fills your kitchen with the best smell ever!

It’s one of those set-it-and-forget-it meals that feels a little fancy but takes almost no effort. We love serving these buttery steak bites over mashed potatoes, rice, or even noodles to soak up every bit of that garlicky goodness.

Why You’ll Love These Crockpot Garlic Butter Steak Bites

Texture: The low and slow method of cooking in the crockpot makes this beef melt-in-your-mouth tender.

Flavor: The garlic and butter pack each bite with rich, bold flavor.

Easy: Only 5 minutes of prep and the crockpot does all the work!

Family friendly: Even picky eaters will devour this juicy beef recipe.

Perfect for any night: Cozy enough for Sunday dinner but simple enough for busy weeknights.

What Ingredients You Will Need

Here’s what each ingredient brings to the recipe:

• Steak: Tender, juicy bites that soak up all the buttery garlic flavor as they slow cook.
• Salt and Pepper: Simple seasonings that enhance the beef’s natural flavor.
• Garlic: Adds bold, savory flavor that mellows into buttery sweetness as it cooks.
• Onion: Brings mild sweetness and depth to the sauce.
• Beef Broth: Keeps the steak moist and creates a flavorful base for the garlic butter sauce.
• Butter: Adds richness and a silky texture; finishing with butter makes the sauce glossy and irresistible.

How to Make Steak Bites

1. Set it and Forget it: Place all the ingredients with 2 tablespoons of garlic butter in the crockpot for 5-8 hours. Stir one time.
2. Broil: Remove the meat from the crockpot to an oven-safe pan with the remaining garlic butter and place it under the broiler for a few minutes to crisp it up a bit.
3. Mix: Add the meat back to the crockpot and serve.

What to Serve with Garlic Steak Bites

I’m a meat and potatoes kinda gal, so I love serving these garlic butter beef tips with creamy mashed potatoes, crispy baked potatoes or buttery roasted potatoes. If you aren’t a potato fan, this is also great over rice or pasta.

Then I like to balance the meal out with some vegetable side dish like Read more

Welcome to the weekend, my friends! My day started with a beautiful foggy drive, yoga, and then a giant brunch for my boys and some of their friends. This easy bacon, cheesy scrambled eggs, and a mountain of fluffy waffles added up to full bellies and happy smiles as they split off to either head for synagogue or to the gym. (Yes, teenage boys can apparently eat stacks of waffles and then immediately go workout. That is soooo not my world.)

ON THE BLOGS THIS WEEK: Roasting sausage with peppers and onions isn’t complicated. It’s not trendy. But, this Super Easy Sausage and Peppers is 100% absolutely that dish.

You know the feeling. You’ve got maybe 10 minutes before everyone starts asking for dinner, and you need something fast, hearty, and actually satisfying. That’s exactly when I reach for this Southwest Chicken Soup. 10 minutes, friends. And yes, I’ve timed it.

Air Fryer Hasselback Potatoes are proof that a little extra preparation goes a long, long way. The secret? It takes less than a minute with a chef’s knife. Your guests will rave about these crispy edges, loaded with fresh parmesan cheese and Italian parsley.

This Confetti Rice has been declared the best rice we’ve ever made. Yes. I said that. I served it with Crispy Italian Oven Chicken and the whole meal was a win.

Have you tried a mayonnaise cake? I know, it sounds suspicious at first. As it turns out, Chocolate Mayonnaise Cake is actually an old-fashioned recipe that was likely in your grandmother’s recipe box. And, fortunately, it has stood the test of time quite well. This is one fantastic cake.

Isn’t fall baking season just the best? Rich and full of warm spices, topped with the irresistible, buttery crunch of pecan streusel, this Pumpkin Crunch Dump Cake just might be the easiest, most tantalizing dessert to come out of your oven this year.

Mascarpone Ice Cream is velvety and rich like gelato, but has that cheesecake-like tang that makes each bite feel absolutely indulgent. This is not one of those cottage cheese rip offs that you have to convince yourself tastes good. There’s no going back from this kind of dreamy decadence.

What I’m CRAVING: This Mac and Cheese with Salami looks sooo good! My mouth is watering and I’m craving that cheesy goodness today. My guys love salami anytime I include it in a meal, so

My peanut butter blossoms are everyone’s classic holiday cookie in bar form! Our kids love that they’re both fun and easy to make! These chewy peanut butter cookie bars are studded with Hershey kisses which make everyone so happy.

My favorite part is that they are easier than cookies; no rolling needed, just slice into bars and serve! Bonus, this recipe includes a how-to video!

Our son was begging for us to make “those Hershey kiss cookies” but I had been running around all day and though it may sound silly, the thought of rolling out every single cookie sounded exhausting; so I made them all in a pan and they turned out adorably delicious!!

Ingredients for Peanut Butter Blossom Cookie Bars

• Peanut Butter: that classic nutty flavor and creamy richness we all love.
• Unsalted Butter: keeps the bars soft and melt-in-your-mouth.
• Sugar and Brown Sugar: sweetness plus a little caramel depth for chewiness.
• Vanilla: ties all the flavors together.
• Egg and Egg Yolk: hold everything together while adding tenderness.
• Flour: gives the bars structure so they bake up just right.
• Baking Soda and Baking Powder: the lift that keeps them light instead of dense.
• Cornstarch: the secret to that soft, chewy bite.
• Salt: just enough to balance the sweetness.
• Hershey’s Kisses: the signature chocolate topper that makes them taste (and look!) like the classic blossom cookies we all grew up with.

How to Make Peanut Butter Blossom Bars

1. Prep: Preheat the oven and grease a 9×13 baking dish then line with parchment paper and grease it again.
2. Wet Ingredients: Beat together all the wet ingredients in a stand mixer.
3. Dry Ingredients: Mix together all the dry ingredients in a separate bowl.
4. Combine: Add the dry ingredients to the wet ingredients and mix until combined.
5. Bake: Press the dough into the prepared baking dish, sprinkle with sugar and bake for 20-22 minutes.
6. Kisses: Unwrap the Hershey’s Kisses and as soon as the bars are done baking, pull them out and top with the kisses.
7. Cool: Let the peanut butter bars cool completely and then cut into bars so that a Hershey Kiss is in the center of each bar.

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Mascarpone Ice Cream is velvety and rich like gelato, but has that cheesecake-like tang that makes each bite feel absolutely indulgent. This is not one of those cottage cheese rip offs that you have to convince yourself tastes good. There’s no going back from this kind of dreamy decadence.

Mascarpone Ice Cream

I tried a few different ways to develop this recipe. At first, I thought this would need to be a custard-based ice cream, made with eggs. But, the results of that attempt were actually my least favorite. The texture wasn’t super smooth, and you could totally taste the eggs. The mascarpone was too subtle.

I’m glad that I stuck with it, though. Because it turns out that the simple combination of mascarpone, condensed milk, cream, and milk resulted in a perfectly smooth and creamy, barely tangy ice cream that kept me coming back for more. I was in paradise.

This ice cream is perfect for pairing with fruits. That should come as no surprise. Because fresh fruit and cheese just go together. Always. But, I like to kick it up a notch with grilled peaches, a warm berry sauce, or even a baked apple. Drizzle some salted caramel sauce on top, and you can put a fork in me. I’m done.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

What is Mascarpone?

Mascarpone is an Italian cream cheese. Not the kind you put on bagels. It’s richer, softer, and less tangy. This is the cheese you find in tiramisu and certain frostings. Think of it as Phil