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Melt-in-Your-Mouth Slow Cooker Sirloin Steak: When you want tender, flavorful steak with zero fuss, my slow cooker sirloin steak recipe delivers every time! I designed this recipe to be super simple, with just a few simple ingredients and a set-it-and-forget-it method. A quick sear and then add it all to a slow cooker, and you get melt-in-your-mouth steak that’s full of savory, slow-simmered flavor. It’s perfect for busy weeknights, meal prep, or when you’re craving a comforting, home-cooked dinner without hovering over the stove!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make A Slow Cooker Sirloin Steak Dinner
This slow cooker sirloin steak recipe is an easy, hands-off way to enjoy tender, flavorful beef any night of the week.
Sirloin steaks are slow-cooked in a savory broth with herbs and seasoning until juicy and fall-apart tender. Serve it with mashed potatoes, rice, or roasted veggies for a cozy, comforting dinner with minimal effort!
Slow Cooker Sirloin Steak Recipe Ingredients
To make this recipe, we will need the following ingredients:
- Sirloin steaks (about 1 inch thick) – A lean, affordable cut that becomes tender and juicy when slow-cooked, soaking up all the savory flavors from the sauce and vegetables.
- Salt and freshly ground black pepper – Enhances the natural beef flavor and seasons the steak from the inside out.
- Steak seasoning – Adds depth with a blend of herbs and spices that boost the beefy flavor and give the dish a classic steakhouse feel.
- Onion – Softens as it cooks, adding sweetness and richness while helping form a flavorful base for the sauce.
- Bell pepper – Brings mild sweetness, color, and a subtle freshness that balances the richness of the beef.
- Beef stock (low sodium) – Creates a savory cooking liquid that keeps the steak moist and forms a rich, spoonable sauce.
- Worcestershire sauce – Adds umami depth with tangy, savory notes that intensify the overall beef flavor.
- Dried or fresh dill – Brings a light, herby freshness that brightens the dish and cuts through the richness of the sauce.
- Olive oil or butter (optional, for searing) – Adds extra flavor and helps develop a deeper, richer taste if the steak is seared before slow cooking.
Steps to Make Fall-Apart Tender Slow Cooker Sirloin Steak
Once you’ve gathered your ingredients, we will use this method:
Sear
Brown seasoned sirloin on all sides.
Add to slow cooker
Add seared steak to slow cooker.
Add Vegetables
Add onion and pepper to slow cooker. Optional – brown before adding for extra flavor.
Season
Add herbs and seasonings.
Cook
Cook on high until fork-tender, about 3-4 hours.
Shred
Remove steak from slow cooker and shred. Thicken sauce with a cornstarch slurry if desired.
Serve and Enjoy
Serve garnished with some sauce from the pot and chives.
Tips To Get Melt-in-Your-Mouth Slow Cooker Sirloin Steak
Sear the steak first (optional but worth it): Browning the sirloin in a hot skillet before adding it to the slow cooker helps lock in flavor and adds a deep, rich crust. It’s not required, but it really levels up the dish.
Use low and slow for tenderness: Cook on low heat for 6–8 hours to break down the connective tissue and make the sirloin melt-in-your-mouth tender. High heat tends to dry it out.
Slice onions and peppers thick: Cut your onions and peppers into thick strips so they hold up during the long cook time. They’ll become tender but won’t turn to mush.
Don’t overdo the liquid: Sirloin releases juices as it cooks. Use just enough beef stock to barely cover the bottom of the slow cooker – you want flavor, not soup.
Worcestershire sauce = umami bomb: Just a splash adds incredible depth and brings out the savory beef flavor. Don’t skip it!
Add dill at the end: Fresh or dried dill adds a bright, herby contrast to the richness of the beef – but it’s best added in the last 30 minutes so it doesn’t lose flavor during the long cook.
Let it rest before slicing: Once cooked, let the steak rest for 5–10 minutes before slicing. This helps the juices redistribute and keeps it from drying out.
Make a quick gravy with the juices: After cooking, remove the steak and simmer the leftover broth on the stove. Stir in a cornstarch slurry for an easy, flavorful gravy.
What to Serve With Slow Cooker Sirloin Steak
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Slow Cooker Sirloin Steak
Ingredients
- 2 sirloin steaks, about 1 inch thick
- Salt and freshly ground black pepper, to taste
- 1 tablespoon steak seasoning, or your favorite blend
- 1 onion, sliced into thick rings
- 1 bell pepper, sliced (any color)
- 1½ cups beef stock, low sodium recommended
- 1 tablespoon Worcestershire sauce
- 1 –2 teaspoons dried dill, or 1 tablespoon fresh, chopped
- Optional: 1 tablespoon olive oil or butter, for searing
Instructions
(Optional) Sear the steaks:
- For extra flavor, heat oil or butter in a skillet over medium-high heat and sear the steaks for 1–2 minutes per side until browned.
Add to slow cooker:
- Place sliced onions and peppers in the bottom of the slow cooker. Lay the steaks on top.
Season:
- Sprinkle steak seasoning, salt, and pepper over the steaks. Pour in beef stock and Worcestershire sauce.
- Cook:
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the steak is tender and flavorful.
Add dill:
- Stir in the dill during the last 30 minutes of cooking for the freshest flavor.
Serve:
- Remove steaks and let rest for 5 minutes. Shred and serve with your favorite sides.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Slow Cooker Sirloin Steak FAQs
No, but it’s highly recommended! Searing adds a deeper, richer flavor by caramelizing the outside of the steak. If you’re short on time, you can skip it – it’ll still be tender and delicious.
For food safety, it’s best to thaw your steak before placing it in the slow cooker. Frozen meat may not reach safe temperatures fast enough. If you do, adjust cooktime 1-2 hours and be sure to check internal temp.
Cook on low for 6-8 hours or high for 3-4 hours. Low and slow gives you the most tender results.
Absolutely! Add chunky potatoes, carrots, or mushrooms at the beginning so they cook fully. Just don’t overcrowd the slow cooker — give everything room to cook evenly.
Mashed potatoes, baked lemon rice, roasted broccolini, garlic bread, or even buttered noodles are all great pairings.
Yes! It stores well in the fridge for up to 4 days and reheats beautifully. Leftovers are great over rice or in wraps.
