These 4-ingredient slow cooker steak strips are tender, juicy and delicious! And they take all of 5 minutes to prep.
They work for a meal, or a snack, and even an appetizer. It works over pasta, rice or alone AND its freezer friendly. Heck, it’s even Keto and low carb…just not with the rice or pasta.
It’s sorta like beef stroganoff, but without the sour cream. Me personally, I like sour cream. But I know a lot of folks that don’t. And they really like this dish too. So, it’s a little more versatile than stroganoff for feeding the pickier folks.
Slow Cooker Steak Strips Ideas
Like I was talking about earlier, these strips work in all sorts of ways.
Dinner Ideas: Served over rice or pasta. Or for the low carbers…over spaghetti squash, or alone.
Lunch Ideas: Heck, just a super easy, tasty canister of just plain leftovers and a side salad. Or make it into a wrap with some provolone slices…
Breakfast: I’ve made these into an omelet. I had a little leftover sauce because obviously, you don’t want a lot of sauce in an omelet. I tossed in some Portobello mushrooms…it was really good!
Appetizer/Snack: If you want to do a really cool crockpot for game day, this would be a great idea. You could serve them straight out of the crockpot with a batch of skewers stuck in the corner. Super easy and a hit too!
Freezer Friendly Crock Pot Steak Strips
Yep, here’s another one that’s freezer friendly before or after cooking. I would NOT have thought so with the cream cheese. I was wrong.
It works. I knew you could freeze cream cheese…and butter…and milk. But I also knew that the consistency of the cream cheese looked kind of curdled after defrosting. It doesn’t taste any different, it just looked weird.
So, I never used it for actual cooking. I used it to make Christmas candies. There’s a LOT of Christmas candies made around here. And when you make them, the cheese gets incorporated into the other ingredients. So it didn’t matter about the grainy texture.
BUT IT DOES WORK. You just have to beat it a little more. And that’s going to have to happen anyway. When you add cream cheese and broth and want them to become a sauce there’s going to be a little mixing involved.
I tried the Philly brand and a couple generic versions too. All of them worked after being frozen.
Printable & Pinnables for 4-Ingredient Slow Cooker Steak Strips
- 1 to 1½ pounds sirloin steak cut into 1" strips
- ½ to 1 cup beef broth
- 4-ounces cream cheese, cut into chunks and softened
- 2 tablespoons butter
- Salt & Pepper to taste
- Use the butter to grease the crockpot insert, leave the remaining butter in bottom of crock.
- Toss the steak strips in and top with the broth.
- Cover and cook on low for at least 5 hours. 6 to 8 will make them much more tender.
- minutes before serving: Scoop the meat out of the slow cooker.
- Add the cream cheese chunks to the broth and stir. Cover the crock for about 10 minutes and then stir vigorously.
- Add the meat back, stir to coat. Add salt and pepper to taste.
- Cover and allow another 10 minutes for the meat to reheat.
- Serve alone, over rice, or over any type of pasta.
- Seal the cream cheese in a separate sandwich bag.
- Place the meat, butter and beef broth in a large, pre-labeled freezer safe bag. Place the cream cheese baggie inside the larger bag.
- Lay flat to freeze, defrost overnight in the refrigerator before cooking. Don't forget to remove the cream cheese baggie before tossing the meat mixture into the crockpot.
- Depending on your diet preference you can make this into a casserole of sorts.
- Layer rice or pasta cooked al dente about ¾" deep, top with meat and sauce.
- If you're a keto diet person, just freeze as is and opt for eating it alone or over spaghetti squash.
Other Crock Pot Beef Dinners:
If you liked this recipe for slow cooker steak strips…here are a few more crock pot beef ideas you might like.