Introduction

This slow-cooked sirloin steak recipe is perfect for tender, flavorful meat with minimal effort. Using a crock pot, the steak simmers in a rich sauce that enhances every bite. It’s a simple and satisfying meal to come home to.

A white round plate sits on a white marbled surface with three food layers: a base layer of creamy, white mashed potatoes with a smooth texture, topped with thick pieces of brown beef covered in a rich, glossy brown gravy, and a small side of bright yellow cooked corn kernels placed neatly on the left side. Small sprigs of fresh green parsley are scattered over the beef and gravy, adding color contrast. On the plate, to the right of the beef and mashed potatoes, a black-handled fork and a silver knife rest diagonally. In the background, part of a white bowl filled with corn is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds sirloin steak, thinly sliced
1 cup beef broth
2 tablespoons Worcestershire sauce (balsamic vinegar may be substituted)
1 packet beef gravy mix
1 packet dry ranch dressing mix
1½ tablespoons cornstarch (optional thickener)

Instructions

Step 1: In a small bowl, whisk together beef broth, Worcestershire sauce, balsamic vinegar (if using), beef gravy mix, dry ranch dressing mix, and cornstarch until well combined.
Step 2: Place the thinly sliced sirloin steak into the crock pot. Pour the prepared sauce over the meat, covering evenly.
Step 3: Cover and cook on low for 5 to 6 hours, until the steak is fully cooked and tender.
Step 4: Remove the steak from the crock pot. If the sauce needs thickening, stir in additional cornstarch and cook briefly until desired consistency is reached.
Step 5: Adjust seasoning with salt, pepper, and extra Worcestershire sauce or balsamic vinegar if desired. Serve warm and enjoy!

Tips & Variations

For extra flavor, marinate the sirloin slices in the sauce mixture for an hour before cooking.
Substitute balsamic vinegar for Worcestershire sauce to add a subtle tangy sweetness.
Add sliced onions or mushrooms to the crock pot for a heartier stew-like dish.
Use cornstarch sparingly as a thickener to avoid a gluey texture—mix it well with cold liquid before adding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the steak. The sauce may thicken further when chilled; add a splash of broth or water when reheating to loosen it up.

How to Serve

A white plate holds a meal with three main layers: at the bottom is a creamy, white mashed potato layer spread across the plate, topped with a second layer of brown pieces of beef covered in thick brown gravy scattered unevenly. To one side of the plate, there is a portion of bright yellow cooked corn kernels. The dish is garnished with small green parsley leaves sprinkled over the beef and mashed potatoes. A dark-handled fork and knife rest on the edge of the plate. The setting features a white marbled surface underneath the plate, and in the background, there is a white bowl filled with more corn. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can substitute sirloin with flank steak or chuck roast sliced thinly. Just adjust cooking time to ensure the meat becomes tender.

Is cornstarch necessary in this recipe?

Cornstarch is optional; it helps thicken the sauce into a gravy. If you prefer a thinner sauce, you can omit it or use less.