If you’re searching for a show-stopping, ultra-comforting main dish that almost cooks itself, these Slow Cooker Mississippi Ribeye Steaks are about to become your new obsession. Imagine tender, flavor-packed ribeye steaks slow-cooked in buttery ranch and au jus, finished with a tangy kick of pepperoncini peppers. This recipe transforms humble ingredients into a mouthwatering steak experience perfect for sharing with family or impressing guests. Let the slow cooker do the heavy lifting, and get ready to soak up every irresistible bite!

Slow Cooker Mississippi Ribeye Steaks Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Slow Cooker Mississippi Ribeye Steaks is how just a handful of everyday ingredients combine to create such bold, crave-worthy flavor. Each one earns its spot in this dish—from the succulent ribeyes to the signature punch of pepperoncini!

Boneless ribeye steaks (2–3, about 1 inch thick): Choose well-marbled ribeyes for ultimate tenderness and rich beefy taste.
Ranch seasoning mix (1 packet): Lends a creamy, herby background that harmonizes every bite.
Au jus gravy mix (1 packet): Deepens the savory steakhouse flavors and makes a lip-smacking sauce for serving.
Unsalted butter (¼ cup, or ½ stick): Melts into the steaks, creating a luscious, velvety gravy.
Pepperoncini peppers (6–8, whole or sliced): The signature touch! Adds a gentle zing and color to the sauce.
Pepperoncini juice (2 tablespoons): Brings a tangy brightness that balances the richness of the steak and butter.
Olive oil (1 tablespoon): Use this to get that delicious golden-brown sear on your steaks.
Salt and pepper to taste: A light sprinkle enhances all the other flavors, so don’t be shy (but go easy since the seasoning mixes add salt, too).

How to Make Slow Cooker Mississippi Ribeye Steaks

Step 1: Sear Your Steaks for Flavor

Start by patting your ribeye steaks dry and seasoning them lightly with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat. Once the oil shimmers, sear your steaks for 1 to 2 minutes per side—just enough to develop that tempting brown crust. This quick step adds irresistible depth and keeps the steaks juicy, but you can skip it if you’re pressed for time.

Step 2: Assemble Everything in the Slow Cooker

Arrange the seared steaks in a single layer at the bottom of your slow cooker. Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the top of the steaks. Add the butter (just drop it in—no need to melt), scatter the pepperoncini peppers over everything, and pour in the pepperoncini juice. This flavorful combo will transform into a dreamy, buttery sauce as it simmers.

Step 3: Slow Cook to Perfection

Cover and cook the Slow Cooker Mississippi Ribeye Steaks on LOW for 4 to 6 hours. That’s it! After a few hours, your kitchen will smell absolutely heavenly and the steaks will be juicy, tender, and infused with zesty flavor. The sauce will be rich, slightly tangy, and perfect for spooning over whatever you serve alongside.

Step 4: Serve and Savor

Carefully lift the steaks out of the slow cooker—they’ll be tender, so use a flat spatula or tongs. Spoon some of the buttery, peppery sauce over the top, adding extra peppers if you like a bold pop of flavor. Serve these Slow Cooker Mississippi Ribeye Steaks over mashed potatoes, rice, or tucked into a toasted hoagie roll for a steak sandwich you won’t forget.

How to Serve Slow Cooker Mississippi Ribeye Steaks

Garnishes

A sprinkle of chopped fresh parsley or chives adds an appealing pop of color and a hit of freshness that brightens up the rich, savory flavors. Top each plate with a few extra pepperoncini slices if you want to double down on that zesty kick. A swirl of the buttery pan sauce from the slow cooker is non-negotiable—don’t let a drop go to waste!

Side Dishes

These steaks are made for soaking up sauce, so pair them with creamy mashed potatoes, fluffy white rice, or buttery egg noodles. Crusty bread or cornbread works wonders for sopping up every bit. For balance, add a crisp salad with a tangy vinaigrette or simply steamed broccoli or green beans. The key is to pick sides that let those Mississippi flavors shine.

Creative Ways to Present

Try serving the Slow Cooker Mississippi Ribeye Steaks as an open-faced sandwich on toasted garlic bread, piled high with peppers and sauce. For a party vibe, slice the cooked steaks and pile them onto hoagie rolls for easy Mississippi steak sandwiches. Or, slice the steak over a bed of greens with a drizzle of the buttery pan juices for a bold steak salad. However you plate it, this dish dazzles.

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Mississippi Ribeye Steaks keep beautifully. Allow the steaks and sauce to cool slightly, then transfer to an airtight container and refrigerate for up to 3 days. The flavors continue to meld and intensify overnight, making your leftovers taste even better the next day!

Freezing

You can absolutely freeze these steaks and their sauce. Once cooled completely, place individual steaks in freezer-safe bags or containers along with spoonfuls of the sauce and peppers. Label and freeze for up to 2 months; defrost overnight in the fridge before reheating for best results.

Reheating

To reheat, place the steaks and their sauce in a covered skillet or saucepan over low heat, adding a splash of water or beef broth if needed to thin the sauce. You can also reheat gently in the microwave, covered, pausing to stir occasionally. Take care not to overheat, as ribeye is already tender and can dry out if cooked too long.

FAQs

Can I use a different cut of steak?

Absolutely! While ribeye is especially juicy and flavorful, cuts like chuck, sirloin, or even flank steak can be swapped in. Just keep an eye on tenderness and adjust your cooking time as needed.

Do I have to sear the steaks before slow cooking?

Searing is optional but recommended. That quick browning step adds a fantastic caramelized flavor that makes Slow Cooker Mississippi Ribeye Steaks truly restaurant-worthy. If you’re in a rush, though, you can skip it and the dish will still be delicious.

Are the pepperoncini peppers spicy?

Pepperoncini offer more of a tangy, mildly zesty flavor rather than true heat. They brighten up the richness of the steak and butter, and most people find them pretty mild. If you prefer no heat at all, use fewer peppers or just the juice.

Can I make this gluten-free?

Yes! Just double-check your ranch seasoning and au jus gravy mix packets to ensure they’re certified gluten-free. The core recipe itself is naturally gluten-free, so a quick label check is all you need.

What can I do with leftovers?

Chop up leftover steak and serve it over baked potatoes, piled into sandwiches, tossed in pasta, or even atop cheesy grits. The savory, peppery sauce keeps the meat juicy and full of flavor in whatever new dish you create.

Final Thoughts

There’s something so satisfying about letting your slow cooker do the work while you get ready for a cozy dinner, and these Slow Cooker Mississippi Ribeye Steaks deliver every single time. If you’ve never tried this zesty, buttery twist on a classic steak recipe, treat yourself soon—your taste buds and your family will thank you!

Slow Cooker Mississippi Ribeye Steaks Recipe

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4.8 from 26 reviews

Author: Emma
Total Time: 5 hours 10 minutes
Yield: 3 servings 1x
Diet: Vegetarian

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Description

Enjoy the tender and flavorful Slow Cooker Mississippi Ribeye Steaks with a deliciously tangy twist. Perfectly seasoned ribeye steaks cooked low and slow with ranch and au jus mixes, butter, and zesty pepperoncini peppers.

Ingredients

Scale

Ribeye Steaks:

2–3 boneless ribeye steaks (about 1 inch thick)
1 packet ranch seasoning mix
1 packet au jus gravy mix
¼ cup unsalted butter (½ stick)
6–8 pepperoncini peppers (whole or sliced)
2 tablespoons pepperoncini juice
1 tablespoon olive oil
Salt and pepper to taste

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Instructions

Season and Sear: Lightly season ribeye steaks with salt and pepper. Sear in a skillet with olive oil until browned.
Slow Cook: Place seared steaks in the slow cooker. Sprinkle with ranch and au jus mixes, add butter, pepperoncini peppers, and juice. Cook on low for 4–6 hours.
Serve: Serve steaks with their juices over mashed potatoes, rice, or hoagie rolls. Add extra sauce and peppers on top.