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
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.
Notes
- This recipe can be made with chuck or sirloin steaks if ribeye is unavailable.
- Searing the steaks before slow cooking adds extra flavor.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 135mg
