There’s nothing quite like coming home to the smell of a home-cooked meal that’s been simmering all day, especially when it involves ribeye steaks so tender they practically melt in your mouth. If you’re looking for a recipe that’s both comfort food and special-occasion-worthy, this Slow Cooker Mississippi Ribeye Steaks dish is exactly what your dinner rotation needs.
This recipe is a spin on the viral Mississippi Pot Roast—known for its no-fuss ingredients and knockout flavor—but with a more luxurious twist thanks to marbled ribeye steaks. Instead of chuck roast, we’re using those rich, buttery cuts of ribeye to elevate the whole experience. As they cook slowly with ranch seasoning, au jus, pepperoncini, and a touch of butter, the steaks soak up every bit of flavor. The result is a dish that’s full of tang, savory depth, and just enough heat to keep things interesting.
Whether you’re trying to impress guests or just want a cozy, indulgent meal without spending hours in the kitchen, this one’s a winner. All it takes is a few pantry staples, a handful of ingredients, and a slow cooker. Pair these juicy steaks with creamy mashed potatoes, fluffy rice, or crusty bread to soak up the juices. Add a green vegetable or side salad, and you’ve got a restaurant-worthy dinner with zero stress.
It’s also a great make-ahead option—perfect for weekends when you want to relax or for prepping meals in advance for the week. However you serve it, this dish delivers big flavor with very little effort.
Ingredients
2 to 3 pounds ribeye steaks (bone-in or boneless, about 1 inch thick)
1 packet ranch seasoning mix
1 packet au jus gravy mix
10 pepperoncini peppers
¼ cup pepperoncini juice (optional, for extra tang)
½ cup unsalted butter, cut into thin slices
Instructions
If desired, sear the ribeye steaks in a hot skillet with a little oil for 1–2 minutes per side. This adds an extra layer of flavor but is completely optional
Place the steaks in the bottom of the slow cooker in a single layer if possible, slightly overlapping is fine
Sprinkle the ranch seasoning and au jus mix evenly over the steaks
Scatter the pepperoncini peppers over the top and pour in the pepperoncini juice if using
Top everything with slices of butter, spacing them out across the meat
Cover and cook on low for 5 to 7 hours or on high for 3 to 4 hours, until the steaks are fork-tender
Carefully remove the steaks from the slow cooker and spoon some of the juices and peppers over the top
Serve hot over mashed potatoes, steamed rice, or egg noodles, and garnish with fresh parsley if you’d like
Notes
For the most tender result, choose ribeyes with good marbling and don’t skip the slow cook time—low and slow brings out the best texture
If you’re not a fan of spicy food, don’t worry—the pepperoncini add more tang than heat, but you can reduce the number if you’re sensitive to spice
Using the pepperoncini juice adds an extra punch of flavor to the meat and juices, but it’s totally optional
Want to thicken the cooking liquid into a gravy? Transfer some of the liquid to a saucepan, whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water), and simmer until thickened
Leftovers reheat beautifully and make great sandwiches or wraps the next day
FAQs
Can I use a different cut of steak?
Yes! While ribeye gives the richest flavor, you can substitute with sirloin, New York strip, or even chuck eye steaks for a budget-friendly version
Do I need to sear the steaks first?
Nope, it’s optional. Searing gives a bit more depth to the final flavor, but this recipe is designed to be as hands-off as possible and still taste amazing
Is this dish spicy?
Not really. Pepperoncini are mild, more tangy than spicy. If you’re heat-sensitive, use fewer peppers or skip the juice
Can I make this in an Instant Pot?
Yes, though the texture may be a little different. Use the sauté function to sear the steaks if you like, then pressure cook on high for about 25–30 minutes with a quick or natural release
How long will leftovers last?
Stored in an airtight container in the fridge, leftovers will keep for up to 4 days. You can also freeze portions for up to 2 months—just thaw and reheat gently
This dish is the perfect example of how a few simple ingredients and a little patience can turn an everyday dinner into something truly special. Whether you’re making it for guests or just for yourself, Slow Cooker Mississippi Ribeye Steaks are bound to become a new favorite.
PrintSlow Cooker Mississippi Ribeye Steaks
There’s nothing quite like coming home to the smell of a home-cooked meal that’s been simmering all day, especially when it involves ribeye steaks so tender they practically melt in your mouth. If you’re looking for a recipe that’s both comfort food and special-occasion-worthy, this Slow Cooker Mississippi Ribeye Steaks dish is exactly what your dinner rotation needs.
- Total Time: 5–7 hours (low) or 3–4 hours (high)
Ingredients
2 to 3 pounds ribeye steaks (bone-in or boneless, about 1 inch thick)
1 packet ranch seasoning mix
1 packet au jus gravy mix
10 pepperoncini peppers
¼ cup pepperoncini juice (optional, for extra tang)
½ cup unsalted butter, cut into thin slices
Instructions
If desired, sear the ribeye steaks in a hot skillet with a little oil for 1–2 minutes per side. This adds an extra layer of flavor but is completely optional
Place the steaks in the bottom of the slow cooker in a single layer if possible, slightly overlapping is fine
Sprinkle the ranch seasoning and au jus mix evenly over the steaks
Scatter the pepperoncini peppers over the top and pour in the pepperoncini juice if using
Top everything with slices of butter, spacing them out across the meat
Cover and cook on low for 5 to 7 hours or on high for 3 to 4 hours, until the steaks are fork-tender
Carefully remove the steaks from the slow cooker and spoon some of the juices and peppers over the top
Serve hot over mashed potatoes, steamed rice, or egg noodles, and garnish with fresh parsley if you’d like
Notes
For the most tender result, choose ribeyes with good marbling and don’t skip the slow cook time—low and slow brings out the best texture
If you’re not a fan of spicy food, don’t worry—the pepperoncini add more tang than heat, but you can reduce the number if you’re sensitive to spice
Using the pepperoncini juice adds an extra punch of flavor to the meat and juices, but it’s totally optional
Want to thicken the cooking liquid into a gravy? Transfer some of the liquid to a saucepan, whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water), and simmer until thickened
Leftovers reheat beautifully and make great sandwiches or wraps the next day