Slow 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