This Slow Cooker Mississippi Ribeye Steaks recipe is a hands-off, melt-in-your-mouth dish that combines tender ribeye steaks with the bold flavors of butter, pepperoncini peppers, ranch seasoning, and au jus mix. Perfect for busy days or when you want to impress with minimal effort, this dish delivers rich, savory flavors with every bite. Serve it over mashed potatoes, rice, or alongside your favorite veggies for a comforting meal.
Ingredients
- 2–3 pounds ribeye steaks (about 4–6 steaks, depending on size)
- 1 (1-ounce) packet ranch dressing mix
- 1 (1-ounce) packet au jus mix
- 1/2 cup unsalted butter, sliced (or substitute with low-sodium chicken broth for a lighter option)
- 1/2 cup pepperoncini peppers, sliced (plus 2 tablespoons of their juice)
- Optional: 1 teaspoon garlic powder or onion powder for extra flavor
For serving:
- Mashed potatoes, egg noodles, or rice
- Chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the Slow Cooker:
- Lightly grease the inside of your slow cooker with nonstick cooking spray or line it with a slow cooker liner for easy cleanup.
- Layer the Ingredients:
- Place the ribeye steaks in a single layer at the bottom of the slow cooker. If they overlap slightly, that’s okay.
- Sprinkle the ranch dressing mix and au jus mix evenly over the steaks. Add garlic powder or onion powder if using.
- Scatter the sliced butter pieces over the steaks.
- Top with the sliced pepperoncini peppers and drizzle their juice evenly over the mixture.
- Cook Low and Slow:
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours , until the steaks are fork-tender and cooked through. Avoid lifting the lid during cooking to ensure even heat distribution.
- Shred or Slice (Optional):
- For a pulled steak texture, use two forks to shred the meat directly in the slow cooker. Alternatively, slice the steaks into bite-sized pieces before serving.
- Serve and Enjoy:
- Serve the steaks hot, spooning some of the flavorful juices from the slow cooker over the top. Pair with mashed potatoes, egg noodles, or rice to soak up the delicious sauce. Garnish with chopped parsley if desired.
Tips and Variations
- Spice Level: Adjust the amount of pepperoncini peppers and juice to control the heat level. For milder flavor, omit the juice entirely.
- Dairy-Free Option: Substitute the butter with olive oil or a plant-based alternative. Use dairy-free ranch and au jus mixes if needed.
- Add Veggies: Toss in sliced onions, mushrooms, or carrots for added nutrition and flavor.
- Make Ahead: This dish reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Yield
Serves 4–6 people, depending on portion size.
These Slow Cooker Mississippi Ribeye Steaks are a crowd-pleasing, fuss-free meal that delivers restaurant-quality taste with minimal prep. The combination of tender beef, tangy peppers, and savory seasonings makes this dish unforgettable. Don’t miss out on this effortless yet impressive recipe—it’s sure to become a family favorite!
