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If you’re looking for the ultimate comfort food with minimal effort, this Slow Cooker Mississippi Ribeye Steaks recipe is a must-try. Juicy, fork-tender ribeye steaks are slow-cooked to perfection with rich ranch seasoning, savory au jus, and tangy pepperoncini for a bold, melt-in-your-mouth experience. It’s the kind of hearty dish you’ll crave on repeat—and best of all, the slow cooker does the hard work for you.
Why You’ll Love This Recipe
✔️ Effortless Comfort Food
Set it and forget it—your slow cooker transforms simple ingredients into a rich, flavorful dish while you go about your day.
✔️ Bold & Tangy Flavor
Thanks to ranch dressing mix, au jus gravy, and briny pepperoncini, each bite bursts with savory goodness and just the right kick.
✔️ Great for Meal Prep or Guests
This recipe scales easily and keeps well, making it perfect for weeknight dinners or weekend entertaining.
Ingredients You’ll Need
- 2 ribeye steaks
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ½ cup unsalted beef broth
- ½ cup pepperoncini peppers (with juice)
- 1 tbsp olive oil
- Freshly ground black pepper to taste
How to Make Slow Cooker Mississippi Ribeye Steaks
Step 1: Sear the Steaks
Heat olive oil in a skillet over medium-high heat. Sear each side of the ribeye steaks for 2–3 minutes until nicely browned.
Step 2: Prepare the Slow Cooker
Add beef broth to the bottom of the slow cooker insert.
Step 3: Load It Up
Transfer the seared steaks to the slow cooker. Sprinkle with ranch and au jus mixes, then top with pepperoncini peppers and a bit of their juice.
Step 4: Let It Cook
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until steaks are tender and flavorful.
Step 5: Serve & Enjoy
Serve hot with a drizzle of the cooking juices and your favorite sides like mashed potatoes or roasted veggies.
Serving Suggestions
- Creamy Mashed Potatoes – Perfect for soaking up the savory juices.
- Roasted Veggies – Carrots, broccoli, or green beans add freshness.
- Crusty Bread – For mopping up that incredible sauce.
- Light Salad – Balances the richness with crisp greens and vinaigrette.
Recipe Tips
- Spice it up with chili flakes or extra pepperoncini juice.
- Prep the night before to save time in the morning.
- Double the batch for meal prep or feeding a crowd.
Storage Instructions
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Microwave in short intervals or warm gently on the stove.
Slow Cooker Mississippi Ribeye Steaks: Quick Tips!
Making Mississippi Ribeye Steaks in your slow cooker is super easy and delicious. Just keep these points in mind for the best results:
Avoid These Common Mistakes:
- Don’t skip the sear: A quick sear on the steak before slow cooking adds amazing flavor and crust.
- Go easy on the liquid: The butter and pepperoncini juice provide plenty; too much extra liquid makes the sauce watery.
- Watch the cooking time: Ribeye is tender; don’t overcook it if you want slices instead of shredded meat. “Low and slow” is usually best.
- Don’t forget to rest: Let the cooked steak sit for 5-10 minutes after cooking to redistribute juices and keep it succulent.
Quick FAQs:
- Can I use other beef cuts? Yes! Chuck roast is traditional and makes it fall-apart tender. Brisket or round roast also work.
- Are pepperoncinis essential? Absolutely! They give that unique tangy, savory flavor.
- How to thicken the sauce? Mix 1-2 tablespoons of cornstarch with cold water, then stir into the hot sauce and cook on high for 15-30 minutes.
- Can I add veggies? Yes! Add chunky carrots and potatoes in the last few hours of cooking.
- Storage? Store leftovers in the fridge for 3-4 days or freeze for 2-3 months.
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Final Thoughts
This Slow Cooker Mississippi Ribeye Steaks recipe is a cozy, foolproof favorite that brings big flavor with minimal effort. Whether you’re making a weeknight dinner or feeding a hungry crowd, it’s a dish everyone will love.
Slow Cooker Mississippi Ribeye Steaks Recipe Card
Prep Time: 10 mins | Cook Time: 6–8 hrs (Low) | Servings: 2
Ingredients
- 2 ribeye steaks
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ½ cup unsalted beef broth
- ½ cup pepperoncini peppers (with juice)
- 1 tbsp olive oil
- Freshly ground black pepper, to taste
Instructions
- Sear Steaks
Heat olive oil in a skillet over medium-high heat. Sear each steak for 2–3 minutes per side until browned. - Add to Slow Cooker
Pour beef broth into the bottom of the slow cooker. Place steaks on top. - Season
Sprinkle ranch and au jus mixes over steaks. Top with pepperoncini and a splash of juice. - Cook
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until fork-tender. - Serve
Drizzle with cooking juices and enjoy with mashed potatoes, bread, or roasted veggies.
Storage Tips
- Fridge: Up to 3 days in an airtight container
- Freezer: Up to 3 months
- Reheat: Microwave or stovetop until warmed through
