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Close up of tender ribeye steak with rich slow cooker sauce
Isaac blogger

Slow Cooker Mississippi Ribeye Steaks

Tender slow cooker ribeye steaks cooked in a savory pepperoncini sauce with ranch and au jus seasoning. Rich, comforting, and easy for hands-off dinners.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 2
Course: dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 2 ribeye steaks
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • ½ cup unsalted beef broth
  • ½ cup pepperoncini peppers with juice
  • 1 tablespoon olive oil
  • Black pepper, to taste

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results times may vary depending on your equipment and ingredients.
  3. Heat olive oil in a skillet over medium-high heat. Sear steaks 1–2 minutes per side until well browned.
  4. Pour beef broth into the slow cooker.
  5. Place steaks inside and sprinkle evenly with ranch seasoning and au jus mix.
  6. Add pepperoncini peppers and a small amount of their juice.
  7. Cover and cook on low for 6–8 hours until steaks are tender and reach a safe internal temperature of 145°F (63°C) or desired doneness.
  8. Let rest 5 minutes before serving to help retain juices.
    Serve hot with cooking juices spooned over the top.

Notes

  • Sear steaks first to build deeper flavor and improve texture.
  • Cook on low for best tenderness; extended high heat can make meat firm.
  • Avoid adding excess liquid to maintain a rich, concentrated sauce.
  • Refrigerate leftovers within 2 hours and store airtight up to 3 days.
  • Reheat gently until heated through to preserve moisture and texture.