Description
Tender and flavorful ribeye steaks cooked to perfection in a slow cooker with a zesty Mississippi twist. This easy recipe results in melt-in-your-mouth steak with a rich and savory sauce that’s perfect for spooning over potatoes or bread.
Ingredients
Scale
Ribeye Steaks:
- 4 ribeye steaks (about 1 inch thick)
- 1/2 teaspoon black pepper
Seasoning Mix:
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
Other Ingredients:
- 1/2 cup unsalted butter (1 stick)
- 6–8 pepperoncini peppers (plus 2 tablespoons juice)
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef broth
Instructions
- Prepare the Steaks: Pat the ribeye steaks dry and season lightly with black pepper.
- Layer in Slow Cooker: Place the seasoned steaks in the slow cooker. Sprinkle ranch and au jus mix over the steaks. Add butter, pepperoncini peppers with juice, Worcestershire sauce, and beef broth.
- Cook: Cover and cook on low for 6–8 hours until steaks are fork-tender.
- Serve: Enjoy the steaks with mashed potatoes, rice, or bread, spooning the flavorful sauce on top.
Notes
- Ribeye steaks work best for this recipe, but chuck roast or sirloin can be substituted.
- Enhance the dish with sliced onions or mushrooms for added flavor.
Nutrition
- Serving Size: 1 ribeye steak with sauce
- Calories: 620
- Sugar: 1g
- Sodium: 850mg
- Fat: 47g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 160mg
