Description

Enjoy tender and flavorful boneless ribeye steaks slow-cooked Mississippi style with ranch and au jus seasoning, butter, and pepperoncini peppers. This easy slow cooker recipe infuses the steaks with rich, savory flavors while making the meat incredibly juicy and melt-in-your-mouth tender. Perfect for a comforting main course served with mashed potatoes, rice, or crusty bread.

Ingredients

Scale

Steak Ingredients

2 to 2.5 pounds boneless ribeye steaks, about 1-inch thick
Salt and black pepper to taste

Seasoning and Sauce

1 packet ranch dressing mix (1 ounce)
1 packet au jus gravy mix (1 ounce)
1/2 cup unsalted butter (1 stick)
5 to 6 pepperoncini peppers, whole or sliced
2 tablespoons juice from the pepperoncini jar
Optional: 1/2 cup beef broth for extra moisture

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Instructions

Season the Steaks: Lightly season both sides of the ribeye steaks with salt and black pepper to enhance their natural flavor.
Arrange in Slow Cooker: Place the seasoned ribeye steaks in the bottom of the slow cooker in a single layer.
Add Seasonings: Evenly sprinkle the ranch dressing mix and au jus gravy mix over the steaks to infuse them with bold, savory flavors.
Top with Butter and Peppers: Add the stick of unsalted butter on top of the steaks, then arrange the pepperoncini peppers around them for tang and mild heat.
Pour Juices: Pour the pepperoncini juice and optional beef broth over the contents for added moisture and flavor enhancement.
Cook Low and Slow: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the ribeye steaks are tender and juicy.
Serve Hot: Carefully remove the steaks and serve immediately with your choice of mashed potatoes, rice, or crusty bread to soak up the delicious juices.

Notes

Ribeye is a well-marbled cut, making it especially tender and juicy when slow-cooked.
For extra flavor, you can sear the steaks in a hot pan before placing them in the slow cooker.
Adjust the amount of pepperoncini peppers to control the heat level of the dish.