Name: Slow Cooker Mississippi Ribeye Steaks Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2–2.5 pounds boneless ribeye steaks (about 3–4 medium steaks); 1 packet ranch seasoning mix; 1 packet au jus gravy mix; Salt and black pepper to taste (optional); 1/2 cup unsalted butter (1 stick), cut into chunks; 6–8 pepperoncini peppers; 2 tablespoons pepperoncini juice

Description

Slow Cooker Mississippi Ribeye Steaks offer a tender, flavorful twist on classic ribeye with a rich blend of ranch seasoning, au jus gravy mix, and tangy pepperoncini peppers, slow-cooked to juicy perfection. Perfect for an easy main course that melts in your mouth and pairs beautifully with mashed potatoes or crusty bread.

Ingredients

Scale

Steak and Seasonings

2–2.5 pounds boneless ribeye steaks (about 3–4 medium steaks)
1 packet ranch seasoning mix
1 packet au jus gravy mix
Salt and black pepper to taste (optional)

Additional Ingredients

1/2 cup unsalted butter (1 stick), cut into chunks
6–8 pepperoncini peppers
2 tablespoons pepperoncini juice

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Instructions

Prepare the Steaks: Pat the ribeye steaks dry with paper towels to ensure better seasoning adhesion. Lightly season them with salt and black pepper if desired, enhancing the natural beef flavors.
Layer Ingredients in Slow Cooker: Place the seasoned steaks evenly at the bottom of the slow cooker. Evenly sprinkle both the ranch seasoning mix and au jus gravy mix over the steaks for a balanced flavor infusion.
Add Butter and Peppers: Distribute chunks of unsalted butter on top of the steaks, then layer the pepperoncini peppers over everything. Pour the pepperoncini juice over all ingredients for tangy heat and moisture.
Slow Cook the Steaks: Cover the slow cooker with the lid and cook on low for 5–6 hours or on high for 3–4 hours. The goal is to achieve fork-tender steaks that absorb the rich flavors of the seasoning and peppers.
Optional Gravy Thickening: If you prefer a thicker gravy, carefully remove the steaks after cooking. Mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry, then whisk it into the slow cooker juices. Simmer on high for 10–15 minutes until the gravy thickens.
Serve: Plate the steaks and spoon the flavorful juices over them. They pair wonderfully with mashed potatoes, rice, or toasted sandwich rolls for an inviting meal.

Notes

Ribeye is naturally rich and tender, but this recipe also works well with sirloin or chuck steaks for variation.
For a thicker gravy, make a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and simmer with the juices on high for 10–15 minutes after removing steaks.
Using gluten-free seasoning packets will make this recipe suitable for a gluten-free diet.