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Slow Cooker Mississippi Ribeye Steaks

A delightful and comforting meal featuring ribeye steaks cooked slowly with ranch seasoning and pepperoncini, creating a tender and flavorful dish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 670
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2-3 lbs ribeye steaks
  • 1 packet ranch seasoning
  • 1 packet au jus seasoning
  • 10 pieces pepperoncini peppers
  • ¼ cup pepperoncini pepper juice optional
  • ½ cup unsalted butter (sliced into pats)
Garnish
  • to taste fresh chopped parsley for garnish, optional

Method
 

Preparation
  1. If desired, sear the ribeye steaks for 2 minutes per side in a large skillet over medium-high heat with some oil or a tablespoon of butter.
  2. Place the steaks in the bottom of a 5-quart or larger slow cooker.
  3. Sprinkle the ranch and au jus seasonings evenly over the top of the steaks.
  4. Pour the pepperoncini juice around the steaks, if using.
  5. Nestle the pepperoncini peppers on and around the steaks.
  6. Dot the sliced butter pats over the top of the steaks.
Cooking
  1. Cover and cook on low for 5-7 hours, or on high for 3-4 hours, until the steak is fully cooked and fork-tender.
  2. Garnish with fresh parsley and serve over mashed potatoes or rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stovetop or microwave. If freezing, ensure well-wrapped to avoid freezer burn; suitable for about three months.