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This crock pot Mississippi ribeye creation turns everyday steaks into a lip-smacking feast that tastes like you slaved away for hours. The mix of zesty pepperoncini, flavorful seasoning blends, and smooth butter delivers a fall-apart dinner that's become a regular at my house for both everyday meals and fancy get-togethers.
I stumbled on this dish during an insanely busy week when my family craved homemade food but I had zero energy. Now they ask for it twice monthly and it's our secret weapon for wowing dinner guests without any fuss.
What You'll Need
- Ribeye steaks: Pick cuts with good marbling for maximum flavor and softness. The fat melts during slow cooking for amazing richness.
- Ranch seasoning mix: These dried herbs and spices add wonderful complexity. Try to find ones without MSG if that's your preference.
- Au jus gravy mix: This forms the tasty foundation for your sauce. I think the reduced-sodium types work better.
- Pepperoncini peppers: These gentle peppers bring zing and tanginess without too much heat. The ones in jars work great.
- Unsalted butter: Go for good butter since it creates most of the velvety sauce. I like unsalted so I can manage the saltiness myself.
- Pepperoncini juice: Not required but really worth adding for an extra layer of taste.
How To Make It
- Brown your meat:
- Put room temp ribeyes in a heated pan with a bit of oil for 1-2 minutes each side until nicely browned. You can skip this but it really pumps up the final taste. The browning makes flavor elements that spread throughout while cooking.
- Stack everything up:
- Put the steaks flat in your slow cooker. Dust both seasoning packets all over the meat making sure it's totally covered. Scatter the pepperoncini around and between the steaks for balanced flavor. Drizzle juice over if you're using it.
- Top with butter and cook:
- Lay thin butter slices across everything where they'll gradually melt and mix with the seasonings. Cover and cook on low for 5-7 hours or high for 3-4 hours based on your timeline. Going low makes the meat more tender.
- Get it on the table:
- Gently move the steaks to a platter with tongs. Pour the amazing sauce generously over the meat. Serve the peppers alongside or chop them into the sauce so every bite has that tangy kick.
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The pepperoncini are actually my top part of this meal. I wasn't sure at first how these tangy little peppers would go with hearty beef, but their bright zip perfectly cuts through the richness of the meat and butter. My husband now always asks for extra peppers on his plate.
Whipping Up The Sauce
The liquid from cooking makes an awesome gravy with barely any work. Pour about 2 cups of the juice into a pot over medium heat. If you want it thicker, mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, then slowly pour into the bubbling liquid. Cook for 2-3 minutes until it reaches your preferred thickness. This sauce tastes amazing over mashed potatoes or egg noodles, carrying all those deep flavors that built up during cooking.
What To Serve With It
This Mississippi ribeye goes great with sides that can soak up the yummy sauce. Fluffy mashed potatoes are what we usually go for at home, but buttery egg noodles or plain rice work really well too. For veggies, try roasted asparagus, quick-cooked green beans, or a simple green salad with light dressing to balance the hearty meat. The mix of zesty sauce with a starchy side makes every bite just right.
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Personal Touches
While the standard Mississippi ribeye recipe works perfectly, you can tweak it to match what you like. For more kick, throw in some red pepper flakes or swap in hot pepperoncini. If you love herbs, add fresh thyme and rosemary before cooking. To make the sauce creamier, stir in 2 tablespoons of cream cheese during the final 30 minutes. My family loves adding sliced mushrooms halfway through for an earthy taste.
Frequently Asked Questions About Recipes
- → Can I use a different cut of steak for this Mississippi dish?
Sure thing, ribeye has great fat running through it so it's really tender, but you can swap in chuck roast, sirloin, or even round steak if you want. Just remember that the skinnier cuts might need to cook longer to get really soft. The yummy sauce helps make up for less fatty cuts anyway.
- → Is searing the steaks before slow cooking necessary?
Browning them first isn't a must but it does make them taste better. The browning creates more flavor when the surface gets all caramelized. If you're in a rush, don't worry about it—your Mississippi ribeye will still turn out super tasty because of all the seasonings and the long cooking time.
- → Are pepperoncini peppers spicy?
Pepperoncini peppers aren't really hot at all, they're more tangy than spicy. They're only about 100-500 on the Scoville scale, while jalapeños are way higher at 2,500-8,000. So they add nice flavor without any burn. Plus, cooking them for hours makes them even milder.
- → What can I serve with Mississippi Ribeye Steaks?
The tasty sauce goes really well with sides that soak it up. Most people love it with mashed potatoes, but you can also try buttery egg noodles, plain rice, or smooth polenta. Throw in something green like roasted asparagus or some steamed broccoli to round out your meal.
- → How do I store and reheat leftovers?
Just put any extras in a container with a good lid and stick them in the fridge for up to 3 days. When you want to eat them again, warm them up slowly in a pan with a lid and add a splash of beef broth to keep them moist. Or you can use the microwave at lower power. The flavors usually get even better overnight, and they make fantastic sandwiches on crusty bread with some melty provolone cheese.
- → Can I make this dish in an Instant Pot instead?
You bet. Use the sauté button to brown the steaks first if you want, then dump in all the stuff just like the original recipe. Cook it on high pressure for about 35-40 minutes if your ribeyes are 1-inch thick, then let it sit for 10 minutes before opening. You'll get pretty much the same results but way faster.