Description
This Slow Cooker Mississippi Steak Bites recipe features tender sirloin steak cubes cooked low and slow with rich butter, ranch seasoning, au jus gravy mix, and tangy pepperoncini peppers. Perfectly seared before slow cooking, this dish yields flavorful, melt-in-your-mouth steak bites with a savory pepperoncini-infused gravy, ideal for a hearty and comforting meal.
Ingredients
Steak and Seasoning
- 3 pounds sirloin steak, cubed into approximately 1-inch squares
- 1 oz packet ranch seasoning
- 1 oz packet au jus gravy mix
Liquids and Fats
- 8 tablespoons unsalted butter, divided
- 1 cup low-sodium beef broth
Other
- 8 pepperoncini peppers
Instructions
- Prepare and Sear the Steak: Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the cubed sirloin steak and sear for 3-4 minutes, turning the cubes to brown all sides evenly, which locks in the flavors and enhances texture.
- Transfer to Slow Cooker: Place the seared steak cubes at the bottom of a large slow cooker. Ensure to pour any remaining butter and juices from the skillet into the slow cooker to retain all flavors.
- Add Broth and Seasonings: Pour 1 cup of low-sodium beef broth over the beef, then evenly sprinkle the ranch seasoning and au jus gravy mix on top to infuse the meat with rich, savory flavors.
- Add Butter Slices and Peppers: Cut the remaining 6 tablespoons of butter into slices and arrange them on top of the beef along with the 8 pepperoncini peppers. These ingredients contribute to the creamy texture and signature tangy flavor.
- Slow Cook: Cover and cook the steak bites on low for approximately 6 hours, allowing the beef to become tender and the gravy to thicken. Stir every couple of hours, if possible, to ensure even cooking and flavor distribution.
Notes
- Searing the steak before slow cooking is essential for flavor; don't skip this step.
- If you prefer a spicier dish, add more pepperoncini peppers or include some of their juice.
- Serve the steak bites over mashed potatoes, rice, or egg noodles to soak up the delicious gravy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- For a thicker gravy, you can remove the lid during the last 30 minutes of cooking or stir in a cornstarch slurry in the final hour.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
