Few things bring as much joy to the dinner table as Slow Cooker Mississippi Ribeye Steaks. This dish transforms humble ingredients into a downright irresistible meal: decadently tender ribeye steaks infused with zesty ranch, savory au jus, and tangy pepperoncini for the most mouthwatering flavor combination. Your slow cooker does all the heavy lifting, leaving you with juicy steaks and a rich, savory sauce that beg to be spooned over a bed of creamy mashed potatoes. It’s the kind of crowd-pleaser you’ll crave on busy weeknights, cozy weekends, and any night you want pure comfort with almost no effort.

Slow Cooker Mississippi Ribeye Steaks Recipe - Recipe Image

Ingredients You’ll Need

What’s truly magical about Slow Cooker Mississippi Ribeye Steaks is how a handful of simple, pantry-friendly ingredients can create such extraordinary flavor. Each ingredient is carefully chosen to marry rich, tangy, and buttery notes that soak completely into the ribeye. Here’s the lineup and why every piece matters:

Ribeye steaks: The star of the show; ribeye’s natural marbling ensures juicy, fork-tender meat after hours in the slow cooker.
Ranch seasoning (1 packet): Brings a creamy, herby tang that balances out the beefiness of the steaks.
Au jus seasoning (1 packet): Adds a deep, savory boost and helps create that crave-worthy, rich sauce.
Pepperoncini peppers (10): Their subtle heat and brightness cut through the richness, infusing each bite with a gentle zing.
Pepperoncini pepper juice (¼ cup, optional): For extra tang and moisture, splash some of this liquid gold in if you’re feeling bold.
Unsalted butter (½ cup, sliced into pats): Melts over the steaks for silky texture and plenty of indulgence—don’t skip it!
Fresh chopped parsley (for garnish, optional): A sprinkle adds color and freshness for the perfect final touch.

How to Make Slow Cooker Mississippi Ribeye Steaks

Step 1: Sear for Extra Flavor (Optional)

If you have an extra few minutes, searing your ribeye steaks in a hot skillet with a touch of oil or butter will add a gorgeous, golden crust and bump up the flavor even more. You’re not cooking them through—just locking in those juices and building a rich foundation. Totally worth it if you have the time!

Step 2: Layer Steaks in the Slow Cooker

Nestle the ribeye steaks into the bottom of your slow cooker, arranging them in a single layer as much as possible. If you’re making a bigger batch, don’t worry about some overlap—the magic of low and slow will tenderize every bite.

Step 3: Season with Ranch and Au Jus

Sprinkle the entire packets of ranch seasoning and au jus seasoning evenly over the steaks. You want every nook and cranny to soak up that herby, savory goodness; be generous, and don’t forget the edges!

Step 4: Add Peppers and Pepper Juice

Scatter the pepperoncini peppers around and on top of the steaks, then (if using) pour the pepperoncini juice over and around the meat. This will amp up the zesty flavor and help keep the steaks crazy-juicy as they cook.

Step 5: Top with Butter Pats

Lay the pats of butter evenly over the steaks. As the steaks slowly cook, the butter will melt down and blend with the seasonings and juices, creating the dreamiest sauce imaginable. Trust me, it’s pure magic.

Step 6: Slow Cook Until Tender

Pop on the lid and cook on low for 5–7 hours (or high for 3–4 hours). The thickest part of the steak should be tender and easy to pull apart with a fork. All that’s left is to garnish with a little fresh parsley right before serving!

How to Serve Slow Cooker Mississippi Ribeye Steaks

Garnishes

The finishing touch makes all the difference. Sprinkle chopped fresh parsley on top for a burst of color and brightness, or add sliced green onions for a gentle bite. A little cracked black pepper right before serving is always welcome, too.

Side Dishes

Slow Cooker Mississippi Ribeye Steaks truly shine when paired with creamy mashed potatoes that soak up every drop of that buttery sauce. But if you’re feeling adventurous, try spooning the steaks over fluffy rice, garlic butter noodles, or even cauliflower mash for a low-carb twist. Don’t forget a simple green salad or roasted veggies to round out the plate!

Creative Ways to Present

For a casual, fun spin, serve the shredded ribeye (along with all those saucy, tangy peppers) piled high on toasted sandwich rolls for out-of-this-world sandwiches. Or, turn it into the centerpiece of your next party by keeping the steaks warm in the slow cooker and letting guests build their own hearty bowls with mashed potatoes, cheese, and extra toppings.

Make Ahead and Storage

Storing Leftovers

Let any leftover Slow Cooker Mississippi Ribeye Steaks cool to room temperature, then pop them in an airtight container with a bit of that juicy sauce. They’ll stay tender and flavorful in the fridge for up to 3–4 days, making next-day lunches deeply satisfying.

Freezing

You can absolutely freeze leftovers for a rainy day! Place the cooled steak and sauce in a freezer-safe container or zip-top bag, squeezing out as much air as possible. It’ll be ready for you in the freezer for up to 3 months. Just thaw overnight in the refrigerator before reheating.

Reheating

To bring those Slow Cooker Mississippi Ribeye Steaks back to their juicy, tender glory, warm them gently in a saucepan over low heat, along with their sauce. Or, microwave in short bursts, covered, until piping hot. Add a splash of broth if needed to keep everything moist and delicious.

FAQs

Can I use a different cut of steak if I don’t have ribeye?

Absolutely! While ribeye delivers unbeatable tenderness and flavor, you can use other marbled cuts like chuck, sirloin, or even flank steak. Just know the texture and taste may vary a bit, but the seasoning and slow cooking still do wonders.

Is it really necessary to sear the steaks first?

Searing adds extra flavor and a beautiful color, but the recipe still works (and is delicious) without it. If you’re short on time or want to keep things simple, you can skip this step and let the slow cooker work its magic.

What if I want it less spicy?

Pepperoncini are more tangy than truly spicy, but if you’re sensitive to heat, use fewer peppers (or skip adding the extra pepper juice). You’ll still get plenty of zesty flavor in your Slow Cooker Mississippi Ribeye Steaks.

Can I make Slow Cooker Mississippi Ribeye Steaks ahead of time?

Yes, you can prep everything the night before. Store all ingredients layered in the slow cooker insert in your fridge, then set it to cook the next day. It’s a lifesaver for busy schedules and entertaining!

Does this recipe work in an Instant Pot?

You bet! Layer the ingredients as directed, then cook on high pressure for about 35 minutes with a natural release. You’ll get that same tender, flavorful result—just in less time.

Final Thoughts

There’s a reason Slow Cooker Mississippi Ribeye Steaks win over everyone who takes a bite—it’s the perfect mix of comfort, convenience, and incredible flavor. Let your slow cooker do the heavy lifting and treat yourself to a meal that’s bound to become a repeat request. Give this recipe a try and get ready for rave reviews at your table!

Slow Cooker Mississippi Ribeye Steaks Recipe

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5 from 23 reviews

Tender, juicy ribeye steaks flavored with dry ranch, au jus, and pepperoncini peppers, cooked to perfection in a slow cooker. A comforting and flavorful dish that pairs well with mashed potatoes.

Author: Paula
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Yield: 4 servings
Category: Main Course
Method: Slow Cooker
Cuisine: American
Diet: Gluten Free

Ingredients

Ribeye Steaks:

2–3 lbs ribeye steaks

Seasonings:

1 packet ranch seasoning
1 packet au jus seasoning

Pepperoncini Peppers:

10 pepperoncini peppers
¼ cup pepperoncini pepper juice (optional)

Additional:

½ cup unsalted butter, sliced into pats
Optional: fresh chopped parsley for garnish

Instructions

Optional Step: Sear steaks briefly on each side in a skillet over medium-high heat.

You do not need to cook through; sear to enhance flavor.

Add Steaks: Place steaks in the slow cooker.
Season: Sprinkle ranch and au jus seasonings over the steaks.
Add Peppers: Pour pepperoncini juice around the steaks and place pepperoncini peppers on top.
Add Butter: Arrange butter pats over the steaks.
Cook: Cover and cook on low for 5-7 hours or high for 3-4 hours, until tender.

Cooking times vary based on steak thickness.