Description
This Slow Cooker Mississippi Steak Bites recipe features tender, flavorful sirloin cubes cooked low and slow with buttery seasoning, ranch, au jus gravy mix, and tangy pepperoncini peppers. Perfect for an easy, hearty meal with rich southern-inspired flavors.
Ingredients
Scale
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
- 8 pepperoncini peppers
Butter and Broth
- 8 tablespoons unsalted butter, divided
- 1 cup low-sodium beef broth
Instructions
- Sear the Steak: Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the sirloin steak cubes and sear for 3-4 minutes, turning frequently to brown all sides evenly. This step locks in juices and adds flavor.
- Transfer to Slow Cooker: Place the seared steak cubes into the bottom of a large slow cooker. Pour all the skillet juices and melted butter into the slow cooker as well for enhanced taste.
- Add Broth and Seasonings: Pour the cup of low-sodium beef broth over the steak. Sprinkle the ranch seasoning and au jus gravy mix evenly on top of the meat in the slow cooker.
- Top with Butter and Peppers: Cut the remaining 6 tablespoons of unsalted butter into slices and distribute them on top of the beef in the slow cooker. Place the 8 whole pepperoncini peppers evenly around the butter and steak.
- Slow Cook: Cover and cook on low heat for about 6 hours. The steak will become tender, and the gravy will thicken nicely. Stir every couple of hours if possible to combine flavors and prevent sticking.
Notes
- Use sirloin steak for best tenderness; other cuts may become tough during long cooking.
- If pepperoncini peppers are not available, banana peppers can be a substitute for a mild tangy kick.
- Stirring occasionally helps the gravy thicken evenly and prevents scorching on the sides.
- Serve with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
