Ingredients
Main Ingredients
- 2-3 lbs ribeye steaks
- 1 packet ranch seasoning
- 1 packet au jus seasoning
- 10 pepperoncini peppers
- ¼ cup pepperoncini pepper juice (optional)
- ½ cup unsalted butter, sliced into pats
- Optional: fresh chopped parsley for garnish
Instructions
- Optional Searing: Heat a large skillet over medium-high heat with a tablespoon of oil or butter. Sear the ribeye steaks for about 2 minutes per side to lock in flavor but do not cook through.
- Place Steaks in Slow Cooker: Arrange the seared or raw ribeye steaks at the bottom of a 5-quart or larger slow cooker.
- Add Seasonings: Sprinkle the packet of ranch seasoning and the au jus seasoning evenly over the steaks.
- Add Pepperoncini Juice: Pour the pepperoncini pepper juice around the steaks if using, to add a tangy element.
- Arrange Peppers and Butter: Place the whole pepperoncini peppers on and around the steaks. Distribute the sliced butter pats on top of the steaks.
- Cook: Cover the slow cooker and cook on low for 5-7 hours or on high for 3-4 hours, until the steaks are fork tender. Cooking time depends on steak thickness.
- Garnish and Serve: Once cooked, garnish with fresh chopped parsley if desired. Serve the Mississippi ribeye steaks over mashed potatoes or rice for a delicious meal.
Notes
- Searing the steaks before slow cooking is optional but enhances flavor and texture.
- Cooking times may vary depending on the thickness of the ribeye steaks and slow cooker model.
- Using pepperoncini pepper juice is optional but adds a nice tangy flavor to the dish.
- Serve with mashed potatoes or rice to complement the rich, flavorful steak and juices.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 mins
- Cook Time: 5 hrs
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
