Description
Slow Cooker Mississippi Beef Cubed Steaks is a comforting and flavorful American main course featuring tender beef cubed steaks cooked low and slow with ranch and au jus seasoning, pepperoncini peppers, and butter. This easy-to-make recipe delivers juicy, fork-tender meat with a tangy, buttery sauce, perfect served over mashed potatoes, rice, or egg noodles.
Ingredients
Scale
Beef and Seasoning
- 4 beef cubed steaks (about 1.5 to 2 lbs)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- Salt and black pepper to taste
Additional Ingredients
- ¼ cup unsalted butter
- 5–6 pepperoncini peppers
- ¼ cup pepperoncini juice
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional)
Instructions
- Season the Meat: Lightly season the cubed steaks with salt and black pepper to enhance their natural flavor before cooking.
- Arrange in Slow Cooker: Place the seasoned beef cubed steaks in the bottom of the slow cooker ensuring they lay flat for even cooking.
- Add Seasonings and Butter: Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the meat. Then, place the unsalted butter on top to melt during cooking, infusing rich flavor.
- Incorporate Pepperoncini: Add the pepperoncini peppers and pour the pepperoncini juice over the mixture to introduce a tangy and mildly spicy element.
- Cook Slowly: Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is tender and can be easily shredded with a fork.
- Optional Gravy Thickening: If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 1 tablespoon of water to form a slurry and stir it into the sauce during the last 30 minutes of cooking. Allow the sauce to thicken.
- Serve: Serve the Mississippi beef cubed steaks hot, accompanied by mashed potatoes, rice, or egg noodles to soak up the delicious gravy.
Notes
- You can add sliced onions or mushrooms to the slow cooker for extra flavor and texture.
- For a spicier flavor, use hot pepperoncini peppers or sprinkle in red pepper flakes.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
