Description
Tender steak bites slow-cooked with savory ranch, au jus seasoning, butter, and tangy pepperoncini peppers for a rich and flavorful Mississippi-style dish. Perfect served over mashed potatoes, rice, or with crusty bread.
Ingredients
- 3 pounds sirloin steak, cut into bite-sized chunks
- 2 Tablespoons olive oil (for searing beef)
- 1 onion, diced
- 3 garlic cloves, minced
- 1 ounce envelope au jus gravy mix
- 1 ounce ranch seasoning mix
- 1 stick butter (8 tablespoons)
- 1 cup beef broth (low sodium or unsalted)
- 1 cup sliced pepperoncini peppers
- 1/4 cup pepperoncini juice
Instructions
- Heat a large skillet over medium-high heat and add olive oil.
- Sear the steak bites for 2–3 minutes on each side until browned. Transfer the browned steak to a slow cooker.
- Add diced onion and minced garlic over the steak.
- Sprinkle the au jus gravy mix and ranch seasoning evenly on top.
- Add the butter, beef broth, sliced pepperoncini peppers, and pepperoncini juice.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the steak is tender.
- Stir well before serving and spoon the sauce over the steak bites.
Notes
- Serve over mashed potatoes, rice, egg noodles, or with toasted bread to soak up the sauce.
- If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir in during the last 20 minutes of cooking.
- You can substitute chuck roast cut into chunks if sirloin is unavailable.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 48 g
- Cholesterol: 155 mg
