Description
This Slow Cooker Mississippi Beef Cubed Steaks recipe offers a tender, flavorful dish perfect for a comforting meal. The beef is cooked slowly with a savory blend of ranch seasoning, au jus gravy, butter, and pepperoncini peppers, resulting in melt-in-your-mouth steak infused with a tangy, buttery sauce. Ideal for busy days, this hands-off slow cooker recipe yields a delicious southern-inspired meal with minimal prep.
Ingredients
Scale
Beef
- 6 cube steaks
Seasonings
- 1 ounce au jus gravy packet
- 1 ounce ranch seasoning packet
Liquids and Fats
- 1/3 cup water
- 8 tablespoons unsalted butter, cut into cubes
Other Ingredients
- 6 pepperoncini peppers
Instructions
- Prepare the Slow Cooker: Lightly grease the inside of your slow cooker to prevent sticking and to make cleanup easier.
- Layer the Cube Steaks: Place the 6 cube steaks evenly at the bottom of the slow cooker in a single layer for uniform cooking.
- Add Seasoning Packets: Sprinkle the au jus gravy packet and the ranch seasoning packet evenly over the cube steaks, ensuring the meat is well coated for maximum flavor infusion.
- Pour Water: Add 1/3 cup of water into the slow cooker to create a moist environment and help dissolve the seasoning packets into a sauce.
- Add Butter: Distribute 8 tablespoons of unsalted butter cut into cubes evenly over the top of the steaks and seasonings to enrich the flavor and add creaminess to the sauce.
- Place Pepperoncini Peppers: Arrange 6 pepperoncini peppers on top of the mixture; these provide a subtle heat and tangy zip to the dish.
- Cook: Cover the slow cooker with its lid and cook on low for 8 hours, allowing the beef to become tender and absorb all the spices and butter.
- Serve: Once done, carefully remove the steaks and serve hot with the buttery au jus sauce from the slow cooker spooned over for extra moisture and flavor.
Notes
- You can substitute pepperoncini peppers with banana peppers for a milder heat.
- Serve the steak with mashed potatoes or rice to complement the rich sauce.
- For a thicker sauce, remove the steak after cooking and thicken the leftover liquid on the stovetop with a cornstarch slurry.
- Using cube steaks ensures the meat becomes tender during the long cooking process.
- Do not add extra salt as the seasoning packets and peppers already have sodium.
