Mississippi steak bites

This tender Mississippi Steak Bites recipe delivers rich, comforting flavors with minimal effort. It’s a perfect dish for busy weeknights or casual gatherings when you want something hearty without the fuss of complicated preparation. The slow cooker does the heavy lifting, producing juicy steak that melts in your mouth complemented by tangy pepperoncini and buttery seasoning.

I first tried this recipe after a friend brought it to a cookout and instantly wanted to replicate the irresistible sauce. Now it’s a go-to for busy days or when I want a crowd-pleaser.

Ingredients

• Sirloin steak cut into bite-sized pieces: This cut is tender and perfect for slow cooking providing juicy morsels.
• Ranch dressing seasoning packet: Adds creamy, herby flavor that enhances the beef without overpowering it. Look for a fresh packet to ensure strong flavor.
• Au jus gravy mix packet: Brings rich beefy depth and a slight sheen to the sauce. Choose a quality mix with robust seasoning.
• Unsalted butter sliced into pats: Adds richness and a velvety coating to the meat. Using unsalted butter allows better control over salt levels.
• Pepperoncini peppers: This adds a mild heat and distinct tang that brightens the whole dish. Fresh and firm peppers work best.
• Optional chopped fresh parsley for garnish: Enhances color with a fresh herbal note and adds a subtle burst of flavor.

Instructions

Sear the steak (optional):

While you can skip this step, browning the meat briefly in a hot skillet before adding it to the slow cooker will deepen flavor. Use high heat and a little oil, searing for about 2 minutes until browned but not cooked through.

Combine ingredients in the slow cooker:

Place the bite-sized steak pieces in the bottom of a 5 quart or larger slow cooker. Sprinkle the ranch dressing seasoning and au jus gravy mix evenly over the top.

Add butter and peppers:

Add the sliced pats of unsalted butter across the steak pieces. Nestle 6 to 8 whole pepperoncini peppers within the mixture for tangy heat.

Cook low and slow:

Cover the slow cooker with a lid and cook on low for 6 to 8 hours or choose high and cook for about 4 hours. The longer cooking time ensures the steak becomes meltingly tender.

Garnish and serve:

Once the cooking time is complete, optionally sprinkle chopped fresh parsley over the top for color and bright flavor. Serve warm over mashed potatoes, rice, or even crusty bread to soak up the sauce.

I especially love the pepperoncini which gives such a bright twist and reminds me of family dinners when everyone gathered around slow cooker dishes that felt like a warm hug.

Storage Tips

Store leftovers in an airtight container in the refrigerator where they will keep well for up to four days. Reheat gently on the stove or in the microwave to preserve tenderness.

Ingredient Substitutions

If sirloin is not available use ribeye or flank steak cut into cubes though cooking times might vary slightly. For seasoning, homemade blends of garlic powder, onion powder, and dried herbs can stand in for ranch packets if needed.

Serving Suggestions

This pairs beautifully with creamy mashed potatoes that soak up the rich sauce. It also works great served over rice or buttered noodles. A crisp green vegetable like steamed broccoli or a fresh salad cuts through the richness nicely.

This recipe combines simplicity and bold flavors that make it family-friendly and perfect for any occasion.

FAQs about Recipes

→ What cut of steak works best?

Sirloin steak cut into bite-size pieces is ideal as it stays tender during slow cooking.

→ Can I use fresh herbs instead of dry seasoning?

While the seasoning packets provide a unique flavor, adding fresh herbs like parsley enhances freshness.

→ How long should the steak cook?

Cook on low for 6-8 hours or high for 4 hours until the steak bites become tender.

→ What do pepperoncini peppers add to the dish?

Pepperoncini peppers provide a mild tangy heat that balances the richness of butter and seasonings.

→ What are good serving suggestions?

Serve the steak bites warm over mashed potatoes or rice to absorb the flavorful juices.