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–+ servings

Crock-Pot Mississippi Steak Bites

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Tender, flavorful beef slow-cooked in Mississippi-style seasoning, perfect for busy weeknights or game day gatherings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef (sirloin, chuck, or flank steak), cut into 1–1½ inch cubes
  • 1 packet ranch dressing mix (or 2 tbsp homemade ranch seasoning) Homemade substitutes are acceptable.
  • 1 packet au jus mix (or 1½ tbsp beef bouillon + ½ tsp Worcestershire)
  • ½ cup unsalted butter (cut into pats)
  • 6–8 pieces pepperoncini peppers, sliced (reserve a few for topping)
  • ½ cup beef broth (optional) Helps create more sauce.
  • to taste salt and black pepper
  • 1–2 tablespoons cornstarch (optional, to thicken at the end)
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Pat the beef dry and season lightly with salt and pepper.
  2. (Optional) Heat a skillet and brown the cubes in batches for 1–2 minutes per side.
  3. Place the beef in the Crock-Pot in an even layer.
  4. Sprinkle ranch and au jus mix over the meat.
  5. Dot the butter pieces on top, add sliced pepperoncini, and pour in the beef broth if using.
Cooking
  1. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until beef is fork-tender.
Finishing
  1. If sauce is thin, remove ¼ cup of cooking liquid and whisk with 1–2 tbsp cornstarch, then stir back to thicken and cook 10 more minutes.
  2. Taste and adjust seasoning. Garnish with chopped parsley and extra sliced pepperoncini before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 5gProtein: 25gFat: 25gSaturated Fat: 10gSodium: 800mg

Notes

Refrigerate leftovers in airtight containers for up to 3–4 days. For a creamy variant, stir in ¼ cup cream cheese at the end. Use low-sodium options for dressing mixes if desired.
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