Ben Kenwood January 6, 2026

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Crockpot Mississippi Steak Bites

Name: Crockpot Mississippi Steak Bites
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 pounds beef steak (cubed); 1 packet ranch dressing mix; 1 packet au jus gravy mix; 1/2 cup unsalted butter (cut into slices); 1/4 cup pepperoncini peppers; Salt and pepper to taste

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A slow-simmered pot of Crockpot Mississippi Steak Bites fills the kitchen with a warm, buttery aroma that feels like a welcome hug after a busy day. The tender cubes of beef soak up the tangy ranch and savory au jus, while pepperoncini add a subtle bright bite, making this an easy, comforting meal for weeknights, casual gatherings, or a cozy weekend dinner. The sauce becomes glossy and spoonable, perfect for draping over rice or sopping up with crusty bread.

If you like hearty, saucy slow cooker meals, you might also enjoy this flavorful garlic butter steak bites and potatoes, which shares that same satisfying bite and buttery finish.

Reasons to Love Crockpot Mississippi Steak Bites

Crockpot Mississippi Steak Bites transform a simple cut of beef into a melt-in-your-mouth dish with almost no hands-on time. The crockpot does the heavy lifting, breaking down connective tissue so each bite becomes tender and flavorful, while the ranch and au jus mixes create a rich, savory base that clings to the meat. It is the kind of recipe that feels indulgent, yet requires minimal fuss.

Because it cooks slowly, this dish is forgiving, which makes it perfect for busy cooks or anyone who likes to set and forget. A few reasons to reach for this recipe are:

Ridiculously simple ingredient list that yields restaurant-style flavor
Hands-off cooking, ideal for busy weeknights and relaxed dinners
A glossy, spoonable sauce that pairs beautifully with rice, potatoes, or bread

Ingredients and Key Notes

This recipe relies on a few pantry staples to build big flavor. The ranch dressing mix adds tangy, herbed notes, while the au jus packet brings deep beefy savor. Butter gives the sauce silkiness, and pepperoncini brighten the whole dish with gentle acidity.

2 pounds beef steak (cubed)
1 packet ranch dressing mix
1 packet au jus gravy mix
1/2 cup unsalted butter (cut into slices)
1/4 cup pepperoncini peppers
Salt and pepper to taste

Note, choose a tender but flavorful cut such as sirloin or chuck sliced into even 1 to 1 1/2 inch cubes, so the meat cooks evenly. The pepperoncini will also add a bit of tang and gentle heat, so reserve a few slices if you prefer milder flavor.

How to Cook Crockpot Mississippi Steak Bites

In the crockpot, layer the cubed beef steak. Spread the meat in an even layer so it cooks uniformly, you should see the raw red surface with the pieces touching but not overly crowded, which helps the sauce reach each cube.
Sprinkle the ranch dressing mix and au jus gravy mix over the meat. The powdered seasonings will fall into the creases and begin to dissolve as the juices are released, scenting the pot with a savory, herby aroma.
Place slices of butter on top of the mixture. As the butter melts it will emulsify with the meat juices and seasoning, forming a silky, glossy sauce you can spoon over each bite.
Add the pepperoncini peppers. Drop them in whole or sliced for bursts of bright, vinegary flavor, and if you like the sauce spicier, squeeze in a little of the pepperoncini juice.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the steak is tender. You will know the meat is ready when it is fork tender and the sauce has reduced slightly, glimmering and coating the beef. The kitchen will smell rich and buttery with tangy notes from the peppers.
Serve over rice or with crusty bread to soak up the flavorful sauce. The beef will be succulent, the sauce glossy, and the pepperoncini will cut through the richness with a lively lift.

Prep ~15 minutes, Cook ~6-8 hours low or 3-4 hours high, Total ~6.5-8.5 hours depending on setting, Servings ~6, Kcal ~490 per serving

Make-Ahead and Prep Tips

You can streamline evening cooking by doing a few things ahead. Trim and cube the steak up to 24 hours in advance and store it in an airtight container in the refrigerator, seasoned lightly with salt and pepper. Slice the butter and measure the seasoning packets into a small bag so everything is ready to layer in the morning.

For an even deeper flavor, toss the cubed beef with the ranch and au jus mixes the night before and let it rest in the fridge, covered. In the morning, place the marinated beef in the crockpot, add butter and pepperoncini, and cook as directed. If you need to freeze for longer storage, assemble the raw ingredients (meat, seasoning packets, and pepperoncini) in a freezer-safe bag, squeeze out excess air, and freeze for up to 3 months; thaw overnight in the refrigerator before cooking.

Storing and Reheating

Refrigerate leftovers within two hours of cooking in an airtight container. The cooked Crockpot Mississippi Steak Bites will keep well in the refrigerator for 3 to 4 days. For longer storage, transfer to a freezer-safe container or bag and freeze for up to 3 months, leaving a little room for expansion.

To reheat gently, warm on the stovetop over low heat so the sauce loosens and the beef warms evenly, stirring occasionally to prevent sticking. You can also reheat in the microwave in short bursts, stirring between intervals. If frozen, thaw overnight in the refrigerator before reheating. A freshness cue is the aroma and appearance, the sauce should smell buttery and tangy, and the meat should be moist and glossy; discard if there is any off smell or slimy texture.

Perfect Pairings

Here are a few serving ideas that complement the rich, tangy sauce and tender beef.

Steamed white or brown rice to soak up every last drop of the buttery au jus.
Garlic mashed potatoes for a creamy, comforting plate that balances the tangy pepperoncini.
A simple green salad with a lemon vinaigrette to add a crisp, bright contrast.
Roasted vegetables such as carrots and Brussels sprouts for earthy sweetness and texture.
For a contrasting protein style and flavors, serve alongside these crispy honey garlic salmon bites for a surf and turf feel.

Make It Your Own

This recipe is a terrific base for personal tweaks and seasonal touches.

Add turkey bacon for a smoky, crisp element, cook it separately and scatter on top before serving, swap in turkey bacon for a lighter, leaner touch.
Stir in sliced onions and mushrooms at the start for added savory depth, they will soften and soak up the sauce.
Make it spicier with a few dashes of hot sauce or extra pepperoncini juice, taste and adjust as it cooks.
Go herb-forward by sprinkling chopped fresh parsley or chives on top just before serving, this adds color and a fresh lift.
For a lower-fat version, use leaner cuts like top sirloin and reduce the butter slightly, or substitute half the butter with a tablespoon of olive oil to retain richness.
Swap the beef for cubed chicken thighs if you want a milder, yet still tender, protein; adjust cooking time to ensure chicken is cooked through.
Turn it into a saucy sandwich by shredding the cooked beef slightly and piling it on toasted rolls with pickles for extra tang.

Pro Tips for Best Results

Slice the steak against the grain into even cubes, this shortens muscle fibers and yields tender bites.
If you want an extra layer of flavor, sear the cubed steak in a hot pan in batches before adding to the crockpot, the brown crust boosts umami.
Avoid lifting the lid during cooking, each peek lets heat escape and extends cooking time.
If the sauce seems thin at the end, thicken it by stirring in a small slurry of cornstarch and water, then cook on high for an extra 15 to 30 minutes.
Aim for tender texture rather than a specific internal temperature in the slow cooker, the meat should pull apart easily with a fork when done.

Frequently Asked Questions

• Can I use a different cut of beef for Crockpot Mississippi Steak Bites?
Yes, you can use various cuts, such as sirloin, chuck, or round. Chuck and round have more connective tissue and become very tender with slow cooking, while sirloin offers a slightly leaner, beefier bite, so choose based on your texture preference.

• Do I need to brown the steak before putting it in the crockpot?
Browning is optional, but it adds a deeper, caramelized flavor and a richer sauce. If you are short on time, skip searing and rely on the slow cooker to develop flavor, the result will still be delicious.

• Can I make this in an Instant Pot or pressure cooker?
Yes, this recipe adapts to a pressure cooker, but cooking times change, you will likely cook on high pressure for about 20 to 30 minutes depending on cube size, and use a natural release to help tenderize the meat. Watch the sauce consistency and reduce it on sauté mode if needed after pressure cooking.

• How do I control the spiciness from the pepperoncini?
Pepperoncini are more tangy than hot, but the juices can add heat, so start with fewer peppers and add more toward the end if you want more bite. Reserving a couple of whole peppers for serving also lets guests customize their heat level.

• Is it safe to freeze leftovers from this recipe?
Yes, freeze cooled leftovers in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove, and check for even warmth throughout before serving.

• Can I reduce the butter to make this lighter?
Yes, you can cut the butter slightly or substitute part of it with a tablespoon of olive oil, this will reduce calories while keeping the sauce silky, but some richness will be lost, so adjust to taste.

Final Thoughts

Crockpot Mississippi Steak Bites are a marvel of simple ingredients combined to create deep, comforting flavor with almost no fuss. The slow cooker turns humble steak cubes into tender morsels bathed in a buttery, tangy sauce that sings with every spoonful, making it a reliable choice for family dinners, weeknight crowds, or an easy, impressive meal when friends drop by. Give it a try this week, and let the crockpot do the work so you can savor the warm, satisfying reward.

Crockpot Mississippi Steak Bites

Author: anastasia-rice
Total Time: 375 minutes
Yield: 6 servings 1x
Diet: Gluten-Free

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Description

Tender cubes of beef slow-simmered with ranch and au jus, accented by pepperoncini for a hearty, comforting meal.

Ingredients

Scale

2 pounds beef steak (cubed)
1 packet ranch dressing mix
1 packet au jus gravy mix
1/2 cup unsalted butter (cut into slices)
1/4 cup pepperoncini peppers
Salt and pepper to taste

Instructions

In the crockpot, layer the cubed beef steak in an even layer.
Sprinkle the ranch dressing mix and au jus gravy mix over the meat.
Place slices of butter on top of the mixture.
Add the pepperoncini peppers, whole or sliced.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until the steak is fork tender.
Serve over rice or with crusty bread.