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INGREDIENTS
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- 2-3 lbs ribeye steaks
- 1 packet ranch seasoning
- 1 packet au jus seasoning
- 10 pepperoncini peppers
- ¼ cup pepperoncini pepper juice optional
- ½ cup unsalted butter sliced into pats
- Optional* fresh chopped parsley for garnish
INSTRUCTIONS
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Optional step: sear steaks for a couple minutes per side in a large skillet over medium high heat with some oil or a tablespoon of butter. (You do not need to cook the steaks through, just sear to lock in extra flavor.)
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Add steaks to the bottom of a 5 quart or larger slow cooker.
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Sprinkle the ranch and au jus seasonings over the top of the steak.
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Pour the pepperoncini juice around the steaks if using.
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Place pepperoncini peppers on and around steaks.
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Add the sliced butter pats on top of the steaks.
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Cover and cook on low for 5-7 hours, or high for 3-4 hours, until the steak is cooked through and fork tender. (Cooking times will vary depending on the thickness of steaks.)
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Garnish with fresh parsley. Serve over mashed potatoes or rice, enjoy!
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