Crockpot Mississippi Steak Bites with Pepperoncini

Some dinners are made for the days when you barely have ten minutes to spare in the morning but still want something good waiting for you by evening. This is one of those. Sear the steak, dump everything else in the crockpot, and walk away. By dinnertime, it’s tender, saucy, and ready to go.

Thank you for reading this post, don't forget to subscribe!

It’s built on that same Mississippi flavor combination a lot of people already know from pot roast — ranch seasoning, au jus, butter, pepperoncini — just cut into smaller, bite-sized pieces this time.

Why You’ll Love This Dinner

Cutting the steak into bite-sized chunks instead of leaving it whole means it cooks up quicker than a full roast, while still picking up all that same rich, tangy flavor from the seasoning and peppers. It’s an easy dinner to portion out, and it works well spooned over just about any starchy side.

The searing step at the start makes a real difference here. Those few minutes in a hot skillet build a browned crust on the steak before it goes into the slow cooker, which adds a depth of flavor the finished dish wouldn’t have otherwise. After that, it’s really just a matter of letting the crockpot do its thing for the rest of the day.

Ingredients

Sirloin works nicely here since it holds its shape well as bite-sized chunks, though stew meat or chuck roast are good substitutes if that’s what’s on hand. Sliced pepperoncini along with a bit of their juice gives this version more tang than using whole peppers alone.

• 3 pounds sirloin steak, cut into bite-sized chunks
• 2 tablespoons olive oil, for searing
• 1 onion, diced
• 3 garlic cloves, minced
• 1 (1-ounce) envelope au jus gravy mix
• 1 (1-ounce) envelope ranch seasoning mix
• 1 stick (8 tablespoons) butter
• 1 cup low sodium or unsalted beef broth
• 1 cup sliced pepperoncini peppers
• 1/4 cup pepperoncini juice

Step-by-Step Instructions

Heat the olive oil in a large skillet over medium-high heat. Sear the steak bites for 2 to 3 minutes per side, until browned. Transfer the seared pieces to the slow cooker as they finish, working in batches if the skillet is crowded so the meat browns instead of steaming.

Top the seared steak with the diced onion, minced garlic, au jus gravy mix, ranch seasoning mix, sliced butter, the pepperoncini peppers along with their juice, and the beef broth.

Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the steak is tender enough to easily pull apart with a fork.

Give everything a good stir before serving, working the seasonings and butter through the sauce so it coats the steak evenly.

What to Serve With It

Mashed potatoes are the natural pairing, since they soak up the sauce so well. Buttered egg noodles or steamed rice work just as nicely. A simple side of roasted vegetables or a green salad helps round out the plate.

Variations

Stew meat, chuck roast, flank steak, or ribeye can all stand in for the sirloin if that’s what you have available. Whole pepperoncini peppers can replace the sliced version if you’d like a milder tang. The onions and garlic can be left out entirely without much impact on the overall flavor. For a heartier, more filling meal, halved baby potatoes and baby carrots can be added right into the slow cooker alongside the steak.

Storage

Leftovers keep in a sealed container in the refrigerator for 3 to 4 days. Reheat on the stovetop over medium heat for 10 to 12 minutes, until heated through, adding a splash of broth if the sauce has thickened up too much in the fridge.

Frequently Asked Questions

Can I use a different cut of beef?
Yes. Stew meat, chuck roast, flank steak, and ribeye all work well in place of sirloin.

Do I need to sear the steak before adding it to the slow cooker?
It’s recommended, since browning adds flavor and color, but the dish will still turn out fine if you’re short on time and skip this step.

Can I make this without onions or garlic?
Yes, both can be left out without changing the dish too much.

Can I add vegetables to make it a full meal in one pot?
Yes. Halved baby potatoes and baby carrots can go right into the slow cooker alongside the steak.

How do I know the steak is done?
It should be tender enough to pull apart easily with a fork by the end of the cook time.

Can I cook this on high instead of low?
Yes, high for 3 to 4 hours works as an alternative to low for 6 to 8 hours.

Warm Closing

This is a good one for a day when mornings are rushed but you still want dinner handled. Sear it, load the crockpot, and the rest takes care of itself.