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Mississippi Steak Bites take everything I love about Mississippi pot roast and turn it into tender, buttery bites of sirloin the whole family devours. I make a batch in the slow cooker on a busy weeknight when I want a hands-off dinner that tastes like I fussed, the same set-it-and-forget-it magic as our slow cooker chicken thighs.
Seared sirloin slow cooked in butter, ranch, au jus, and tangy pepperoncini turns into fork-tender, savory steak bites with almost no effort.
Mississippi Steak Bites Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 4 hours
- ⏳ Total Time: 4 hours 10 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 366kcal
- 🌶️ Flavor Profile: Savory, buttery, and tangy (ranch and au jus over tender sirloin with a pepperoncini kick)
- ✋ Difficulty: Easy, on par with our slow cooker chicken thighs
Quick Answer
Sear cubed sirloin steak in a hot skillet with oil until browned, then add it to the slow cooker. Pour in beef stock, sprinkle a packet of au jus gravy mix and a packet of dried ranch seasoning over the top, lay sliced butter over everything, and scatter pepperoncini peppers on top. Cover and cook on low for 3 to 4 hours or high for 2 to 3 hours, until the steak is fork-tender. Serve the buttery, tangy bites with the cooking juices spooned over mashed potatoes, rice, or noodles.
Jump to:
- Mississippi Steak Bites Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Mississippi Steak Bites
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Mississippi Steak Bites FAQs
- Other Recommended Slow Cooker Dinners
- Slow Cooker Mississippi Steak Bites
Why This Recipe Works
Click to see the technique science
- Searing first builds deep flavor. Browning the sirloin before it goes in the slow cooker creates a rich, savory crust that plain slow cooking never gets, and it is the difference between good and crave-worthy.
- Ranch plus au jus is the Mississippi magic. The two seasoning packets are the shortcut to that signature tangy, savory, buttery Mississippi flavor with zero measuring.
- Pepperoncini brings the tang. The peppers add a bright, mild tang that cuts through all that richness and keeps every bite interesting, no heat, just flavor.
- Butter makes the sauce silky. A generous amount of butter melts into the stock and seasonings to create a glossy, rich sauce that coats every piece of steak.
- Sirloin holds its shape. Cubed sirloin stays in tender, meaty bites rather than shredding apart, so you get hearty pieces with a fork-tender texture.
- Low and slow does the tenderizing. A few hours in the slow cooker breaks down the steak into melt-in-your-mouth bites while you go about your day.
Why You’ll Love This Recipe
- Set it and forget it. Ten minutes of searing in the morning, then the slow cooker does the rest. Dinner is fork-tender and ready when you are.
- Two packets, huge flavor. Ranch and au jus do all the seasoning work, so this tastes like a from-scratch braise with none of the fuss, the same shortcut spirit as our Ritz cracker pork chops.
- Serve it a dozen ways. Spoon the buttery bites over mashed potatoes, rice, egg noodles, or pile them on a hoagie roll. One recipe, endless dinners.
Key Ingredients
A short list of simple ingredients makes these rich, tangy Mississippi steak bites. Quantities are in the recipe card below; here is why each one matters.
- Sirloin steak. The hearty base. Cut into cubes, sirloin stays in tender, meaty bites that hold their shape through the slow cook. Chuck or stew meat work too for an even more fall-apart texture.
- Ranch and au jus packets. The two-packet shortcut to that classic Mississippi flavor. Together they bring tangy, herby, beefy seasoning with no measuring required.
- Butter. A generous amount melts into the stock and seasonings to create that signature silky, rich Mississippi sauce. Do not cut it back, it is the soul of the dish.
- Pepperoncini. The bright, tangy peppers that balance all the richness. They are mild, so they add flavor without heat, and a splash of their brine deepens the tang even more.
- Beef stock. The savory liquid base that becomes the cooking juices. A good unsalted stock lets you control the salt, the same way we build flavor in our beef and broccoli.
See recipe card for exact quantities.
Variations and Substitutions
These Mississippi steak bites are easy to make your own.
- Switch the cut. Chuck roast or stew meat cubes give a more fall-apart, pot-roast texture, while sirloin stays in firmer bites. Both are delicious, so use what you have.
- Add veggies. Toss in baby potatoes, carrots, or mushrooms in the last hour for a complete one-pot meal.
- Make a gravy. Stir a cornstarch slurry into the juices at the end and simmer to thicken it into a rich gravy for spooning over mashed potatoes.
- Turn up the tang. Add a splash of the pepperoncini brine or a few extra peppers for a brighter, tangier sauce.
- Make it a sandwich. Pile the bites and melted provolone on a toasted hoagie roll for a Mississippi steak French dip, served with the juices for dipping.
How to Make Mississippi Steak Bites
- Sear the cubed sirloin in a hot skillet with the oil until browned on all sides, then add it to the slow cooker.
- Pour the beef stock over the steak.
- Sprinkle the au jus gravy mix and the dried ranch seasoning over the top.
- Lay the butter over everything.
- Scatter the pepperoncini peppers on top.
- Cover and cook on low for 3 to 4 hours or high for 2 to 3 hours, until fork-tender. Serve with the cooking juices.
Recipe Tips & Tricks
- Do not skip the sear. Browning the steak first builds deep, savory flavor and a rich color that slow cooking alone cannot match. It is worth the extra ten minutes.
- Use unsalted butter and stock. The seasoning packets are salty, so unsalted butter and stock let you control the salt and keep the dish from getting too salty.
- Do not add extra liquid. The steak and butter release plenty of juices. Adding more liquid waters down that rich, concentrated Mississippi flavor.
- Cook low for the most tender bites. Low and slow breaks down the steak gently. High works when you are short on time, but low gives the best fork-tender texture.
- Taste before adding salt. Between the ranch, au jus, and pepperoncini, the dish is well seasoned. Taste the juices at the end before adding any more salt.
- Save the juices. Spoon that buttery, savory cooking liquid over whatever you serve the bites with. It is liquid gold and the best part of the dish.
Serving Ideas and Suggestions
These Mississippi steak bites are made to be spooned over something that soaks up all that buttery sauce. A bed of creamy mashed potatoes is the classic move, but they are just as good over rice, egg noodles, or our cheesy zucchini rice casserole. Do not forget to spoon the juices over the top.
Round out the plate with a simple green vegetable or a crisp salad to balance the richness, and warm dinner rolls for mopping up the sauce. The bites also make an incredible French dip sandwich piled on a hoagie with the juices for dipping. Leftovers reheat beautifully, so make a big batch and serve them next to our Ritz cracker pork chops another night, or pair the spread with our 5 bean salad for a potluck. They also freeze well for up to three months.
Mississippi Steak Bites FAQs
Sirloin is the go-to because it stays in tender, meaty bites that hold their shape through the slow cook. For a more fall-apart, pot-roast texture, chuck roast or pre-cut stew meat work beautifully. All three turn fork-tender in the slow cooker, so use whichever you prefer or have on hand.
Searing is not strictly required, but it is highly recommended. Browning the steak before it goes in the slow cooker builds a deep, savory crust and richer color that slow cooking alone cannot replicate. The extra ten minutes makes a noticeable difference in the final flavor.
No, they are not spicy. The pepperoncini peppers add a bright, tangy flavor rather than heat, similar to a mild banana pepper. If you want a little kick, add a few extra peppers or a splash of their brine, or toss in a pinch of red pepper flakes.
They are classic over mashed potatoes, which soak up all that buttery sauce, but they are also delicious over rice, egg noodles, or a cheesy rice casserole. Spoon the cooking juices over the top, and add a green vegetable or salad to round out the plate.
Yes. They reheat wonderfully, so they are great for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze them with the juices for up to 3 months. Reheat gently on the stovetop or in the microwave so the steak stays tender.
Yes. Sear the steak using the saute function, then add the remaining ingredients and pressure cook on high for about 15 to 20 minutes with a natural release. For a thicker sauce, simmer the juices with a cornstarch slurry using the saute function after cooking.
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Slow Cooker Mississippi Steak Bites
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds sirloin steak cut into bite-sized pieces
- 1 cup unsalted beef stock
- 1 packet au jus gravy mix
- 1 packet dried ranch seasoning
- 8 tablespoons unsalted butter cut into tablespoons
- 6 pepperoncini peppers
Instructions
- Get a large skillet hot over medium-high heat and add half of the oil. Sear off the steak pieces in batches in the hot skillet and place them into an 8-quart slow cooker. Add more oil to the pan if needed.3 pounds sirloin steak
- Once all the steak is seared, pour in the beef stock.3 pounds sirloin steak
- Sprinkle the au jus packet over the top.3 pounds sirloin steak
- Sprinkle the ranch seasoning over the top.3 pounds sirloin steak
- Lay the butter over the top.3 pounds sirloin steak
- Add the peppers.3 pounds sirloin steak
- Cover the slow cooker and cook on low 3-4 hours or high 2-3 hours. Serve immediately with the cooking liquid as gravy.2 tablespoons vegetable oil
Notes
- Sear the Steak: Searing the steak pieces before adding them to the slow cooker adds a depth of flavor to the dish. This step levels you up to a five star rating.
- Use a Meat Thermometer: Ensure the internal temperature of the steak reaches at least 145°F.
- Don’t Overcrowd: Sear the steak in single layer batches to avoid overcrowding the pan, which can prevent a good sear. Your taste buds will thank you.
- Fresh Herbs: Add fresh herbs like thyme or rosemary at the end of cooking for an extra burst of flavor.
- Adjust Seasoning: Taste the sauce before serving and adjust the seasoning with salt and pepper if needed.
- Serve with Sides: Pair with mashed potatoes, rice, or a fresh salad to complete the meal.
Nutrition
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