Slow Cooker Mississippi Beef Cubed Steaks

Sometimes, you just need a hearty dinner, and you can toss it into a crock pot and forget about it until it’s time to eat. Enter these Slow Cooker Mississippi Beef Cubed Steaks!

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Picture tender steak, swimming in a savory sauce with a little kick from pepperoncini peppers. Beef Cubed Steaks – Mississippi style will have you drooling.

I remember the first time I stumbled upon “Mississippi” recipes. My reaction was, “Mississippi what?”—like was it named after the river or something?

But then I realized it’s all about that bold flavor created by ranch seasoning, au jus gravy mix, and those tangy peppers. Throw in some butter, and it’s as if angels are singing from the slow cooker.

Trust me, once you try this dish, you’ll want to experiment with Mississippi everything—pork, chicken, you name it. Save the recipe card, and try other meats if you wish!

This is fuss-free, kid-approved, and absolutely bursting with good flavor. Serve is with creamy mashed potatoes, green beans, or whatever your favorite sides might be.

Honestly, you could just eat it straight from the slow cooker with a fork (no judgment here), but let’s keep it classy and plate it up.

If you’ve got a busy weeknight schedule or want something comforting after a day of errands, these Beef Cubed Steaks are one of your new favorite meals.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE BEEF CUBE STEAKS:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT IS “MISSISSIPPI”?
• WHAT IS A CUBE STEAK?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Slow Cooker Mississippi Beef Cubed Steaks

1. Low and Slow for Tender Meat
   Cube steak often starts as a tough cut of meat (like top sirloin or round), but the best way to make it melt-in-your-mouth is by cooking it on low heat in a slow cooker. 
2. Mississippi-Style Flavor
   Using ranch seasoning, au jus gravy, and pepperoncini peppers creates a tangy, buttery sauce that coats the meat from the inside out. 
3. Super Easy, Minimal Cleanup
   This dish is basically a simple recipe—throw everything in the slow cooker, turn it on, and walk away. No searing, no messing with multiple bowls, and you still get a delicious meal by dinner time.

• Cubed steaks
• Au jus gravy packet
• Ranch seasoning packet
• Water
• Unsalted butter
• Pepperoncini peppers

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1. Place 3 of the cube steaks into the bottom of an 8-quart slow cooker.
2. Sprinkle with half of the au jus mix and half of the ranch seasoning mix.
3. Place the remaining 3 cube steaks on top and sprinkle with the remaining seasonings.
4. Add the water to the cooker.
5. Place the cubes of butter along with the peppers on top of the steaks.
6. Close the lid and cook for 6-8 hours on low or 3-4 hours on high. Serve immediately with the sauce as a gravy.

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WHAT IS “MISSISSIPPI”?

In cooking terms, “Mississippi” usually refers to a method using a packet of ranch seasoning, a packet of gravy mix (like au jus), butter, and pepperoncini peppers.

It’s one of my favorite ways to cook meat and always a family favorite!

It has a tangy, savory flavor that many love, and it often creates an irresistible gravy. You’ll find Mississippi roast, Mississippi chicken, and now Mississippi beef cubed steaks!

WHAT IS A CUBE STEAK?

A cube steak (or minute steak) is a tough cut of meat, often round steak or top sirloin, that’s been tenderized by mechanical means (like a meat mallet with textured points) and left with a pattern of small “cubes” on the surface.

This extra pounding helps it cook faster and become more tender.

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ANY ADDITIONS?

Want to add something extra to your Mississippi beef cubed steaks? Check out these 10 ideas:

• Splash of Worcestershire sauce for a smoky, umami boost.
• Onion powder or garlic powder sprinkled on top for more savory punch.
• Sliced onions or mushrooms placed in the bottom of the slow cooker before adding the steaks.
• Beef broth instead of plain water for a richer sauce.
• Hot oil or olive oil sear first if you want a slightly browned outside of the steak (optional but tasty).
• All purpose flour or flour mixture to thicken things up.
• Cream of mushroom soup mixed in if you prefer a creamier gravy.
• Corn starch slurry near the end if you want to thicken the sauce.
• Cracked black pepper for that extra spark on top.
• Shredded cheddar cheese sprinkled right before serving (because cheese never hurt anyone, right?).

ANY SUBSTITUTIONS?

Need to swap an ingredient? Here are six possible substitutes. For best results, experiment!

• Boneless country-style pork ribs if you’re not a beef person (cooking times may vary).
• Chicken broth instead of water for a lighter but still flavorful gravy.
• Margarine for unsalted butter if you prefer or need dairy-free (taste might differ).
• Turkey cutlets in place of beef for a leaner meal—just watch the cook time since poultry can dry out faster.
• Italian dressing mix instead of ranch if that’s what you have (it’ll change the flavor, but hey, it might be delicious!).

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Refrigerator:
Place leftover steaks and gravy in an airtight container and keep them in the fridge for up to 3 days.

Reheat gently on the stove or in the microwave.

You can add a splash of water or beef stock if the gravy thickens too much.

Freezer:
Yes, you can freeze these steaks.

Allow them to cool completely, then place in a freezer-friendly container or bag, removing as much air as possible.

They’ll stay good for up to 3 months.

Thaw overnight in the fridge, then warm them up on the stove.

They’ll still taste great—maybe even better after the flavors meld together.

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And there you have it— Beef Cubed Steaks that’ll make you forget you ever doubted this simple recipe.

Go ahead—invite some friends over, or just keep all that delicious meal goodness for yourself.

Either way, your taste buds are about to have a party!