Slow Cooker Mississippi Steak Bites

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Slow Cooker Mississippi Steak Bites take that famous Mississippi pot roast flavors and turns it into bite-sized pieces of beef that cook low and slow. Toss it over mashed potatoes or egg noodles, and you have a delicious dinner with tender chunks of beef swimming in a buttery, tangy sauce with pepperoncini peppers.

A plate of beef stew with onions and gravy served over mashed potatoes, garnished with chopped parsley, on a woven placemat.

The tangy kick of this dish cuts through all that rich butter and savory gravy in the best way. My family demolished the entire batch, and my husband asked when I was making it again before the dishes even hit the sink.

Instead of wrestling with a massive roast, this recipe uses bite-sized pieces that cook faster and give you that incredible Mississippi flavor in every single morsel. Plus, they’re practically foolproof, and you don’t have to babysit dinner.

There are just a few minutes of prep in the morning, and by dinnertime, your kitchen smells incredible, and the meat is fall-apart tender. You don’t need an expensive cut of steak either. The long cook time transforms even budget-friendly stew meat into something that melts in your mouth.

The rest of this post walks you through exactly how to make these Mississippi steak bites, plus my tips for the best results and easy sides to serve alongside them. Whether you’re feeding a crowd or meal prepping for the week ahead, these Mississippi steak bites are about to become your new obsession.

Looking for more easy dinner ideas? Try my recipes for tater tot nachos, slow cooker chicken pot roast, or air fryer salmon skewers.

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Ingredient Notes

For exact amounts needed see the recipe card below

Sirloin steak: I use sirloin because it’s affordable and stays tender in the slow cooker, but other cuts work too. Stew meat works great if you want to save a few bucks. Cut whatever you choose into roughly 1-inch chunks, so they cook evenly.
Oil
Onion
Garlic
Au jus gravy mix: Look for the 1-ounce envelopes near the gravy packets at the grocery store.
Ranch seasoning mix: Use the dry packet, not bottled ranch dressing. Hidden Valley is the classic choice, but store brands work just fine.
Butter
Beef broth
Pepperoncini peppers: Whole or sliced.

Overhead view of ingredients for a beef dish: sirloin steak cubes, au jus gravy mix, ranch seasoning mix, onion, garlic, butter, beef broth, oil, and sliced pepperoncini peppers.

How to Make Slow Cooker Mississippi Steak Bites

Heat the olive oil in a large skillet over medium-high heat. Working in batches if needed (don’t crowd the pan), add your steak chunks in a single layer. Let them sit undisturbed for 2-3 minutes until they develop a nice brown crust, then flip and sear the other side for another 2-3 minutes. Transfer the browned pieces to your crockpot as you go.
Once all your steak is in the crockpot, scatter the diced onion and minced garlic over the top. Sprinkle on the au jus gravy mix and ranch seasoning. Cut your stick of butter into tablespoon-sized pats and nestle them around the meat. Pour in the beef broth, then add your sliced pepperoncini peppers and some pepperoncini juice.
Put the lid on your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Before serving, stir everything together to distribute that buttery, tangy sauce.

Stainless steel skillet with seared beef cubes arranged in a single layer on a marble countertop. — Sear the steak bites for 2-3 minutes.

Chunks of browned beef are arranged inside a black slow cooker on a white marble surface. — Transfer the steak bites to crockpot.

A slow cooker filled with raw beef chunks, chopped onions, sliced pepperoncini, minced garlic, seasonings, and a stick of butter on a marble countertop. — Add the rest of the ingredients.

Slow cooker filled with beef stew featuring chunks of beef and sliced yellow peppers in a brown sauce, placed on a marble countertop. — Cook on low for 6-8 hours.

Serving Ideas

Serve your steak bites over rice or egg noodles, and you’ve got yourself a proper comfort food dinner. Mashed potatoes are another winner. The steak bites practically melt into creamy potatoes, and you’ll find yourself going back for seconds before you even realize it.

Want something lighter? Serve them over cauliflower rice or regular rice and add a simple side salad. Toast some crusty bread on the side for soaking up the sauce.

A plate of beef stew with onions and herbs served over mashed potatoes, with a fork resting on the food. A woven basket and part of a slow cooker are in the background.

How to Store

Refrigerate leftovers in a sealed container for 3 to 4 days. To reheat, warm the steak bites on the stovetop over medium heat for 10 to 12 minutes until heated through. Don’t crank the heat too high; you want to warm them gently so the meat stays tender instead of drying out.

You can also reheat in the microwave, though the stovetop method gives you better texture. Use a microwave-safe dish, cover it loosely with a paper towel, and heat in 2-minute intervals, stirring between each one.

Chunks of beef in a rich brown sauce with sliced yellow peppers and herbs, cooked in a slow cooker. A wooden spoon is stirring the mixture.

Tips & Tricks

Be sure to check out the step by step instructions

I know it’s tempting to skip the searing step and dump everything into the crockpot, but trust me on this one. Those few minutes of browning the steak bites create a depth of flavor that’s absolutely worth the extra dish.
When you’re searing those steak bites, work in batches if needed. If you overcrowd the skillet, the meat will steam rather than sear.
Try to cut your sirloin into similar-sized pieces, roughly 1 to 1.5 inches. This ensures everything cooks at the same rate.
If you’re cooking for kids or anyone sensitive to heat, you can dial back the pepperoncini. Start with half a cup of sliced peppers and just 2 tablespoons of juice, then taste and add more if needed. The pepperoncini in this recipe are mild, but everyone’s tolerance is different.
Toss in some halved baby potatoes and baby carrots during the last 3-4 hours of cooking on low (or the last 2 hours on high). This turns your steak bites into a full dinner without any extra effort.
While the recipe calls for sirloin, you can definitely use other cuts. Chuck roast is more marbled and will be even more tender after the long cooking time. Stew meat is budget-friendly and works great. Flank steak is lean but still delicious. Just avoid really expensive cuts like ribeye since the long cooking time isn’t necessary for already-tender meat.

Reader Questions

Can I cook this on high the whole time?

You can, but I’d recommend starting on high for the first hour, then switching to low for the rest of the time. Cooking on high the entire time can make the meat a bit tougher, especially with leaner cuts like sirloin.

Can I use chicken instead of beef?

Yes, but you’ll need to adjust your cooking time significantly. Chicken thighs work best and should be done in 3-4 hours on low or 2-3 hours on high. Chicken breast will dry out with longer cooking times, so keep a close eye on it.

How spicy are these steak bites?

Not very spicy at all. Pepperoncini peppers are mild with just a slight tang and gentle heat. Most kids will eat these without complaint. If you want more heat, add some sliced jalapeños or a dash of cayenne pepper.

Can I prep this the night before?

You can cut your steak and prep your vegetables the night before, but I wouldn’t sear the meat until you’re ready to cook. Store everything separately in the fridge, then assemble and cook in the morning. The searing really should be done fresh for the best flavor and texture.

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A plate of beef stew with chunks of meat and vegetables served over mashed potatoes, garnished with chopped parsley, with a fork resting on the dish.

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