Cowboy Butter French Onion Ribeye Bites Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose a well-marbled cut like ribeye and cut it into uniform cubes. This ensures even cooking and prevents some pieces from becoming tough.

If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little cold water and stir it into the slow cooker during the last 30 minutes of cooking.

To intensify the flavor, you can sear the beef cubes in a hot skillet before adding them to the slow cooker. This adds a rich, caramelized crust that enhances the overall depth of the dish. However, this step is optional—the slow cooker alone will still produce delicious results.

Variations

• Mushroom Add-In: Add 8 oz of sliced cremini mushrooms along with the onions. They will cook down and add an earthy flavor that pairs beautifully with the beef and butter.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a minced jalapeño to the slow cooker for a subtle heat that cuts through the richness.
• Horseradish Cream: Serve with a dollop of horseradish cream on top. Mix 1/2 cup sour cream with 2 tablespoons prepared horseradish and a pinch of salt.
• Cheesy Topping: Sprinkle shredded provolone or mozzarella over the hot beef just before serving. The residual heat will melt the cheese, adding a gooey, savory layer.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a little beef broth if the sauce has thickened too much.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day.

When reheating, gently warm the beef and sauce in a saucepan over medium-low heat, adding a splash of beef broth if needed to loosen the sauce. Avoid microwaving on high, as it can toughen the meat.

This dish is perfect for meal prep. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker base and cook as directed. You can also cook the entire dish ahead of time and refrigerate it for up to 3 days. Reheat gently before serving.

Serving ideas

Serve the Cowboy Butter French Onion Ribeye Bites over a generous scoop of creamy mashed potatoes.

The buttery mashed potatoes soak up the rich au jus beautifully, making every bite comforting and satisfying. For a lighter option, serve over egg noodles or with a side of crusty bread to mop up the sauce.

Garnish with a sprinkle of fresh chopped parsley or chives for a pop of color. The dish is hearty enough to stand alone, but a simple green salad with a tangy vinaigrette can balance the richness. Pair with a glass of red wine, such as a Merlot or Cabernet Sauvignon, to complement the beefy flavors.

Frequently asked questions

Recipe card

Cowboy Butter French Onion Ribeye Bites

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb well-marbled ribeye steak, cut into 1-inch cubes
• 2 medium Vidalia onions, thinly sliced
• 1 can (10.5 oz) beef consommé
• 1/2 cup garlic-herb cowboy butter, softened
• 1 oz dry au jus mix

Instructions

1. Place the cubed ribeye bites in the bottom of a 6-quart slow cooker in an even layer. Scatter the sliced Vidalia onions over the top of the beef, covering it as evenly as possible.
2. Pour the beef consommé over the beef and onions, ensuring the liquid spreads evenly across the bottom of the slow cooker.
3. Dot the garlic-herb cowboy butter evenly over the top of the beef and onions. Sprinkle the dry au jus mix over everything, covering the surface as evenly as possible.
4. Cover the slow cooker with the lid. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the beef is fork-tender and the onions are deeply caramelized. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker and let the beef rest in the hot liquid for at least 3 minutes. This allows the juices to redistribute and the meat to reach a safe internal temperature of 145°F (63°C).
6. Spoon the beef, onions, and buttery au jus over creamy mashed potatoes. Serve hot, with extra au jus spooned over the top.

Contains: milk, celery

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

12 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.