Cowboy Butter Mushroom Ribeye Bites: Slow Cooker Steak Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose a well-marbled ribeye and cut it into even cubes. If you prefer a richer gravy, use two cans of cream of mushroom soup and reduce the au jus mix to 1/2 ounce.

You can also add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the sauce before serving for extra depth. Taste and adjust seasoning with salt and pepper, but remember the au jus mix is salty.

If you want a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking. Let it bubble and thicken before serving.

For a brighter finish, sprinkle with fresh chopped parsley or chives right before serving. The dish is already rich, so keep sides simple — mashed potatoes, rice, or crusty bread are ideal.

Variations

• Spicy Kick: Add 1-2 tablespoons of diced jalapeños or a teaspoon of red pepper flakes with the onions. Use a spicy au jus mix or add a splash of hot sauce before serving for heat.
• Mushroom Lover's: Increase the mushrooms by adding 8 oz of sliced cremini or button mushrooms with the onions. They will soften and absorb the gravy, adding extra earthy flavor.
• Beef and Broccoli: Add 2 cups of broccoli florets during the last 30 minutes of cooking. The broccoli will steam in the gravy and provide a fresh, crisp contrast to the rich beef.
• Onion Soup Mix: Replace the au jus mix with a 1-ounce packet of dry onion soup mix for a different savory profile. The onions and soup mix add a sweet, oniony depth.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or 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 before reheating.

Reheat

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally, until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy will thicken when chilled; reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water to loosen it if needed.

Assemble the slow cooker the night before: layer the beef, soup, onions, butter, and au jus mix in the insert, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. This makes the recipe even more convenient for busy days.

Serving ideas

Spoon the ribeye bites and mushrooms over a bed of creamy mashed potatoes, and ladle the garlic-herb gravy over the top. The buttery sauce seeps into the potatoes, making every bite rich and comforting.

For a lower-carb option, serve over cauliflower mash or alongside roasted vegetables. A simple green salad with a tangy vinaigrette balances the richness.

For a heartier meal, serve the beef and gravy over cooked egg noodles, rice, or creamy polenta. Crusty bread is perfect for dipping into the sauce.

Garnish with fresh herbs like parsley or thyme for a pop of color. This dish is satisfying on its own, but it also pairs well with a glass of bold red wine or a cold beer.

Frequently asked questions

Recipe card

Cowboy Butter Mushroom Ribeye Bites: Slow Cooker Steak

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb ribeye steak, cut into 1-inch cubes
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup diced white onion
• 2 sticks (8 oz total) garlic-herb cowboy butter, sliced
• 1 oz au jus gravy mix

Instructions

1. Place the cubed ribeye bites in the bottom of a 6-quart slow cooker in an even layer. Spread the condensed cream of mushroom soup over the beef, then scatter the diced white onion on top. Place the slices of garlic-herb cowboy butter over the onion, and sprinkle the au jus gravy mix evenly over everything.
2. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender. The sauce will be bubbling and the butter fully melted. Stir gently before serving to combine the gravy. Let it rest for 3 minutes before slicing.
3. Turn off the slow cooker and let the beef rest in the warm sauce for at least 3 minutes. Serve the ribeye bites and mushrooms over mashed potatoes or with crusty bread, spooning extra gravy over the top.

Contains: gluten, milk

Estimated nutrition per serving

Calories

510

Protein

32 g

Carbohydrates

9 g

Fat

38 g

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