Cowboy Butter Pepper Ribeye Bites: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender beef, use a well-marbled cut like ribeye or chuck. The fat renders during cooking and keeps the meat moist.

If using a leaner cut, consider adding a few tablespoons of butter or olive oil to compensate. Cut the beef into even cubes to ensure uniform cooking.

To make the sauce extra rich, stir in a splash of heavy cream or a pat of butter just before serving.

If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 15 minutes. This will give the sauce a glossy, gravy-like consistency.

Variations

• Spicy Kick: Add 1-2 sliced jalapeños or a teaspoon of red pepper flakes along with the vegetables. The heat will mellow during cooking, leaving a subtle warmth that complements the buttery sauce.
• Mushroom Medley: Replace half the bell peppers with 8 oz sliced cremini mushrooms. They will soak up the sauce and add an earthy depth that pairs beautifully with the beef.
• Herb Boost: Stir in 1 teaspoon dried thyme and 1 teaspoon dried rosemary with the au jus mix. The herbs will infuse the sauce with a fragrant, woodsy note that enhances the cowboy butter.
• Low-Carb Option: Serve the beef and vegetables over cauliflower rice or zucchini noodles instead of potatoes or pasta. The rich sauce clings well to these lighter bases.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 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 in a saucepan over medium-low heat, stirring occasionally, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of beef broth or water when reheating to restore the desired consistency.

You can assemble the uncooked ingredients in the slow cooker insert and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed. This makes the recipe even easier for busy days.

Serving ideas

This dish is hearty enough to stand alone, but it shines when served over creamy mashed potatoes, rice, or egg noodles.

The sauce is perfect for soaking up with crusty bread. For a lighter option, serve it alongside steamed green beans or a simple arugula salad with lemon vinaigrette.

For a complete meal, pair the beef with roasted vegetables or a side of crusty French bread. The rich, buttery sauce also works well over polenta or grits.

If serving a crowd, set up a buffet with the beef, warm tortillas, and toppings like pickled onions and fresh cilantro for a fun, interactive dinner.

Frequently asked questions

Recipe card

Cowboy Butter Pepper Ribeye Bites: Easy Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb well-marbled ribeye steak, cut into 1-inch cubes
• 2 bell peppers (1 green, 1 red), cut into thick strips
• 1 red onion, cut into wedges
• 1/2 cup garlic-herb cowboy butter (softened)
• 1 oz au jus mix (1 packet)

Instructions

1. Place the cubed ribeye bites in the bottom of a 6-quart slow cooker. Scatter the bell pepper strips and red onion wedges over the beef. Drop spoonfuls of the garlic-herb cowboy butter over the top, then sprinkle the au jus mix evenly over everything. Do not stir.
2. Cover the slow cooker and cook on low for 4 to 5 hours, or until the beef is fork-tender and the vegetables are soft. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
3. Before serving, check the internal temperature of the beef with an instant-read thermometer. It should read at least 145°F (63°C). If it has not reached that temperature, continue cooking for another 30 minutes and check again.
4. Once the beef is cooked, gently stir the contents of the slow cooker to combine the melted butter, au jus, and meat juices into a glossy sauce. The vegetables should be coated but still hold their shape.
5. Spoon the beef, peppers, and onions onto plates or into bowls. Ladle extra sauce over the top. Serve immediately, or keep warm in the slow cooker on the warm setting until ready to serve.
6. If desired, sprinkle with fresh chopped parsley or chives before serving. The dish is rich and savory on its own, so keep garnishes simple.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

36 g

Carbohydrates

8 g

Fat

38 g

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