Cowboy Butter Portobello Ribeye Bites: Slow-Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender beef, do not skip the resting time after cooking. This allows the juices to redistribute throughout the meat, making each bite moist and flavorful. Also, cut the beef into uniform cubes so they cook evenly—aim for 1-inch pieces.

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 30 minutes of cooking.

Let it simmer until the sauce thickens. For a brighter finish, a squeeze of fresh lemon juice over the top just before serving can enhance the flavors.

Variations

• Add Bacon: For a smoky twist, cook 4 slices of bacon until crisp, crumble, and stir into the slow cooker along with the beef. The bacon adds a salty, smoky depth that complements the cowboy butter beautifully.
• Spicy Kick: Add 1 teaspoon of red pepper flakes or a diced jalapeño to the slow cooker with the other ingredients. The heat will infuse the sauce, giving the dish a pleasant warmth without overwhelming the flavors.
• Vegetable Boost: Add 2 large carrots, peeled and cut into 1-inch chunks, and 2 stalks of celery, sliced, along with the mushrooms and shallots. The vegetables will soften and absorb the sauce, adding extra heartiness and color.
• Herb Swap: Substitute the garlic-herb cowboy butter with a rosemary-garlic butter. Mix 1/2 cup softened butter with 2 minced garlic cloves and 1 tablespoon chopped fresh rosemary. This gives the dish a piney, aromatic note.

Storage and make-ahead

Fridge

Store leftovers in a sealed container in the refrigerator for up to 3 days.

Freezer

Freeze the cooled beef and sauce 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. Add a little beef broth or water to thin the sauce if it has thickened.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The beef and mushrooms will continue to absorb the sauce, so they may become even more flavorful.

Reheat gently in the microwave or on the stovetop, adding a splash of beef broth or water to loosen the sauce if needed.

You can assemble the ingredients in the slow cooker insert the night before and refrigerate it covered. In the morning, place the insert in the slow cooker and cook as directed.

This saves time and allows the flavors to meld. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 2 days before reheating.

Serving ideas

Serve the ribeye bites and mushrooms over a generous scoop of creamy mashed potatoes, allowing the garlic-herb butter au jus to soak into the potatoes.

The rich sauce and tender beef make this a satisfying main course. A side of crusty bread is perfect for sopping up every last drop of the savory gravy.

For a lighter option, spoon the beef and mushrooms over cooked egg noodles or creamy polenta instead of mashed potatoes. The dish also pairs well with a simple green salad dressed with a tangy vinaigrette to cut through the richness. Garnish with fresh chopped parsley if desired.

Frequently asked questions

Recipe card

Cowboy Butter Portobello Ribeye Bites: Slow-Cooker Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 2 lb well-marbled ribeye steak, cut into 1-inch cubes
• 8 oz portobello mushroom caps, thickly sliced
• 6 shallots, peeled and halved
• 1/2 cup garlic-herb cowboy butter, softened
• 1 oz dry au jus mix
• creamy whipped mashed potatoes, for serving

Instructions

1. Place the cubed ribeye steak bites in the bottom of a 6-quart slow cooker in an even layer. Scatter the thickly sliced portobello mushroom caps and peeled shallots over the beef, spreading them out so they are distributed evenly.
2. Place the garlic-herb cowboy butter on top of the beef and vegetables in small pats. Sprinkle the dry au jus mix evenly over everything. Do not stir—the butter will melt and create a rich sauce as it cooks.
3. Cover the slow cooker and cook on low for 4 to 5 hours, until the beef is fork-tender and the mushrooms are soft. Do not lift the lid during the first 3 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
4. After 4 hours, check the beef by piercing a cube with a fork. It should be very tender and offer little resistance. If not, continue cooking for another 30 to 60 minutes. The internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer.
5. Turn off the slow cooker and let the beef rest for at least 3 minutes. Serve the ribeye bites and mushrooms over creamy whipped mashed potatoes, spooning the garlic-herb butter au jus over the top.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

12 g

Fat

36 g

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