Crockpot Ribeye Bites with Gruyère and Portobello Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a well-marbled ribeye and cut it into uniform cubes so they cook evenly. If you have time, sear the beef in a hot skillet before adding to the slow cooker for a deeper, caramelized crust.

This adds an extra layer of flavor without much effort. Also, be generous with the cheese—the sauce is the star of this dish.

Don't be afraid to experiment with the aromatics. A few sprigs of fresh thyme or a bay leaf can infuse the sauce with herbal notes.

For a touch of heat, add a pinch of red pepper flakes. If the sauce needs thickening, remove the lid for the last 20 minutes of cooking. Serve with crusty bread to soak up every last drop.

Variations

• Add Bacon: For a smoky twist, cook 4 slices of bacon until crisp, crumble, and sprinkle over the finished dish. Or stir in 1/2 cup of cooked, chopped bacon during the last 30 minutes of cooking for extra flavor.
• Spicy Kick: Add 1-2 minced jalapeños or a teaspoon of red pepper flakes with the shallots for a spicy version. Or stir in a tablespoon of hot sauce just before serving to brighten the flavors.
• Herb-Infused: Layer a few sprigs of fresh thyme or rosemary with the vegetables. Remove before serving. Or stir in 2 tablespoons of chopped fresh parsley just before serving for a fresh, vibrant finish.
• Low-Carb Option: Skip the brioche and serve the beef and sauce over sautéed spinach, cauliflower mash, or zucchini noodles. The rich sauce pairs well with these lighter bases, making it a satisfying low-carb meal.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 2 months.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Or microwave in 30-second bursts, stirring in between.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water to loosen if needed. The flavors continue to meld overnight, making leftovers even more delicious the next day.

This dish can be assembled ahead of time. Layer all the ingredients in the slow cooker insert and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time if starting from cold. This is perfect for meal prep or busy mornings.

Serving ideas

Serve the ribeye bites hot over toasted garlic brioche slices, with extra sauce spooned on top. The brioche soaks up the rich gravy beautifully.

For a complete meal, add a simple green salad or steamed green beans on the side. The dish is hearty enough to stand alone, but the bread is essential for savoring every bit of the sauce.

For a more elegant presentation, spoon the beef and sauce into shallow bowls and garnish with fresh thyme or chopped parsley. This dish also pairs well with mashed potatoes or polenta.

If serving a crowd, set up a self-serve bar with the brioche and toppings like caramelized onions or crispy bacon. The creamy, savory flavors are sure to please everyone.

Frequently asked questions

Recipe card

Crockpot Ribeye Bites with Gruyère and Portobello

Prep 15 minCook 4 hRest 5 minTotal 4 h 20 minServes 6

Ingredients

• 2 lb ribeye steak, cut into 1-inch cubes
• 8 oz portobello mushrooms, thickly sliced
• 6 shallots, peeled and halved
• 8 oz cream cheese, softened
• 1 1/2 cups shredded Gruyère cheese
• 4 slices toasted garlic brioche slices

Instructions

1. Place the cubed ribeye steak evenly in the bottom of a 6-quart slow cooker. Scatter the sliced portobello mushrooms and halved shallots over the beef. Drop the softened cream cheese by spoonfuls over the top, then sprinkle with the shredded Gruyère cheese.
2. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the beef is fork-tender and the sauce is bubbling. Stir gently once halfway through if possible, but avoid over-stirring to keep the beef intact. Let it rest for 3 minutes before slicing.
3. Turn off the slow cooker and let the dish rest for at least 5 minutes. The internal temperature of the beef should reach 145°F (63°C) for medium-rare, or cook longer for well-done. Serve hot over toasted garlic brioche slices, spooning extra sauce over the top.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

18 g

Fat

52 g

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