Crockpot Sour Cream Broccoli Ribeye Bites Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose a well-marbled ribeye and cut it into even cubes. The slow cooker will render the fat and make it melt-in-your-mouth.

If you prefer a thicker gravy, remove the beef and vegetables with a slotted spoon, then simmer the sauce on the stovetop until reduced.

To add extra flavor, consider seasoning the beef with salt and pepper before adding to the slow cooker.

You can also add a minced garlic clove or a splash of Worcestershire sauce to the sour cream mixture, though the video keeps it simple. Serve with a side of crusty bread to soak up the gravy.

Variations

• Chicken and Broccoli: Swap the ribeye for boneless, skinless chicken thighs, cut into chunks. Cook on low for 4 to 5 hours until chicken reaches 165°F (74°C).
• Mushroom and Onion: Add a sliced yellow onion and an extra 8 oz of mushrooms. Sauté them in butter before adding to the slow cooker for deeper flavor.
• Spicy Kick: Stir a teaspoon of hot sauce or a pinch of red pepper flakes into the sour cream mixture for a subtle heat that complements the rich gravy.
• Herb Infusion: Mix in a teaspoon of dried thyme or rosemary with the gravy mix to add an earthy, aromatic note to the sauce.

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 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a little water or broth to restore the sauce's consistency.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The gravy will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen if needed.

This dish can be assembled the night before. Layer the raw beef, broccoli, mushrooms, and sour cream mixture in the slow cooker insert, cover, and refrigerate.

In the morning, place the insert in the slow cooker base and cook as directed. You may need to add 30 minutes to the cooking time because the ingredients start cold.

Serving ideas

Serve the sour cream broccoli ribeye bites over a bed of warm, buttered egg noodles. The noodles soak up the rich gravy, making each bite satisfying. For a low-carb option, serve over cauliflower rice or steamed zucchini noodles instead.

A sprinkle of fresh chopped parsley or chives adds a pop of color, though the video does not include them. A side of crusty bread or a simple green salad completes the meal.

The dish is hearty enough to stand alone, but it also pairs well with roasted potatoes or mashed cauliflower.

Frequently asked questions

Recipe card

Crockpot Sour Cream Broccoli Ribeye Bites

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

Ingredients

• 2 lb well-marbled ribeye steak, cut into 1-inch cubes
• 3 cups fresh broccoli florets
• 8 oz baby bella mushrooms, sliced
• 1 cup sour cream
• 1 oz brown gravy mix (dry)
• 12 oz wide egg noodles, cooked and buttered, for serving

Instructions

1. Place the cubed ribeye steak bites in the bottom of a 6-quart or larger slow cooker. Scatter the fresh broccoli florets and sliced baby bella mushrooms over the beef, spreading them evenly. In a small bowl, stir together the sour cream and dry brown gravy mix until smooth. Spoon the sour cream mixture over the top of the meat and vegetables, spreading it gently to cover as much as possible.
2. 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 cooked through. The sauce will bubble gently and the vegetables will soften. Stir gently once halfway through, if possible, to redistribute the sauce. Let it rest for 3 minutes before slicing.
3. After the cooking time, check that the beef has reached an internal temperature of at least 145°F (63°C) using an instant-read thermometer. Remove the slow cooker insert from the base, or turn off the heat, and let the beef rest for at least 3 minutes before serving. The meat will continue to cook slightly as it rests.
4. While the beef cooks, bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain the noodles and toss them with a pat of butter, if desired. Keep them warm until ready to serve.
5. Once the beef is cooked and rested, gently stir the sauce in the slow cooker to combine the sour cream gravy with the juices from the beef. The gravy should be smooth and velvety, coating the meat and vegetables. If the gravy seems too thin, let it cook uncovered on HIGH for 10 to 15 minutes to thicken slightly.
6. Place a portion of buttered egg noodles on each plate. Ladle the sour cream broccoli ribeye bites and gravy over the noodles. Serve hot, with extra gravy spooned on top.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

540

Protein

38 g

Carbohydrates

35 g

Fat

28 g

Fiber

4 g

Sugar

5 g

Sodium

800 mg

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