Slow Cooker Sour Cream Mushroom Ribeye Bites Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always cook on low if time allows. The longer, gentler heat breaks down the meat fibers more effectively than high heat.

If you're in a hurry, high heat works, but the texture may not be quite as melt-in-your-mouth. Also, be sure to let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.

To elevate the flavor, consider searing the beef cubes in a hot skillet before adding them to the slow cooker. This adds a rich, caramelized crust that deepens the overall taste.

You can also add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the sauce for extra complexity, though the video keeps it simple.

Variations

• Add Mushrooms: Include 8 ounces of sliced cremini or button mushrooms with the onions for extra earthy flavor. The mushrooms will cook down and meld into the sauce, adding texture and depth.
• Use Chicken: Swap the ribeye for boneless, skinless chicken thighs, cut into chunks. Adjust the cooking time to 4-5 hours on low, and ensure the chicken reaches 165°F (74°C) before serving.
• Make it Spicy: Add a teaspoon of hot sauce or a pinch of cayenne pepper to the sour cream mixture for a subtle kick. This adds warmth without overpowering the dish.
• Veggie Version: For a vegetarian option, replace the beef with extra-firm tofu or seitan and use a vegetarian cream of mushroom soup. Cook for a shorter time, about 2-3 hours on low, until heated through.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the cooked beef and sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the beef and sauce in a saucepan over medium-low heat, stirring occasionally, until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; add a splash of beef broth or water when reheating to loosen it. Reheat gently on the stovetop or in the microwave until hot.

This dish is perfect for making ahead. Assemble everything in the slow cooker insert the night before 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 since the ingredients start cold.

Serving ideas

Serve the ribeye bites and gravy over a bed of buttered egg noodles for a classic stroganoff experience.

The creamy sauce clings to the noodles, and the tender beef is the star. A sprinkle of fresh parsley adds a pop of color, though the video does not include it.

For a lower-carb option, serve the beef over cauliflower rice or alongside steamed green beans. The rich sauce also pairs well with mashed potatoes or crusty bread for sopping up every last drop. This is a versatile dish that fits many different meal plans.

Frequently asked questions

Recipe card

Slow Cooker Sour Cream Mushroom Ribeye Bites

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

Ingredients

• 2 lb ribeye steak, cut into 1-inch cubes
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 medium diced white onion
• 1/2 cup sour cream
• 1 oz brown gravy mix (dry)
• 8 oz sliced mushrooms
• 12 oz egg noodles
• 2 tbsp butter
• salt to taste
• black pepper to taste

Instructions

1. Place the cubed ribeye bites in the bottom of a 6-quart slow cooker. Spread the diced onion over the beef. Pour the condensed cream of mushroom soup over the top, making sure to cover as much of the meat as possible. Add the sliced mushrooms if using.
2. In a small bowl, whisk together the sour cream and dry brown gravy mix until smooth. Pour this mixture over the beef and soup in the slow cooker. Stir gently to combine everything, being careful not to break up the beef too much.
3. 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 thicken slightly as it cooks. Stir once halfway through if possible. Let it rest for 3 minutes before slicing.
4. After the cooking time, check the beef for doneness. It should be fork-tender and have reached an internal temperature of at least 145°F (63°C). If not, continue cooking for another 30 minutes and check again. Let it rest for 3 minutes before slicing.
5. About 15 minutes before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain well and toss with the butter until melted.
6. Once the beef is done, turn off the slow cooker and let it rest for at least 3 minutes. Serve the beef and gravy over the buttered noodles. Season with salt and pepper to taste.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

32 g

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